Kafta Beef Kabobs

 

Kafta Kabob (aka Kafta or Kofta Kebob)
Recipe by my friend Afaf at Simply Heaven

Ingredients:

2 Pounds ground beef

1 bunch of parsley finely chopped washed and well drained

1 Onion finely chopped

2 cloves minced garlic

1 tea spoon all spice

1/2 tea spoon paprika

1/2 tea spoon black pepper

1/2 tea spoon cumin

Salt to your taste

Preparation:

Mix all ingredients, work it like dough and make sure press a little tight so it can stick to the skewer.

Tip: Lightly wet your hands after each skewer

HOW TO photos here

Afaf’s Blog –  “Simply Heaven”

Photo by MyLastBite, taken at Afaf’s Dinner Party on 4/25/09

She Takes The Cake!

Check out the beautiful birthday cake that my sister Janet gave me last week…  

When I first opened the cake box, I was sort of stunned because she knows I’m not really into sweets (I like a bite or two), but then her kids (twins, ages 13) started laughing and I realized it wasn’t really a sugary “dessert” cake at all! My very health-conscience, loving, big sister had given me a MEATLOAF and MASHED POTATO birthday cake!

Janet doesn’t like to handle red meat, so of course I asked “where did you have this made”? 

I was absolutely shocked to learn that she mixed up the RAW ground beef herself and spent the whole day baking, molding and decorating it. 

It was the most thoughtful (and delicious) birthday cake I’ve ever had, and it was even better the next day with fried eggs on top! 

I asked Janet for the recipe and she said she pretty much made it up as she went along, but here are her notes in case you want to try it:

“I actually used about 2 1/2 pounds of meat and then added about 1 1/2 cups of  bread crumbs, 3 eggs, sauteed onion (large), about 1/2 cup of heavy cream, salt & pepper & 1 tablespoon of Ranch Dressing dry mix.

I baked the 2 tiers in a greased pan for about an hour…let cool and then placed in fridge overnight…

For the frosting, I first made the mashed potatoes and then let them cool. Then I frosted the white potato base on the meat cake.

Next I mixed yellow food coloring into the white potatoes and added the yellow potatoes to a piping bag. Using a cake decorating tip, I added the yellow potato to the cake, then I mixed in red food coloring to make the orange!”

   

Thanks again! Can’t WAIT for next year!

Canned Joy

Nothin’ says lovin’ like a case of SPAM. I’ve loved it ever since I was a kid in Okinawa, and for my birthday this year, my adoring husband got me a case of assorted (I call it “gourmet”) SPAM. Peter also got me a pair of green, platform sandals that I’d been pining for, but I was more excited about the SPAM. Flavors in the case include: Hot & Spicy, Cheese, Smoked, Garlic, Turkey and BACON. That’s right… bacon flavored SPAM!

Most of the expiration dates on the tins read “Mar 2012”, so it’s safe to say I won’t be powering through them anytime soon, and I wouldn’t want to. For me, these are high sodium childhood memories that mustn’t be eaten regularly, only as an occasional treat. I’ve learned my lesson in the past, so moderation (however difficult) is an absolute must.

This morning I set up a “wall of SPAM” behind my huge chopping block in the kitchen. It sort of reminds me of a tiny “Warhol Pop Art” installation and it just makes me smile. Now all I have to do is come up with some new spam-a-licious recipes!

After unpacking the case.

Part of my mini wall of SPAM

SPAM in my childhood

SPAM.com

Warhol

Me and Andy (on my birthday in 1986)

Pretty SPAM