Comments on: Grilled Leg of Lamb Stuffed with Apricots http://foodandwineblog.com/2009/01/09/grilled-leg-of-lamb-stuffed-with-apricots/ food, wine, beer and Baltimore living Wed, 28 Jul 2010 03:30:49 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Greg http://foodandwineblog.com/2009/01/09/grilled-leg-of-lamb-stuffed-with-apricots/comment-page-1/#comment-3611 Greg Sat, 10 Jan 2009 15:00:53 +0000 http://foodandwineblog.com/?p=1799#comment-3611 Cool, thanks for the info Dara! I've never heard of Vanns Spices, but I'll be on the lookout now! Cool, thanks for the info Dara! I’ve never heard of Vanns Spices, but I’ll be on the lookout now!

]]> By: Dining Dish (aka Dara) http://foodandwineblog.com/2009/01/09/grilled-leg-of-lamb-stuffed-with-apricots/comment-page-1/#comment-3608 Dining Dish (aka Dara) Sat, 10 Jan 2009 13:30:20 +0000 http://foodandwineblog.com/?p=1799#comment-3608 Raz El Hanout translates to "top of shop". That name comes from all the different shop owners who make up their own blend of the spice. Similar to the concept to the many variations on a dry rub for barbecue we have here. I formerly worked for Vanns Spices here in Baltimore and this is a blend that they have been making for years. Raz El Hanout translates to “top of shop”. That name comes from all the different shop owners who make up their own blend of the spice. Similar to the concept to the many variations on a dry rub for barbecue we have here.

I formerly worked for Vanns Spices here in Baltimore and this is a blend that they have been making for years.

]]> By: Stuffed Shrimp Wrapped in Bacon and Portuguese Torricado Recipes | food, wine, beer, culture http://foodandwineblog.com/2009/01/09/grilled-leg-of-lamb-stuffed-with-apricots/comment-page-1/#comment-3606 Stuffed Shrimp Wrapped in Bacon and Portuguese Torricado Recipes | food, wine, beer, culture Sat, 10 Jan 2009 05:04:35 +0000 http://foodandwineblog.com/?p=1799#comment-3606 [...] way to serve some bread, either by itself or with other food items.  The recipe was originally posted here in the comment section, but I’m trying to elevate it to a higher status, since it was so [...] [...] way to serve some bread, either by itself or with other food items.  The recipe was originally posted here in the comment section, but I’m trying to elevate it to a higher status, since it was so [...]

]]> By: Greg http://foodandwineblog.com/2009/01/09/grilled-leg-of-lamb-stuffed-with-apricots/comment-page-1/#comment-3605 Greg Sat, 10 Jan 2009 03:09:27 +0000 http://foodandwineblog.com/?p=1799#comment-3605 Great recipe Helio! I'm working on the post for the appetizers, i'll be sure to write up your delicious Torricado recipe in there as well. Now, you used Portuguese olive oil, is that the best one you recommend folks using? Great recipe Helio! I’m working on the post for the appetizers, i’ll be sure to write up your delicious Torricado recipe in there as well. Now, you used Portuguese olive oil, is that the best one you recommend folks using?

]]> By: Hélio Rodrigues http://foodandwineblog.com/2009/01/09/grilled-leg-of-lamb-stuffed-with-apricots/comment-page-1/#comment-3602 Hélio Rodrigues Sat, 10 Jan 2009 00:37:03 +0000 http://foodandwineblog.com/?p=1799#comment-3602 Hey Greg, that Lamb was great... but you forgot to mention the appetisers... Especially the one i made... "Torricado". Recipe: Bread (dense, crispy bread), virgin olive oil, clove of garlic and coarse salt. And you need toaster oven. First you cut thick slices of bread, put in toaster until the bread is golden. Then you rub the garlic into the bread on one side - rub it hard. The next step is to open some grooves on the same side, and spread the coarse salt over the garlic and into the grooves. Next pour some olive oil over the bread and return it to the toaster oven (lined with some aluminium foil). When the bread is golden and you smell fried garlic, it is done. Hey Greg, that Lamb was great… but you forgot to mention the appetisers… Especially the one i made… “Torricado”.

Recipe:
Bread (dense, crispy bread), virgin olive oil, clove of garlic and coarse salt.

And you need toaster oven.

First you cut thick slices of bread, put in toaster until the bread is golden. Then you rub the garlic into the bread on one side – rub it hard. The next step is to open some grooves on the same side, and spread the coarse salt over the garlic and into the grooves. Next pour some olive oil over the bread and return it to the toaster oven (lined with some aluminium foil). When the bread is golden and you smell fried garlic, it is done.

]]> By: Gabi http://foodandwineblog.com/2009/01/09/grilled-leg-of-lamb-stuffed-with-apricots/comment-page-1/#comment-3601 Gabi Fri, 09 Jan 2009 23:46:01 +0000 http://foodandwineblog.com/?p=1799#comment-3601 I love lamb, and this dish was no exception - the apricots were an especially nice touch! Thanks so much for this delicious recipe!!! :) I love lamb, and this dish was no exception – the apricots were an especially nice touch! Thanks so much for this delicious recipe!!! :)

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