kee babbo kepab kebab

A few tips that will help ensure your kebabs turn out well. Marinate the meat, the longer the better. Use double skewers to make them easier to turn. Use bamboo or wooden skewers so that the inside of the steak pieces stay nice and pink. Keep a little space between the items (more space than shown in the photo above, I sort of forgot that part when I did the batch pictured), so that the food grills versus steams. And most important, keep an eye on them! Do a finger test for doneness, or if the grill is too hot, tap the meat with the end of your tongs to see how much its giving. The meat and veggies will continue to cook a little once you've taken them off the grill and they are resting, so keep that in mind.

 

Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.

Ingredients

Marinade Ingredients:

• 1/3 cup olive oil


• 1/3 cup soy sauce


• 3 Tbsp red wine vinegar


• 1/4 cup honey


• 2 cloves garlic, minced


• 1 Tbsp minced fresh ginger


• Freshly ground black pepper to taste

Kebab Ingredients:

• 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes


• 1 large bell pepper


• 1-2 medium red onions


• 1/2 to a pound button mushrooms

• About 20 bamboo or wooden skewers

Method

1 Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)
2 Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
3 Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
3 Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.

new kappa teams

greek bubble salad

 Greek Salad Recipe

Ingredients

• 6 Tbsp olive oil


• 2 Tbsp fresh lemon juice


• 1/2 teaspoon fresh chopped garlic


• 1 teaspoon red wine vinegar


• 1/2 teaspoon oregano


• 1/2 teaspoon dill weed


• Salt and freshly ground black pepper


• 3 large plum tomatoes, seeded, coarsely chopped


• 3/4 cucumber, peeled, seeded, coarsely chopped


• 1/2 red onion, peeled, chopped


• 1 bell pepper, seeded, coarsely chopped


• 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped


• A heaping half cup crumbled feta cheese

Method

1 Whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.
Yield: Serves 6.

italian dazzler

Saltimbocca-Style Chicken Breasts,Makes 4 hearty servings

4 (5-ounce ) boneless, skinless chicken breasts

8 paper-thin prosciutto crudo slices

32 basil leaves

1/4 teaspoon grated nutmeg

2 tablespoons olive oil

1 tablespoon plus 2 teaspoons unsalted butter

8 ounces cremini mushrooms, thinly sliced

2 medium garlic cloves, minced

1/4 cup dry Marsala or dry Madeira

1/4 teaspoons salt

1. Spread a large sheet of plastic wrap on your work surface. Place the 4 breasts on it, spacing them several inches apart. Top with a second sheet of plastic wrap, then pound cutlets to 1/4-inch thickness using the smooth side of a meat mallet. Peel off plastic wrap and set breasts aside.

2. Place a piece of prosciutto on a cutting board. Lay 4 basil leaves on the prosciutto, then top these with 1 pounded chicken breast, laying it on the prosciutto so that the pointy ends of both match up. Lay 4 more basil leaves on the breast, then sprinkle with a pinch of nutmeg. Lay a second prosciutto slice over the breast in the same direction as the slice below and under so that the whole thing looks like a stuffed prosciutto pancake. Set aside and repeat this step 3 times.

3. Heat a large skillet over medium heat, then swirl in the oil. Add the wrapped chicken breasts and cook 5 minutes on either side, until the prosciutto is lightly browned and even a little crisp and the chicken inside is cooked through. How can you tell if they’re done? You can cut into one with a knife to find out. Or you can try to stick an instant-read meat thermometer right into the meat without the probe poking through and hitting the skillet beneath– in which case the temperature should read about 165 degrees F. Transfer the packets to four serving plates.

4. Melt 1 tablespoon butter in the skillet, then add the mushrooms and garlic. Cook, stirring often, until the mushrooms give up their liquid and it boils down to a thick glaze.

5. Pour in the wine and bring to a simmer. Continue cooking, stirring occasionally, until the amount of liquid in the skillet has been reduced to half its original volume, about 2 minutes. No need to measure; just eyeball it.

6. Remove the skillet from the heat and swirl in the remaining 2 teaspoons butter and the salt until the butter melts. Divide this sauce among the four serving plates with the cooked chicken cutlets.

salentine woman

Im from the Salento and we might just do the most healthiest food in the World, we don't eat much meat but loads of veg and loads of fish. Heres one that the wanker in your life will love. Its Sunflowers fried in a batter. The sunflower is considered to be like the Maidens virtue in the Salento and it has healing powers for all ills.

