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FOOD FOR THOUGHT By
Wanda A. Adams
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| • | The great barbecue debate |
Have you heard of Penzeys? It's a brand of spices, herbs and salt-free seasonings that is highly thought of by both professional and home cooks. You can mail-order spices via phone (800-741-7787), online (www.penzeys.com) or catalog (ask for one by phone or online), or buy the spices in Penzeys retail stores if you happen on one on the Mainland (the closest is probably Portland, Ore.; the stores are mostly east of the Rockies).
You can order spices in amounts as small as 0.2 ounce (about 1/4 cup) and their range is from Ajwan seasoning, a Pakistani spice mixture, to Zatar, a Middle Eastern seasoning. They sell more than 40 salt-free seasonings. And they have attractive and practical jars, peppermills and salt shakers.
And if you want more ideas for using spices, they publish a homey magazine, Penzeys One, released every other month and covering the way that real, average people use seasonings in uncomplicated home dishes (800-741-7787; $27.90 per year).
One article in the current issue is about a young couple from Imperial Beach, Calif., who like to cook together; she preps, he cooks. Since he's half Lebanese and has been all over the world in his career in the U.S. Navy, their menu is varied and international, and involves a lot of spices you can't necessarily find at the corner grocery. Here's one of Steve and Linda Viola's recipes — note that, if you don't care for lamb, you could make this with pork (pork butt or other well-marbled cut, in stew meat-size chunks). This gently spiced concoction offers a way to enjoy a vegetable too little used — cauliflower, which often emerges from boiling or steaming both soggy and nasty-smelling. Here, the vegetable is sauteed and not overcooked.
LEBANESE FRIED CAULIFLOWER WITH LAMB
Heat 1 tablespoon of oil in a large frying pan on medium heat. Add the cauliflower florets and cook until golden brown, about 10 minutes. Drain on paper towels and reserve. In the same pan, heat the remaining olive oil over medium-high heat and brown the lamb for about 5 minutes. If you are using a smaller pan, the lamb may need to be browned in two batches. Add the onions to the pan, reduce heat to medium, and cook for another 5 minutes. Add the cauliflower and tomatoes in the pan. Stir in the salt, pepper and allspice, cover, and cook over medium-low for 1 1/2 hours. Sprinkle with lemon juice right before serving.
Serves 6.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
