Friday Night Recipe Exchange: Saturday Night Edition

As was previously announced I’m filling in for Tamara, our Doyenne of Digestibles, as guest food goddess for the next few weeks. So before I put on the frilly apron and the tiara, I just want to make a quick apology to Betty Cracker for today’s rain in central Florida. I washed and waxed my car last night, so this one is clearly on me.

We have three recipes for you tonight. I don’t have any photos of any of these preparations that I’ve made myself, so the pictures are from a keyword search.

A request came in for an Easter(ish) recipe, so first up is a roasted leg of lamb. The seasoning is simple and works for both bone in and bone out. For the bone out, I will be including Bessie’s Cornbread Stuffing, which is the only stuffing recipe anyone in my family uses. I’ll explain the name when we get there. You can stuff a bone in roast, but its much trickier/more difficult.

For those of you not into really game-y tasting meat, the fine folks at Food Lab explain that most of that flavor is in the fat. So eliminate most of the fat on your lamb roast and you minimize the game-y flavor. They also have a nice discussion of bone in versus boneless too. I happen to like the game-y flavor so I leave the fat on and I like the ease of preparation and stuffability of the boneless as well..



1 Lamb Roast (bone in or bone out at purchaser’s/consumer’s preference) about 10-12 lbs

Kosher salt to taste

Freshly cracked black pepper to taste

Finely chopped or minced garlic to taste

Rosemary to taste

Olive Oil


Preheat the oven to 275 degrees Fahrenheit. Remove the lamb roast from its packaging, rinse off, and pat dry. Sprinkle with kosher salt, set aside, and allow to stand for forty minutes to pull out moisture. After the forty minute salting rub the lamb roast with the olive oil to create an olive coating. Sprinkle with kosher salt (don’t go to heavy as you’ve already salted the meat), freshly cracked black pepper, and the rosemary to taste. Rub the finely chopped or minced garlic all over the lamb roast. Please note/remember: if you have a boneless lamb roast do all of the seasoning on the inside too!

If you’ve gone with a boneless (bone out) roast, before you can roast it you have to tie it up (this post’s safe word, just in case, is “mutton”). Same thing goes if you’ve stuffed the hollowed out end of a bone in roast. Get yourself a good length of butcher’s twine, roll your roast into cylindrical shape, and tie it with the twine. Try to avoid letting the roast assume its natural tapered shape when rolling or you’ll get the wider, cylindrical end cooked just right and the narrower, tapered end overcooked and dry.

For roasting we’re going with Food Lab’s reverse sear. I liked it a lot when I did that standing rib roast back in December.  Remember to let your seasoned roast sit at room temperature for a 1/2 hour or so to facilitate roasting. Take your seasoned, rested at room temperature, and twined lamb roast, place it on a wire rack or roasting rack above a catch/drip tray and place it in your 275 degree oven. You’re going to roast for 3 hours for medium rare, so start checking the internal temperature with a probe thermometer at the 2 and 1/2 hour mark. You’re shooting for an internal temperature between 125 and 130 for medium rare, and don’t forget the 5 degree cook over increase. So when the roast reads 125, pull it out and let it rest for 40 minutes. While the lamb is resting increase the oven temperature to 500 degrees. After the lamb has rested place it back in the oven for 15 minutes for the reverse sear. After 15 minutes remove the lamb roast from the oven and let it rest for 5 more minutes. Then just remove the twine, transfer to a cutting board, slice, and serve. I like to use the pan juices juices just as they are for au jus, so I don’t turn them into a thickened gravy.

If you’re going to stuff your boneless roast: after seasoning the inside, place as much stuffing as you reasonably can inside the roast and still roll it into a cylinder. You may actually want to put a little extra stuffing on the narrower end to even out the roast’s shape when rolling. After placing the stuffing inside the roast, roll the roast around the stuffing into a cylinder and then tie it off with the twine. Then simply follow the roasting directions above. For medium rare you’re shooting for an internal temperature of 125, though it may take a little bit longer to get the meat there because of the additional material stuffed inside the roast. And remember: when using your probe thermometer to check the roast’s temperature it is very important to not insert the probe through the meat and into the stuffing! You want to check the lamb’s temperature, not the stuffings. Finally, for the reverse sear at 500 degrees: you’re still only going with a 15 minute roasting time.

