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-- The TA Recipe Thread (now with extra cries for help!)
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quote:

Originally posted by ziptnf The problem that I had with lamb is that the meat was tough and there was a lot of grisle and fat in the meat, and sometimes it was hard to eat. I liked the flavor of the meat, but I would imagine lamb would be good for a stew of some sort. $12 bucks for 3 chops? A little steep if you ask me.

As with nearly any animal, there are good cuts and not so good cuts of meat. Generally you're right though, lamb is quite a fatty meat compared to beef.

Try some other cuts. Lamb cutlets are absolutely wicked, for example. Expect to shell out some $$$ though

rack of lamb is WIN. with some kind of sweet sauce like mint jelly. i had it with a raspberry reduction the first time i tried it and i was like holy shit. delish

best game meat ever = venison.

the fillets just melt in your mouth and they take on other flavours so well.

i had spicy venison sausage for breakfast the other day.

a pic of the venison "cordon bleu" (stuffed with gorgonzola, charred arugula, and serrano ham, breaded in seasoned panko bread crumbs) in a port and maple syrup reduction that i made for a dinner party we had last month.

I'll post up the recipe if anyone wants when i have the time.

i've only had it twice. once at an airport in alaska (a reindeer dog lol) and then my sister's husband hunts every year and he made a salami-like sausage from his venison and that was pretty tastey. it was the same way those pepperidge farm sausages things come. smoked right?

quote:

Originally posted by elFreak a pic of the venison "cordon bleu" (stuffed with gorgonzola, charred arugula, and serrano ham, breaded in seasoned panko bread crumbs) in a port and maple syrup reduction that i made for a dinner party we had last month. I'll post up the recipe if anyone wants when i have the time.

That sounds, and looks, absolutely awesome.

too small. wtf needs more food.

quote:

Originally posted by tubularbills too small. wtf needs more food.

Looks fine to me. It's probably rich as fuck, so you wouldn't need to each much to feel full.

I could be wrong though.

It was a 5 course meal. Will not everyone likes a big pile of cream corn and lipton in a packet alfredo noodles piled to the sky.

yea i'm a huge fan of smaller portions, more courses. i love how a lot of the restaurants are doing desert in those tiny little glass containers now. it's perfect.

We threw that party, because my gf had just brought a whole bunch of new wines home from her wine club and i was trying to match each dish with a different wine. I got them all right except for the desert, which although good , did not work well with the cidres des glaces that we had with it.

*cries and pees on clothes because i must have paid too much for them if i didn't get them at tj maxx*

how long/hard should i beat my kebab meat to tenderize it? is that something you have to do for like 5 minutes, or can i just give each piece a few good wacks and marinate and it's good to go?

15 minute minimum at least

quote:

Originally posted by Sunsnail 15 minute minimum at least

are you being serious?

*looks at jay*
lol

beat it not too much so it can stay relatively thick and marinate that shit overnight

I am making jamaican "vegetarian" jerk style shepperd's pie as we speak.

(aka had to cook a bunch of veggies and winged a recipe i thought would work)

I'll post it if it tastes good lol.

i can't marinate overnight, it's for tonight.

then add extra lemon juice, but don't let it sit in it too long or it will start to cook the meat.

edit: what kind of meat and cut are you using?

quote:

Originally posted by elFreak then add extra lemon juice, but don't let it sit in it too long or it will start to cook the meat.

so when should i add the lemon juice? like 20 min before we throw it on the grill? i'm doing a honey teryaki marinade (store bought, i didn't feel like making something from scratch)...with green peppers & whole white mushrooms on the kebab sticks. will the lemon juice throw off the taste of that kind of marinade? what about balsamic vinegar? doesn't that tenderize too?

ahh sorry , i thought you were making traditional kebabs.

no lemon with teriyaki.

no balsamic with it either.

just don't over cook it and it should be fine. Balsamic and teriyaki is a no no

quote:

Originally posted by elFreak ahh sorry , i thought you were making traditional kebabs. no lemon with teriyaki. no balsamic with it either. just don't over cook it and it should be fine. Balsamic and teriyaki is a no no

what would traditional ones be like? we just found this marinade that is really decent..it's great w/ the mushrooms and peppers. i think it's kraft. anyway i guess i'll just have to beat my meat for a while

They're trusting you with their food? Do they know you can't cook rice?

to me the original kebab is turkish (although many countries have their own variations)

so for me i would marinade in cumin, yogurt, (no low fat shit, Balkan style) lemon , lime, cayenne pepper or other chili powder, pomegranate paste (big time difference in taste trust me, secret ingrediant POW!)olive oil and garlic.

works well with chicken, lamb , and beef, have not tried it with pork.

you marinate for 24 hours in the fridge, then towel it off and bam, flavour central.

Ok I'll make an attempt. it's a Moroccan-style roast but I really can't get too specific about the ingredients so you'll have to figure out the exact quantities yourselves, especially the spices.

1 1/2 pound boneless beef roast (preferably Fillet Mignon, as that is what we used)
1 large onion, finely diced
3-4 cloves of garlic, finely chopped
olive oil (for the pot)
whole blanched almonds
dried, pitted prunes (need to be soaked in water for 1-2 hours)
salt
cumin
ginger powder
ground black peppercorn
bay leaves

I believe this could also work with harissa and red wine (something form Spain would be nice), but as to how to integrate them, while should be easy, you'd have to figure out.

I believe that is it, as far as ingredients go

1. heat up some olive oil in a large pot
2. add the onions, garlic and spices and reduce foe 15-20 minutes (add water as needed, as you want to keep things fairly moist in there)
3. place the meat in the pot and reduce to medium-low
4. cover partially and let cook for 1.5 - 2 hours, adding water as needed and basting the roast with the sauce and turning it over
5. 20 minutes before the meat is done cooking, add the prunes that were soaking in water, re-cover
6. 1-2 minutes before done, add the blanched almonds
7. serve, with plain rice or couscous

hope you guys will like this one

quote:

Originally posted by elFreak to me the original kebab is turkish (although many countries have their own variations) so for me i would marinade in cumin, yogurt, (no low fat shit, Balkan style) lemon , lime, cayenne pepper or other chili powder, pomegranate paste (big time difference in taste trust me, secret ingrediant POW!)olive oil and garlic. works well with chicken, lamb , and beef, have not tried it with pork. you marinate for 24 hours in the fridge, then towel it off and bam, flavour central.

that sounds really good i'll have to try that.

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