ROAST LEG OF LAMB WITH BONE

 roast the lamb at 400F for 1 hour 15 minutes for medium rare and 1 hour 30 minutes for well done. These timings work for the specific weight given in this recipe Test the doneness of the meat by using a meat thermometer.

OR

• 2.5kg (A bit over 5 lbs) leg of lamb cooking time:
• First brown: 20 mins (at 220°C), then cook: 1 hrs 40 mins (at 180°C), then rest: 30 mins (in a warm place)
• 1.8kg leg of lamb cooking time:
• First brown: 20 mins (at 220°C), then cook: 1 hrs 12 mins (at 180°C), then rest: 30 mins (in a warm place)
• 1.4kg leg of lamb cooking time:
• First brown: 20 mins (at 220°C), then cook: 56 mins (at 180°C), then rest: 30 mins (in a warm place)
• 1kg leg of lamb cooking time:
• First brown: 20 mins (at 220°C), then cook: 40 mins (at 180°C), then rest: 30 mins (in a warm place)
• Half leg of lamb cooking time: depending on the size and weight of the half leg.
• %%%%%%%%%%%%%%%%%%

I had a 5 lb leg with bone.  Stuck it with garlic cloves and covered in olive oil and then black pepper.  

Oven at 435 for 40 minutes

Down to 355 for about an hour or so.  It turned out fine, but I find the boneless easier to cook.

PECAN ENCRUSTED CATFISH

 Pecan-Crusted Catfish Recipe | Epicurious

Canned escargot

 Number Of Ingredients 6

• Ingredients

1 (4 ounce) can escargot (medium)
1 (10 ounce) can consomme
1 bay leaf
3 garlic cloves, crushed
1/2 cup butter
1 cup grated mozzarella cheese or 1 cup swiss cheese

Steps:

• Drain and rinse the escargots.
• Put escargots, bay leaf and consommé in sauce pan.
• Simmer for 40 minutes without covering.
• Drain the escargots.
• Meanwhile melt butter and add the crushed garlic; set aside.
• Spoon escargots in garlic butter and let rest 2 hours on counter.
• Place escargots in each hole of escargot dish.
• Spoon on garlic butter.
• Cover with grated cheese.
• Set under broiler for 5 minutes.
• Serve with toasts.

December 2021

For the consume I used chicken broth enhanced with a package of chicken broth.  

VENISON STEW

 I had chunks of venison from Chuck LeMatty and decided to make stew.

This was a rather bizarre recipe.  I used two jars of thickened lamb gravy from last week's roast, a jar of beef broth from some roast that was frozen, a jar of thickened chicken gravy,  a half jar of homemade veggie broth for the liquid.  I added:

onions cut in quarters

red peppers

portobello mushrooms

chopped celery

some Trader Joe's Salute

some Worchestire sauce

black pepper

chunked carrots

no potato to meet the diet

no overdose of spice to meet Elizabeth's tastes

the venison browned in olive oil

chopped fresh garlic from Bruce

I don't think Elizabeth was impressed with the outcome, but I loved it.  I'm thinking it might be very good over some no carb noodles.

I Oh, to my bowl I added turmeric, Benson's salt, smoked paprika and to some of it I ate with horseradish.

One tip was to put everything in the slow cooker, but put the browned venison on top.  This let the venison flavor seep into the rest of the stew and gave me a good visual as to when the entire dish was done.  I cooked on high about four hours and a couple more on low, but I think my slow cooker does not do a full "high" setting.

**********************

As I ate this stew throughout the week I added spices to make each bowl somewhat different, playing with turmeric, paprika, and a mix of spices from Benson's called Masterpiece, which I have not liked much in other contexts.

Ingredients: Contains: garlic, onion, Greek oregano, sweet basil, cumin, white pepper, sage, paprika, allspice, savory, rosemary, thyme, bay leaf, marjoram, celery seed & parsley. 

  It was all good.  I did not use hot sauce, however, fearing I would overwhelm the venison.  It did not need potatoes.  Good.  That is better for my diet.  However, I would have been disappointed if I had not used the mushrooms.

