Text 4907, 79 rader
Skriven 2008-04-04 06:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Picnic 2008 Date 98
===========================
 JK> Let's see.. IIRC, you said you do chicken well, and didn't want to use
 JK> much in the way of dairy.. (which sounds great to me as well (grin))
 JK> I have this great recipe for squab or cornish hens, painted with a
 JK> soy/honey/ginger/garlic mixure, placed in brown paper bag which is
 JK> stapled shut.. and roasted.. I figured that would be a neat one to do..

Let's try it this way. You make it out of your recipe and I make
it off the top of my head, and we'll see if they're any similar.
It sounds, except for the paper bag part (papillote), very much
like a standard Asian recipe.
 
 > LAMB is the best. I wouldn't eat chicken spiedies on a dare.
 JK> I can believe that lamb would be extremely good... and unless they are
 JK> dealing with quality chicken, I'd want to avoid it as well.  I've
 JK> gotten pretty spoiled I think in the last several weeks since we've
 JK> been buying all this grass-fed/organic meat :)
 
Beef spiedies I could tolerate as well. Pork doesn't stand up
well to this kind of grilling. Chicken? Yecch.

 > Lamb spiedies

Hey, do a fave and chop a few bits off the quotes in your
messages: I nearly missed your line of commentary at the end of
your reply, which came in (including tags) at 135 lines. Some
people set their message limit to 100 lines. I make my messages
over that length only when I don't mind if people don't see what
comes after line #100!

 JK> Lamb is one of my favorite meats, truly.

It is so yummy, but its flavor is assertive enough that many folks
don't go for it. My father, for example, liked lamb, but only if
it was quite mild and bland - as in leg meat or loin chop from a
young animal. Otherwise he'd complain (in an unintentionally bleaty
voice) that it was too "laaammy."

                             Greek Lamb Stew

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :2:30
Categories    : Lamb                             Try This
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           all-purpose flour
                        salt
                        black pepper
   3      pounds        lamb -- cut into 2" cubes
     1/4  cup           olive oil
   1      whole         bay leaf
     1/4  teaspoon      ground thyme
     1/4  teaspoon      dried rosemary
   1      clove         garlic [RH - try 3]
   2      cups          chicken stock [16 fl oz.]
   1      cup           white wine [8fl oz.]
   1      can           tomato sauce [8fl oz.]
   2      dozen         small white onions -- blanched and peeled
     1/2  cup           black olives -- pitted [RH says 1 cup]

     Season flour with salt and pepper and dredge lamb cubes in it. Heat olive
oil in large soup kettle over medium high heat. Brown lamb cubes in oil.
Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce.
Season with additional salt and pepper to taste.
     Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives.
Simmer 1/2 hour longer.

                   - - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with toasted pita triangles and a salad.

Last modified: Monday, October 30, 1995
jenni@godzilla.eecs.berkeley.edu.


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