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EGGS BENEDICT WITH HOLLANDAISE SAUCE AND CRISP HASH BROWN POTATOES
This is a marvelous breakfast, brunch, luncheon or dinner dish.
It is too bad most cooks can't get everything right at the same time.
Eggss should be poached but not watery, Hollandaise sauce should have just enough lemon, and the hash browns must be crisp!
Vegetables skewered between the chunks of meat, can be onions, cherry tomatoes, bell peppers and mushrooms.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4-6
• Boned leg of spring lamb (1/2 lb. per person served])
• 1 green bell pepper (chopped
• 2 medium red or yellow onions (chopped)
• 1/2 cup chopped Armenian or Italian parsley
• 3 cloves minced garlic
• 2 tablespoons chopped fresh mint leaves
• Salt and pepper to taste
• 1 cup dry red wine
1. Remove all the fat and tendonous gristle and silver skin** from the lamb and cut into 2 inch cubes.
Combine with the rest of the ingredients into a covered glass casserole and let the flavors marry for 24
hours. **Leaving this on the meat will make a tough and difficult to eat kebab. If the meat is prepared
correctly, this will be "melt in your mouth" tender.
2. Arrange the lamb on skewers. Turning often, barbeque over very hot coals until brown on the
outside. (Oak or fruit woods are preferred for coals. Do not use hickory or mesquite woods for coals,
and do not overcook)
3. If you wish you may alternate the pieces of meat on the skewers with chunks of bell pepper,
onion, mushrooms or cherry tomatoes.
COOKS NOTE* The remaining onions, peppers, parsley and etc. in the marinade can be
cooked and used in a bulgour pilaf, which makes an excellent side dish.
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