Bessy’s Cornbread Stuffing:

Bessy was a nurse that my Mother worked with when she first began her career as a Speech Language Pathologist. For my parents’ first Thanksgiving together my Mom reckoned she could handle the turkey, but needed a stuffing recipe and she got it from Bessy. We’ve been making it every since. This includes several Thanksgiving and Christmas dinners I did for friends while living in Scotland. The best part: it works just as well with a cornbread mix as it does with cornbread from scratch!


Enough cornbread from scratch to fill a 9X11 baking pan

Kosher salt to taste

Freshly cracked black pepper to taste

Crushed sage to taste

One large, sweet onion – chopped fine

Four large stalks of celery – chopped fine

2 Teaspoons of olive oil.

The giblets from a turkey or a large chicken – roasted and minced fine

Chicken stock to moisten the stuffing


Bake the cornbread. In a saute pan sweat off the onions in the olive oil. Roast and then mince the giblets. Crumble the cornbread in a big mixing bowl and add the sweated off onions, the finely chopped celery, and the finely minced roasted giblets. Add the kosher salt, freshly cracked black pepper, and sage to taste. Mix thoroughly. Add just enough chicken stock to moisten the stuffing and hold it together. Once everything is combined and seasoned to your taste, stuff the lamb roast. Or a turkey. Or a chicken. Or place it in a roasting dish and cook it separately, which is also good for anything that won’t fit into the piece of meat or poultry you’re stuffing.

We now come to dessert. Since Purim is this Wednesday and Thursday, I thought we’d go ecumenical here on our recipe exchange and make hamentashen. Hamentashen are triangular filled cookies that are eaten by Jews on Purim. The arch-villain of the Purim story as related in the Scroll of Esther is Hamen. And the story tells us he wore a triangular (tricorne) hat**. So the tradition developed that eating cookies in the shape of his head gear of choice was a fitting way to celebrate his defeat. This recipe is from the 1976 Alliance Sisterhood’s Cookbook and is the one from Mrs. Ida Wargon.


Dough Ingredients:

5 Cups of flour (it doesn’t specify, so use all purpose. I suppose if you have a gluten issue, use gluten free****)

1 ounce of yeast

1 cup of sugar

3 eggs

1/2 cup of oil

1 teaspoon salt

1 1/2 cups of warm water

Dough Directions:

Place the yeast in a 1/2 cup of the warm water in a small bowl. Let stand for 1 hour or until bubbly. Put flour and 1/2 a cup of sugar into a large bowl and make a well in the center. Place the slightly beaten eggs*****, 1/4 cup of the oil, and the bubbly yeast mixture. Start kneading, adding the remaining cup of warm water as you knead. When the dough is well kneaded and smooth, cover and let stand in a warm place until it doubles in bulk. Then knead the dough again, adding the remaining 1/4 cup of oil and 1/2 cup of sugar. Cover the dough and let it rise again. Punch the dough down and you’re ready to cut it out, shape it, and make the hamentashen.

Poppy Seed Filling Ingredients:

1 cup poppy seeds

1/2 cup honey

1 egg

1/2 cup of ground nuts (it doesn’t specify, I’d go with walnuts)

Poppy Seed Filling Directions:

Wash the poppy seeds very thoroughly and boil for a short time. Drain dry. Grind them in a coffee or spice grinder or with a mortar and pestle and add the honey and the egg. Mix well, add the ground nuts, and incorporate everything thoroughly.

Hamentashen Assembly

Preheat oven to 350 degrees Fahrenheit. Cut the dough into 18 even portions. Knead each portion and roll it out to 1/8 inch thick. Roll them into rounds. Place approximately 2 tablespoons of the filling into the center of each round. Fold the edges over into the shape of a triangle (tri-corne hat) and pinch. Let them sit while the dough rises until double in bulk and then place them onto a greased cookie sheet. Brush with an egg glaze and bake at 350 for about 30 minutes or until light brown.

* Image found here.

**The Scroll of Esther does not indicate if Hamen was a very early member of the Tea Party.

*** Image found here.

**** I may try this and if I do, I’ll report back on the results.

***** I think this means you just rough them up a bit, but don’t break any limbs or rupture any vital organs…


98 replies
  1. 1

    Well that’s fancy. Looks good!

