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Old 02-14-2009, 11:11 PM   #1
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Valentines Cookin....



Cooked two Pompanos over Mesquite smoke, Grilled two Prime T-Bone steaks & Grilled two Moroccan Kabobs......


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Valentines Day Cooking from TeamSurfinSapo on Vimeo.













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Old 02-15-2009, 12:50 AM   #2
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Nice work SS.

I like the high quality video.
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Old 02-15-2009, 08:15 AM   #3
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Great looking food. Went to Morocco once and the food was interesting, what's in your kabob
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Old 02-15-2009, 08:58 AM   #4
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Quote:
Originally Posted by big dude
Great looking food. Went to Morocco once and the food was interesting, what's in your kabob
Quote:
Ingredients:

* 1 lb. (about 1/2 kg) ground beef or lamb
* 3 ounces (about 100 g) beef or lamb fat (optional)
* 1 medium onion, chopped very fine
* 2 teaspoons paprika
* 1 teaspoon cumin
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon hot ground pepper
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh coriander
* 1 teaspoon cinnamon (optional)
* 1 tablespoon chopped mint leaves
Preparation:

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.

To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold it the skewer.

Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.

Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.

Kefta kebabs are often served in bread with Tomato and Roasted Pepper Salad as a filler, and Mint Tea as a beverage.
* 1 tablespoon chopped mint leaves (optional)
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Old 02-15-2009, 09:04 AM   #5
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good job SS, thanks for recipe.
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Old 02-15-2009, 09:16 AM   #6
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The local greek restaurant has kafta kabobs too, the recipe I got say to grate the onion. That helps it infuse better.

They serve em with grilled onion bell peppers & mators with pita hummos
a garlic salid on the side too, mmmmmmmmmmmmmmmmm


Looks great SS
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Old 02-15-2009, 09:25 AM   #7
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Looks excellent. I just copied the recipe into Master Cook!
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Old 02-15-2009, 09:53 AM   #8
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looks great
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Old 02-15-2009, 09:58 AM   #9
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Awesome spread Sapo.
Those kabobs look interesting I'll have to give those a try.
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Old 02-15-2009, 10:42 AM   #10
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Quote:
Originally Posted by 007bond-jb
The local greek restaurant has kafta kabobs too, the recipe I got say to grate the onion. That helps it infuse better.
I'm telling ya, there is no other way! My mother used to make me grate onions for recipes as a kid.
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Old 02-15-2009, 10:46 AM   #11
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[quote=Helen_Paradise]
Quote:
Originally Posted by "007bond-jb":2922c0tg
The local greek restaurant has kafta kabobs too, the recipe I got say to grate the onion. That helps it infuse better.
I'm telling ya, there is no other way! My mother used to make me grate onions for recipes as a kid.[/quote:2922c0tg]

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Old 02-15-2009, 11:23 AM   #12
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That looks great. I would love to try those Pompano. Also I'll take that T-bone with the fat Fillet stuck to the side of it!
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Old 02-15-2009, 12:20 PM   #13
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[quote=Helen_Paradise]
Quote:
Originally Posted by "007bond-jb":3hx4co1h
The local greek restaurant has kafta kabobs too, the recipe I got say to grate the onion. That helps it infuse better.
I'm telling ya, there is no other way! My mother used to make me grate onions for recipes as a kid.[/quote:3hx4co1h]
That sounds painful!

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Old 02-15-2009, 07:41 PM   #14
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Well tried to save the recipe but the pop up say I aint got enough room. I am boycotting the Hindu compooter exspurt who say I got plenty. Looks good to me Sapo. I know it takes a Greek to know how to grill. Now a person like it low and slow most betta let the bohunks or africkan Americkasns handle it. Right?

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Old 02-16-2009, 06:45 AM   #15
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Great stuff Sapo! Another recipe to put on the never ending to do list.

Pigs
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Old 02-16-2009, 07:01 AM   #16
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Very nice SS, ya done good.
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