Eating this Post Lenten Week

So far I have had lamb, Greek chicken, lamb and more lamb. Okay,  I am getting a little tired of lamb and after lunch today I have only one serving left to consume. It is really goo though and I will probably prepare it ( sous vide) this way from now on.  Greek chicken is brined breasts, sliced hot off the grill and bathed in lemon juice, oregano and olive oil. Very tasty.

So far this week, the only thing I have had off the ranch is a burger at Hardee's after a trip to Menards last night and yes, Hardee hamburgers are very good. Very good indeed.

We (I) have consumed a loaf of tsoureki as toast. I cannot get enough of this. Its like a pastry more than a bread and toasted it is divine food of the gods.  The mahlab adds a distinct pleasant flavor that you really cannot put your finger on but when I have a slice to my favorite Syrian physician, he nearly teared up as it reminded him of home. How is that for authentic?  One of my workmates thought the chunk of lamb I gave him was tenderloin, it's that tender.  I know I am a whackadoo when I have to share everything I bring with my work mates. They probably think I am crazy and acquiesce out of kindness.

As my tummy settles down I will be racking up some ribs later this weekend or Huli Huli Chicken. I just found a recipe that looks so tempting.

Huli Huli Chicken 

Huli means 'turn' in Hawaii and with the sugar in this marinade it is a good idea to keep turning the chicken to avoid burning it.

The recipe is enough for about three chickens, split in half.  You can use chicken pieces if that’s what you have. Marinate your chicken for at least a half-hour.
                               1/3 cup ketchup
                               1/3 cup soy sauce
                               1/4 cup brown sugar
                               1/4 cup honey
                               1/4 cup sherry
                               1-2 Tbsp. sesame oil
                               1-2-more pieces ginger root, crushed
                               3 cloves garlic, crushed
                               Worcestershire sauce to taste
                               Sriracha or Asian chili paste (or red pepper flakes) to taste
                               Squeeze a lemon in if you've got one
Brush the chicken with the remaining marinade while cooking over a grill. And don't forget to huli the chicken.

I stole this recipe from  

 http://www.hawaiimagazine.com/blogs/hawaii_today/2009/6/5/make_huli_huli_chicken

Let youo know Monday on how this comes out if I get a chance to make it. Looking for something to take to KC for Nick's graduation anyway....maybe it be this?