CLAMS MAHOGANY MAINE MAHOGANY

 Mahogany Clams - Maine Mahogany Clams (clamsahoy.com)

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2 lbs mahogany clams 1/2 cup Water 1/2 cup White Wine chablis or rhine 1 stick butter melted 1/2 cup White Wine chablis or rhine 1 stick butter melted

INSTRUCTIONS

1. Rinse off the mahogany clams with cold water to remove any sand or grit from the exterior of the shells.
2. Add the water and wine to a small sauté pan, and bring to a full boil for approximately two minutes to reduce the amount of liquid.
3. Add the clams, bring back to a boil and cook for about 7 to 10 minutes (They are done when they are open. Discard any clams that didn't open). Ladle into bowls.
4. Serve with hot melted butter in a separate dish.
5. *****************************************************************************************\
6. cAN'T GET THIS FUCKING NUMBER SYSTEM OUTSummer Stew with Maine Mahogany Clams - Workman Publishing

ROUGH NIGHT AND SLEEP FILLED DAY

 Elizabeth and Ellen walked in a new spot and got lost, going around and around on circular trails for 2 and1/2 hours until they figured out how to get to the parking lot.  She was laughing, but it worried me.

I just puttered and went to bed from noon until almost dark.  Then I was rested.

Elizabeth and I went out in the pontoon as the sun set and we took a photo of a heron.  It was calm, but I was underdressed.  No more shorts this season.  We saw Joe on Gundrum point.  

Quite a few heron flying around and perched on docks and such.  Few boats.  I realized that I have get mine out because there is no one to rescue me if something were to go amiss.  Oh, well.  I guess I'm ready anyway.  

Frank called and he will copy Dad's photo so I can put it in the Bluff and Vine when it is published.  He also looked up the taxi from the airport to Keith's and that is easy enough.  So, I'll offer to do that and not have Keith miss Gio's game.

HEMINGWAY'S HAMBURGERS

 

Hamburger Recipe.

 

Hemingway’s Hamburger Helper

The Old Man and the Seasonings

Marc Vitali |

Ernest Hemingway wrote lean prose but liked his burgers fatty and flavorful.

The famous author had great appetites. Food and friendships were a moveable feast for him, from Oak Park to Paris to Key West and many points in-between. On the eve of the new season of Check, Please!, I’m passing along a hamburger recipe that local kitchens ought to relish.

When Ernest Hemingway was a well-established and wealthy author, he gave specific instructions to the cooks at his Havana home on the proper way to prepare Papa’s patties.

A shopping trip in and around his hometown last week got me most of the way there. Minus one ingredient, it was still one hell of a burger.

But first: thanks and credit to Cheryl Lu-Lien Tan, author and food blogger for The Paris Review. A Hemingway fan, she came across his notes to his Cuban housekeepers. The recipe had been published before in a cooking encyclopedia after his death, but I was unaware until I saw Ms. Tan’s blog post last month. I probably owe her a burger and an order of F. Scott Fitzgerald french fries.

The ingredients:

1 lb. ground chuck (fattier than I’d prefer, but more in line with what was available then)
2 minced garlic cloves
2 chopped green onions
2 tablespoons of capers
1 egg beaten
1 tablespoon cooking oil
1/3 cup of dry red wine
1 teaspoon sage

[And then it gets a little more rarified]

1 teaspoon, India Relish (a mix of pickled veggies unavailable at Caputo’s, Whole Foods or Penzey’s Spices — so I skipped it)
1/2 teaspoon Beau Monde Seasoning (basically onion, celery and salt with a touch of pepper and sweetness)
1/2 teaspoon Mei Yen Powder (a discontinued blend, but an online guide suggested part salt, part sugar and a dash of soy.)

Mix the ingredients and let them marinate for 20 minutes. Shape four burgers and fry them on a hot burner — Hemingway liked his burgers fried, not broiled. Cook for four or five minutes per side, until crispy on the edges and pink and juicy in the middle.

It took a long time to gather and prepare the ingredients, and it took about 75 seconds to devour the burger. I had to eat a second one to savor what I’d missed during the first inhalation.

It was delicious — even though my carnivorous son took one bite and labeled it: “weird.” And my vegetarian daughter never stepped into the dining room. And my wife said, “It’s good, but I don’t see how it’s worth the trouble.”

Trust me, it’s worth the effort at least once. I ate it on a toasted bun with lettuce and tomato. I wanted a taste before deciding which condiments to add. It needed nothing. I took one bite, then another, then it was gone. The ground beef was infused with flavor and moisture. A-1 sauce, ketchup or mustard would have been sacrilegious. In all Ernest-ness, it was the best burger I’ve ever made

:

 

 

Author Christine WhiteheadPosted onSeptember 30, 2021CategoriesHemingway trivia

KATIE'S LASAGNA

 Sure! Basic lasagna of any kind... I just used hearts of palm noodles which we get on Amazon... one time I used eggplant, unpeeled and just sliced.. next time I used zucchini... I think you liked it better.  Layer tomato sauce, noodles, ricotta or cottage cheese, veggies,  parmesan as a top layer... as many layers as your dish or you like... Bake at 350 degrees or a bit more for 30 to 45 minutes...My noodles are pre cooked so it is just to get things melted and bubbling...

I might have used trader joe"s mixed spice which is kind of like herbs of provence without salt.  Can"t remember but whatever spice you like with Lasagna is fine. 

My methodology is not exact.  I look at online recipes and improvise with my own ingredients and spices I like.  I think veggie lasagna is pretty much a hit no matter what.  Hearts of Palm noodles were good but any kind of noodle and if they like pasta that is yummy too.  Hearts of Palm noodles reduce both the salt content and the sugar load for Dewey.  Also if they don't use cheese products I think you can skip that but it makes it tasty to me.  

Love you and miss you!

LEFT OVER PRIME RIB

 It is always hard to he.at up prime rib left overs while keeping the medium rare state of the meat.  I had some from Town Tavern, a very thick cut.  I let it sit on the counter for two hours and get room temperature,  Then I covered it in butter and heated it with some paper towel wrapped sweet corn in the microwave for 3 minutes.  Seemed the best way to get it warm but avoid overcooking.  With boiled potatoes and butter and pepper it made a grand meal.  I have a bit left over again to have with my morning eggs, but I don't imagine I'll keep the pink center for that.

COB CORN IN MICROWAVE

 September 11, 2021

I wrapped the ear of corn in paper towel, thoroughly wet the towel, and microwaved for 2 minutes and then again for 2 minutes.  It came out great!\\

August 2022.  

Mostly we use the instapot, but today it was full of rice.

Five full ears in the microwave for 3 minutes, and then again a bit later for 2 minutes.  It was delightful.  The only downside is the waste of paper towels.

August 17, 2023

one ear for three 

minutes.  It came out fine.

RIBS ELIZABETH STYLE SLOW COOKED

 I used this model but just used garlic, pepper, and mustard with a bit of coffee grounds in the dry rub and then went light on the sauce …just one cup I think but also I knew we had a bit less ribs than the recipe called for…slow cooked on high for 6 hours and 1 hour on low.  Was tender enough but could have gone for 8 hours if I hadn’t been so hungry.

https://thestayathomechef.com/the-secret-to-crockpot-ribs/#jump-to-recipe

Potatoes were cooked at 400 degrees for 50 minutes.. garlic with a bit of oil and tarragon and Trader Joe’s Salute  mix.

salmon patties

 

Ingredients

8 SERVINGS

1

½ cups plain yogurt or fat-free sour cream

¼

cup Dijon mustard

6

sprigs fresh dill, chopped

2

(14.75-ounce) cans salmon packed in water (look for a sustainable brand)

4

celery stalks, finely chopped

1

large white onion, finely chopped

4

large eggs, beaten

½

tablespoon salt

1

tablespoon pepper

2

tablespoons olive oil

Step 1

To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.

Step 2

Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.

Step 3

Put a dollop of the dill sauce on top of each patty and serve.

Cooks' Note

If you want a slightly more old-school, firmer croquette, simply add ¾ cup plain dry breadcrumbs to the mix.

Reprinted with permission from Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family Copyright © 2015 by Alice Randall and Caroline Randall William. Principal photographs by Penny De Los Santos. Published by Clarkson Potter, an imprint of Random House. Buy the full book from Amazon.

CORN IN THE MICROWAVE

 Basically, cut off the ends but don't shuck.  wrap in wet towel.  two ears for 3 minutes.  More for 4 ears.

The Slickest Way To Cook Corn On The Cob And Leave Those Silks Behind - yeyfood.com

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Don't shuck.

Put in oven on 325 for 25 minutes.  

Cut off end and slide out hot corn.

