Tonight's repast: Cajun spiced pan seared bone in Lamb shoulder chop with roasted Brussels sprouts (spiced with sea salt, pepper garlic, chipotle powder, brushed with olive oil).
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Tonight's repast: Cajun spiced pan seared bone in Lamb shoulder chop with roasted Brussels sprouts (spiced with sea salt, pepper garlic, chipotle powder, brushed with olive oil).
Attachment 36826
I love lamb----but my bride doesn't :shrug:
So I am reduced to eating it when alone. I also try very hard to source local lamb which is a bit older than the muted New Zealand lamb that is slaughtered at such a young age flavor has had little chance to develop.
As a kid, in addition to the dairy heard we had a flock of sheep between 200 and 250. We ate a lot of lamb---and mutton.
And for the sprouts---I commonly roast then cut side up with EVOO and balsamic vinegar drizzled over them.
Same here and I also add grapes sliced in half.Quote:
Originally Posted by Dave Grubb
I had some mutton stew in Cameron once at the chapter house. :)
Condemnation by faint (absent) praise, which mimics my opinion of sheep flesh in all particulars.Quote:
Originally Posted by Blue74
Obviously, you never had my mother's mutton stew :beat::beat:
I love lamb any cut anytime. I buy my chops at Sam's Club or Costco usually 2-3 dollars a pound less than the grocery store. I like mine broiled and served with mint jelly and tabouli salad. Good stuff. TG that plate looks like some mighty good eatin'
Trust me, it was:dance:Quote:
Originally Posted by Honda
At first I thought it was coming from the Bilge. Now I know where the stink is coming from. Damn lamb.
naw that's the guy next door frying up some Liver :spank:Quote:
Originally Posted by Mike
Liver and Onions... Yum!!!
Let me know when it's ready! :yum:Quote:
Originally Posted by Phillbo
Have not made it in years... May be time to cook some up. I don't have a cast iron skillet any more though..... hmmm.
Different tastes for different folks, the smell and tasted of liver makes me want to hurl
Agreed...:yuck:...BenQuote:
Originally Posted by TriGuy
Do you folks know what function a liver serves? I’d just as soon eat filleted asshole.
You probably don't like oysters either. :yum:Quote:
Originally Posted by wacojoe
I hope Joe never visits one of the slaughter houses which produce "beef" for his beloved fast food trade---my father had a term for what ends up at those slaughterhouses, most often next to a knacker's yard for easy transfer---"screws" :uhuh:Quote:
Originally Posted by Mike
As for oysters---I am sorry to say it is 7 days today since I had my last dozen raw oysters :o:
Snot on a half shell...:bleh:...BenQuote:
Originally Posted by Mike
Me too!Quote:
Originally Posted by Phillbo
Those Navajos know a thing or two. :)Quote:
Originally Posted by Dave Grubb
That would be Oscar Mayer HotdogsQuote:
Originally Posted by wacojoe
I defended a prominent restaurant in Houston, which was sued for serving oysters that transmitted a bacteria they picked up strains the goo at the bottom of Galveston Bay that killed the plaintiff. In the course of depositions one doctor referred to oysters as “germ bags,” and if your liver is compromised enough to fail to filter out any stray Vibrio Vulnificus, then you have a good chance of dying a very painful death. And yes, I will not touch raw germ bags, much less eat one.Quote:
Originally Posted by Mike
I love raw oysters but I am scared to death of them these days..............
Your repeated objections to eating raw oysters has now sent me off to investigate---and I now know far more than I knew before--but as it turns out I had already limited my exposure. The Vibrio bacteria becomes an issue in water temperatures above 80 F. I do not eat oysters raw without knowing where they come from--last week's were from Maine. I generally limit my southern extent to the Chesapeake Bay.Quote:
Originally Posted by wacojoe
I have had Gulf oysters and no longer order them, not because I had a health concern but I simply do not enjoy either the taste or the texture of warm water oysters. Now I will have to add the health issue to my self imposed ban of Gulf oysters.
As an aside, Pacific coast oysters are very high on my list---overall they have a ricer flavor than Atlantic oysters.
According to the CDC, cooking oysters makes them safe. Since I prefer mine fried or in gumbo, I'm good to go. :yum:
Snot, either cooked or raw, just holds no appeal for me...:nono:...BenQuote:
Originally Posted by Mike
I am open minded---while raw is preferred I am not adverse to eating them in any prepared way either. One of my favorites is oyster stew--which my Mother had a lock on but since she was an instinctive cook and I was too dumb to pay attention I am left with only memories :shrug:Quote:
Originally Posted by Mike
Below are my two recipes with my notes, the second of which is from my fish monger and the closest to what my Mother made.
In the interest of full disclosure my Grandfather was a Waterman and lived on an island in the Chesapeake Bay. From Oct. to April he dredged for oysters--all under sail. In the warmer months he fished for eels and crabs.Quote:
Oyster Stew
Recipe courtesy Paula Deen
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
4 to 5 servings
Ingredients
• 2 green onions, chopped, plus additional sliced green onions for garnish
• 2 tablespoons butter
• 8 ounces fresh raw oysters, undrained (approx. 12-14 oysters)
• 1 quart whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• Crackers, for serving
• Sliced green onions, for garnish
Directions
Sauté onion in butter until tender. Add remaining ingredients. Cook over low heat until edges of oysters begin to curl and mixture is hot but not boiling. Serve stew with crackers and garnish with sliced green onions.
Notes: 8 oz of select oysters are 12-14 oysters. Preferable to buying 8 oz of packed oysters in a ½ pint container is to buy oysters by the dozen at the fish mongers and get them in a pint of liquor. Use only select or larger—standards get lost.
From Helmrich’s
COOKING INSTRUCTIONS FOR OYSTER STEW: PLACE 1 PINT OF OYSTERS WITH JUICE IN A PAN AND BRING TO A SLOW BOIL. AFTER BOILING SLOWLY FOR 5 MINUTES ADD 1 PINT OF MILK PER PINT OF OYSTERS. REHEAT TO DESIRED TEMPERATURE BUT DO NOT BOIL. SERVE WITH OYSTER CRACKERS.
Below is a picture of a currently working skipjack--the oldest one built in 1896. Captain Wade Murphy knew my Grandfather when he was a kid growing up on the island. I have had the good fortune of sailing this boat with Capt Murphy.
I should have included oyster stew - I love that! Oyster dressing is good, too. Actually, I've never meet an oyster I didn't like.
I am allergic to oysters, clams and muscles..... sucks because I like them.
Soft shell crab put me in the hospital for 2 days.
Allergies to shellfish are common, but I have never heard of allergy to mollusks.