Lamb Meatball Update

S

snoopy5643

New member
Last month Dimitri suggested using Greek oregano in lamb meatballs.
Following up on this, I tried my usual preparation (which includes
garlic, olive oil, black pepper, and salt) but this time left out the
smoked paprika, and included some European marjoram and Mexican oregano,
along with a little cayenne.

Result: very good! Thanks Dimitri.

I'll have to get hold of some actual Greek oregano sometime and try
it with that.


Steve
 
On Sun, 20 Mar 2011 01:17:19 +0000 (UTC), Steve Pope wrote:


A couple of us told you to dump the paprika. I didn't notice that you
didn't have oregano or I would have suggested that, too :-)

I love smoked paprika, but it can be overpowering and out of place in
certain foods. I think it goes best with shrimp and scallops. It can
also make a mean mayo for sandwiches and potato salads.

-sw
 
Sqwertz wrote:






Well, I happen to like the resutls with smoked paprika, despit what
a couple of ya have said.


I agree it can be overpowering, but I think more than overpowering
in a single dish it, can become distracting if used in too many things
in too short of a length of time. I would not want to use it every
day, and even once a week the stuff starts to become too familiar.

I have not tried it on shrimp/scallops. My most recent scallop
preparation involved broiling, and adding olive oil and garlic
for the last minute or so under the broiler. That worked out.

Steve
 
On 3/19/2011 11:18 PM, Sqwertz wrote:


sprinkle smoked paprika instead of Spanish paprika on deviled eggs. Good.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Sun, 20 Mar 2011 14:28:58 -0500, Janet Wilder
wrote:


Mine is smoked Spanish paprika.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 21, 10:58?am, [email protected] (Steve Pope) wrote:

No, "marjoram" is the old English name for any herb of the genus
Origanum. Origanum vulgare is wild marjoran, O. marjorana is sweet
marjoram, O. onites is either winter marjoram or pot marjoram, I can't
remember which, and so on.

"Oregano" is the name of a flavour rather than a species of herb. It
includes O. Heracleoticum (sp?) and O. prismaticum as well as other
herbs not of the Origanum genus. In this country you can buy an
oregano mixture of seeds for the full range.

Some unscrupulous merchants are selling wild marjoram, O. vulgare, as
oregano. Anyone who knows the flavour of real oregano would be sorely
disappointed.

LW
 
Lyndon Watson wrote:




Okay


So, in any case, all culinary marjoram and most culinary oregano is
in the genus Origanum, but O. marjorana is never (or very seldomly)
sold as oregano. I personally find the flavor differences between
different types of culinary oregano, and the flavor difference between
marjoram and the oreganos, to be of the same degree. That is I
don't see it in its own separate category from the rest; they are
all slightly different.


Steve
 
Janet Wilder wrote:


I know they must exist, but I'm unfamiliar with non-smoked Spanish
paprika. I don't know that it gets imported to the U.S. often.

Steve
 
On 3/20/2011 7:23 PM, Steve Pope wrote:


I have a big canister of Tone's Spanish paprika from Sam's . That's
regular paprika. I have a little bottle of McCormick's "smoked paprika"
It is Spanish paprika that is "smoked over wood planks..."

The two have very different flavors.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
Janet Wilder wrote:




Thanks. I'll have to sometime try the unsmoked Spanish stuff.

Fact is, there are too many paprikas in the world for me to keep
them all on hand. I'm sure many of them are highly distinctive.


Steve
 
On Mar 20, 4:58?pm, [email protected] (Steve Pope) wrote:

I never knew how closely related marjoram was to the stuff I've always
thought of as regular oregano. Do you think it's worth me buying some
to use in addition to/instead of oregano for this use? I'm really
looking forward to some lamb seasoned as above. I'd like to make it
with tiny potatoes in a single pot, with a little twist of lemon after
plating, and maybe a little cow's milk feta crumbled on top.

--Bryan
 
Bryan wrote:


Not sure. I did think the European marjoram / Mexican oregano blend
worked well for the lamb meatballs, but it was simply the two such
herbs I had on hand.

Of course with this kind of herb, fresher is better.

Steve
 
I tried my usual preparation (which includes
garlic, olive oil, black pepper, and salt) but this time left out the
smoked paprika, and included some European marjoram and Mexican
oregano,
along with a little cayenne.It can
also make a mean mayo for sandwiches and potato salads.

My most recent scallop
preparation involved broiling, and adding olive oil and garlic
for the last minute or so under the broiler.




--
mian afi143
 
On Mar 21, 12:22?pm, [email protected] (Steve Pope) wrote:

Right.

? I personally find the flavor differences between

I personally find the flavour of sweet marjoram, O. marjorana, to be
quite distinct from the rest. It has a rather floral character rather
than the resinous sort of character of the others.

I would use oregano with lamb as others have said. Sweet marjoram
goes especially well with beef, I think. I used to have a very good
recipe for a beef meatloaf with lots of sweet marjoram in it.

LW
 
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