Ever had that certain recipe, that original that jes couldn't be
improved upon?

My mom's lamb kebobs were like that. I'd start eating those unctuous
bits o' meat while they were still marinationg (overnight), they were
so dang good. I never got the recipe and do NOT know what she did.
Kills me!

A killer recipe fer 'greens'. If I had it, I could rule the World!!

You?

nb

On 11/19/2017 1:34 PM, notbob wrote:
> Ever had that certain recipe, that original that jes couldn't be
> improved upon?
>
> My mom's lamb kebobs were like that. I'd start eating those unctuous
> bits o' meat while they were still marinationg (overnight), they were
> so dang good. I never got the recipe and do NOT know what she did.
> Kills me!
>
> A killer recipe fer 'greens'. If I had it, I could rule the World!!
>
> You?
>
> nb
>
>

Cowboy beans from The State Line BBQ - the best!

https://www.facebook.com/TheStateLineBBQ
https://www.nospoonnecessary.com/bac...-baked-beans/#
http://www.texanrecipes.com/

On Sunday, November 19, 2017 at 2:34:37 PM UTC-6, notbob wrote:
>
> A killer recipe fer 'greens'. If I had it, I could rule the World!!
>
> nb
>
>
I guess we're supposed to guess what kind of 'greens.'

Wayne Boatwright wrote in rec.food.cooking:

> On Sun 19 Nov 2017 01:34:32p, notbob told us...
>
> > Ever had that certain recipe, that original that jes couldn't be
> > improved upon?
> >
> > My mom's lamb kebobs were like that. I'd start eating those
> > unctuous bits o' meat while they were still marinationg
> > (overnight), they were so dang good. I never got the recipe and
> > do NOT know what she did. Kills me!
> >
> > A killer recipe fer 'greens'. If I had it, I could rule the
> > World!!
> >
> > You?
> >
> > nb
> >
>
> I'm not sure what you expect a pot of greens to taste like. Everyone
> seems to have their own concept of what they should be. Personally I
> think it should be a very simple dish with as few ingredients as
> possible.
>
> I use collard, turnip, and mustard greens, either in combination or
> each on their depending on what is available.
>
> I start out with a couple of smoked ham hocks covered with water, add
> some hot pepper flakes to taste and simmer until the meat is
> completely tender. Sometimes I add a small chopped onion. After
> removing the hocks and allowing them to cool I remove all the meat
> and set it aside. Collards are a tougher green and I add them to the
> cooking liquid first, followed by the turnip and mustard greens. I
> like them well-cooked, but not to the point of turning to green
> slime. If I was able to get turnips along with the greens I would add
> them when I add the turnip greens. Lastly, when the greens are done,
> I add bite size pieces of the ham from the hock. Adjust foar
> seasoning, perhaps a bit of salt if needed, some black pepper, and
> perhaps a bit more of the red pepper flakes. It's not a bad idea to
> add a clove or two of garlic to the original cooking if you like that
> flavor, otherwise it's a done dish.

For me it's a steamer with mustard greens, bits of garlic and some
roasted sesame oil.

--

On Sunday, November 19, 2017 at 3:34:37 PM UTC-5, notbob wrote:
> Ever had that certain recipe, that original that jes couldn't be
> improved upon?
>
> My mom's lamb kebobs were like that. I'd start eating those unctuous
> bits o' meat while they were still marinationg (overnight), they were
> so dang good. I never got the recipe and do NOT know what she did.
> Kills me!
>
> A killer recipe fer 'greens'. If I had it, I could rule the World!!
>
> You?
>
> nb

Pretty much the only way I like greens is this way:

<http://www.geniuskitchen.com/recipe/ethiopian-spicy-cheese-with-collard-greens-294982>

Cindy Hamilton

"Wayne Boatwright" wrote in message
9.45...

On Sun 19 Nov 2017 01:34:32p, notbob told us...

> Ever had that certain recipe, that original that jes couldn't be
> improved upon?
>
> My mom's lamb kebobs were like that. I'd start eating those
> unctuous bits o' meat while they were still marinationg
> (overnight), they were so dang good. I never got the recipe and
> do NOT know what she did. Kills me!
>
> A killer recipe fer 'greens'. If I had it, I could rule the
> World!!
>
> You?
>
> nb
>

I'm not sure what you expect a pot of greens to taste like. Everyone
seems to have their own concept of what they should be. Personally I
think it should be a very simple dish with as few ingredients as
possible.

I use collard, turnip, and mustard greens, either in combination or
each on their depending on what is available.

