… grilled Merguez & Makanek sausages!
… served w/ Baba Ghannouge & Hommos Tahineh!
… and pita bread!
served on the most motherf’n freshest bread (was too hot to handle when I bought it; made in-house) ya could ever get. grilled chicken/grilled steak & roasted creminis w/ caramelized onions … on a bed of romaine, beefsteak tomato, sliced sweet onion! And here’s the kicker, sliced English cucumber … ’cause I had some! Yep, wrap me!!
Run and tell all of the angels
This could take all night
Think I need a devil to help me get things right
Hook me up a new revolution
‘Cause this one is a lie
We sat around laughing and watched the last one die
I’m looking to the sky to save me
Looking for a sign of life
Looking for something to help me burn out bright
I’m looking for a complication
Looking ’cause I’m tired of trying
Yep! I said it (my fave btw)! And, in my Le Creuset dutch oven no less! Not one to read/follow rules, prefer to make up shit as I go … bear in mind, many, many years of cooking/techniques in my back pocket help. I get the pot to a scorching high heat, add olive oil (here’s the secret blogging tip: start w/ very little olive oil and continue adding if needed as opposed to the opposite. It’s very important – keeping in mind the onion and rapini will release liquids as you keep cooking. It’s very crucial you allow for this compensation. For this grilling method we want dry, not wet. We can always add, can’t subtract), then the sliced onions, seasoning as I begin searing. After a few browning moments, next comes the broccoli rabe followed by more seasoning. Look at how high heat fry cooking essentially grills everything w/ not a hint of sogginess! Sweet! A final sprinkling of chili flakes seals the deal! Enjoy!