  2. 2
    Adam L Silverman says:

    @Major Major Major Major: I have no idea who’s roast that is. I found it doing a keyword search in Google. The last time I made a lamb roast, which was last July, I had no idea I’d be doing fill in recipe exchange posts, so I didn’t take any pictures.

  3. 3
    PsiFighter37 says:

    My wife made the Chinese version of an egg omelette…was quite delicious. Sounds like you take some eggs, mix in scallions, some flour and arrowroot, and that’s it.

    I do need to do some more home cooking, but given we only really cook on the weekends, it only makes sense from a scalability perspective if there are people over.

  4. 4
    SiubhanDuinne says:

    Haven’t ashen look and sound delicious.

    ETA: FYAC, you know good and damn well I typed HAMENTASHEN.

  5. 5

    @Adam L Silverman: Oh, I meant the recipe. I assumed the picture was from Google.

    I haven’t made a lamb roast since 2008.

  6. 6
    Big R says:


  7. 7
    Adam L Silverman says:

    @SiubhanDuinne: I have reedited this thing a dozen times because of various autocorrect on different words, including hamentashen.

    So I feel your pain. Also, I had originally typed it as “Saturday Night Addition”… That one was on me!

  8. 8
    Adam L Silverman says:

    @Big R: Someone will be along to untie you shortly.

  9. 9
    Adam L Silverman says:

    @Major Major Major Major: Then thank you.

  10. 10

    Want lamb. Cook a lot of lamb. I do roasts a variety of different ways, but I can recommend Ottolenghi’s shawarma style roast lamb — with a few modifications. Boneless instead of bone in. I find I prefer parsley instead of cilantro in the marinade/flavoring. I add a little maple syrup to the marinade to take the bite off. And I roast it to medium rare, not the falling-off-the-bone schwarma roast Ottlenghi specifies. I haven’t done the reverse sear method, though I will try it, but start the roast at 375 and drop it to 325 (convection). I allow roughly 10-12 minutes per pound for the rare side of medium rare, and start checking my typical 4lb or so boneless leg (shank end preferred) at about forty minutes.

    Yes, the spice list is long. But making the rub/marinade/flavor mix takes about fifteen-twenty minutes. Another ten minutes or so to prep the lamb. And what you get when you’re done is very happy making indeed.

    (By the way — here’s the same recipe with metric quantities)

  11. 11

    @SiubhanDuinne: I thought the ashen look referred to Haman’s when the penny dropped. (Or should it be shekel? Or dinar?) ;-)

  12. 12
    Adam L Silverman says:

    @Tom Levenson: Looks great. I’ve got Alton Brown’s gyro meat recipe somewhere.

  13. 13
    Adam L Silverman says:

    @Tom Levenson: It was the daric. Drachmas were Greek and dinars were Islamic.

    ETA: fixed three times because of fat fingered typos and being pushed by a dog who wants belly rubs…

  14. 14
    p.a. says:

    since lamb is relatively unpopular in the US, is there more potential for megamart lamb not to be factory farmed?

  15. 15
    Adam L Silverman says:

    @p.a.: Usually the lamb is imported from New Zealand or Australia and it is grass raised and not factory farmed. New Zealand and Australian lamb tends to be younger, which also makes it less game-y in flavor.

  16. 16

    @Adam L Silverman: I’d love to see that recipe. I can thoroughly endorse Ottolenghi and Tamimi’s Jerusalem cookbook. Lots of good recipes taken one by one, and after making a few of them, I found the book shaping my spice and general cooking sensibility — which is the mark of some fine food writing, at least for me. I’m in a serious-Mexican phase right now, but that eastern Mediterranean food world is a great place to hang out, and I plan to return soon.

  17. 17

    @Adam L Silverman: I knew I was wrong and was hoping you’d fix. Many thanks.

  18. 18
    LAO says:

    Haven’t made hamentashen since I was a kid. Thanks for the recipe.

    Hamen was definitely a member of the biblical tea party.

  19. 19

    @Adam L Silverman: From roughly October to early December, our local Whole Foods markets get Icelandic lamb — which runs smaller than the New Zealand or American lamb they usually carry, and is absolutely delicious. My uncle was a sheep farmer, and I’ve had a taste for the good stuff since forever.

