Quoting Michael Loo to Jim Weller <=-

Texas

we won't even talk about what the cattle ranchers thought about
sheep herders and eating lamb!

When I lived there, there weren't any shepherds left
they'd all been run out of the state

The Navajo took to sheep herding in the 1500s and have some great
lamb dishes including barbecue, tacos and chili. Of course Texans
didn't take kindly to Indians either so they all live in New Mexico,
Arizona and Colorado.

olives were an expensive store bought treat and so rationed.

There's no sauce like deprivation. Did you grow up with green
or black, canned or salted or pickled, and are they all equally
delicious to you?

We had the standard jarred pimento stuffed green ones. I only
discovered the canned black ones after I left home. Today I go to
the deli counter for the good ones: Cerignola, Picoline, Kalamata,
Royal black, Nicoise and jumbo green ones in brine, in oil, hard
salted, chile stuffed, garlic stuffed, almond stuffed and so on.
But I still buy the cheap, nasty canned and jarred ones too. It's
like Cheez Whiz or peanut butter ... some childhood foods have
nostalgia value and still taste good.

one of my all time favourite Belushi skits was the
one about the Greek Dinner.

Not sure I'm familiar.

It's worth a look ...

http://www.veoh.com/watch/v16038377qEdkrym4

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tapenade Verte (Green Olive Spread)
Categories: Condiments, French, Spreads, Pickles
Yield: 1 Servings

12 oz Jar pitted green salad
-olives; drained
1 Shallot; finely chopped
1 ts Fresh lemon juice
Freshly ground pepper
1/2 c Olive oil
1 Handful chives; chopped

In a food processor or small mixer, combine olives, shallot, lemon
juice, pepper and half of the olive oil. Add anchovies if
desired. Pulse until mixture is a course paste consistency. Use
more oil if necessary. I like to vary the coarseness according to
what I am going to serve. A coarser consistency is good for
vegetable crudities (a basket of green onions, fennel slices,
cherry tomatoes). A smoother tapenade is good spread on thin
slices of baguette, toasted, or thicker chunks of sourdough bread.
For a smoother tapenade, use all of the olive oil and blend until
creamy and smooth. Top with a sprinkling of chives and serve.

Recipe By: A Culinary Journey in Gascony
Submitted by Dave from Yardley, PA To rec.food.recipes

MMMMM



Cheers

Jim


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Quoting Dave Drum to Jim Weller <=-

I often add winter savory, the "bean herb".

I'm unfamiliar with winter savory but a bit of research tells me
I'll be adding a small supply to my next Amazon order just to try.

Both summer and winter savory are very popular in some parts of
Europe and in Quebec and Newfoundland where it's almost mandatory in
poultry stuffing. We grow our own summer savory to use fresh and in
the fall we buy a large jar of dried from Mt. Scio Farm in New-
foundland through our Co-Op store. Winter savory and its seed is
less common and a bit hard to find. But I recommend both kinds to
everyone here if it's not a regular occupant of their spice and herb
cabinet already. You can use it in any recipe that already calls for
thyme and/or sage.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple-Almond Stuffed Turkey
Categories: Turkey, Stuffing, Ham, Nuts, Herbs
Yield: 12 Servings

1 lb Sliced bread
3 md Onions; chopped
3 md Tart apples; chopped
1 1/2 c Fully cooked ham; diced
1 c Celery; sliced
1 tb Dried savory
2 ts Lemon peel; grated
1 1/2 ts Orange peel; grated
1 ts Salt
1/2 ts Each: pepper and fennel seed
1/2 c Butter or margarine
1 1/2 c Slivered almonds; toasted
1/2 c Dried currants
1 c Turkey or chicken broth
1/2 c Apple juice
14 lb to 16 lb turkey

Cut bread into 1/2" cubes and place in a single layer on ungreased
baking sheets. Bake at 225 degrees for 30-40 minutes, tossing
occasionally until partially dried. Meanwhile, in a skillet, saute
the next 10 ingredients in butter until onions and apple are
tender, about 15 minutes. Transfer to a large bowl. Add the bread
cubes, almonds, currants, broth and juice; toss well. Just before
baking, stuff the turkey. Skewer openings; tie drumsticks
together.

