Sammy’s obviously telling me something:
I’m guessing he’s letting me know it’s time to start grilling again. To start out I thought I’d try something a bit different, so we came up with Lamb Burgers. Most recipes that I’ve read use a 50-50 mixture of lamb and ground beef, so that’s what I stuck with. First to North Park Produce for some ground lamb, then a quick trip to Iowa Meat Farms for some ground sirloin. Back home we got the charcoal going and made them patties.
Lamb Burgers
1 Lb Ground Lamb
1 Lb Ground Sirloin
1 Large Onion Diced
Salt
Pepper
Granulated Garlic
1 – Mix ingredients – do not over mix.
2 – Form into patties.
3 – Grill away
I wanted something a little different for the "spread" as well. So thought I’d attempt to make a "Lebanese – style", garlic paste/sauce. I just went for a straight forward sauce, and didn’t add any secret ingredients, like bread or potatoes, or what not.
Garlic Sauce
3 Whole Heads Garlic cloves peeled and separated
1/2 Cup Lemon Juice
2 Tsp Salt
1 1/2 Cups Extra Virgin Olive Oil
1 – Combine garlic, lemon juice, and salt in a blender.
2 – Blend until a smooth "paste" is achieved
3 – While blender is running, slowly add olive oil into the blender in a thin stream until the mixture thickens.
4 – Refrigerate. The sauce will last up to a week in the refrigerator, though the "pungency" will weaken over time.
A quick note: I think next time, I’ll use canola oil. I didn’t really care for the taste olive oil gave to the dish. Olive oil also gave the sauce a slightly green tinge. I may add some mashed potato to thicken the sauce out a bit, and maybe cut down on the lemon juice as well. Still the sauce was pretty tasty.
We’ve also been infatuated with these chips:
They are Cassava Chips, and if I’m to believe the label; are lower in Cholesterol and fat than Potato Chips. The chips are slightly sweet, yet still crunchy.
