Recipe: Spiced Lamb Kabobs (Brochettes)

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Serves 4 Borasheht (or brochettes/kabobs) can be any sort of skewered meat. In our recipe, tender pieces of lamb are marinated in a spicy sauce. As you bite into the lamb,  your mouth fills with a hint of cinnamon and garlic, mild tang from the vinegar, and a steady, creeping burn from the cayenne (about mild, on my scale). NOTE: If you would like some extra heat on the side, try our Kan Kan Kan spice blend, popular in Burkina Faso. Ingredients: 1/2 tsp paprika 1/2 tsp … [Read more...]

Recipe: Bosnian Finger Sausages (Cevapi)

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Makes about 16 finger sausages Cevapi, pronounced cheh-VAH-pee, are highly addictive mini sausages served in a special Bosnian pita bread called Somun. You may substitute either naan or other thick, doughy bread. Some Bosnians swear by quickly dipping the bread in beef broth and heating for a minute over a hot grill. The hot, slightly brothy bread with Cevapi is a bite of heaven. Simply inspired! Although this recipe contains pork, you may also make it with equal parts lamb and … [Read more...]

Recipe: Roasted Eggplant Dip (Uukkous Al-Badinjan)

Smooth and spicy Eggplant Dip

Serves 4 Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! Ingredients: 3 eggplants 4 cloves garlic, crushed 2 Tbsp olive oil 1/4 tsp cayenne 1 1/2 tsp sweet paprika 2 Tbsp lemon juice 1/4 cup fresh parsley, minced 1/2 - 1 tsp salt Method: 1. Using a fork, poke eggplants all over. Roast eggplants at 350F for about 1 hour or until soft. NOTE: Today it's pretty hot in Oklahoma, so I decided … [Read more...]

Recipe: Kangaroo Bites with Mango and Pineapple

Grilled kangaroo is tender thanks to an overnight marinade

Serves 10 The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don't cook too long. This recipe produced meat that tasted a lot like steak (to me). Ingredients: 2.5 pounds kangaroo loin, cut into 1" cubes skewers - about 20 1 large mango 1/2 pineapple cubed or pineapple tidbits Mango marinade: 1/2 cup whole milk yogurt 1 cup mango juice 2 garlic cloves, crushed 1 … [Read more...]

Technique Thursday: How to Properly Cook Kangaroo

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Here's a sentence I never thought I'd utter: "There are 2.5 pounds of kangaroo loin in my deep freeze." Yippee! I'm very much looking forward to cooking the kangaroo but, at $19.99 a pound I want to be sure and cook the meat properly. Plus, I figured you were curious, too! What I found out: Kangaroo meat is dark, like beef, and lean. Very lean. With only 2% fat, proper preparation and cooking is critical to kangaroo. Step 1: An overnight marinade is ideal. This will … [Read more...]

Recipe: Camarao Grelhado Piri Piri (Grilled Prawns with Peppers)

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Serves 4 Prawns are a real treat, especially on the grill! For this Angolan appetizer we thawed frozen prawns in some of the marinade overnight (in the refrigerator). This simple step saved us time on meal day. I'm honored that this recipe was featured in Penzy's Spices' 2012 early summer catalog. Ingredients: 4-8 prawns 4 cloves garlic, crushed 4 green onions, chopped 1/8 tsp minced habanero 1 tsp cumin 1/8 tsp salt 1/4 cup white wine vinegar 1/4 … [Read more...]

Would you dare? (Video & Poll included)

Trout is a favorite in Andorra. They serve the fish whole, either grilled or pan-fried. I found this video to show you just how easy it is to prepare fish this way. [youtube=http://www.youtube.com/watch?v=4DOrCSvbICw] I have a few friends that will not touch a whole fish. They say the eyes bug them out. Even knowing that this is the tastiest way to eat a fish does not convince them. So what about you? Would you dare?   … [Read more...]