Place on a rack in a roasting pan. Bake, uncovered at 325 F for
4-1/2 to 5 hours or until thermometer reads 185 degrees. When
turkey begins to brown, cover lightly with foil and baste if
needed.

Submitted to RecipeLu List by Ruth
Recipe by: TASTE OF HOME DEC/JAN 1996

An internal temperature of 185 F guarantees a dried out, overcooked
bird. The FDA etc now suggests 165 F is sufficient. As salmonella
dies in a half hour at 140 F, an internal temperature of 150 F is
sufficient with a good margin for error built in. -JW

MMMMM

Cheers

Jim


... An improperly cooked turkey is a ticking Meat Bomb of Death. - FDA

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JIM WELLER wrote to DAVE DRUM <=-

I often add winter savory, the "bean herb".

I'm unfamiliar with winter savory but a bit of research tells me
I'll be adding a small supply to my next Amazon order just to try.

Both summer and winter savory are very popular in some parts of
Europe and in Quebec and Newfoundland where it's almost mandatory in poultry stuffing. We grow our own summer savory to use fresh and in
the fall we buy a large jar of dried from Mt. Scio Farm in New-
foundland through our Co-Op store. Winter savory and its seed is
less common and a bit hard to find. But I recommend both kinds to
everyone here if it's not a regular occupant of their spice and herb cabinet already. You can use it in any recipe that already calls for
thyme and/or sage.

As I said, I'll have to familiarise myself with the winter stuff. I
realize that you have to have a "wot th' 'ell" attitude in cooking.
But caution must be your watchword when trying new stuff .........
sometimes. Bv)=

I probably won't grow my own as the (planned) raised-bed planter is
budgeted with chilies, tomatoes, basil and, if I can get seed, some of
that zippy/peppery oregano Dale grows on his deck. Mint I've already
started. Leaving it to duke it out with my other rhizome ground cover,
the Zoysia grass.

Eventually I'll be able to mow the lawn for the smell as much as keeping
the city off my back.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple-Almond Stuffed Turkey
Categories: Turkey, Stuffing, Ham, Nuts, Herbs
Yield: 12 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's All-Round Breading Mix
Categories: Herbs, Chilies
Yield: 1 Batch

1 c All-purpose flour
1 1/4 c Plain bread crumbs
4 1/4 t Salt
2 ts Granulated sugar
2 ts Fine ground tellicherry
- (black) pepper *
1/2 ts Ground white pepper
1/2 ts Paprika
1/2 ts Ground savory
1/2 ts Ground sage
1/4 ts Ground ginger
1/4 ts Ground marjoram
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 ts Ground cayenne pepper

Combine all ingredients thouroughly. Store in low
humidity in an air-tight container.

Tellicherry peppercorns come from the same Piper Nigrum
plants as any other peppercorn, black, white, green, or
pink. The tellicherry peppercorns are merely the largest
of the peppercorns (about 10%) and calling for their use
is only an affectation on my part. - UDD

Uncle Dirty Dave's Kitchen

MMMMM

... After all is said and done, a lot more has been said than done.

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Quoting Dave Drum to Jim Weller <=-

I'll have to familiarise myself with the winter stuff.

It's closely related and similar tasting but stronger and
somewhat bitter when dried.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Glazed Pork Chops
Categories: Pork, Herbs, Wine, Fruit, Sauces
Yield: 6 Servings

HERBED PORK CHOPS:
6 x 1 lb Pork rib chops, cut
2 -inches thick
1 ts Dried thyme
1 ts Dried marjoram
1 ts Dried basil
1 ts Dried summer savory
4 tb Vegetable oil
4 c Beef broth
APPLE CIDER GLAZE:
7 c Sugar
5 c Firm red cooking
-apples, cored, unpeeled,
-and very thinly sliced in
-food processor
1/4 c Apple cider
1 3/4 oz package powdered pectin
1/2 c Grated orange zest
1/2 c Grated lemon zest
BROWN WINE SAUCE:
4 tb Unsalted butter
1/2 c All-purpose flour
1/2 c Dry red wine
Fresh sage and thyme sprigs

To make Herbed Pork Chops: Preheat oven to 325F. Rub pork chops on
both sides with thyme, marjoram, basil and savory. In heavy large
skillet, brown half the chops in hot oil over medium heat 10
minutes on each side. Repeat@ browning remaining chops. Arrange
chops in roasting pan, reserving drippings in skillet for sauce.
Pour beef broth over chops. Cover and bake at 325F for 2 hours
until fork tender.

