MILWAUKEE -- Things are heating up on Real Milwaukee this week. Yesterday we showed you which grilling gadgets sizzled and which fizzled. Today, we got grill tips from some of Milwaukee finest chefs. Our resident foodie Kyle Cherek brought Alex Sazama of the Smoke Shack with him to talk all about grilling.
- Heat grill until hot.
- Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, and then set aside for 5 minutes until the yeast is foamy.
- Add olive oil, flour and salt and mix to combine.
- Turn the dough onto a well-floured surface; knead 2 minutes or until elastic.
- Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
- Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
- Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
- Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
- Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.
Servings 4-6 Units US
- 2 garlic cloves, minced
- 2 cups Greek yogurt
- 1 T chopped mint
- 1 T chopped dill
- 1 T Lemon juice
Mix all ingredients and add salt to taste. Let sit in fridge for 2-3 hours to cool and develop flavors.
Lamb Shoulder Marinade
5 cloves garlic (halved)
4 sprigs rosemary
8 sprigs thyme
¼ cup extra virgin olive oil
1 lamb shoulder (4-5lbs)
Mix first four ingredients. Toss lamb shoulder with ingredient mixture to coat and let marinate up to 24 hours covered.
- 5 lemons
- 1/4 cup salt, more if desired
- 1 cinnamon stick
- 3 cloves
- 5 to 6 coriander seeds
- 3 to 4 black peppercorns
- 1 bay leaf
- Freshly squeezed lemon juice, if necessary
- If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
- Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
- Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
- Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.