Heh.
Lessee...some minced lamb skewers we'll be grilling.
This one I'll share because it's quite nice, and very simple.
Just minced lamb, mint from the garden, some garlic, and rosemary for the skewers, rolled together with a little cornflour for stability.
I made a sauce from yhogurt, a little lemonjuice, more garlic, water, cumin, chilli, pepper.
We'll have those on some tortila-style flatbreads, just with standard butter lettuce.
We'll pretty much be having chicken for the rest of the night, heh.
The girl did some research, and will be making traditional spicy chinese style garlic chicken with rice with boneless drumstick fillets. All the marination is currently taking place.
I cooked up a bbq sauce over about 3 days, and no, no way I won't give the ingredients away, this one is literally, out of all the things I know how to make, one of the best things I produce, heh...I'll just say that it was pineapple juice based and leave it at that.
It's basically a super-tangy (make the back of your jaws tickle)fruity but not too fruity, smoky/spicy bbq sauce?
It's about 20 ingredients really...
That will be going over some chicken "drummettes" which are just yknow..the fat end of the wing, which I have marinating in a little hickory essence, salt and pepper.
We also have what you would call a master stock that we've been developing over the last year or so...since it's pretty much well, a random collection of ingredients that changes all the time dependant upon the cook, I won't tell you what mine is specifically, but here's an idea:
http://en.wikipedia.org/wiki/Master_stock
that's what it is but it's very open to individual variations.
We're boiling that up, and poaching some chicken (this time,the MIDDLE section of the wings) in that. Very tasty.
Drinks, well there's vodka, apple vodka, strawberry champagne, some red wine and a port I infused with cherry juice a while back.
There's junk foods aplenty for in between.