I start out with a couple of smoked ham hocks covered with water, add
some hot pepper flakes to taste and simmer until the meat is
completely tender. Sometimes I add a small chopped onion. After
removing the hocks and allowing them to cool I remove all the meat
and set it aside. Collards are a tougher green and I add them to the
cooking liquid first, followed by the turnip and mustard greens. I
like them well-cooked, but not to the point of turning to green
slime. If I was able to get turnips along with the greens I would add
them when I add the turnip greens. Lastly, when the greens are done,
I add bite size pieces of the ham from the hock. Adjust foar
seasoning, perhaps a bit of salt if needed, some black pepper, and
perhaps a bit more of the red pepper flakes. It's not a bad idea to
add a clove or two of garlic to the original cooking if you like that
flavor, otherwise it's a done dish.

Wayne Boatwright

==

I have never, in my life, had a 'pot of greens'! What am I missing?


--
http://www.helpforheroes.org.uk

"Wayne Boatwright" wrote in message
9.45...

On Mon 20 Nov 2017 10:11:41a, Ophelia told us...

> "Wayne Boatwright" wrote in message
> 9.45...
>
> On Sun 19 Nov 2017 01:34:32p, notbob told us...
>
>> Ever had that certain recipe, that original that jes couldn't be
>> improved upon?
>>
>> My mom's lamb kebobs were like that. I'd start eating those
>> unctuous bits o' meat while they were still marinationg
>> (overnight), they were so dang good. I never got the recipe and
>> do NOT know what she did. Kills me!
>>
>> A killer recipe fer 'greens'. If I had it, I could rule the
>> World!!
>>
>> You?
>>
>> nb
>>
>
> I'm not sure what you expect a pot of greens to taste like.
> Everyone seems to have their own concept of what they should be.
> Personally I think it should be a very simple dish with as few
> ingredients as possible.
>
> I use collard, turnip, and mustard greens, either in combination
> or each on their depending on what is available.
>
> I start out with a couple of smoked ham hocks covered with water,
> add some hot pepper flakes to taste and simmer until the meat is
> completely tender. Sometimes I add a small chopped onion. After
> removing the hocks and allowing them to cool I remove all the meat
> and set it aside. Collards are a tougher green and I add them to
> the cooking liquid first, followed by the turnip and mustard
> greens. I like them well-cooked, but not to the point of turning
> to green slime. If I was able to get turnips along with the greens
> I would add them when I add the turnip greens. Lastly, when the
> greens are done, I add bite size pieces of the ham from the hock.
> Adjust foar seasoning, perhaps a bit of salt if needed, some black
> pepper, and perhaps a bit more of the red pepper flakes. It's not
> a bad idea to add a clove or two of garlic to the original cooking
> if you like that flavor, otherwise it's a done dish.
>
> Wayne Boatwright
>
> ==
>
> I have never, in my life, had a 'pot of greens'! What am I
> missing?
>
>

Heh! You're missing a pot of greens. :-) There's nothing that I
know of that has a flavor like that. Of course, there are other
greens like beet greens, dandelion greens, spinach, and others, but
they don't really have the same flavor or texture, and one probabaly
would not cook them as I described above. Bitterness is a common
taste factor amongst all types of greens, however.

Some folks like kale and prepare it similarly, but I don't like kale
in any form.

Wayne Boatwright
===

I grow a lot of Cavolo Nero for D. He loves it, but not me))



--
http://www.helpforheroes.org.uk

"Wayne Boatwright" wrote in message
9.45...

On Mon 20 Nov 2017 12:26:56p, Ophelia told us...

