One of the absolute best things in the universe. For best results use a late season Jersey tomato. The key is the freshness and quality of the ingredients. Simplicity elevated to perfection.
Thinly slice a ripe yellow tomato, discard ends.
Sprinkle with coarse fleur de sel and freshly ground black pepper.
Drizzle with evoo.
Put a fresh basil leaf on each slice.
Add a slice or dollop of creamy burrata or fresh buffalo mozzarella to each piece of tomato.
Drizzle with balsamic vinegar.
Eat with crusty bread.
Posted by Aardvark on August 31, 2016
I made it last night. Was delicious. But was in a hurry and didn’t measure anything. Basic procedure is right, just adjust seasonings to taste.
First, watched this for inspiration.
But it was too long and fussy, so skipped a bunch of steps. Started with a two pound hunk of boneless leg of lamb, cut into cubes.
Grind spices: cumin, cloves, cinnamon, black and green cardamom, coriander, kichiri, pepper, salt, red pepper.
Add dried coconut and almonds. Grind more.
Coat meat chunks with spice mix
Fry a chopped onion with the meat, Brown on all sides.
In blender, mix one container Greek yogurt, 1 onion, 1 small can tomato sauce, ginger, garlic, blend into smooth paste.
Add to meat, stir well, let simmer until meat is cooked through. Cover and cook longer for more tender, or eat as is if hungry.
Can also do in slow cooker.
Serve with rice.
Posted by Aardvark on August 30, 2016
Refreshing on a warm summer evening.
In a blender, puree the following and serve in a margarita glass.
- 1 oz vodka
- 1 oz Hendricks gin
- 1/4 ripe cantaloupe, peeled and cut into chunks, chilled
- Juice of one small lime
- Thai basil leaves
- Ice (about 1 cup, 8 large cubes)
Posted by Aardvark on August 3, 2016