Text 6132, 102 rader
Skriven 2011-01-23 00:44:04 av Janis Kracht (1:261/38)
   Kommentar till text 6103 av Ruth Haffly (1:396/45.28)
Ärende: rosemary 944                                             [2]
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Hi Ruth!

>>> CONTINUED FROM PREVIOUS MESSAGE <<

> We saw a marinade at the Fresh Town in Margaretville--forget who made it
> but it had something in it that Steve didn't want to buy. I think it was
> one of the sodium something or other preservatives.

Could be.. or it could be HFCS.. seems everyone uses it these days, though we
have noticed some companies using just plain sugar instead.. that's always nice
:)

>> The spiedies they make are a bit different than the marinated lamb
>> that Michael made at the picnic - but of course Michael's was of a
>> different type and still good :) The spiedies in Binghamton are
>> normally larger chunks of meat (about 2").  Michael's lamb the weekend
>> of the picnic here was a fantastic curry type dish.

> We missed that one; had to leave to get back to GA. His take off on the
> spiedies was good tho; we liked them a lot. We've got lots of fresh
> rosemary growing outside our kitchen door so we may give it a try some
> day. Sort of an Italian dressing with rosemary taste if I recall
> rightly?

Yes.. and more vinegar based than curry based.. here's the recipe from Lukos:
===Chicken Spiedies===
http://www.food.com/recipe/lupos-chicken-spiedies-219681
     2 -3 chicken breasts
     1/3 cup olive oil
     1/4 cup lemon juice
     1/4 cup white vinegar
     2 garlic cloves (finely chopped or pressed)
     1 tablespoon dried parsley
     1 tablespoon dried basil
     1/2 teaspoon dried oregano
     1/2 teaspoon garlic salt
     1/2 teaspoon salt
     1/2 teaspoon cracked black pepper
     3 -4 sandwich buns
Prep Time: 15 mins
Total Time: 25 mins

Directions:
   1. 1 Dice chicken breasts into 1" cubes.
   2. 2 Whisk all other ingredients together to form marinade. Set some aside
      for basting or sauce if desired (though I don't think this is necessary).
   3. 3 Add marinade to chicken and refrigerate overnight, stirring
      occasionally (the acidic nature of the marinade will 'chemically' cook
      the meat partially).
   4.  Thread 5 or so cubes onto metal or soaked bamboo skewers and grill
       for a few minutes either side, just until meat is firm (remember,
       they're already partially cooked by the marinade).
   5. Place two skewers on a fresh bread roll or Italian bread, grip the
      meat firmly with the bread and pull out skewers.
   6.  Enjoy!
===

Luko's recipe reminds me of the one I use for kabobs, not curry.  Major
difference there I guess.

http://www.food.com/recipe/lupos-chicken-spiedies-219681#ixzz1BpfcH5H

for a history of speidies, check out http://www.spiedies.com/spiedie-pm-9.html

>> Here's what we ate tonight.. I was really wanting parmesan-"something"
>> for some reason :)
>> ==Orzo Risotto with Shrimp==

> Looks yummy!

Yeah.. orzos  are so overlooked it seems sometimes :)  Outside of using them
for soup, most people don't really experiment with them much..  I have a great
recipe for lamb (thick slices), with orzos and tomato sauce that I'll post
later.  It's one of our favorites.. I found the recipe in a Mideastern cookbook
I have.. that is the same one that had an original mideastern recipe for what
is sold as "rice-a-roni" (g).  we love that one as well.

> I keep chicken stock on hand as a general rule. I also keep some soup
> base on hand in beef, chicken and vegetarian flavors. It comes in a jar,
> in the soups section. I think Jim Weller was the one who first mentioned
> them on the echo; I found them in Whole Foods Market but since have seen
> them in other stores.

Yes, when I can afford it, I get the soup base as well.. can't remember the
brand name.. maybe "better-than-boullion"? something like that.. is that the
one you use? Sounds like it - It's good :)  We're really seriously cutting
corners left and right here right now though.. these temperatures are sure not
helping our budget :(  Just got an electric bill on top of everthing else, and
so now I'm really really stepping up my web page authoring.. Maybe I can get
some customers.. that would be really helpful, needless to say. :)

> ... Matthew 6:11 | Give us this day our daily bread.

I think my favorite verse is essentially 'Take' the spoiling of your goods with
joy" from Hebrews, IIRC <grin>.. probably goes back to children throwing up
when they had the flu, and I'd _just_ gotten a new fancy sofa :) :)

Take care,
Janis

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