Happy St. Puggy's Day

Pugalug Pug Rescue Has this cute little pic. Pugalug is a Pug Rescue in Toronto, Canada.

Darn cute pic












How do they get hats to stay on? They always end up under their chin.














These would be cute to have. I may have to get some for next year. Go here.







And that is the extent of my St. Puggy's day celebration. My name may be Irish but there's not a drop of known Irish blood in me. I would forget it altogether if it wasn't for the Irishman at work. So I'll wear something green other than my eyes and I'll throw a corned beef into the crock tonight and that'll be that.












Lamb Kofte with yogurt sauce and Muhammara








Ok so go there to see the original recipe. I've changed it some but I will so do this again.

Ingredients

Yogurt Sauce

• 1 cup plain low-fat yogurt
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt

I mixed this altogether with a little sugar. I had meant to pick up some tahinni and next time I will make the effort because I think it would be really good. This was good but I have a thing about yogurt, I love it but the whole savory yogurt thing still seems a little weird to me. I ended up liking this just the way it is a whole lot.

Köfte

• 2 pounds ground lamb
• 1/4 cup coarsely grated onion
• 4 garlic cloves, minced
• 3 tablespoons paprika
• 1 tablespoon ground cumin
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 12 5- to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
• 2 tablespoons (or more) olive oil, divided
• 2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices

I didn't grate the onions. Someday I may try that but it sounds like a horrid tear producing event so I'm gonna pass for now.

Now the paprika and cumin. Here's how I do it and I find this to really make a difference and it doesn't take all that long. I dump the powdered spices in a non stick pan and toast them just a bit. It releases whatever oils may still be left in these powdered spices. I try to keep my spices current and fresh but I never know how long it's been since they've been in their natural state. Any way, toast them a bit until you can smell them. Now I have to say that I think 3 tablespoons of paprika would be way too much. I rarely use paprika because I sort of think it doesn't really add anything to a dish. It's got a rather dusty flavor thing going on that's just sort of bla to me. I decided that in this large quantity I would go ahead and do it. And it was terrific. I may have underestimated this whole paprika thing. I didn't have any cayenne which I still can't believe I don't have any cayenne so I added some blazing hot garlic chili sauce.

And the mint. I'm quite sure the mint would be lovely in here but I forgot to pick some up and my mint plant has been left in the side yard to die so I didn't use any. Eating to much mint make me feel like I've swallowed mouthwash.

Muhammara

• 1/2 cup finely chopped drained roasted red peppers from jar
• 1/2 cup water
• 2 tablespoons (or more) pomegranate molasses**
• 2 tablespoons chopped fresh Italian parsley

• *Available at some supermarkets, natural foods stores, and Middle Eastern markets.
• **A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

You really must have the pomegranate molasses and before you get all whiny about what the heck it is and where in the world you would get it let me give you the recipe.

4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice

Boil this down till it's reduced to about 1/2.

There, that wasn't so hard was it? And it's so worth it as I think you could use this in a dozen other dishes. Also if you enjoyed that whole plating thing you could drizzle this on in pretty patterns. Right? Yeah, me either.


The preparation was fairly easy and not all that time consuming. I was a little worried that this didn't have any egg or filler. I thought they'd be a little dry. They wern't fall apart in your mouth moist but I wouldn't call them dry either.

IMHO It's a do over for sure!

Preparation

yogurt sauce

• Stir all ingredients in medium bowl to blend. Cover and chill.

köfte

• Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.
• Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.
• Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.
• Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.

Muhammara

• Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.
• Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.