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Fred Sipe

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Question for Jenise and others re substitution for lamb

by 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.
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Jenise

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Re: Question for Jenise and others re substitution for lamb

by 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
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Jeff Grossman/NYC

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Re: Question for Jenise and others re substitution for lamb

by 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.
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Jenise

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Re: Question for Jenise and others re substitution for lamb

by 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
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Mark Lipton

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Re: Question for Jenise and others re substitution for lamb

by 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.

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Fred Sipe

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Re: Question for Jenise and others re substitution for lamb

by 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!
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RCP: Jenise's Lamb & Cabbage Casserole

by 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.
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GeoCWeyer

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Re: Question for Jenise and others re substitution for lamb

by 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
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Re: Question for Jenise and others re substitution for lamb

by 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
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Fred Sipe

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Re: Question for Jenise and others re substitution for lamb

by 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
(66.3 KiB) Downloaded 1526 times
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Re: Question for Jenise and others re substitution for lamb

by 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
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Carl Eppig

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Re: Question for Jenise and others re substitution for lamb

by 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.

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