5 posts tagged “recipe”

Curried Meat Pies
makes 8 pies. Cost: $16

1 lb Ground meat (lamb for me)
3 medium yellow onions, diced
1/2 cup frozen snow peas
1/2 cup turnips, diced
2-3 T  freshly ground Curry powder (I used World Spice Market Capetown Masala)
1 t Sea salt
1 T cooking oil
Cayenne pepper (optional)

2 pkg Pillsbury Pastry dough, thawed

Preheat oven to 425

Saute onions in oil in large skillet until clear, add Curry, half salt, and continue to saute until onions start to brown.

Brown meat separately in medium skillet, stirring constantly to get a fine, even size to the ground meat. Once the meat is hot enough to drain off the fat,  then add meat, and additional salt, to the curry pan and continue to brown. Add turnips and peas and cook until peas are bright green. At this point the meat is cooked and you can taste it to see if more salt or spice needs to be added.

On a lightly floured surface, unfold one pastry shell and cut into halves. Pastry dough may be stretched to desired size or shape, but too thin will not support a full meat filling. If the dough tears, dampen with a drop of water and press together.

Spoon the filling into the halves and fold in any artistic manner you desire. Press dough edges together with a fork and place on lightly greased baking sheet. Bake at 425 for 12 minutes.

http://worldspice.com/home/home.shtml 

Before last night, I cannot remember the last time I had barbecue.

Pulled Lamb Barbecue:

1 boneless leg of lamb, 3 to 5 lbs
1 bottle of Barbecue Sauce (I used Sweet Baby Ray's)
1 onion, sliced in strips (julienne)
1/2 cup chopped bell peppers

Cook on low for 8 hours. At around 6 hours the meat should be tender enough to pull apart. Use tongs or two large forks to pull the meat into strips, then let cook for the remaining two hours in the sauce.
Serve on buns, mashed potatoes, rice, or just get sloppy and shovel it into your mouth with your fingers.

D33 smelled my barbecue cooking yesterday, and then she showed up at my door this morning with a bag of fresh buns and a silly grin on her face.

I found a great deal on bell peppers recently, and decided to replicate Mother's stuffed pepper recipe. I used to make these in a big stew pot for large parties to much fanfare, but during my vegetarian years I never bothered trying this with fake meat. This recipe stuffs six peppers, but I could only fit five into the pot.

6 large bell peppers

Stuff these peppers with:
1 lb ground meat (Lamb for me)
1 can diced tomatoes
1 c white rice, cooked (measure a cup, then cook)
1 T herbs de provence
1 t pepper
1 t salt
half a large onion, minced

Immerse stuffed peppers in this sauce:
1 can tomato juice
1 can condensed tomato soup
1/2 can water
1 can diced tomatoes
1 1/2 T herbs de provence
1 bay leaf
1/2 cup diced peppers

Cook on low for 5 hours.

This is my second stew with the Adadaba seasoning from Market Spice. This unusual spice mix is only available in store and not in their Amazon catalog. I will endeavor to discern the actual contents of this tasty blend at a later date. If you really need some I might be persuaded to ship it myself.

4T Adadaba
15 medium potatoes, chopped
2 large onions, finely chopped
1 can garbanzo beans (with liquid)
Leftover Cauliflower
1.5lb Boneless lamb steak, cubed

Use 1T of Adadaba to cover the lamb, then brown the cubes. Add the meat and remaining Adadaba to the other ingredients and cook on low for 6 hours or more. The liquid in the garbanzo beans is enough, though if you like a more brothy stew then consider more liquid of your choice. The cauliflower adds texture and nutrition. I prefer my onions fine in this stew so that they blend with other things, but some people like their onion in larger chunks. I have considered maybe some tomatoes in this stew at another time, but I will have had enough Adadaba for a month I think after this batch is through.

...Cloverfield, 12:01AM at the Cinerama. I paid for tickets online on Monday, so I just have to run my card through the AMC robotronic ticket vendor and then wait in line for a seat. In theory there will have been a long line already, and I will probably get a lame seat. Then again, I have very mixed hopes about this movie. I do love JJ Abrahms style, especially with genre-work like Alias or the bizarre Lost. But I do not like hand-cam style movies, and my fixation with Giant Monsters tells me this will probably not have what I am looking for. In which case I can only hope on a script that is somehow so twisted as to be frightening in some way, or I will be sadly disappointed in losing $12 and sleep to see over-marketed crap.

Elsewhere, the Culinary Explorations and Psychic Spice Shopping led me to what appears to be a proprietary blend of Southern-Mediterranean style called Adadaba. This spice liberally coated two pounds of browned lamb cubes and three pounds of redskin potatoes before being covered in a mix of vegetable stock and potato water and left on low in the Crock Pot for 6 hours. It became a rich stew with an assault of subtle flavors. There's no indication of what is actually in the package but the sign at the store was written in handwritten ink letters at some absurd detail so as to get them all onto the 3 inch square sign. A web search indicates it may have turmeric and cardamom in it, but that is also a blog post.