To make Apple Cider Glaze: While pork chops are baking, measure
sugar into a bowl and set aside. In heavy 6-quart pot, combine
apples cider, pectin, and grated zests. Stir until pectin
dissolves. Cook, stirring constantly, over medium high heat until
apples are soft and mixture comes to a boil, about 5 minutes. Add
sugar. Stir until completely dissolved. Cook stirring constantly,
to a full rolling boil that cannot be stirred down. Boil 65
seconds, stirring constantly. Remove from heat. Stir gently for 3
minutes. Strain 1 1/2 C to use as a warm glaze for pork chops.

Ladle remaining hot gaze into 2 sterilized pint jars, leaving 1/4
inch headspace. Seal and refrigerate up to 2 months to use as jam
on toast and muffins.

To make Brown Wine Sauce: When pork chops are done, remove chops
from oven. Keep pork chops warm on platter. Strain pan juices and
skim off fat. Measure 3 C pan juices. Melt butter in skillet with
reserved pork chop pan drippings. Stir in flour until blended.
Whisk in pan juices from chops and wine. Cook over medium high
heat stirring constantly, until thickened and boiling. Reduce heat
to medium low and simmer 3 minutes, stirring occasionally.

To serve: Ladle brown sauce onto 6 servings plates. Arrange a pork
chop in center of each plate. Spoon warm apple glaze over chops.
Garnish with sage and thyme sprigs.

Victoria magazine/February/92
From: Di and Gary

MMMMM

Cheers

Jim


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Quoting Jim Weller to Dave Drum on 09-07-19 22:02 <=-

I often add winter savory, the "bean herb".

I'm unfamiliar with winter savory but a bit of research tells me
I'll be adding a small supply to my next Amazon order just to try.

Both summer and winter savory are very popular in some parts of
Europe and in Quebec and Newfoundland where it's almost mandatory in poultry stuffing. We grow our own summer savory to use fresh and in
the fall we buy a large jar of dried from Mt. Scio Farm in New-
foundland through our Co-Op store. Winter savory and its seed is
less common and a bit hard to find. But I recommend both kinds to
everyone here if it's not a regular occupant of their spice and herb cabinet already. You can use it in any recipe that already calls for
thyme and/or sage.

How does the taste compare to sage...? My m-i-l thought that stuffing
HAD to have sage in it to be a proper turkey stuffing... and I like that
well enough... :)

ttyl neb

... Spiders are the only web developers who are happy to find bugs

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Quoting Nancy Backus to Jim Weller <=-

How does the taste compare to sage...?

It's related to and sort of similar tasting to marjoram and thyme.

My m-i-l thought that stuffing HAD to have sage in it to be a
proper turkey stuffing

I agree with her. Like the song says, "Parsley, sage, rosemary and
thyme". My dressing usually has celery leaf and savory as well.

This is quite different from my bread stuffing ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Venetian Stuffing with Cheese
Categories: Stuffing, Italian, Rice, Cheese, Bacon
Yield: 1 Batch

2 tb Butter
3 Green onions, minced
2/3 c Chopped walnuts
1 cl Garlic, minced
1 oz Pancetta, minced
1/2 ts Dried rosemary
1/4 ts Dried savory
1/8 ts Dried thyme
1 lb Ricotta cheese
3/4 lb Fresh Swiss Chard or
-spinach, cooked, squeezed
-dry, and finely chopped
1 c Cooked rice
2 oz Freshly grated Parmesan
1 1/2 oz Fontina cheese, shredded
Salt and fresh ground pepper

Melt butter in large skillet over medium heat. Add onion; cook 2
minutes. Stir in walnuts, garlic, pancetta and herbs and continue
cooking about 2 minutes, being careful not to burn herbs. Remove
from heat and cool. Transfer to mixing bowl, add remaining
ingredients and blend well. Taste and adjust seasoning as desired.
Stuffing can be prepared up to 2 days ahead. Cover and
refrigerate.

