Kosher Dosher...“I am a culinary Heretic"

LOWER EAST SIDE NYC LATE 1800'S The picture to the left is from the  Lower East Side of NYC . This is where my family settled in after they arrived from Eastern Europe and Sicily. Between 1880 and 1920, roughly 2 million Jewish people immigrated to the US from Eastern Europe and Russia. Suddenly, the foods of a people dispersed for nearly 2000 years (plus 400 in the desert) came together in one corner of Manhattan and started cooking and sharing their unique recipes. Jewish food is eclectic and unique, depending on your family and traditions. It's not just bagels and lox.   My Dad and Sister April 65, I was 4 months old. My Mom April 65 My love affair with food started when I was just a young boy growing up in Brooklyn, NY. Both my parents are Jewish, and with that, each group had its own traditions, which meant for me being open to many kinds of food. Growing up in the melting pot of NYC is a great way to learn and experience food. Becoming a Foodie di

Lamb Prosciutto using   Umai Charcuterie                                                                            When you think about Prosciutto first thing I think of is Treif .  But having thought about this for some time why can't I make Prosciutto from Lamb.  Some Charcuterie experts have already done it thank goodness.  I searched all over the net and have consulted many books on charcuterie and came across several great blogs.  I am using the expertise and recipe from Cured meats  to make this Prosciutto Gamba Agnello.  I purchased the leg of lamb from Costco.    This is the outside of the leg and looks pretty good.  Not much fat means very little trimming.  This is the inside the pretty little leg of Lamb.  I have come across many mangled boneless leg of lambs and will admit I got lucky here.  It will be much easier to roll it up and tie it.    Note 1: The weight of meat plus fat is 100%. All ingredients to be added are expr