Dense Fog Advisory issued February 24 at 4:12AM EST expiring February 24 at 9:00AM EST in effect for: Adams, Columbia, Cumberland, Dauphin, Franklin, Juniata, Lancaster, Lebanon, Lycoming, Montour, Northumberland, Perry, Schuylkill, Snyder, Sullivan, Union, York
Areal Flood Watch issued February 23 at 9:34PM EST expiring February 25 at 7:00PM EST in effect for: Adams, Bedford, Blair, Cambria, Cameron, Centre, Clearfield, Clinton, Columbia, Cumberland, Dauphin, Elk, Franklin, Fulton, Huntingdon, Juniata, Lancaster, Lebanon, Lycoming, McKean, Mifflin, Montour, Northumberland, Perry, Potter, Schuylkill, Snyder, Somerset, Sullivan, Tioga, Union, Warren, York
Areal Flood Watch issued February 23 at 10:27AM EST expiring February 25 at 7:00PM EST in effect for: Adams, Columbia, Cumberland, Dauphin, Franklin, Juniata, Lancaster, Lebanon, Lycoming, Mifflin, Montour, Northumberland, Perry, Schuylkill, Snyder, Sullivan, Tioga, Union, York
If you're like me, you're always looking for new recipes to try, whether it's just for you, your friends or a huge gathering of people.
Our friends at the Classic Catering People sent us a few recipes for you all to give a try! We posted a couple of them earlier this week (see that post here) and here are a few more! We'd love to hear your feedback. Tweet us @KnightFromABC2 or @TheRealSiobhanB
Shawarma Marinated Middle Eastern Lamb Lollipops with Zatar Crust and Walnut Tahini Dip By: The Classic Catering People
6 garlic cloves, roasted
2 tablespoons extra virgin olive oil, plus more for drizzling
Finely grated zest and juice of 2 lemons
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
Freshly ground black pepper
3 rack of lamb
Zatar blend (recipe follows)
Walnut tahini dip (recipe follows)
Mash garlic cloves with a fork and lemon juice. Once it turns into a paste, add rest of the ingredients and combine well. Take mix and rub the outside of the rack – loin only – and let marinate overnight. Remove lamb from refrigerator and sprinkle with zatar blend. Grill for around 10 minutes or until done. Let rest for 5 minutes, slice and serve with dip.
1 clove garlic
1/4 cup walnut oil
1/4 cup olive oil
1/2 cup tahini
1/4 cup roasted walnuts
1 Meyers lemon, juiced
2 tablespoons red vinegar
Directions: Blend all ingredients in a Vitamix (or other blender). If too thin, add more tahini.
Asparagus Poached in a Beurre Battue By: Chef John Walsh of The Classic Catering People
1 pound asparagus
10 tablespoon chilled water
5 tablespoons unsalted butter
Freshly ground black pepper
Sea salt, for serving
• Cut off the tough ends of the asparagus and peel the bottom 3 inches.
• Warm the water and butter in a large sauté pan over a medium heat. Once the water comes to a boil, add the asparagus. Add the salt and pepper to taste, if desired. Cook for approximately 3 to 5 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot. Serves 4.