MMMMM

Cheers

Jim


... Be careful when stuffing the turkey because of the giblet snakes.

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Quoting Jim Weller to Nancy Backus on 09-15-19 21:37 <=-

How does the taste compare to sage...?

It's related to and sort of similar tasting to marjoram and thyme.

Ah... sometime I'll have to try it...

My m-i-l thought that stuffing HAD to have sage in it to be a
proper turkey stuffing

I agree with her. Like the song says, "Parsley, sage, rosemary and
thyme". My dressing usually has celery leaf and savory as well.

If I'm not using a prepared stuffing, I'd be using poultry spice, which
I think has all of that... In any case, I add chopped onions and celery
to the mix, and often dried cranberries.... :)

This is quite different from my bread stuffing ...
Title: Venetian Stuffing with Cheese
Categories: Stuffing, Italian, Rice, Cheese, Bacon

Also quite different from mine... :)

... Be careful when stuffing the turkey because of the giblet snakes.

Was that a young Neekha-ism....?

ttyl neb

... The High Holidays have absolutely nothing to do with marijuana.

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Quoting Nancy Backus to Jim Weller <=-

I agree with her. Like the song says, "Parsley, sage, rosemary and
thyme". My dressing usually has celery leaf and savory as well.

I add chopped onions and celery to the mix

Agreed, Also black pepper. A lot of commercial brands have just a
wee bit of nutmeg in them too.

and often dried cranberries

We usually have cranberry sauce on the side. We always make our own
and use less water and much less sugar than most people and boil the
berries just long enough for a few of them to burst.

Be careful when stuffing the turkey because of the giblet snakes.

Was that a young Neekha-ism....?

Nah. Just a a random tagline I picked up somewhere once. I think
maybe Dave Berry invented the concept of giblet snakes.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Portabella and Bacon Quiche with Roquefort
Categories: Pies, Eggs, Bacon, Cheese, Mushrooms
Yield: 6 Servings

2 tb Butter
1 sm Onion, finely diced
1 Garlic clove, minced
6 oz sliced Portabella caps
3 sl Bacon, cooked and crumbled
Salt
1/2 c Milk
1/2 c Heavy cream
2 Eggs
1/4 ts Dried savory
1 Prebaked 9 inch pie crust
3 oz Roquefort cheese, crumpled
3 oz Sharp cheddar cheese, grated

Preheat the oven to 450F. Place the butter in a large skillet over
medium heat. Saute the onion and garlic for 30 seconds. Add the
mushrooms and bacon. And continue to saute until the mushrooms
become very limp and any liquid is evaporated, 6-7 minutes. Salt
to taste.

Combine the milk, cream, eggs and savory. Spread the mushroom
bacon mixture evenly over the bottom of the crust. Then sprinkle
the cheeses over the mixture. Cover with the egg mixture.

Bake for 10 minutes, then reduce the heat to 350F and bake for 20
minutes more. Check for doneness by piercing with a fork, which
should come out clean. Let rest for 15 minutes, or cool to room
temperature, refrigerate, then reheat for 7 minutes in a 350F.
oven before serving.

From: flynkat

MMMMM

Cheers

Jim

... It seems that my tagline started an urban myth.

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Quoting Jim Weller to Nancy Backus on 09-22-19 16:44 <=-

I agree with her. Like the song says, "Parsley, sage, rosemary and
thyme". My dressing usually has celery leaf and savory as well.

I add chopped onions and celery to the mix

Agreed, Also black pepper. A lot of commercial brands have just a
wee bit of nutmeg in them too.

Now that's something I'd not known, nor tried...

and often dried cranberries

We usually have cranberry sauce on the side. We always make our own
and use less water and much less sugar than most people and boil the berries just long enough for a few of them to burst.

I've done similar in the past... :)

Be careful when stuffing the turkey because of the giblet snakes.

Was that a young Neekha-ism....?

Nah. Just a a random tagline I picked up somewhere once. I think
maybe Dave Berry invented the concept of giblet snakes.

Ah.... and I noted that others affirmed that source...

ttyl neb

... We've secretly replaced their dilithium with new Folger's crystals...

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