  20. 20
    Adam L Silverman says:

    @Tom Levenson: Here you go:

    He uses ground lamb. Traditionally this style of Lebanese/Levantine preparation called for sliced, seasoned meat layered on the upright spit and cooked against an open flame until it all roasted together. This style of preparation was eventually taken from Lebanon to Mexico where it was turned into a process for making upright spit roasted, marinated pork for a variety of dishes.

  21. 21
    Adam L Silverman says:

    @Tom Levenson: I screwed it up three times myself! Time for me to go get some chow.

  22. 22
    p.a. says:

    Some Greek families I know have their locally raised fresh whole lamb pipeline for Easter, but I think the rest of the year they buy from markets.

  23. 23
    Adam L Silverman says:

    @Tom Levenson: I got spoiled in Scotland, but a lot of that was imported from New Zealand.

    My grandfather was in the cattle/beef/meat business in Colorado most of his life. He also had involvement with a railroad pre WW II. When his friends and neighbors were drafted for the war, he got pulled for classified civilian service working for a cousin of FDRs handling logistics for food supplies for the troops domestically. My Dad told me that he’d disappear for work for weeks and then come home with steaks and butter and wouldn’t talk about what he was doing.

  24. 24
    Felonius Monk says:


    Chinese version of an egg omelette

    Isn’t that Egg Foo Yung?

  25. 25
    Brachiator says:

    @Adam L Silverman: I had a religious studies professor who made a plausible case that Hamen’s “hat” is really a symbolic representation of the … uh, attributes … of a victorious pagan fertility/warrior goddess, and that the Esther story has been transformed from non Judaic sources.

  26. 26
    NotMax says:

    Always good for leg o’ lamb: before seasoning and cooking, poke small slits in the roast with the point of a knife and insert a sliver of fresh garlic into each slit.

    For those who prefer the roast cooked slightly more in the direction of medium well (raises hand), figure 20 minutes per pound at 325-350 (depends on your oven) on center rack, plus about 20 minutes extra. Turn the pan 180 degrees, once only, halfway through.

    A variation on hamentaschen that makes for a less crumbly dough, easier to work with, closer in prep to a sugar cookie dough.. And an egg wash on the edges of the cut dough will facilitate sticking the edges together when making the triangular shape. Also some links there to other fillings (or just use a jam of one’s choice) – the Honey-nut filling looks delish.

  27. 27
    Adam L Silverman says:

    @Brachiator: Its plausible.

  28. 28
    Shortribs says:

    A good Easter recipe is Italian Easter pie which is a bunch of Italian meats (or just ham if you want to keep it simple) and cheeses (Parmesan and ricotta at a minimum) and egg in a pie crust. Don’t have our family recipe handy but google took me to this which is about right:

  29. 29
    Ken says:

    Do you use all the giblets? I usually find the liver too strong for either stuffing or gravy.

  30. 30
    sacrablue says:

    The hamentashen that I grew up with was always filled with prunes or apricots. I don’t think my mother or grandmother ever baked their own, rather they came from the bakery in the ubiquitous pink box.

  31. 31
    NotMax says:

    Adam, would appreciate if you would take a gander at this

    Curious if “negative counseling” is military speak for “slap on the wrist” or entails something more (or less).

  32. 32
    Felonius Monk says:

    @NotMax: Lacing the lamb with garlic cloves as you described is an absolute necessity as is fresh made mint sauce to serve with.

  33. 33
    Feathers says:

    @Tom Levenson: Here’s an adult cranberry sauce that goes nicely with lamb. First had it at a lamb dinner hosted by a cranberry farmer in his house alongside his bog!

    Cranberry Farmer’s Adult Cranberry Sauce

    Fresh whole cranberries
    Dark red wine (I usually use Cabernet Sauvignon)
    Maple Syrup

    Put 1 bag of whole, fresh cranberries in heavy saucepan. Fill pan to almost cover the cranberries with liquid mixture of half wine, half maple syrup. Cook over medium to low heat until cranberries burst and the mixture is slightly thickened and bubbly. It seems to do best when you use a little less liquid than seems neccessary, and then add more later if needed.

