A long, long time ago, I asked for help to build a CNY food box for my friend in Little Rock, Ark. I did actually make one. It’s been sitting on my dining room table for weeks as I keep forgetting to pack and mail it to Allison. Her food kit arrived last month. Among the goodies involved was a shaker of Cavender’s Greek Seasoning. Greek seasoning from Arkansas?
Yeah, Greek seasoning from Arkansas. Cavender’s has been making their Greek spice blends in Northwest Arkansas since the 1970s. Now call me crazy, but I didn’t think the Ozarks were a hotbed of Greek immigrants. Apparently, I am wrong. Continue reading Thursday Dinner: Cavender’s Lamb Burgers→
Tactical errors occur frequently in the kitchen here at Al Dente HQ. I have this tendency to plan a week’s worth of meals without necessarily reading the instructions.
For instance, I observe Meatless Monday and had planned to make a roasted tomato and crispy chickpea sauce. When I got home from work and read the recipe, I noticed that step one of the recipe is to roast the tomatoes for three hours. So. Yeah. That wasn’t going to work.
Meatless Monday takes a seat for Meaty Monday and what was supposed to be for dinner later in the week.
Editor’s Note: Burger Week continues Thursday with a barbecue pork burger.
My first lamb burger was this spring in Atlanta. Ri Ra, a national chain of upscale Irish pubs, makes a lamb and rosemary patty with goat cheese. I love lamb in pretty much every form, though I know some people can take or leave it. Like veal, it is considered an elegant meat in nearly every cut, but slightly more affordably priced.
For my inaugural Burger Week, I wanted to try something similar to the Ri Ra burger at home. The herbs are moving along nicely and make a nice complement to the burger. Lamb has a distinct flavor, much like game meats. The sharpness of lamb begs for an herbal influence from parsley and rosemary. The creamy bite of goat cheese seems to be made for this particular dish.