> "Wayne Boatwright" wrote in message
> 9.45...
>
> On Mon 20 Nov 2017 10:11:41a, Ophelia told us...
>
>> "Wayne Boatwright" wrote in message
>> 9.45...
>>
>> On Sun 19 Nov 2017 01:34:32p, notbob told us...
>>
>>> Ever had that certain recipe, that original that jes couldn't be
>>> improved upon?
>>>
>>> My mom's lamb kebobs were like that. I'd start eating those
>>> unctuous bits o' meat while they were still marinationg
>>> (overnight), they were so dang good. I never got the recipe and
>>> do NOT know what she did. Kills me!
>>>
>>> A killer recipe fer 'greens'. If I had it, I could rule the
>>> World!!
>>>
>>> You?
>>>
>>> nb
>>>
>>
>> I'm not sure what you expect a pot of greens to taste like.
>> Everyone seems to have their own concept of what they should be.
>> Personally I think it should be a very simple dish with as few
>> ingredients as possible.
>>
>> I use collard, turnip, and mustard greens, either in combination
>> or each on their depending on what is available.
>>
>> I start out with a couple of smoked ham hocks covered with water,
>> add some hot pepper flakes to taste and simmer until the meat is
>> completely tender. Sometimes I add a small chopped onion. After
>> removing the hocks and allowing them to cool I remove all the
>> meat and set it aside. Collards are a tougher green and I add
>> them to the cooking liquid first, followed by the turnip and
>> mustard greens. I like them well-cooked, but not to the point of
>> turning to green slime. If I was able to get turnips along with
>> the greens I would add them when I add the turnip greens.
>> Lastly, when the greens are done, I add bite size pieces of the
>> ham from the hock. Adjust foar seasoning, perhaps a bit of salt
>> if needed, some black pepper, and perhaps a bit more of the red
>> pepper flakes. It's not a bad idea to add a clove or two of
>> garlic to the original cooking if you like that flavor, otherwise
>> it's a done dish.
>>
>> Wayne Boatwright
>>
>> ==
>>
>> I have never, in my life, had a 'pot of greens'! What am I
>> missing?
>>
>>
>
> Heh! You're missing a pot of greens. :-) There's nothing that I
> know of that has a flavor like that. Of course, there are other
> greens like beet greens, dandelion greens, spinach, and others,
> but they don't really have the same flavor or texture, and one
> probabaly would not cook them as I described above. Bitterness is
> a common taste factor amongst all types of greens, however.
>
> Some folks like kale and prepare it similarly, but I don't like
> kale in any form.
>
> Wayne Boatwright
> ===
>
> I grow a lot of Cavolo Nero for D. He loves it, but not me))

Ah, "black kale". It doesn't even look good. :-)


Wayne Boatwright

===

I can't say it looks bad but it is too bitter for me. But, he loves it so I
grow it and cook it for him))



--
http://www.helpforheroes.org.uk

On 11/19/2017 3:34 PM, notbob wrote:
> Ever had that certain recipe, that original that jes couldn't be
> improved upon?
>
> My mom's lamb kebobs were like that. I'd start eating those unctuous
> bits o' meat while they were still marinationg (overnight), they were
> so dang good. I never got the recipe and do NOT know what she did.
> Kills me!
(snippage)
> > nb
>

I'm sorry to hear this, nb. I wish my mother had a killer lamb kebob
recipe but unfortunately, she didn't. I first tasted lamb (yep, kebobs)
when I went to the senior prom. LOL

I wish my mother had been a good cook and shared recipes. Unfortunately
she wasn't. If you could describe the taste of the lamb marinade pehaps
someone could help.

Jill

On 11/21/2017 12:02 PM, jmcquown wrote:
> On 11/19/2017 3:34 PM, notbob wrote:
>> Ever had that certain recipe, that original that jes couldn't be
>> improved upon?
>>
>> My mom's lamb kebobs were like that.Â* I'd start eating those unctuous
>> bits o' meat while they were still marinationg (overnight), they were
>> so dang good.Â* I never got the recipe and do NOT know what she did.
>> Kills me!
> (snippage)
>> > nb
>
> I'm sorry to hear this, nb.Â* I wish my mother had a killer lamb kebob
> recipe but unfortunately, she didn't.Â* I first tasted lamb (yep, kebobs)
> when I went to the senior prom. LOL
>
> I wish my mother had been a good cook and shared recipes.Â* Unfortunately
> she wasn't.Â* If you could describe the taste of the lamb marinade pehaps
> someone could help.
>
> Jill

http://www.foodandwine.com/recipes/t...arlicky-tahini

Steven Raichlen June 2001

Turkish pit masters devised an ingenious "divide and conquer" approach
to shish kebabs: They grill the meat and vegetables separately to allow
foods with different cooking times to reach the perfect degree of doneness.

Ingredients

6 garlic cloves, crushed 3 tablespoons extra-virgin olive oil, plus more
for brushing 3 tablespoons fresh lemon juice 1 teaspoon kosher salt 1
teaspoon freshly ground pepper 1 teaspoon dried mint 1 teaspoon dried
oregano 1 1/2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch
cubes 1 small bunch of fresh mint 1 large red onion, cut into 2-inch
pieces 1 large yellow bell pepper, cut into 2-inch pieces 1 large green
bell pepper, cut into 2-inch pieces Vegetable oil, for the grill
Garlicky Tahini Lemon wedges and pita bread, for serving
Get Ingredients Powered by Chicory
How to Make It

Step 1
In a large bowl, combine the garlic with 3 tablespoons of olive oil, the
lemon juice, salt, pepper, dried mint and oregano. Add the lamb, toss to
coat and refrigerate for at least 1 hour or for up to 3 hours.

