Ground lamb brochettes with mint and thyme
ZC What did you eat today?
Fiorella
#88
Donna
(Meeping up the Science!)
#89
Oh my. I am stealing your food ideas, Fiorella! I have been bored with my usual cuisine. I wonder if the ground lamb brochettes would freeze well after cookery. Hmmm!
Fiorella
#90
My experience is that they do freeze well. They tend to dry out just a tad though…but, can easily be revived with just a tiny bit of a dip (like mayo, or melted herbed butter or sour cream dip). Add a bit of garlic or herbs to melted butter and you’ve got a kick- ass meat course!
softail925
(softail925)
#92
I 
this woe!!! Rib eye fried in butter w/ sauteed mushrooms…broccoli fried n butter, smothered in a cheesy white sauce!
larry
(Larry Lustig)
#95
A northern Italian sauce made from canned tuna. Kind of like tuna-flavored mayonnaise.
Brenda
(8 year Ketogenic Veteran)
#96
@larry
I suppose I could have Googled that but it never occurred to me it was a thing. I thought @Fiorella’s invention.
Huh. Tuna. Very smooth tuna salad. Lol
I’d eat it.
Fiorella
#97
@Brenda
It’s a very popular northern italian sauce. The northern Italians tend to use lots of butter, cream, lard, fatty condiments. The southern Italians tend to be more red, hot and spicy.
Tonnato sauce is typically used with “boring” meats…lean, no flavour, like poached veal cuts, boiled beef tongue and dry chicken breast. I absolutely LOVE tonnato sauce with sliced beef tongue…I used to beg my mom to make it when I was a child. So good…and very traditional italian dish.
Nom nom paleo has a good version of tonnato sauce:
Brenda
(8 year Ketogenic Veteran)
#98
@Fiorella
This sounds right up my alley as I love anchovies and capers!!!
Brenda
(8 year Ketogenic Veteran)
#100
@Fiorella
Oh God.
Please say these are in recipes.
(Ground lamb brochettes with mint and thyme)
Ima go look
cansel
(Candace)
#106
I haven’t been brave enough to try pickled eggs, but I think I may give it a go
