Adi, it's Me, Adi... parts 2&3 (i'm running out...)

[yani]

Yes Adi, here's your last two WSB's reports
from me. For the time being.

http://www.bigwatersedge.com/bwegallery/data/574/Adi_its_me_303.JPG

Here's an American twist on a Mediterranean natural dry rub: Blackened Sumac.

http://www.bigwatersedge.com/bwegallery/data/574/Adi_its_me_352.JPG

Dry rubs can be used in many ways. Chef Paul Prudhomme lathers up fish with Cajun Spices and sears them in a red-hot frying pan. Me, I use Sumac in the same way.

Sumac is a crushed dried red berry from the sumac shrub found along the Mediterranean's shores. It has a sour, lemony taste with a background of heat. Middle Easterners use Sumac on all types of meats and fish. They'll even sprinkle it on their pilaf. Don't look for Sumac at the Ranch 99 Market. Find it at your local Med Market, then get ready to taste something out of this world on your fish.


http://www.bigwatersedge.com/bwegallery/data/574/Adi_its_me_333.JPG

Now for one of my favorite herbs with WSB: Rosemary.

http://www.bigwatersedge.com/bwegallery/data/574/RoseWSB_165.JPG

http://www.bigwatersedge.com/bwegallery/data/574/RoseWSB_169.JPG

http://www.bigwatersedge.com/bwegallery/data/574/leeksricewsb_358.JPG

The final dish is WSB shiskbabs, skrewed on rosemary branches, with a side of Leeks and Rice. The skrews impart an unreal, mild rosemary flavor that keeps you licking the sticks long after the shiskbab is gone. The rosemary skrews can be had from any of your neighbor's bushes. Don't worry, your neighors will thank you after you bring them a taste.

After you've tried them on fish, give your favorite meats a try. Like, maybe, young tender Lamb? (But beware the old Lambs, they don't taste very good...they're just lucky fishermen.)

[umtduckhead]

nice looks freakin awesome.. im starving!

[dsafety]

Yani, do you use the rosemary sprigs as the skewers for the kabobs or just stick some pieces into the fish every now and then?

As for Sumac, we have a species that grows around here. Not sure if it is the same as you used back home. Some people are allergic to the local version which can cause itchy rashes similar to poison oak.

Bob

[yani]

bob,

the skewers are totally funcitonal, top to bottom.

[dmrides]

All I can say is....:drool5:

[maui jim]

Hey Yani, when was dinner? Looks real good..

[JJ]

Darn it Yani!!! ... How in the heck am I supposed
to get any work done after reading your
awesome post??!!!

Very clever idea of using the whole rosemary
as the skewer. I did note, however, something
missing from your incredible ensemble .... Raki!

Yassou and see you soon brotha. -JJ-

[GregAndrew]

All I can say is....:drool5:

X2

[Aaron&Julie]

As usual, your cooking always looks awesome (and makes us hungry).

[Iceman]

i love rosemary on roasted chicken.......never thought to use it on WSB. The skewers are very cool. You should have auditioned for Master Chef!

[cowboybill]

I gotta say Yani, you take the best prepared food pics....

Makes me HUNGRY!!!

Cowboybill:luxhello:

[driftwood]

Yani, you definitely need your own cooking show! If i had the money i would sponsor you for sure. That looks perfect!!!!!


Welcome to the Yani cooking show

http://www.picturesof.net/_images_300/mexican_man_grilling_steaks_royalty_free_080930-123510-621042.jpg

[Tman]

:iagree:


At least come out with a book or something...

[lamb]

nice meals,

you sure those seabass are legal?

they look kind of small :D

[Pescavore1]

Very nice, Yani. I bet that meal goes great with Marathon beer. Had it the other night at a place called Yanni's. Two of my favorite Mediterranean restaurants are called Yanni's. It must be the name.

[herbo]

Yani! I'm drooling on my keyboard..that looks sooooo tasty.....H:sifone: