[Sca-cooks] Is it appropriate to.....
selene at earthlink.net
Fri Feb 5 08:50:35 PST 2010
Kathleen A Roberts wrote:
> On Fri, 05 Feb 2010 08:34:53 -0800
> Susan Fox <selene at earthlink.net> wrote:
>> My best lamb recipe involves nasty cheap red wine as marinade and
>> basting. Must be cheap. Must be nasty. The tannins that make it bad
>> for drinking make it good for tenderizing. Hungarian Egri Bikavér
>> is a favorite. The rest of the recipe: poke holes in the raw leg and
>> put in sticks of candied ginger and halved garlic cloves. Marinate
>> and baste with aforementioned, roast until done.
> so, what does the candied ginger bring to the party?
> (thinking of a pork loin in the freezer...)
Um, candy and ginger? Both of which compliment the lamb really well.
Again, ginger counters the "gamy" flavor that some people dislike and
certainly cuts the fat mouthfeel. I think the sweetness would go very
well with pork loin.
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