CABBAGE IN THE INSTAPOT

 George and Judy gave us a fresh cabbage.

It was large.  Cut up it just fit the instapot.

I cooked it on manual for 7 minutes with a cup of water.

It came out great.  I covered it in melted butter and lots of black pepper and the Benson's salt. The left overs I reheated in butter, a bit of olive oil, black pepper.  I cut the cabbage up.  I added some already cooked pork belly, but really could skip that part.  Very good

CHICKEN BREAST ZUCHINI DUCK FAT

 really enjoyed tonight’s dinner. Had a chicken breast and a medium zucchini, fried in yummy duck fat, and garnished with some shredded Parmesan, fresh dill, and a little sugar free BBQ sauce. Tom enjoyed pasta with his chicken. FROM Sandy Ayers

BEEF ROAST ON OUTDOOR GRILL

Marinated a rump roast of beef overnight in the narrow Bennington pottery bowl, in the refrigerator.  Put some water in the bowl.

Used  some Worcestershire sauce,  some of the ginger NA drink, lots of garlic powder, pepper, chopped onion.

I sliced the roast every half an inch down pretty deep.

Shut down the grill and popped it on the rack, leaving the fire very low.  No hickory on this one.  I did start with wood on top of the paper and before the charcoal in the chimney starter.

Started it fat side down.  Turned it when it looked about half done.

I took it off to test, but it was still raw in the middle, so I sliced it in large chunks and put it raw side down back on the grill with the chicken thighs I bought today at 99 cents a pound.

*****************************************

Next time

Try slicing the roast in two to three inch thick pieces and still cooking it slow.  Let the fire burn down a bit because the fat side blackened a bit early in the cooking.

Those would cook better, and when they were done, I could used the meal slicer to make nice slices.

Don't use water in the marinade.  It dampened the fire for a while, and I had to pump it up with the bellows.  

The chicken came out fine.  

It was a good time on the grill.

*********************************

SECOND TRY

This time I sliced a rump roast into pieces about two inches thick, marinated it a couple days in a bit of water, garlic power, some masterpiece Ms. Dash mix, worchester sauce, turmeric, black pepper.

I got talking and left it too long on the grill so it was well done, but very tasty from the marinade.  Perhaps next time I will slice it in three inch thick pieces so I get some rareness.  

I did not need the electric slicer for this one; I just sliced by hand.  

Elizabeth added chicken thighs, but most of the coals were burned down so they cooked very slowly.  

***************************

July 12

I never have been able to not use water.  I don't want to use all oil.  This time I had pieces more like three inches thick.  I did not slice them, just put them in home made veggie juice, garlic powder, smoke paprika, that Masterpiece blend of Ms. Dash, some worstershire sauce and some of the fake liquor Ritual with the heavy ginger base.  

This was a perfect size.  I let the coals burn down with some hardwood mixed in.  Charred the first side a bit, but cooked the rest slowly, and I took it off medium rare and delicious. 

***************************************

August 2021

I cut slicely larger pieces.  Spices were a garlic rich veggie juice, garlic powder, chopped onion, tumeric, black pepper, pimiento, Trader's Joe's Salute, Benson's salt, Worcestershire sauce.

The Bennington bowl was really packed tight.

I poked the beef all around this time with one of Bernie's steak knives.   

Next time let the fire burn down to dozen  coals and don't put the meat right on top of them, but to the side so it will all smoke.  Also, adding some hardwood makes sense.  I had a bit, but not hickory flakes this time.

Also, I think I will at least poke the meat before marinating next time.  I'm glad I did not do the deep slice because then it cooked too quickly, but some pokes to let more marinade in would make for more marinated flavor.  

All in all, this was the best attempt so far.

&&&&&&&&&&&&&&&&&&&&&&&&&&&

August 2021

Decided to do two roast cut into three inch chunks.

However, Just as I adjusted after dumping the coals, the whole bottom slid out, so I can't shut that down.

I did spread the coals this time and put the meal on the outer rim. 

It came out just great.  The marinade did not do as much as it might because I packed the pieces too tightly.  Still it tastes fine.  I took off the smaller chunks and cut the larger in half to finish.  Lacking a bottom did not affect the grill.  I could shut it down to just smoke with the upper controls only.

I just sliced it all up on the slicer and froze small packages.  I have enough sliced beef to last me a long, long while.