Thank you, from the Foods of the World Forums! |
Lamb with Feta Cheese and Spinach |
Post Reply |
Author | |
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
Posted: 23 February 2013 at 08:05 |
I've been wanting to try this for a while but lamb is usually too expensive. So I was in this grocery and saw a boneless leg of lamb for $3.95lb! I thought the total was a bit high at checkout, but I was kinda in a hurry so I didn't get my reading glasses out...for the second time! Wellll, I got home and took the lamb out of the package. With my readers on now I see the price was $8.95lb. But I have it now so onward we go!:thumb:
I'm using a modified recipe(s) from Len Poli. Ingredient Lamb 5 lb Feta 350.00 g Onion purple 75.00 g Salt 30.00 g Parsley fresh 25.00 g Spinach 254.70 g Garlic fresh 10.00 g Anise seeds 6.50 g pepper cbp 6.50 g white pepper 3.25 g coriander seeds 5.50 g Oregano dried 4.50 g wine, red 175.00 g I also divided 2lbs out after mixing the spices and added 1/4 cup white wine and the appropriate amount of cure #1. Why - just to try it and see! So here is our subject for the day. All cut up and ready for the freezer. You will notice my "helpers" in the background. You will also notice that their noses are right at counter height...without lifting their heads! NEVER leave anything unattended on the counter or........ The mess in my place, no really. The sausage is all mixed up , divided and the "bag" on the right has the cure added. Notice how quickly the color changes. The morning 1 day later we gotta do a test fry. Next day to let the flavors "marry", and let the cure sit for 24 hours. I didn't want to do two test fries, nor clean the stuffer twice. It good! You can still see the difference in color from the cure. The "cured" on the right. Next we hot smoke the cured sausage to 155° internal. Smoked sausage. All packaged up and ready for the freezer. Well not all of it. Just a little onion, celery, bell pepper sauteed in butter with fresh garlic, CBP and a little sea salt. Added a little white wine, Tiger sauce and honey. And some grill action with the fresh. Plated up and ready for ME! Really good stuff, if a little pricey. There was a big difference in the fresh from the cured, both really good. Thanks for looking!! |
|
Mark R
|
|
Sponsored Links | |
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
Great pictorial, Mark. And the recipe sounds terrif.
Sad to say, even $8.95 is a good price for boneless leg of lamb. If the prices ever come down, however, this is definately a to-try recipe.
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Mark,
I love your 2 lunch Buddies !!! Fabulous Photo ... what are their names ? Gorgeous canines ...
WOW on the recipe too ... Lovely take on Greek lamb sausages ...
Milk fed baby lamb is out of this world, and truly worth the price, leg or roast ... We pay about 10.95 Euros per Kilo here in Madrid, and that is reasonable ... and we live in a Lamb producing country !
It is headed toward lamb season now, with Easter Week approaching in 4 weeks ... So, prices shall be quite accessible ...
Your final plating is quite Meditteranean !!! Take this as a compliment ... Looks very enjoyable and tasty ... Love Feta cheese and spinach take too ...
Very spectacular pictorial ... Truly enjoyed.
Kind regards,
Margi Cintrano
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
Post Options
Thanks(0)
|
I think I'm realizing y'all live too far away from me! The sausages look great...and I love how you have it plated, YUM!
|
|
Enjoy The Food!
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Dan,
Imagine, if we win the Lottery ... Then we could all come to Spain, and prepare sausages from the Masters, Hoser, Tas and Mark !!!
Have nice wkend ...
Margi.
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
That would be Sheila closest and Max in the back. That's my family! Max is my bird hunting buddy. Sheila is just a snuggle buddy! |
|
Mark R
|
|
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
Lovely photo Mark ... Truly lovely canines ... Sheila and Max look like wonderful dogs.
Margi.
|
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Love it! One of these days, I'll have some lamb to play with ~~
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
Great job Mark! I've been wanting to do a Greek-style sausage like that myself for quite some time, but as you noted...lamb prices have been prohibitive.
you said both versions were good, but did not indicate if you had a preference for the cured or fresh?
|
|
Go ahead...play with your food!
|
|
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
That looks good. We've got deals on lamb around here for 5 bucks per lb/ 11 bucks per kilo. Looks like it may be a good time to stock up.
|
|
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
No, not really. They are both good, just different. I think the fresh is more versatile for cooking. The cured is more like "salami". |
|
Mark R
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |