July 14, 2023

Lula Kebabs

Posted by HI Cookery under 07 July | Tags: , , , , , |
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Armenian Lula Kebabs

July (Second Friday): World Kebab Day

Foodie friends Islander and her former classmate Olga W. from Ukraine would sometimes venture out together into Chicago, Illinois, and Northwest Indiana where there are numerous ethnic eateries. Olga suggested going to an Armenian café for lunch one day. They ordered different dishes so they could share and taste them all. One food item they got was lula kebabs—spiced ground meat on sticks. They tasted similar to kotlety that Olga grew up eating. But something about grilled meat on sticks made the food feel more fun and festive—especially when shared with friends! So skewer some meat and celebrate World Kebab Day with Armenian-style lula kebabs! 

Recipe

(Adapted from MyRecipes.com)

Ingredients

  • 3 pounds ground meat (beef sirloin or lamb or a combination of the two)
  • 2 cups onion, chopped finely
  • 3 tablespoons Italian parsley, chopped finely
  • 1 tablespoon mint leaves, chopped finely
  • 2 teaspoons ground cumin
  • ½ teaspoon garlic powder
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 egg
  • 2 tablespoons tomato paste
  • ½ lemon, juiced

Directions

In a large mixing bowl, crumble the ground meat. Mix in the chopped onions and parsley.

Add the mint, cumin and garlic powder.

Stir in the paprika, salt, pepper, egg and tomato paste.

Squeeze in the lemon juice. Mix well. Use ¼ cup of the meat mixture to form a ball. Then stretch out into an oblong shape.

Carefully thread the meat mixture into a skewer all the way to the top point, leaving 3 inches of space from the bottom. Repeat to make the rest of the kebabs. Place on a baking sheet lined with parchment paper. Cover and refrigerate for at least an hour (overnight is better) to firm up the meat.

Heat the grill to 450-500 degrees. Place the kebabs on the grate and cook for about 3-4 minutes per side, leaving some char marks. Transfer to a platter. Sprinkle with extra chopped fresh parsley leaves. Serve hot. Yield: Approximately 1 1/2 dozen kebabs.

 

June 5, 2023

Scottish Sausage Rolls

Posted by HI Cookery under 06 June | Tags: , , |
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Scottish Sausage Rolls

June 5: National Sausage Roll Day

As the weather is warming up, more places are holding Scottish festivals and Highland games and gatherings. We enjoy reuniting with Highlander’s clan members as well as watching the dancers, musicians and athletes. We also like browsing through the marketplace for tartan wear or imported Scottish souvenirs. But the best part is grazing on shortbread, Scotch eggs, meat pies, fish and chips and sausage rolls (but sorry, not haggis for Islander). 

When we have a hankering for festival food at home, we would make sausage rolls because they are easy to make and freeze for later. Then we just bake them up hot for teatime, snack or cultural exchange meals. They are always a hit and sausage rolls do deserve their own holiday, like today: National Sausage Roll Day!

Recipe

Ingredients

  • ½ cup onion, chopped
  • 1 teaspoon olive oil
  • 1 pound ground beef (we used Angus beef)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Pinch of dried thyme
  • flour
  • 1 package puff pastry/2 sheets (Pepperidge Farm brand), thawed
  • 1 egg beaten with 1 teaspoon water

Directions

In a small skillet over medium high heat, saute the chopped onions in olive oil until softened, around 5 minutes. Set aside. In a large mixing bowl, crumble the ground beef. Season with salt, pepper, garlic powder and dried thyme. Stir in the cooked onions. Mix well.

Shape the meat mixture into a ball and divide into four quarters. Stretch and roll each portion out into a long piece, around 12 inches long.

Sprinkle a little flour on a clean work surface. Unfold one sheet of puff pastry. Pinch the seams where it was folded to make it smoother. Use a rolling pin to roll out the sheet to measure 10×12 inches. Cut in two halves to measure 5×12 inches. Place meat mixture in the middle of each puff pastry half sheet.

Brush the edges of the puff pastry with egg wash. Fold over and roll. Use the tines of a fork to seals the seams. Repeat with the other sheet of puff pastry.

Lay all four of the rolled, meat-filled puff pastries on a baking pan lined with parchment paper. Brush egg wash on top. Slice each roll into four pieces for a total of 16 sausage rolls. Use a paring knife to cut small slits on top to vent.

Place the pan in the freezer and freeze until firm. Sausage rolls may be saved in a plastic zipper top bag until ready to cook. Preheat the oven to 400 degrees F. Line baking sheet with parchment paper. Place frozen sausage rolls on the prepared sheet at least 2 inches apart to allow for puffing up while baking. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the sausage rolls rest for 5 minutes on the baking sheet. Transfer to a plate and serve hot.

Notes

  • Keep the puff pastry as cold as possible so they are not too stretchy and sticky. Cover the sheet when not working with it so it does not dry out.
  • Sausage rolls may be served with dipping sauces, such as HP Sauce or mustard. 
  • Thanks to Lady Kate G. and a few other members from Highlander’s clan who shared variations of their sausage roll recipes. We personally found that sauteing the onions and then adding them to the ground beef enhanced the flavor overall.
 

June 1, 2023

Kotopoulo Skorthato 

Posted by HI Cookery under 06 June | Tags: , , , , |
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Kotopoulo Skorthato 

(Greek Lemon Garlic Chicken)

June: National Lemon Month

Toward the last year of our university studies, we befriended a new student from Crete. Christos H. was in the same education department as Islander and also went to our church. We would often go over to his rental house for Sunday dinners when our dorm cafeteria was closed. Fortunately, we got to partake in his homecooked Cretan and Greek meals, which often included the quick and affordable kotopoulo skorthato—chicken pieces baked in a lemony marinade with garlic, herbs and spices. Because Highlander had a lemon of a car, he was able to drive Christos to the grocery store to get the ingredients. Islander helped him in his kitchen and learned how easy it was to make this dish. More than three decades later, she still cooks this chicken on busy weeknights because it is simple to prepare and is tasty over rice or pasta. It’s a winner winner chicken dinner made with love and lemons! For National Lemon Month, cook up kotopoulo skorthato. 

Recipe

(Inspired by Christos C.)

Ingredients

  • 1-2 pounds chicken thighs and legs, bone-in with skin
  • ¼ cup extra virgin olive oil
  • 4 cloves of garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper, crushed
  • 2 lemons, divided use

Directions

In a large bowl, stir the olive oil, garlic, salt and pepper. Add the oregano, thyme and red pepper. 

Zest and juice one of the lemons and add to the olive oil mixture. Toss the chicken in the bowl and coat it in all the seasonings. Layer the chicken pieces in a baking pan. Cut the second lemon into 8 wedges and place them in between the chicken. Pour the remaining olive oil mixture over the pan. Bake in a preheated oven at 375 degrees F for 40-45 minutes or until the chicken is cooked through. Transfer to a platter and spoon the pan juices over the chicken. Garnish with lemon wedges. Serve hot with rice or pasta.

Notes

  • This lemon chicken recipe is Greek, made with olive oil, garlic, herbs and spices. For the Chinese/local Hawaiian lemon chicken recipe, made of deep-fried pieces and a thick and tangy sweet lemon sauce, please click here.
  • Search our blog for other sweet or savory lemon recipes.
 

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