    Because I just thought of it – More Maple!!!

    Boston Chicken Wings

    Cook the wings, tossed in oil, salt & pepper, in a 450 oven for 40 minutes. Using a wire rack over a foil-lined pan is best. After 40 minutes, take the wings out, toss them in 50/50 mixture of Maple Syrup & Dijon Mustard. Drain the oil from the pan, put the wings back in, directly on the foil. Roast for another 10 minutes.

    If you want another non-spicy option, Hoisin Sauce, Rice Wine Vinegar and Toasted Sesame Oil is another great sauce.

    Yes, I have the Irish tastebuds. But it’s amazing how the non-spicy wings get gobbled right up.

  34. 34
    a hip hop artist from Idaho (fka Bella Q) says:

    I have a quibble, Dr. DFW of recipes Silverman.

    it works just as well with a cornbread mix as it does with cornbread from scratch!

    Nothing works was well with a cornbread mix as it does with cornbread from scratch. Nothing. Am I clear?
    Cornbread is sacred among my people (maternal side). No legitimate cornbread recipe will have more than a dime sized (flat) quantity of sugar in it. Jiffy mix makes corn cake, not cornbread. And that’s before I scold you for the hydrogenated lard.

    ::Shakes head sadly in disappointment::

  35. 35
    Ken says:

    @NotMax: I use a similar dough recipe with cream cheese instead of butter. I find it’s important to chill the dough, otherwise it has a tendency to slump in the oven and you end up scraping caramelized filling off your cookie sheets.

  36. 36
    NotMax says:

    @Felonious Monk

    Mint not on my personal list of preferred tastes, more on the list of tolerable tastes. YMMV. :)

    I do sometimes have the butcher butterfly a boneless leg of lamb and grill it with a honey-dijon-rosemary coating and basting.

  37. 37
    Adam L Silverman says:

    @Ken: I do. And I’ve never had anyone who doesn’t know the recipe ask: does this have chicken/turkey liver in it. We’re talking a very small amount of sweat breads for a very large amount of cornbread.

  38. 38
    Adam L Silverman says:

    @sacrablue: I had the prune filling included with this recipe, but I purposefully left it out.

  39. 39
    Brachiator says:

    @Adam L Silverman: lamb roast, on the other hand, is just lamb roast.

    I noted in the St Patrick’s Day drinking holiday thread that Purim is also the rare holiday in which drinking to excess is not only permitted, but encouraged. This obviously is more in theory than in practice, but again suggests roots in fertility cults that may have been a source of what is now a less riotous celebration.

  40. 40
    NotMax says:


    Silicone mats or baking parchment are truly godsends.

  41. 41
    Princess says:

    @Tom Levenson: It just so happens that I was looking at that shawarma recipe this week and wondering if it could be adapted to a medium rare roast. Thanks! And I agree that Ottolenghi’s books are amazing. I haven’t had a failed recipe yet.

  42. 42
    Adam L Silverman says:

    @NotMax: I’ve never had to receive it, or any other UCMJ punishment or administrative punishment, so I honestly have no idea.

  43. 43
    jl says:

    I thought Silverman was doing dump recipes? Are these dump recipes? Holy cow, that stuff must work like magic.

    I love lamb, if not to gamey, so thanks for the tips on that.

  44. 44
    ThresherK (GPad) says:

    In a house with two people that may be too much lamb. (And we love lamb.) I guess we gotta try it to find out.

  45. 45
    Adam L Silverman says:

    @a hip hop artist from Idaho (fka Bella Q): Fine, be that way… I’ve done it both ways. In Scotland I always had to make the cornbread from scratch. Because its stuffing, and not just cornbread, it picks up a lot of other flavors.

    Usually it depends on how much time I have whether I go box mix or from scratch.

  46. 46
    I'mNotSureWhoIWantToBeYet says:

    @a hip hop artist from Idaho (fka Bella Q): Mississippi?

    I ask because my step mom is like that. Has a special cast-iron skillet for it, and only it, also too.


  47. 47
    Renie says:

    I love you are using a recipe handed down from your mother. I cheat on Easter and buy a ham from Honey Baked Ham. I am not an expert in any way in the kitchen.

