Question for Jenise and others re substitution for lamb

Everything about food, from matching food and wine to recipes, techniques and trends.

Moderators: Jenise, David M. Bueker, Robin Garr

Question for Jenise and others re substitution for lamb

Postby Fred Sipe » Thu Oct 11, 2012 8:21 am

Hey Jenise... last year I made one of your creations and I thought it was great.

Don't remember what it was called, but basically you browned cubed lamb and combined with sauteed onions then layered with shredded cabbage in a tall casserole. Topped with sliced tomatoes and drizzled with olive oil, it was baked low and slow. Tasty!

An excellent dish but I'm the only lamb lover in the house. What do you think about pork instead? And which cut would you choose? Any other tweaks?

I'm going to do it again this Saturday. May be the last chance for "real" tomatoes until next year.
User avatar
Fred Sipe
Ultra geek
 
Posts: 396
Joined: Thu Jul 13, 2006 12:34 pm
Location: Sunless Rust-Belt NE Ohio

Re: Question for Jenise and others re substitution for lamb

Postby Jenise » Thu Oct 11, 2012 12:03 pm

Oooh, I remember that now. Forgot all about it which is stupid, because it was so delicious! Must look that up. But without doing so, can easily reccomend tenderloin or sirloin. Both are lower in fat than some other cuts, and both would be more tender than a straight loin (that which becomes pork chops).
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Jenise
FLDG Dishwasher
 
Posts: 26198
Joined: Tue Mar 21, 2006 3:45 pm
Location: The Pacific Northest Westest

Re: Question for Jenise and others re substitution for lamb

Postby Jeff Grossman/NYC » Thu Oct 11, 2012 12:34 pm

Jenise, wouldn't pork really lack flavor compared to lamb? Sight unseen, I'd find a cut of beef to use or, at the least, alter (increase) the seasoning.
Jeff Grossman/NYC
That 'pumpkin' guy
 
Posts: 2819
Joined: Sat Mar 25, 2006 8:56 am
Location: NYC

Re: Question for Jenise and others re substitution for lamb

Postby Jenise » Thu Oct 11, 2012 1:03 pm

It's certainly going to be a lot milder than lamb, but not tasteless because the dish is about the harmonious blend of meat and vegetables during long-cooking.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Jenise
FLDG Dishwasher
 
Posts: 26198
Joined: Tue Mar 21, 2006 3:45 pm
Location: The Pacific Northest Westest

Re: Question for Jenise and others re substitution for lamb

Postby Mark Lipton » Thu Oct 11, 2012 1:24 pm

Jeff Grossman/NYC wrote:Jenise, wouldn't pork really lack flavor compared to lamb? Sight unseen, I'd find a cut of beef to use or, at the least, alter (increase) the seasoning.


I'm with you, Jeff. I'd go for dry-aged beef with some fat in it.

Mark Lipton
User avatar
Mark Lipton
Oenochemist
 
Posts: 4315
Joined: Wed Mar 22, 2006 2:18 pm
Location: Indiana

Re: Question for Jenise and others re substitution for lamb

Postby Fred Sipe » Thu Oct 11, 2012 6:25 pm

Ok... I was thinking pork shoulder but now maybe I'll cut up a 7 bone beef roast!
User avatar
Fred Sipe
Ultra geek
 
Posts: 396
Joined: Thu Jul 13, 2006 12:34 pm
Location: Sunless Rust-Belt NE Ohio

RCP: Jenise's Lamb & Cabbage Casserole

Postby Fred Sipe » Thu Oct 11, 2012 6:28 pm

And here's Jenise's recipe as I had it saved:

Lamb and Cabbage Casserole

2 lbs lamb, cubed
1 large onion, sliced
1 green cabbage, shredded (this presumes a dense fall cabbage, if using a lightweight spring cabbage, consider using two)
4 cloves garlic, sliced
4 tomatoes, sliced
1 tsp good paprika
salt, white pepper and black pepper

Brown the lamb in a bit of olive oil, then add the onions to just soften.

In a large, deep cassserole dish layer cabbage, meat and onions, then repeat until all the lamb's used up. Season each set of layers with garlic slices, salt, pepper and paprika. End with a layer of cabbage, then top with tomato slices. Drizzle a little olive oil over the tomatoes, then bake at 300F (yes, slow on purpose for richer flavor) for about three hours.
User avatar
Fred Sipe
Ultra geek
 
Posts: 396
Joined: Thu Jul 13, 2006 12:34 pm
Location: Sunless Rust-Belt NE Ohio

Re: Question for Jenise and others re substitution for lamb

Postby GeoCWeyer » Sun Oct 14, 2012 2:31 pm

It would be good with venison from an older deer, waterfowl legs and dynamite with bear.
I love the life I live and live the life I love*, and as Mark Twain said, " Always do well it will gratify the few and astonish the rest".

*old blues refrain
GeoCWeyer
Wine guru
 
Posts: 843
Joined: Wed Mar 22, 2006 5:24 pm
Location: WoodburyMN

Re: Question for Jenise and others re substitution for lamb

Postby Jenise » Sun Oct 14, 2012 5:38 pm

GeoCWeyer wrote:It would be good with venison from an older deer, waterfowl legs and dynamite with bear.


:)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Jenise
FLDG Dishwasher
 
Posts: 26198
Joined: Tue Mar 21, 2006 3:45 pm
Location: The Pacific Northest Westest

Re: Question for Jenise and others re substitution for lamb

Postby Fred Sipe » Mon Oct 15, 2012 11:19 pm

GeoCWeyer wrote:It would be good with venison from an older deer, waterfowl legs and dynamite with bear.


No doubt it would... but I wouldn't have a clue about the bear! :shock: I ended up with beef shoulder under blade roast and all the veggies fresh from local farm market.

2 hours with lid on, 1 with lid ajar. Turned out better than I remembered and I remembered it as really good. Be sure to have some great bread!

It started out filled to the brim...

Cabbage&BeefCasserole.jpg
Cabbage&BeefCasserole.jpg (66.3 KiB) Viewed 1422 times
User avatar
Fred Sipe
Ultra geek
 
Posts: 396
Joined: Thu Jul 13, 2006 12:34 pm
Location: Sunless Rust-Belt NE Ohio

Re: Question for Jenise and others re substitution for lamb

Postby GeoCWeyer » Thu Oct 18, 2012 6:50 pm

I have beat loin set aside for the dish.
I love the life I live and live the life I love*, and as Mark Twain said, " Always do well it will gratify the few and astonish the rest".

*old blues refrain
GeoCWeyer
Wine guru
 
Posts: 843
Joined: Wed Mar 22, 2006 5:24 pm
Location: WoodburyMN

Re: Question for Jenise and others re substitution for lamb

Postby Carl Eppig » Sat Oct 20, 2012 3:09 pm

Looks great Fred. Fortunately we both love lamb and we're grilling two steaks tonight that have been marinated in our mint, lemon, and OO marinade.
Carl Eppig
Our Maine man
 
Posts: 3990
Joined: Tue Jun 13, 2006 2:38 pm
Location: Middleton, NH, USA


Return to The Forum Kitchen

Who is online

Users browsing this forum: Yahoo [Bot] and 8 guests