All posts filed under: Lamb

Kitchen Fodder – Meatballs Under Pressure

Curry No, I’m not talking about the little red & white can that sits in the pantry growing dust bunnies because you only pull it out once every 6 years to make those curried glazed carrots you’ve read so much about. No. That stuff is for Cretans and Malcontents.  Anywhere else in the world, curry is a dance – a give and take of spices and aromatics – that when blended properly, transforms a dish to such exotic heights, it is the culinary equivalent of Mount Everest…. (sought by many, obtained only by the very adventurous). So… Seeing the Curried Lamb Meatball recipe the the little CooksEssentials Microwave Pressure Cookery Bookerlette… I was intrigued… but very, very cautious. Like most things, I monkeyed around with their recipe. Not because I’m just a bad person, but like finding that curry nirvana, I have my own particular likes and dislikes that play into the picture when creating that perfect spice blend. Granted, if you’re not terribly particular, you could just open up that red/white container and hawk in 2 big spoonfuls …

OPA! ~ The Moussaka Experiment

It’s a funny thing when you start researching a recipe. It begins with one simple recipe… then two; both asserting THEY are the traditional recipe. Then there’s recipes three through 15 with only 1/2 of the ingredients – also staking their claim to the birthright. Then there are the ones with potatoes for the base, and an equal number disallowing any knowledge of potatoes. Ones with eggplant stack up against the horde of Greek Mothers that adamantly state there are no eggplants in moussaka. Beef vs Lamb Phyllo Crust vs Bread Crumbs Traditional Greek Cheese vs Cheddar & Parmesan Crushed Tomatoes vs Puree Bechamel vs White Sauce and so it went for 62 separate and distinct recipes… each and every one claiming to be the one and only. In the end, I chose none of them as my recipe. Instead, I became a little like Dr. Frankenstein and created my Greek monster out of 12 different moussakas. So, why all the fuss? Here’s the thing.   Like a lot of people, I have my own ideas what good …

Shank’d Again – Braised Lamb Shanks

I’d love everyone to think I buy from only the best local suppliers, the most humane breeders, the zero-hormone purveyors. But that’s just not the way life is for most people that budget for their groceries. Buying an $18 natural feed, pasture-raised roasting hen is out right stupid when you have anywhere from 8 to 14 meals to prepare every week, 5 to 15 school bagged lunches to shove out the door, paper products, toothpaste, soap, new socks, Q-Tips… and the plethora of other unexciting additions that make it to the shopping list every week. I make no apologies for it – I bargain shop for meat. The twice-marked down chuck roast? … toss it in the cart Chicken coop accident and you have to cull down a 100 smothered chickens? … put me down for 12 You thought Dahlonega was hip & happening, and would lap up the 80 lbs of bison you brought in?  … sure, I’ll take it off your hands for 10 cents on the dolla’. you get the picture…  In …

Weight of the World on my Lamb Shoulder…

Steaks… There’s a bit of contention when it comes to lamb shoulder steaks. There are those who believe that you should only braise them because the connective tissue – bone – and general condition of the musculature make them an unlikely candidate for anything short of 3 hours in a stew. … And then there are people like me that spit in the fan of naysayers, and fire up the grill every time. You can usually find shoulder (or Blade ) steaks in the fast sell section at the butcher shop. The double bone and (in my area) the fact that it’s lamb makes them somewhat undesirable… meaning – you can usually pick up a one pound 1″ thick steak for somewhere around $5.50 – which is a pretty good deal, considering it’s, you know… lamb, and beats the bejeezus out of $19.95 a pound for chops. If you can’t seem to find shoulder steaks at your market, pick up a good meaty shoulder roast and have your butcher cut it into decent 1″ chops for you. (most …

Another Mother Further

There is no other to compare to you You’ve got me blindly givin’ all that I have to you   You’ve shown me feelings that I – I’d never find   But those feelings ain’t complete when you’re not here all the time…   Leon Moore – Baby Love,  Mother’s Finest   Yes.. it’s that day again – we set them high upon that well deserved pedestal and give them all we’ve got. And we do it will all the gratitude and love we can pull from the deepest depths of depth of our ever-loving souls.. ‘Cause – let’s face it, without their love, tolerance and belly distorting sacrifice, we just wouldn’t be here. Now, after the eating is done – I’ll admit that as of Wednesday, I still had no idea what I was making for Mother’s Day… I was thinking “easy way out – Pot Roast”, but with our current UnFun diet, I wasn’t really going to be able to make it a great roast, and  calorie-wise, there wouldn’t be anything else on the plate. So I pony-ed up …

Lammykins and the Big Pit of Fire

There’s a woman at the top of the hill that sells baby “pet” goats and sheep. It’s true, the crudely hand painted sign attests to it. “PET BABY GOATS AND SHEEP FOR SALE” Although I am inclined to believe that no one actually buys them as “pets“. The stock of hooved beasts rotates in and out, the community of blaying residents swells the hillside to bursting, then one by one they vanish into the night. If anyone within a drive-able distance were actually stocking their yards with hairy lawn ornaments, I’d have seen them. There aren’t any. What there is… is a never-ending caravan of umm…ethnic men in trucks picking up a couple “pets” for a thrilling weekend of fire, beer and barbecue. Yes my friends, she is providing a food source. I, myself, have been tempted to liberate a couple of her tasty, furry pets for my own entertainment, but thankfully… our neighborhood covenant doesn’t allow livestock – pet or otherwise… and, I’m not all that sure I could butcher a fluffy lamb… and besides, well.. goat eyes just really creep me out. …

Guest Post – From Morocco with Love ( A Moroccan Dinner)

Today is a treat. I am truly honored that I have a guest post from Jenn with Pint-Sized Pioneering. It isn’t often that I have guest posts (although, I’m wondering as I write…why the heck not?)There is something  you need to know about Jenn, actually, a couple of things.1.Jenn Raises Chickens – not the “I have a pet chicken and we call her Broody” kind of chickens (although she has named them all) She raises the “I have a city chicken coop, deal with the molting, deal with prolapse and a host of other poultry unpleasantness, and I produce more eggs than I can eat” – kind of chickens. She’s my hero.and  2.Jenn was my real first follower. It was mainly because of Jenn that I continued to post recipes – ad nauseum.  In the beginning, I was including 3 and 4 recipes to each post. The themed posts were fun, but I found I was using up a HEAP of collected recipes in record time. I slowed down the sharing a bit, but Jenn …

Simple Dinner Sunday – Shepherd’s Pie

There’s just something about slow cooked stews…and mashed potatoes. Rich, heady flavors all commingling under cover in the pot… getting to know each other… getting all cozy… trading secrets… At least that’s how I like to think of it. It’s the regular covert operations of food. Digging around in the freezer this morning I came across a forgotten package of Lamb Merguez sausages from Marx Foods. Actually, they weren’t forgotten… they were buried. While I adore lamb, and nothing beats a good sausage… I couldn’t get the idea out of my head of those cheap hot dogs they used to sell when I was a kid that were 50% mutton . It was like eating a wet sheep…. in a bun. So I wedged them at the bottom of the freezer basket hoping they would evaporate… funny, they didn’t. I decided to use them in this week’s Simple Dinner Sunday – Shepherd’s Pie. First and foremost, this can’t exactly be called a true shepherd’s pie. Traditional pies are made from fresh lamb, not sausage, and …