Food & Fun

Jim Hasser
Mobile Bay Times
... the people and places, politics and culture of the Mobile Bay area 
Tell a friend about this page
Sign InView Entries
Google
 
Become a Subscriber
LINKS
Drane Insurance

Slate

Salon

RealClearPolitics

Instapundit

Drudge Report

American Thinker

Southern Political Report

Real American Stories

Jag Fever
CPA's

Accounting, Auditing & Bookkeeping

1110 Hillcrest Rd. 
 Mobile, AL 36695-4044
   
251.639.9111 
Welcome to the Mobile Bay Times, an electronic magazine devoted to the politics, people, places, issues and history, food and good times in the Mobile Bay area. Please check back for regular updates, features and commentary. Subscribe for just 16 cents a day. Ad slots available for every budget.
Click to:
to Mobile Bay Times or by mail.
Building Relationships
251/652-6565
Dinner
 &
 a Movie


Lamb Tagine
&
'Prisoners'

By Jim Hasser

Lamb Tagine

Ingredients:

10 oz. ground lamb (and beef if desired)
¾ cup couscous
4 cloves garlic
1 lemon
1 zucchini
½ bunch Swiss chard
1 bunch mint
3 Medjool dates
2 tablespoons tomato paste
2 teaspoons ras el hanout
¼ cup Labneh cheese

Mince the garlic. Mince 2 teaspoons of the lemon rind to make zest. Deseed lemon and cut into quarters. Separate chard leaves and stems. Chop leaves and thinly slice the stems. Dice the zucchini. Deseed the dates and chop. Pick the mint leaves off the stem.

Heat 2 teaspoons of olive oil in a pot on medium high. Add ½ the garlic and salt and pepper and cook for a couple minutes until garlic slightly browned. Add the couscous and 1.5 cups of water and heat to boil on high. Remove from heat at boiling point, cover and let stand until all liquid is absorbed. Add zest and juice of 2 wedges of lemon. Stir in olive oil and add salt and pepper to taste. Cover and put on warm.

In a pan large enough to cook the veggies and meat, heat 2 teaspoons of olive oil. Add chard stems, the rest of the garlic and season with salt and pepper. Cook until lightly browned. Ad ras el hanout and season with salt and pepper. Cook for a couple minutes until the paste is dark red. Add the lamb and brown it. Add 1 cup of water, the dates and chard leaves. Salt and pepper. Cook until sauce is at your desired thickness. Add the labneh and the remaining lemon juice. Salt and pepper to taste. Serve over the couscous and garnish with the mint leaves. Goes well with red wine. Lamb tagine.

“Prisoners”

Two mild mannered religious families enjoying a Thanksgiving dinner together are suddenly thrown into panic when their two young daughters go missing …abducted! 

When the police search for the girls seems to be stalled, the parents, led by Hugh Jackman, take on the search themselves. In their frantic search, their primal instincts slowly drag them down into the abductor’s dark place, going so far as to kidnap and torture the prime suspect themselves!

The movie stars Hugh JackmanJake GyllenhaalMelissa LeoMaria BelloPaul Dano, Terrence HowardViola DavisMike Gassaway, Dylan MinnetteJane McNeill and Len Cariou. It was produced by Denis Villeneuve. The acting and directing were excellent.

This psychological crime thriller was kind of depressing, but action packed. It makes you think what you would do. We give it a 2 thumbs up!

(Editor's note: Jim and Carolyn Hasser's Dinner & a Movie is a regular feature in Mobile Bay Times. Jim is an attorney in Mobile and Carolyn is a Realtor with Roberts Brothers.
251.660-5025
click on ad above
Sign InView Entries