Step 2
Thread the lamb onto skewers, placing 1 fresh mint leaf between the
pieces of meat. Skewer alternate pieces of onion and bell pepper and
brush lightly with olive oil.

Step 3
Light a grill. Lightly brush the grate with vegetable oil and grill the
lamb and vegetables over a medium-hot fire, turning frequently, until
the lamb is medium, about 6 minutes, and the vegetables are tender and
lightly charred, about 8 minutes. Let the kebabs stand for 2 minutes,
then serve with the Garlicky Tahini, lemon wedges and pita bread.
Suggested Pairing

The berrylike fruit of a young, robust Zinfandel has an affinity with
grilled lamb, especially when the dish includes pungent garlic and herbs.

On 2017-11-21, jmcquown > wrote:

> I wish my mother had been a good cook and shared recipes.

Me too!

She had her moments, but she was mostly a terrible cook.

Mostly, it was the lamb, leg o' lamb, a meat most, now, can't even
afford to hear the price quoted out loud, it's so damned expensive.

She then marinated it, overnight, in a glass pie pan, cheap red wine
and...... I don't know! Did she use teriyaki? I don't know! Did
she use oil? I don't know! I'm pretty sure she did, but I don't even
think they had EVOO back then. What 'erbs? Got me! I jes do NOT
know. 8|

nb

On 11/21/2017 12:49 PM, notbob wrote:
> On 2017-11-21, jmcquown > wrote:
>
>> I wish my mother had been a good cook and shared recipes.
>
> Me too!
>
> She had her moments, but she was mostly a terrible cook.
>
> Mostly, it was the lamb, leg o' lamb, a meat most, now, can't even
> afford to hear the price quoted out loud, it's so damned expensive.
>
> She then marinated it, overnight, in a glass pie pan, cheap red wine
> and...... I don't know! Did she use teriyaki? I don't know! Did
> she use oil? I don't know! I'm pretty sure she did, but I don't even
> think they had EVOO back then. What 'erbs? Got me! I jes do NOT
> know. 8|
>
> nb
>

https://www.thespruce.com/roast-leg-of-lamb-1705908

What You'll Need
1 leg of lamb (bone in, trimmed of excess fat, mine was about 9 lbs.)
5 lbs. potatoes (yellow, peeled and cut into wedges)
For the Marinade:
3/4 cup olive oil
2 lemons (juiced)
4 cloves garlic (smashed)
2 sprigs of rosemary (leaves stripped from stem)
2 tbsp. coarse salt
1 tsp. black pepper freshly ground
For the Potatoes:
1/4 cup olive oil (for drizzling)
Pinch salt
Pinch black pepper (freshly ground)
2 lemons (juiced)
1 tsp. garlic powder
2 tsp. dried oregano
1 tsp. dried rosemary
How to Make It
Make the marinade: Add the ingredients to a blender or food processor
and process until smooth. The marinade should be thicker in consistency
so it doesnt run off the meat while cooking and forms a bit of a crust.

Place the meat in a large roasting pan. Brush the marinade on in thicker
layer covering as much meat as possible. Refrigerate until ready to roast.

Preheat the oven to 425 degrees.

Add the potatoes to a large bowl.

Drizzle with olive oil and then season with salt and pepper. Add the
garlic powder, oregano, and rosemary and toss the potatoes well to cover.

Place the potatoes in the bottom of the roasting pan and make a well in
the center. Lay the leg of lamb on top of the potatoes.

Roast at 425 degrees for 20 minutes. Lower the temperature the 350
degrees and continue to roast uncovered. A 9-pound leg will take
approximately 3 hours to cook.

Be sure to baste the potatoes and the lamb with pan juices while they
are cooking.

Its best to use a reliable meat thermometer to gauge doneness because
ovens tend to vary. I like to remove the lamb from the oven when a
thermometer inserted into the meatiest part of the leg reaches 155
degrees (F).

Remove the leg of lamb to a platter, cover, and allow it to rest for at
least 15 minutes before slicing.

While the lamb is resting, you can increase the heat of the oven to a
low broil setting and give the potatoes a little extra color if needed.
Otherwise, remove the potatoes to a platter, give them a squeeze of
lemon and a sprinkle of salt and then serve with the sliced lamb.

