What are you having for dinner? (wanna share your recipe?)

[Friday]

@OliveJewel Chicken finished on blueberries??? Amazing.

 

[Rose White]

@Friday no way!!! Did you eat that in America? At a restaurant??

 

[nursenurse]

It turned out so delish, @LuckiLee , I added a couple of dried herbs that are sitting in the cupboard here, had two big bowls. I at least tripled the recipe so I am good for the weekend.

 

[nursenurse]

@Friday , while I have sworn off men, I think I would marry that guy! That pork sounds delish, and I bet even simply baked at a high temp, which is what I can do here, would be great.

 

[Rose White]

The pork recipe sounds awesome but I’m always hesitant to cook with alcohol, not because of the alcohol in the dish, but because of the alcohol not used and left over in the bottle which stares at me, especially on a bad day when I’m symptomatic I want to down it.

I usually substitute water or broth but I know the depth of flavor is lost when I do that. I suppose I could buy small bottles or shots of alcohol if I want to make sure there’s none leftover.

 

[nursenurse]

I buy the smaller bottles, I don’t have the storage space for full bottles of mostly unused liquors. Rum on its own is not my thing, but can add a certain nuance to dishes. I would be willing to buy a bottle or two of airline sized to try the recipe. I think I would make the marinade then freeze the chops in the marinade (vacuum sealed) for the north.

 

[Friday]

Ditto… I buy the airline/hotel sized bottles. But? With rum, you can also buy rum flavouring.

 

[Freddyt]

I think I would make the marinade then freeze the chops in the marinade (vacuum sealed) for the north.

I would test and check it out first. Marinades with alcohol can turn meat to mush in unexpectedly.

I even have marinades without much you would think would break down a steak that will turn it to jello in a few extra hours of marinading.

 

[Friday]

I would test and check it out first. Marinades with alcohol can turn meat to mush in unexpectedly.

I even have marinades without much you would think would break down a steak that will turn it to jello in a few extra hours of marinading.

It actually works just fine… Aden if you don’t drizzle a little extra oil into the marinade, but especially if you do. It’s on par with how well garlic rosemary olive oil chicken marinades frozen.

Pork is waaaay more sturdy than good steak, though. Even a vinegar can jelly-a-steak.

 

[Rose White]

I had Babylonian Stew from a 4000-year-old recipe. The only way to describe it is that it tasted like victory. It was basically a beet and lamb stew and the blood red beet broth combined with the ruddy flavor of the lamb made me feel like I was eating something important and that I myself was an important person!

How I made it…

The meat was lamb and I found lamb chops on sale. I don’t usually eat lamb, so I don’t know if they are usually tiny or if these were like a tiny chop version that they sometimes call lamb pops?

Anyway… I halved the recipe. So I melted some beef fat and seared the chops. Then added half an onion, chopped— and cooked til soft. Then two small beets chopped. Cooked til they started to get a little smaller. Then a couple cloves of garlic minced. About a cup or two of baby arugula. A shallot chopped. Stirred those until they were all sweating together. Added some salt, cumin, and coriander. You’re supposed to add beer, they recommend a 50/50 blend of sour beer and German beer. I didn’t add any beer but I imagine it would have deepened the flavor. I added water just to cover plus a small chopped leek and simmered uncovered for about 45 minutes, turning the chops occasionally.

When I served it I drizzled with balsamic syrup. He said they usually served it with date vinegar, cilantro, and garum.

I chose to keep the chops whole, sitting in a shallow pool of broth and stewed beets. Julia child and phô taught me that cuts of meat can be left whole in soup broth and just cut up as you consume. Since it was Babylonian I figured I’d eat the chops with my hand, and I think that added to the victorious feeling. It’s hard to explain how satisfying that bloody meaty flavor can be, kind of regal? Even my very picky daughter ate a chop and said she felt like a wolf puppy. The person in the video said this stew was special for new year, and it makes sense to me to have something full of life force during that transitional time (Babylonian new year was in spring when the lambs are leaping). I’m feeling poetically inspired.

I ate with toasted sourdough rye to sop up the liquid. I feel a little transformed.

 

[Friday]

I had Babylonian Stew from a 4000-year-old recipe.

Perfect timing!!! I have leftover lamb I was trying to decide what to do with. Although I’m out of both date & pomegrante vinegar? Balsamic vinegar + frozen cranberries, and wooster-shure-sheer-shire-shauce (for the garum) should work a treat! Yay!!!

I’m also about to be eating a whole helluva lot more lamb, as the supply house I’ve started going to has Aussie lamb for $3 per pound, instead of amercian lamb for $10-20 per pound. And Australian lamb? Is soooooo much better than local lamb. Denser, almost creamy, begging to be BBQ’d / seared, & virtually not “gamey” at all.

 

[Teasel]

Sounds amazing

Nb Wuss - ta - sheer
Emphasis on the Wuss
Yes I know you're prolly joking but