  48. 48
    Adam L Silverman says:

    @Brachiator: That’s actually Simchat Torah, the festival of receiving the Law. Which is kind of dangerous because you’re supposed to get hammered and dance with the scrolls. Of course dropping the scrolls causes an immediate and mandatory 40 day fast for everyone present.

    Life on the edge!

  49. 49
    Ken says:

    @Brachiator: That’s a fairly widespread theory. The names are also cited; Mordecai might have been Marduk, and Esther Ishtar/Ashtoreth. Also, Esther is unique in not mentioning God, although the longer Greek version does.

    But whatever its origin, the timeless message of Esther and Purim still holds: Once a year, have a party and get so drunk you can’t remember your words.

  50. 50
    Adam L Silverman says:

    @jl: That was Betty C earlier today.

  51. 51
    Adam L Silverman says:

    @ThresherK (GPad): Get a smaller roast and scale down the stuffing recipe. Honestly, the last one I did was a four to five pounder.

  52. 52
    NotMax says:

    @Adam L. Silverman

    mandatory 40 day fast

    10 days, wholesale.


  53. 53
    Adam L Silverman says:

    @a hip hop artist from Idaho (fka Bella Q): I fixed it. Hope you are happy!

  54. 54
    Adam L Silverman says:

    @NotMax: Oy vey…

  55. 55
    Adam L Silverman says:

    I updated the post above to get out of the dog house with Bella Q!

  56. 56
    MomSense says:


    Using a cast iron skillet may mean Johnnycake and not cornbread. For those of us raised in the church of cornbread, there is a difference.

  57. 57
    a hip hop artist from Idaho (fka Bella Q) says:

    @I’mNotSureWhoIWantToBeYet: Bona fide Appalachian KY, about an hour south of Lexington. First family member not born at home & all that.
    Once I offered to make a colleague and friend, also from (much farther south in KY) cornbread and she asked “does it have sugar?” When I told her a tiny bit she said no, that’s not cornbread, but when she actually ate it she agreed that it was legitimately cornbread and not the cake they serve in Ohio. Cast iron skillet only, of course.

    @MomSense: I suspect that may be somewhat regional; my people all use cast iron.

  58. 58
    NotMax says:


    Bet that sauce can be done in the microwave, which is very handy for cooking cranberries to soft and bursting, making them readily mashable with a potato masher.

    Just be sure to use an oversized bowl and cover it loosely with wax paper to prevent spattering.

  59. 59
    a hip hop artist from Idaho (fka Bella Q) says:

    @Adam L Silverman: Thank you for adjusting the recipe! I’ll not quibble over your assertion about working just as well, though you’re wrong.

    Does your family really tolerate a mix with lard for Pesach? Or is that a “what happens in the kitchen stays in the kitchen” deal.

    @a hip hop artist from Idaho (fka Bella Q): I should note that friend and I are both in OH, she came as an adult while I arrived in arms, but with grandmother in tow to school me in the old ways.

  60. 60
    Tom Levenson says:

    @Brachiator: The one time I celebrated Purim with the chassids we ended the evening dancing in two circles, men and women separately, of course, passing vodka bottles down each line, with the men bringing more and more bottles from the kitchen, and the Rebbe handing off full ones to the Rebbetsin as the two rings of dancers met. I was seventeen, and expected to hold my own. A grand time! Not enough to make me black hat, but it did get me a glimpse of what the old writers were on about.

    *I note for the record that FYWP autocorrected “chassids” to “chassis” but I foiled it’s scurvy plan!

  61. 61
    Tom Levenson says:

    @Feathers: that sounds excellent . We’re having fluke tonight in Jody Adams Venetian sweet and sour sauce, but I suspect a roast that could stand up to that might be in the offing tomorrow. Thanks for the tip.

    Nest week: a discussion of Cumberland sauces.

  62. 62
    Shortribs says:


    Quiche in Italian is still quiche.

    No, it’s not quiche, you use hard boiled eggs in the mixture. Texted mom and she said “sausage, ham, ricotta about 4 hard boiled eggs, parmesan and mozzarella” is what she used for the filling. Also, it’s eaten cold.