On 2017-11-21, Sqwertz > wrote:

> https://www.thespruce.com/roast-leg-of-lamb-1705908

Thank you for yer recipe. I'm sure it will be of interest to some.

I see NO "cheap red wine", so the recipe is useless, to myself.

nb

On 11/21/2017 1:17 PM, notbob wrote:
> On 2017-11-21, Sqwertz > wrote:
>
>> https://www.thespruce.com/roast-leg-of-lamb-1705908
>
> Thank you for yer recipe. I'm sure it will be of interest to some.
>
> I see NO "cheap red wine", so the recipe is useless, to myself.
>
> nb
>

You may use box wine of course, glug glug!


_
|-|
|~|
|:| WINE AND CHEESE
.'.'.
/ ::\
|_____| __
|:.:;.| <:__:>
|_____| \ ::/
| ::| '..'
| ;:| ||
\_____/ .''.
'----'

On 11/21/2017 2:49 PM, notbob wrote:
> On 2017-11-21, jmcquown > wrote:
>
>> I wish my mother had been a good cook and shared recipes.
>
> Me too!
>
> She had her moments, but she was mostly a terrible cook.
>
Yeah, I know that feeling. My mother was the 'Freezer Queen' and
'Banquet Family Size' something in gravy dinner. That and instant
mashed potatoes, Minute Rice. She did know how to make a few things
very well from scratch. But she never served lamb.

> Mostly, it was the lamb, leg o' lamb, a meat most, now, can't even
> afford to hear the price quoted out loud, it's so damned expensive.
>
This time of year, of course it's expensive. Lamb is a spring meat.

> She then marinated it, overnight, in a glass pie pan, cheap red wine
> and...... I don't know! Did she use teriyaki?

I hope not!

> I don't know! Did
> she use oil?

Hopefully!

> I don't know! I'm pretty sure she did, but I don't even
> think they had EVOO back then.

A neutral oil would work as well. IMHO needs vinegar. I don't think it
matters red or white... lamb is one of those things that can take either
one. I would suggest wine vinegar.

What 'erbs? Got me! I jes do NOT
> know. 8|
>
I can only tell you what I'd use. Dried thyme and perhaps some crushed
rosemary. Garlic, oil and wine vinegar as the marinade. For about 4
hours in the fridge.

Brush with this mixture while roasting as chops or skewered as kabobs.

Jill

On 2017-11-19 3:34 PM, notbob wrote:
> Ever had that certain recipe, that original that jes couldn't be
> improved upon?
>
> My mom's lamb kebobs were like that. I'd start eating those unctuous
> bits o' meat while they were still marinationg (overnight), they were
> so dang good. I never got the recipe and do NOT know what she did.
> Kills me!


It is likely the standard Greek and middle eastern treatment..... one
part lemon juice and two parts olive oil, salt, pepper, chopped garlic
and some oregano.


> A killer recipe fer 'greens'. If I had it, I could rule the World!!
>
> You?

I'll pass on the greens. One recipe I would like is probably in my
mother's recipe book, which my brother has. My mother and her mother
used to make oatmeal cookie sandwiches with date filling. The date
filling is simple enough. The oatmeal cookie dough was made in advance,
cooled for a while, then rolled out and cut in rounds. They could be
eaten on their own, but were infinitely better as sandwiches with either
date filling or raspberry jam.

On 11/21/2017 3:22 PM, Dave Smith wrote:
> On 2017-11-19 3:34 PM, notbob wrote:
>> Ever had that certain recipe, that original that jes couldn't be
>> improved upon?
>>
>> My mom's lamb kebobs were like that.Â* I'd start eating those unctuous
>> bits o' meat while they were still marinationg (overnight), they were
>> so dang good.Â* I never got the recipe and do NOT know what she did.
>> Kills me!
>
>
> It is likely the standard Greek and middle eastern treatment..... one
> part lemon juice and two parts olive oil, salt, pepper, chopped garlic
> and some oregano.
>
>
>> A killer recipe fer 'greens'.Â* If I had it, I could rule the World!!
>>
>> You?Â*
>
> I'll pass on the greens. One recipe I would like is probably in my
> mother's recipe book, which my brother has. My mother and her mother
> used to make oatmeal cookie sandwiches with date filling. The date
> filling is simple enough. The oatmeal cookie dough was made in advance,
> cooled for a while, then rolled out and cut in rounds. They could be
> eaten on their own, but were infinitely better as sandwiches with either
> date filling or raspberry jam.



(
)
__..---..__
,-=' / | \ `=-.
:--..___________..--;
\.,_____________,./