I’m currently hiding in our one air conditioned room on a 95+ degree (F) day. I do love the varied seasons of PA but I could do without the really really hot days. At least I’m not still working as a field geologist out on a hazardous waste site in level C gear.
Though that did work wonders for losing weight….
A couple of weekends ago we went to a new brewery/winery that we didn’t know about and it’s within 7 miles of us (as the crow flies). It’s Spring Gate Vineyard and Winery and Spring Gate Brewery. They can share property but can’t share a building because PA liquor laws are peculiar at best.
Harrisburg is a rather strange little city. You go out a road just a few miles of city center and poof! You’re in farmland. This allows for 60 acre old farmsteads to be a great location for a place to get wine and beer.
They have live music and they have caterers and food trucks come to offer food to go with the drinks. These are usually themed events. We went on a lobster fest day and had a most excellent lobster roll. It went very well with the apple juice laced saison and the Sparkling Pink Peignoir wine. They also have ciders, including a very good hopped one. There is a large bricked courtyard behind a large white barn where the wine is. There’s a decent amount of parking, though some of it is on old farm fields. If you are fussy about where you park your SUV, good, I’d keep the place to my self. 🙂
This past weekend we made a recipe I got from an email from the Penzeys Spices folks. They don’t currently have a link to the recipe on their website and I’ve asked for one. So I hope they forgive me when I post it here. It’s for seekh kebob, and was sent to them by Major Saleem Khan. It’s absolutely delicious, as good or better than the seekh kebob from our local indian restaurant.
We grilled this on a very hot charcoal fire.
If you don’t feel like fussing with skewers, the mixture would also make great burgers.
1 1/4 lbs. fresh ground beef (80/20 is a good mix); frozen doesn’t work as well
2 tsp. CAYENNE PEPPER
2 tsp. salt
1 1/2 tsp. GROUND CORIANDER
1 tsp. POWDERED GINGER
1/4 tsp. GROUND ALLSPICE
1/2 tsp. PENZEYS PEPPER
2 tsp. GROUND CUMIN
1/4 tsp. GROUND CLOVES
1/4 tsp. PENZEYS CINNAMON
1/2 tsp. GROUND CARDAMOM
2 1/2 TB. garlic paste
2 TB. ginger paste
2 TB. roasted chickpea powder (this is helpful for keeping the kabobs from falling apart; use 1 TB. all-purpose flour if you can’t find chickpea powder)
2 TB. lemon juice
1/2 Cup oil (see note)
In a large bowl, combine all of the ingredients except the oil. Mix well with your hands. Refrigerate for 21/2-3 hours. Add the oil and mix well. Roll the meat into small, round meatballs. Thread each meatball through a skewer. Dip your hands in water to prevent sticking, and flatten the meatballs in a thin layer around each skewer. Grill over low heat, turning the skewers at least once, after about 5 minutes, until the meat turns to brown on both sides. Don’t overcook or they will not be as deliciously tender.
NOTE: We used 73/27 ground beef and didn’t find we needed ¼ cup of the recommended oil. We also just made little patties, about the size of a golf ball, then flattened out. They flared like crazy on the grill but we like the seared bits.
We had these with the cilantro-mint chutney from this post. We also made tamarind chutney from real tamarinds. They are tasty little fruits, though they do look like poop. I cooked 8 oz or so of peeled tamarinds in a couple of cups of water, threw in a couple of star anises, boiled briefly, squished and strained what was made, then followed this recipe from one of my favorite food blog sites, seriouseats.com. Jaggery or palm sugar is worth getting for this. This was rounded out with some greek yogurt with a couple of tablespoons of grated fresh garlic and slices of sweet onion and shredded lettuce. Most excellent!
That’s it. Eat and drink well!