I have a recipe that says to brush the lamb skewers with heavy cream just before grilling. Has anyone heard of this before? What is the purpose/benefit of brushing the meat with cream before grilling? Otherwise, the marinade and seasoning for this recipe are standard.
Many recipes include 1/2 teaspoon salt and 1/4 teaspoon pepper. Try switching the proportions and using 1/4 teaspoon salt and 1/2 teaspoon pepper. You may not easily notice the difference because pepper, like salt, is a flavor enhancer. If you do notice, you may like the taste. After a few weeks, my taste buds have become accustomed to less salt, and now a recipe made with the full measure of salt tastes too salty.
Medical research indicates that reducing salt intake could be beneficial. The Food and Drug Administration, California, New York City, and the American Heart Association are all taking steps to encourage reducing the amount of salt in food.
I think I have seen a drop of a couple of pounds on the scale and five or ten points in blood pressure tests due to a reduction in sodium. That may not sound like much, but it might be enough to avoid a heart attack or stroke.
Other Flavor Enhancers
To compensate for reducing salt, try increasing other flavor enhancers such as herbs, spices, hot pepper sauce, vinegar, and lemon or lime juice. If you are not sensitive to it, try a small dash of MSG which can enhance the flavor of food more than a much larger amount of salt.
I just finished reading "Mennonite in a Little Black Dress" (hilarious) and got interested in the recipes. "Hollapse" (stuffed cabbage rolls) are mentioned but the recipe is not given. This is a recipe the Mennonites picked up in the Ukraine where it is called Holubtsi (little pigeons) and is also called Holishke (Yiddish) and Galumpki (Polish). Here is a link I found to a traditional Mennonite version:
Mennonite Cabbage Rolls (Hollapse)
Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour.