中午和公司同事一起弄的potluck

1. 这一步是超嫩的秘籍哦:)
小羊腿肉(costco有卖)切成一英寸见方块,洋葱切小块(差不多2磅羊肉用半个洋葱),buttermilk(和羊肉的体积比大约是1:3),把羊肉块,洋葱,buttermilk混合好,放冰箱腌制20-30分钟(我腌过夜)。

2.第一步好后,稍微把多余的汤汁滤掉,按自己的口味加调料,腌制至少30分钟,过夜最好。我用的调料是蒸鱼豉汁,老干妈香辣豆豉,辣椒粉,孜然粉,一点花椒油,麻油。。。

3.竹签先泡过水(这样烤的时候不容易烧起来),串上羊肉,辣椒粉+孜然粉+油,烤的时候往羊肉串上刷。。。

lulululu
和几个同事去LANGARA ISLAND钓鱼回来,带回不少野生三文鱼,这几天的中饭天天会是BBQ我们自己钓的三文鱼。这是今天的中饭(烤三文鱼和色拉--很好准备也很快搞定)---Coho salmon 是我钓的,sockeye salmon是一同事钓的(颜色深红一些的),烤的方法也很容易,就是胡椒/盐/dill加柠檬汁, 很是鲜嫩好吃.

三个色拉,其中最好看的那个就是新鲜的彩色番茄加Basil叶子,另外撒点胡椒和盐拌拌,同事还加了点据说是很健康的椰子油

Here’s the recipe for my cucumber gazpacho!
It’s really rather easy to make…but it is all about the spice.
Enjoy!

Spicy Cucumber Gazpacho

Ingredients:

•        2-3 English cucumbers, peeled and chopped
•        1 green bell pepper, cored, seeded, and chopped
•        3 green onions, trimmed and cut
•        2 jalapeno chilies, halved lengthwise, seeded and deribbed
•        2 or 3 (depending on desired spice level) dried green thai chilies
•        small handful Italian parsley, large stems removed, roughly chopped
•        2 large cloves garlic, peeled and minced or pressed
•        ½ cup veg stock, or water, (leave room for additional stock if need be)
•        ¼ cup cold pressed olive oil
•        2 tablespoons natural-process red wine vinegar
•        2 tablespoons fresh lemon juice (may need to add more - taste)
•        several drops of Tabasco Green or Red Pepper Sauce, to taste
•        1 teaspoon fine sea salt

Instructions:

1.        Put the cucumber, bell pepper, green onions, jalapeno chilies, parsley, 1/4 cup of stock and garlic into a blender and liquefy.
2.        Add the olive oil, vinegar, lemon juice, Tabasco, and salt. Pulse to combine.
3.        Add the remainder of the stock and pulse to liquefy even more so.
4.        Taste and adjust the balance of salt and lemon juice if needed.
5.        As soon as blending is complete, take fine strainer and strain the soup into a large bowl (this will remove excess pulp from the blended mixture)
6.        Put soup back in blender for a second pulse. Taste and adjust flavours if need be. Add more chilies or you can use the seeds from the jalapeno if you want it really spicy!
7.        Strain again.
8.        Chill for at least two hours. Chilling overnight is best.
9.        When serving add some diced green onions to soup bowl for texture.

Enjoy!


Serves 6

看看Tandoori羊肉串,红火不!这种印度Tandoori淹料烤出来的比新疆的孜然烤羊肉串,更出彩,别有一番风味!Tandoori里面除了孜然,还有多种香料,看着红红的,一点也不辣的哟!


左面是烤羊肉用的料。羊肉事先用酸奶和Tandoori粉淹浸入味。中间的是Costco 买的Herb Mix,做西菜的好帮手呦。右边的是孜然粉。