SC - venison

[Micaylah]

Dame Alys says:

>> we really can't make  up our own combinations (without showing a
similar combination in the  cookery corpus for the relevant time and
place) and claim that they are  "period".<<

True, but, boy! can we come up with some good meals for home.  Working on
a recipe I made up while living in Florida, using basically Caribbean
flavors, it occurred to me to wonder if the black beans that one can get
canned, today, are known in the Mediterranean or in Spain in period?  If
so, would any Spanish influence come via the Moors?  Arabia or Africa? 
I've grown to like these beans, and would happily use them if they are
documentable--but not in my made-up version.

However, there have only been 2 days in June without rain in SW PA, so
here's a casserole that gives you an excuse to turn on the oven!

Brown lamb shanks in olive oil.  Place in a large, deep, oven casserole 1
C. long grain rice, one can--with juices--of black beans, one med.
can--with juices--of tomatoes, one small handful chopped cilantro--fresh,
 a good shake of Adobe powder (Mex. seasoning--mine without pepper), a
few grains of cumin--or a lot if you like it; stir well, breaking up the
tomatoes (I tried it with the crushed but didn't like it) and snuggle the
lamb shanks deep inside.  Cover and slow cook in oven several hours. 
Take cover off, turn up oven and brown a little.  Throw a few sprigs of
cilantro on for garnish, serve with crusty bread and green salad.

Then I got to thinking about using apricots instead of tomatoes, and
using Mediterranean herbs instead of Mexican, and wondering how that
would be.  Which led to wondering about the beans and where used...etc.,
etc. etc.

Regards,

Allison

allilyn at juno.com

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