[dansangel]

(((((((feinie))))))

Thank you for sharing that delightful recipe!

This one is EASY and fabulous on a hot summer night especially with some champagne:

Is there anything that *isn't* fabulous with champagne? LOL!

[Feiny]

I love champagne....it has been very difficult for me to boycott French products when I love Vueve Cliquot so very much. It has saved me quite a bit of money though....

[kitkat]

Fawnn, you're gonna love this thread featuring Carlo3B.

Any recipes to share?

[Feiny]

Skewered Lamb with Red Wine Vinagrette
(recipe from Chef Bobby Flay)

Makes 8 appetizer portions.

Red Wine Vinaigrette

* 1 bottle red wine
* ¼ cup red wine vinegar
* 2 Tablespoons Dijon mustard
* 1 teaspoon honey
* 1 cup olive oil
* Salt and freshly ground pepper

Skewered Lamb

* 4 pounds lamb loin, cut into 2-inch cubes
* 2 heads garlic, peeled and crushed
* 1 ½ cups pure olive oil
* 4 sprigs rosemary
* 32 roasted pearl onions

To prepare the vinaigrette, in a medium nonreactive saucepan over high heat, reduce the wine to ¼ cup. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. May be refrigerated up to 2 days. Bring to room temperature before using.

To make the lamb, soak 8 six-inch long bamboo skewers in water for 2 hours or overnight. In a large bowl, combine the garlic, olive oil, rosemary and lamb and let marinate 4-6 hours in the refrigerator.

Thread the lamb cubes and roasted onions on the skewers and season with salt and pepper. Grill until rare to medium-rare (about 3-4 minutes on each side). Place the skewers on a serving platter and drizzle the vinaigrette over them.