Preparation In a large sauce pan, heat oil and butter until melted. Add garlic and saute until garlic is softened. Add the remaining ingredients ...

Marinate the flounder fillets in buttermilk for at least a half hour to remove the fishy taste and smell. This may sound crazy, but it is critical to ...

For the Avgolemono = 2 eggs + ¼ cup lemon juice. In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix ...

Combine oil, lemon juice, chopped onion, garlic, bay leaves, oregano and black pepper. Add lamb; stir to coat. Cover and refrigerate for at least 4 ...

1. To avoid flare-ups, trim as much fat from lamb as possible. For grilling, meat should be of even thickness. If there is a thick portion, slash it ...

Combine all ingredients into large bowl and marinate for 3 hours. Put meat on skewers and grill. Use the marinade to brush baste while ...

Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin ...

1 x 3 1/2 lb leg of lamb, sirloin half, boned and butterflied 4 x small apples, cored and sliced crosswise into 1/2" rings For marinade, stir ...

When opened the shell will be found to contain a mass of fine grit and shell, a purple membrane and five tongues which are red. The tongues should be ...

Cooking time: 1 1/2-2 hours 1. Cut meat into 3/4' cubes. 2. Heat oil in a heavy pan, add onion and fry gently until transparent. Increase heat, add ...