John's Torturing the Neighbors Again

(Photo: JB, of his "Neighbor Killer" Lamb Kabobs)

John in Chicago is killing his neighbors:

"time enough to live, time enough to cook"

I took a costco boneless leg o lamb and cut it up into grande cubes for brochette. I marinated 1/2 for 24 hrs in : olive oil , zest of 4 oranges , 6 lg garlic cloves smushed into a paste, fresh mint and rosemary minced, 1 nice pinch of saffron mixed w/ 3 parts survival spice - 1 part madras curry - and 1 part smoky paprika (el ray de la vera - delevera.com) I grilled these babies off, and as you can see I had more smoke than my faux fan could handle.

(Photo: JB)

Man, you're looking at a textbook sear right thar, folks.

I opened the winders and the big doors leading out of the loft and the smoke wafted out and up the stairwell 4 floors and within 10 minutes people were gathering outside the door like pod people , muttering "Carmelization"! I almost had to sic the dogs on em ! well here's a few pics just before they hit the plates and disappeared before I could take a pic, served w/ a mideastern rice dish and triple chocolate dove bars. I took the other 1/2 of the leg and ground it w/ pork shoulder and pancetta to make sausage and pot stickers to freeze.

I really like the way that John used Survival Spice® as a base, then Currified it up by adding saffron, curry powder, and some smoked paprika. That's really what Survival Spice® is all about. I developed it as a stand alone seasoning, but left plenty of room in the recipe for using it as a starting point for customization. I'm always flattered when I get an email from someone apologizing for adding other flavors, but really, it's totally cool, and it's gratifying as hell.

Fricking awesome, John. And triple chocolate Dove bars? Yer killing me.

Been cooking? Email me some pictures!