  63. 63
    MomSense says:

    @a hip hop artist from Idaho (fka Bella Q):

    Is your corn bread flat? Large skillet depth? We call that JohnnyCake. Interestingly, I was cooking with a woman who is MicMac and she made almost exactly the same recipe as my grandmother’s JohnnyCake.

    Agree on the sugar part.

  64. 64
    redshirt says:

    Just read an article which hypothesized that it was the control of fire which made the human species, for two reasons: Cooking, and society.

    Both well represented in this thread.

  65. 65
    NotMax says:


    Almost mandatory to insert the Timpano clip from “Big Night.”

  66. 66
    🚸 Martin says:

    The ‘reverse sear’ is exactly the way to go. That’s what I do with my roasts, but never knew it had a name. I do our xmas standing rib roast on the grill at 200-225 for a good 6 hours, with the smoker running early on, and then at the end I pull it off and let it rest until it’s ready to eat, pull the grill up to 600-700, and then toss it back on for maybe 4 minutes or so. It sears fast at that temp without having much chance to heat up the interior any further. Works wonderfully.

  67. 67
    MomSense says:


    Ha! One of my favorite movies.

  68. 68
    a hip hop artist from Idaho (fka Bella Q) says:

    @MomSense: Skillet depth. Oddly, I thought JohnnyCake was a flat bread. Weird, though to my kin JohnnyCake was an alien concept, so there’s that.

    @NotMax: Yay! “Big Night.”

  69. 69
    NotMax says:

    @🚸 Martin

    Not for the grill, but am very, very partial to the’ ultra high heat then turn oven to OFF’ method for prime rib roast.

    As shown here. Positively foolproof, so long as one can do simple multiplication.

  70. 70
    debbie says:

    When I made hamentaschen, the recipe for the pastry called for sour cream which kept them from being too crumbly.

  71. 71
    tybee says:


    Is your corn bread flat? Large skillet depth? We call that JohnnyCake.

    so how do “you” make cornbread?

  72. 72
    hamletta says:

    I made lamb last Easter, and I made it into a sloppy roulade (I butchered it myself, in both senses of the word). I smeared the inside with a loose pesto of garlic, mint, rosemary, S&P, and olive oil. Then I rolled it up. It came out great, but ugly.

  73. 73
    Pogonip says:

    @Adam L Silverman: Adam: first man, first in war, first in peace, first in the stomachs of his countrymen!

  74. 74
    Adam L Silverman says:

    @a hip hop artist from Idaho (fka Bella Q): this recipe, and nothing else with leavening, or that is not kosher for Passover is used at Passover.

  75. 75
    redshirt says:

    Adam, in the interest of diversity could you post an Open Thread?

  76. 76
    MomSense says:


    Butter, cornmeal, flour, salt, baking powder, sugar, eggs, and buttermilk. Then I put it in a square pan that is probably 9x9x9 and bake. For stuffing I leave it out overnight broken into pieces to dry out before mixing it with he other ingredients.

  77. 77
    p.a. says:

    Way more about johnnycakes than you care to know. I’m flexible, except: white cornmeal, always. Griddle cooked, when possible. Real maple syrup, maybe butter.

    Cornbread: in cast iron. As you pass a teaspoon of sugar OVER the batter if some should fall in you’re ok.

  78. 78
    tybee says:



    ah, that ain’t cornbread. some kind of corn cake perhaps but certainly not cornbread.

    and, as ef asks, a 9 inch deep pan?

  79. 79
    redshirt says:

    I am on a diet that excludes ALL sugar. It’s easy and hard.

  80. 80
    Prescott Cactus says:

    @efgoldman: Nine inches deep?

    That’s a Johnnybrick

  81. 81
    Adam L Silverman says:

    @redshirt: Just got home, give me five and I’ll put on up.

  82. 82
    ThresherK (GPad) says:

    Well, I picked the Lady Jackrabbits for at least the first round.

    My nickname-based method has no suggestions for Colo St and So Florida, the Lady Rams v. Lady Bulls.

  83. 83
    Punchy says:

    I’ll tell ya whats cookin’ tonite….KU BITCHEZ!

  84. 84
    Adam L Silverman says:

    @Pogonip: I wish I was first in war at this point. I’ve been trying to get someone to put me on new mobe orders and send me back to Iraq since 2014! Verdammt sequester…

  85. 85
    Adam L Silverman says:

    @redshirt: Other than the little bit that leaches in condiments or in fruits, I am too. And no other refined carbohydrates either.

