Last weekend I was watching an episode of 30 Minute Meals and Rachael made a recipe that looked not only tasty, but easy and foolproof. Since my husband is THE pickiest eater on the face of this planet, or any other planet for that matter, finding new acceptable meals is a nearly impossible task. This recipe in particular was for lamb shish kabobs, but Rach said you could switch out the lamb with chicken. Hm... Keith loves the chicken kabobs from Daphne's... maybe he will also love the chicken kabobs from our kitchen! My baboon heart began to flutter in anticipation of being able to cook a meal that would not result in Keith 1. grumbling, 2. stomping his feet, 3. moving back to England.I followed the recipe to a T, except instead of making kabobs, lemon-olive couscous, and yogurt sauce in 30 minutes, I only made kabobs and it took me like 1.5 hours. Now friends, I'm going to share with you a little secret of mine. I'm a bad cook. Something always goes wrong and ruins my honest efforts to make a decent, edible meal. So long story short, this meal was no better than the others. A sign of things to come was when I asked Keith how long I should cook each side of the kabobs if I want them to be medium-rare (like the recipe states). Keith looked at me blankly for half a millisecond before saying "You can't eat chicken medium-rare, you'll get sick." I quickly explained that I was just following the recipe- which was technically using pork, in which case it would be totally acceptable to cook it medium-rare. Well, turns out I actually did undercook it because when i pulled the little chicken squares off the skewers, they were all still raw along the sides. Effffff. I was not having any part in this raw chicken business and no Salmonella was going to ruin my dinner. We put the chicken squares back on the grill to finish off the cooking.
Keith did not want to be the first one to taste death, so he waited for me to eat one so he could see my reaction. To my surprise, they were actually pretty good. They were really flavorful, which I expected based on the seasonings involved. Keith ate a few chickens, but kinda lost his appetite by inspecting every little spot of each bite to make sure it was full cooked. As my side dish, I made Rice Pilaf. And burnt it.
If you decide to try out this recipe, make sure to throw away every item you've used to cook it because there are some intense spices involved. I forgot to scrub the grill after I used it and the next morning the house smelled like I had fallen asleep in Saddam Hussein's armpit.
Happy Cooking!
7 comments:
I followed the recipe to a T, except instead of making kabobs, lemon-olive couscous, and yogurt sauce in 30 minutes, I only made kabobs and it took me like 1.5 hours.
Who would have thought that you would have saved yourself an hour if only you had made the lemon-olive couscous, and yogurt sauce at the same time. I do hate the way receipt books give you a preparation time that is only going to be possible if you employ a kitchen staff of at least 80 fully trained and experienced chefs...
You need Rosetta Stone for deciphering a recipe.
how long did it take you to figure out the spelling on "deciphering"...?
BlackLog- next time i'm going to not only make the chicken kabobs, but i'm also going to start out with calamari as an appetizer, lemon-olive couscous, yogurt sauce, and surf and turf to go alongside the main dish, and bananas flambe for dessert. according to rachael's timing, it should all be totally achievable in about 6 minutes.
I am not a fan of Rachael Ray. She makes everything look so easy, when in reality it's not. My husband bought me her "30 minute meals" cookbook one year for Christmas, I took one look at it and said "Peace Out Rach, I don't even know what half this shit is!"
I don't know. From the picture it looks damn good!!
You're cooking sounds like an adventure, in a good way. Keith's lucky you really try and make new dishes for him.
Thanks, Guy!! You're the only one who thinks so.
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