order your food

Ignore their rudeness. When the waiter first comes to your table, try to overlook their attitude. They might not mean to be rude. They may just be rushing to handle the packed restaurant. They may even be covering more than their share of tables. This isn’t an excuse for their rudeness, but the rudeness may be unintentional.Try being nice. Waiters deal with hateful customers all day long. This can cause them to build up a wall and react in a negative way. Instead of snapping back, try asking them how their day has been. Sometimes, this is enough to cause the waiter to calm down. In fact, they may even give you exceptional service just for being nice to them.Request to be waited on by someone else. If nothing seems to be working, request to be waited on by another member of the wait staff. If your waiter refuses to get someone else, get up and move to another section. When the new waiter comes to your table, explain to them why you moved to their section.Ask to speak with a manager. If the entire wait staff seems to have an attitude problem, ask to speak with a member of management. Explain to the manager that the wait staff has been rude and any other issues you have experienced. Management that hopes to keep customers coming back will often offer to reimburse you for your meal or give you a free drink or dessert.Contact the owner. There will be times when nothing seems to work. The entire restaurant seems to be filled with rude wait staff and management. The only things you can do in this situation are leave and contact the owner. If the restaurant is part of a chain, you can also contact the district manager.Or just go and dont pay if they argue tell them to ring the police, they wont because they have ruined your evening

lilly st cyr

She was born as Willis Marie Van Schaack  in 1918. She had a sister, Rosemary Van Schaack Minsky.Her grandparents, the Klarquists, reared her and her two show business sisters, Dardy Orlando and Barbara Moffett.She came from Minneapolis.

Having taken ballet lessons throughout her youth, she began to dance professionally as a chorus line girl in Hollywood. Unlike other women who have stroke-of-luck stories about being plucked from the chorus line and selected for a feature role, St. Cyr had to beg her manager at the club to let her do a solo act. From her self-choreographed act she eventually landed a bit part at a club called the Music Box in San Francisco, with an act called the Duncan Sisters.
It was here that she came to a revelation: A dancer's salary was only a small fraction of what the featured star's salary was. The difference? The featured star was nude.

From the 1940s and most of the 1950s, St. Cyr was the most recognized acts in striptease. St. Cyr's stage name is a  of the French aristocracy, which she first used when booked as a nude performer in Las Vegas. Though she is rather obscure today, her name popped up regularly in 1950s tabloids: stories of her many husbands, brawls over her, and her attempted suicides.

St. Cyr was married six times. Her best-known husbands were the motorbike rider Cordy Milne, musical-comedy actor and former ballet dancer Paul Valentine, restaurateur Armando Orsini a New York restaurant owner whose good looks and Continental courtliness defined the atmosphere of dolce vita that made Orsini’s, on West 56th Street,
 a favorite hangout in the 1960s of movie stars, society people and diners willing to pay dearly to sit near them in velvety darkness, died on July 13 in Asheville, N.C. He was 88.His personal history, which became part of his appeal, always remained somewhat mysterious. By some accounts, he worked in the construction trades after arriving in New York from Rome at the end of World War II. By other accounts, he was a university-trained architectural engineer. He was the son of a cruise ship captain in one version, or the son of a deckhand who left his wife and two sons destitute in Depression-era Italy.

By all accounts, he was living in Greenwich Village when he married Lili St. Cyr in 1950, just before she became the most famous stage stripper of her time. They divorced in 1953.

Whether Ms. St. Cyr bankrolled the restaurant that Mr. Orsini and his brother started that year, as some accounts have it, is unknown.

“I never knew whether she put the money up for it, but there’s no doubt that her connection was a big help in getting famous people to start coming to the restaurant,” said Paola Orsini, the daughter of Elio Orsini, who died in 2006. “My father told me that Lili had a lot of friends.” and actor Ted Jordan in 1955

1. Runaway Girl (1965) .... Edella
   
2. The Naked and the Dead (1958) .... Willa Mae aka Lily
3. Kiss Me Baby (1957)
   ... aka "Cute and Curvy" - USA (alternative title)
4. Son of Sinbad (1955) .... Nerissa
5. Boudoir Secrets (1955)
6. Cinderella's Love Lesson (1953) .... Cinderella
7. Bedroom Fantasy (1953)

Director:

1. Cinderella's Love Lesson (1953) (uncredited)

Writer:

1. Cinderella's Love Lesson (1953) (creator) (as Miss St. Cyr)

Self:

• 1990s
• 1950s

1. Grindhouse Follies: Front Row Special #1 (1997) .... Herself
   
2. I Mobster (1958) .... Herself, Lili St. Cyr
3. Buxom Beautease (1956) .... Herself
4. The Miami Story (1954) (uncredited) .... Herself
5. Varietease (1954) .... Herself
6. Love Moods (1952) .... Herself
7. Lili's Wedding Night (1952) .... Herself

Self - TV:

1. "The Mike Wallace Interview" .... Herself (1 episode, 1957)
       - Episode dated 5 October 1957 (1957) TV episode .... Herself

Archive Footage:

1. Behind the Burly Q (2010) .... Herself
2. Under the Influence... Of Tease! (2009) (V) .... Herself
3. Pretty Things (2005) (TV) (uncredited) .... Herself
4. The Subject Is Sex (2004) (V) .... Herself (segment "Love Moods")
5. Striptease: The Greatest Exotic Dancers of All Time (2004) (V) .... Herself
6. Bettie Page: The Girl in the Leopard Print Bikini (2004) (V) .... Herself
7. Mau Mau Sex Sex (2001)
8. "Hollywood the Golden Years: The RKO Story" (1987) .... Herself