  86. 86
    Adam L Silverman says:

    Fresh open thread for Redshirt is now up!

  87. 87
    a hip hop artist from Idaho (fka Bella Q) says:

    @MomSense: For cornbread only a tiny bit of sugar, right? About half a quarter teaspoon?

    How does it work in a baking pan? I’ve never tried that.


    Cornbread: in cast iron. As you pass a teaspoon of sugar OVER the batter if some should fall in you’re ok.

    But only a tiny bit.

  88. 88
    I'mNotSureWhoIWantToBeYet says:

    @efgoldman: MomSense’s cornbread recipe is the lesser-known secondary use for a PowerMac G4 Cube.



  89. 89
    p.a. says:

    I’ve never added corn/creamed corn to cornbread as I’ve seen in some recipes, but I do add chopped pickled serrano chilies sometimes.

  90. 90
    seaboogie says:

    @Adam L Silverman:
    Hey Adam, your by now characteristic research and detail on your posts, including the follow up through the threads reminds me of this from The Big Lebowski….

  91. 91
    Wag says:

    Late to the game, but I have to give a strong thumbs up for the Food Lab reverse roast technique. I used it for my Christmas NY Strip roast and it was amazing. The medium rare roast extended to within an 1/8th inch of the perfect crust. And for reheating leftovers I discovered using my sous vide cooker to heat it to 132 degrees–perfect again!

  92. 92
    Wag says:


    Ohm god. I had completely forgotten how awesome The Big Night out was.


  93. 93
    seaboogie says:


    since lamb is relatively unpopular in the US, is there more potential for megamart lamb not to be factory farmed?

    If you haven’t already done so, check out Michael Pollan’s series “Cooked” on Netflix. It is five, one hour episodes that very interesting, deeply informative, and beautifully filmed. On the “Fire” episode he talks about cooking meat on the fire, and roasts a whole pig. The pig comes from a local farm that raises heirloom pigs, and the gal who is the farmer is very fond of her critters and gives them a wonderful life – her goal being that they only ever have “one bad day, which really resonated for me. She also points out that animal farming in this fashion means that she can give good lives to far more animals than if she just kept them as pets. It is a very thoughtful piece.

    I eat very little meat by preference, but when I get a craving for flesh, I try to make sure that the critters I eat have had similarly pleasant lives, and also honor their spirit in the consumption of them.

  94. 94
    Adam L Silverman says:

    @seaboogie: Every time my Mom complains she’s not doing well (she’s 73 and almost all the time you’d think she was 65 and is in great shape), I tell her that’s fine, my brother and I have already picked out an economy size receptacle.

  95. 95
    seaboogie says:

    @Adam L Silverman:

    I tell her that’s fine, my brother and I have already picked out an economy size receptacle.

    Heh. First time I saw any portion of The Big Lebowski, it was that scene, and I saw it as my glance wandered to the laptop of my seatmate on a plane.

    Fast forward a few years later, and I am standing on a giant 3 ft. tall stump on the Long Beach shore of Vancouver Island near Tofino, to spread my husband’s ashes. We had visited the year prior to that and I have a great photo of him standing on the stump with his arms spread wide.

    I try to say some meaninful words (although nothing about Vietnam) while our big young golden retriever has his paws up on the side of the stump, wondering what game he and I are playing. Of course you know what happened next, onshore winds – especially during winter storm season – being what they are.

    I spent the next little while trying to brush Ed’s remaining gritty bits and pieces off my soggy anorak. It was humbling, and also kind of amusing.

  96. 96
    Wag says:


    A moment of retrospective wistful sadness. Thanks for sharing.

  97. 97
    Adam L Silverman says:

    @seaboogie: Its a great line.

    Sorry for your loss and the fact that nature didn’t want to cooperate with your plans.

  98. 98
    MomSense says:

    @a hip hop artist from Idaho (fka Bella Q):

    I would say about a teaspoon of sugar.

    It should have been 9×9 pan. Not sure how deep it is but not as deep as a bread pan.

    Johnnycake is thinner and we make it on the stove top or camp stove in a cast iron skillet.

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