Karen Mintzias 500 g Finely ground fatty pork

500 g Finely ground veal or lamb

1 lg Onion; finely chopped

-or- grated 1/2 c Finely chopped parsley

2 ts Salt

250 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface.
Cut with kitchen scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long.
Place towards one edge of piece of panna, fold end

and sides over meat and roll up firmly.
Repeat with remaining ingredients.
Thread sausages on flat sword-like skewers, leaving space between them.
Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently.
Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt.
The panna melts during cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a sprinkle of water on the coals.
Serve sheftalia as an appetizer or a main course.
Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias

1 tablespoon sugar

3 tablespoons soy sauce

1 tablespoon sake

4 large cloves garlic — finely chopped

3 scallions — white part only,

– minced 2 teaspoons finely chopped ginger

2 teaspoons toasted sesame oil

1 pound skirt steak — trimmed and cut

– into 4 portions 1 tablespoon vegetable oil

Salt and freshly ground pepper

Preheat grill.
Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a mediumsize flat dish.
Add the steak and coat well with the marinade.
Let marinate at room temperature for 30 minutes, turning once.
Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium rare.
Remove from grill, cover and let rest for 5 minutes.
Slice thinly against the grain.

Recipes by Bobby Flay HOT OFF THE GRILL 8/5/98 SHOW #HG1A15

All recipes Copyrighted by Bobby Flay 1998.

Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved

Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino

6 Chicken breast halves

– (boneless, skinless) 2 tb Olive oil

1 tb Fresh lemon juice

6 tb Fresh marjoram

1/2 ts Fresh ground pepper

———————————–SAUCE———————————– 3/4 c Sour cream

3/4 c Plain nonfat yogurt

1/2 ts Salt

2 tb Fresh dill weed

1/4 c Fresh chives

Rub the chicken wtih olive oil and lemon juice and sprinkle with marjoram and pepper.
Marinate for at least 1 hour in the refrigerator.
In a skillet on medium-high heat, saute the chicken for 2 minutes and turn.
Cook 4 to 8 minutes longer or until cooked through and browned.

SAUCE: Combine all ingredients.
Serve over the chicken.
* Source: The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias