The Tattooed Gourmet Recipe Challenge - Part 2 the awards

Ok I know i said I would come back the other day and add the awards for the challenge. Things have gotten a little hectic. Just in case you can view the rules of the challenge along with some basic info here.

Now to the good stuff, the awards for the winner and the honorable mention.

The winner is the recipe that gets the most votes in the weekly pole. This blog will win a blog review on The Tattooed Gourmet. They will also get thier recipe post reposted with links on this blog. The winner will also get a sidebar link to thier blog.

The honorable mention will be, one challenge entry that I feel could have won. It may or may not be the post with the second highest votes. They will get their post reposted with links here as well.

I also may decide to add to this if it becomes really popular. So please spread the word.

Tattooed Gourmet Recipe Challenge

Beginnig on May 1st there will be a challenge for all of you foodies out there. Once a week I will be hosting a recipe challenge. There are still some things need to be worked out. I will keep you all updated in the time being.

Here are some of the rules and prizes.

On Sundays I will post the challenge. This will include three ingredients. All of which have to be used in the dish or meal. I will take suggestions in a comment to a post that will be posted in the coming days.

To enter you must create a post of your recipe(s).

You must include atleast one photo of you cooking, along with photos of your dish or meal.

Once you have created your post please leave a comment to the post for that weeks challenge with a link to your post.

There will be a poll for all to vote based on recipe and photos. this by no means a photo contest.

I will edit this post later to include the prize for the winner and an honorable mention of my choosing.

I hope there is some interest. If so please leave me a comment.

Crazy Food Tattoos

As promised here are just a few of the food related tattoos. There are plenty more to come. Hope you enjoy. Just a warning thy are not edible!

Veggie Sleeve

MMMM Good!

Key Lime Pie

Asparagus

Breakfast on my mind

Chicago style Hot Dog

Bacon "n" Eggs

Bacon Double Cheese

Kitchen Aid

Whats your favorite cut of Pork

Pomegranate

Pumpkin Patch

Shrimp Cocktail

I want a sushi roll

Something new is on it's way

I have noticed that prior to the break I took. (which was because I was lazy no other reason than that) I was posting only recipes for the most part. I want to give my readers something to come back for, other than to find something good to make for dinner and impress the family.

With that in mind I am going to be posting more food news, cooking tips and just some random topics. One thing I am working on is collecting some images of food related tattos. That way there is some meaning to my title, other than my own tattoos.

Grilled Leg of Lamb with Rosemary, Garlic, and Mustard

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness

8 garlic cloves, peeled, divided

1/2 cup whole grain Dijon mustard

1/2 cup extra-virgin olive oil

1/4 cup dry white wine

2 tablespoons finely chopped fresh rosemary

2 tablespoons fresh lemon juice

Nonstick vegetable oil spray

Fresh rosemary sprigs and fresh Italian parsley sprigs

Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.