The Joy of Spam Folder Cooking

Month: May 2018

Arkansas Barbecue Sauce

This week my spam folder brought me Arkansas Barbecue Sauce.  Fred told me there was no way I was going to make this recipe, that all barbecue sauce made in this household was going to be made by him and only him.  He says that because his grandfather had his own recipe and now Fred has it, it’s the family secret recipe.  He refuses to share with anyone the secret ingredient and that includes not telling me.  He goes to the grocery store and comes back with the wildest collection of food and claims that within that is his secret ingredient but he isn’t going to tell me which one it is.  I just roll my eyes at him and laugh.

Anyway, enough about Fred and his Barbecue silliness.  Yes, I do call it that because that’s exactly what it is.  The recipe!

Arkansas Barbecue Sauce

  • 1/2 cup water
  • 1/8 cup black pepper
  • 3 oz brown sugar
  • 1/8 cup red pepper flakes
  • 3 oz Worcestershire sauce
  • 3/4 qt red wine vinegar
  • 3 oz yellow mustard
  • 1/4 qt white wine
  • 1/4 cup ketchup
  • 3 oz salt

Bring to a boil and then simmer for about 1/2 hour. Do not cook or store in aluminum, store in glass.

I tried to show Fred the recipe but he wouldn’t take a look at it.  Something about preserving the sanctity of his own barbecue recipe and looking at another one would be sacrilege  I laughed at him and asked him how many beers he’d had that day but he just grumped and stalked off.

I went looking for the recipe on Mr. Google and found it here, but at that page it ‘s called Sara Lee’s Arkansas Barbecue Sauce.  The only thing I know about Sara Lee is she makes frozen cakes.

I was then curious about why it says use glass jars, but I couldn’t find anything online.  If anyone knows, please tell me!

Until next time, toodles!

Ground Lamb Meatballs with a Saffron Sauce

This week my spam folder brought me a recipe, but didn’t even tell me what the recipe was called.  I think that’s rude of it, don’t you?  Spammers, if you’re going to send me recipes, make sure you include the title.  This one is Ground Lamb Meatballs with a Saffron Sauce.  I found that out by asking Mr. Google which led me here.

I also found it in a book entitled 660 Curries and at this Edamam website.  Popular recipe, it seems.

Except it isn’t popular in my house.  I mentioned lamb, Fred made a face and when I added that it had chillies, he suggested we go out for a burger and skip the whole cooking thing entirely.

Anyway, the recipe!

Ground Lamb Meatballs with a Saffron Sauce

  • 8 ounces lean ground lamb
  • 1 teaspoon coarse kosher or sea salt
  • ½ teaspoon fennel seeds, ground
  • ½ teaspoon black cumin seeds, ground
  • ½ teaspoon ground ginger
  • ½ small red onion, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with
  • ¾ teaspoon sweet paprika
  • ¼ teaspoon saffron threads
  • 4 or 5 black cardamom pods
  • 6 whole cloves, crushed
  • 2 tablespoons mustard oil or canola oil

Mix the lamb, salt, fennel, cumin, ginger, onion, and garlic together in a medium-size bowl. (I like to use my clean hands to do this, as I can knead and massage the ingredients thoroughly into the meat.) Divide the spiced meat into 10 equal portions, and shape each portion into a tight round. (I usually compress it in one hand, to shape and press it into a taut ball.) As you form them, place the meatballs on a plate.

Pour 2 cups water into a small saucepan, and add the Kashmiri chiles, saffron, cardamom pods, and cloves. Bring to a rolling boil over medium-high heat. Cook, uncovered, until the spices infuse the water and turn it into an aromatic, reddish-orange broth, about 5 minutes. Set it aside.

Heat the oil in a medium-size saucepan over medium heat. Add the meatballs, arranging them in a single layer, and cook, gently moving them around every few seconds to ensure even browning, until they are seared all over, 5 to 7 minutes. Drain off the excess fat into a small bowl (you can use it in another recipe, as long as its not for vegetarians).

Pour the spiced broth over the meatballs. Raise the heat to medium-high and vigorously simmer the thin curry, uncovered, basting the meatballs every minute or two, until the lamb is barely pink inside, about 10 minutes. Use a slotted spoon to scoop the meatballs from the broth and transfer them to a serving bowl.

Continue to simmer the broth until it reduces to about ½ cup, 8 to 10 minutes. Pour this bright red, potent broth over the meatballs, and serve.

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