Schoog

Melba's Jammin said:

Ever hear of it? A condiment - Middle Eastern, I guess. Israeli.
It was served at Turquoise, a new restaurant on the Upper East Side in
NYC. I couldn't get enough of it.
I made my own version tonight and got a half pint out of it. And then
proceeded to eat half of that with a pork chop (just one per person,
infidels) -- and a fork. Pretty darned good, too.
It's been compared to pesto, but Ida Know about that.
Mine was made from a bunch of cilantro, a bunch of basil (bunch being an
inexact measure rather than a distinct portion wrapped with a rubber
band), some mint leaves, a couple jalapeños, about 3 cloves of garlic, a
little olive oil, some cider vinegar, and a little honey. All whirred
to a faretheewell in the fp. Packed a bit of a punch and I can hardly
wait until morning.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (no pictures
yet, though)

Sounds good, new to me. I googled "schug" and found a 'green chile
chutney' from Yemen that sounded close. Had cardamom, too. -aem

Melba's Jammin said:

Ever hear of it? A condiment - Middle Eastern, I guess. Israeli.
It was served at Turquoise, a new restaurant on the Upper East Side in
NYC. I couldn't get enough of it.
I made my own version tonight and got a half pint out of it. And then
proceeded to eat half of that with a pork chop (just one per person,
infidels) -- and a fork. Pretty darned good, too.
It's been compared to pesto, but Ida Know about that.
Mine was made from a bunch of cilantro, a bunch of basil (bunch being an
inexact measure rather than a distinct portion wrapped with a rubber
band), some mint leaves, a couple jalapeños, about 3 cloves of garlic, a
little olive oil, some cider vinegar, and a little honey. All whirred
to a faretheewell in the fp. Packed a bit of a punch and I can hardly
wait until morning.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (no pictures
yet, though)

Sounds good, new to me. I googled "schug" and found a 'green chile
chutney' from Yemen that sounded close. Had cardamom, too. -aem

On Thu, 04 Aug 2005 20:34:48 -0500, Melba's Jammin'
<[email hidden]> connected the dots and wrote:

~Ever hear of it? A condiment - Middle Eastern, I guess. Israeli.
~It was served at Turquoise, a new restaurant on the Upper East Side
in
~NYC. I couldn't get enough of it.
~I made my own version tonight and got a half pint out of it. And
then
~proceeded to eat half of that with a pork chop (just one per person,
~infidels) -- and a fork. Pretty darned good, too.
~It's been compared to pesto, but Ida Know about that.
~Mine was made from a bunch of cilantro, a bunch of basil (bunch being
an
~inexact measure rather than a distinct portion wrapped with a rubber
~band), some mint leaves, a couple jalapeños, about 3 cloves of
garlic, a
~little olive oil, some cider vinegar, and a little honey. All
whirred
~to a faretheewell in the fp. Packed a bit of a punch and I can
hardly
~wait until morning.

Yes. Recipe can be found at:

http://www.recipecottage.com/middle-eastern/schug.html

maxine in ri

aem wrote on 04 Aug 2005 in rec.food.cooking

Quoted message said:

Melba's Jammin said:

Ever hear of it? A condiment - Middle Eastern, I guess.
Israeli. It was served at Turquoise, a new restaurant on the
Upper East Side in NYC. I couldn't get enough of it.
I made my own version tonight and got a half pint out of it.
And then proceeded to eat half of that with a pork chop (just
one per person, infidels) -- and a fork. Pretty darned good,
too. It's been compared to pesto, but Ida Know about that.
Mine was made from a bunch of cilantro, a bunch of basil (bunch
being an inexact measure rather than a distinct portion wrapped
with a rubber band), some mint leaves, a couple jalapeños, about
3 cloves of garlic, a little olive oil, some cider vinegar, and
a little honey. All whirred to a faretheewell in the fp.
Packed a bit of a punch and I can hardly wait until morning.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont
tab (no pictures yet, though)

Sounds good, new to me. I googled "schug" and found a 'green
chile chutney' from Yemen that sounded close. Had cardamom, too.
-aem

Write-up here.

http://tinyurl.com/8ak7l

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

aem wrote on 04 Aug 2005 in rec.food.cooking

Quoted message said:

Melba's Jammin said:

Ever hear of it? A condiment - Middle Eastern, I guess.
Israeli. It was served at Turquoise, a new restaurant on the
Upper East Side in NYC. I couldn't get enough of it.
I made my own version tonight and got a half pint out of it.
And then proceeded to eat half of that with a pork chop (just
one per person, infidels) -- and a fork. Pretty darned good,
too. It's been compared to pesto, but Ida Know about that.
Mine was made from a bunch of cilantro, a bunch of basil (bunch
being an inexact measure rather than a distinct portion wrapped
with a rubber band), some mint leaves, a couple jalapeños, about
3 cloves of garlic, a little olive oil, some cider vinegar, and
a little honey. All whirred to a faretheewell in the fp.
Packed a bit of a punch and I can hardly wait until morning.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont
tab (no pictures yet, though)

Sounds good, new to me. I googled "schug" and found a 'green
chile chutney' from Yemen that sounded close. Had cardamom, too.
-aem

http://tinyurl.com/bxwym

Schoog

This Israeli-inspired dish, a cousin of Italian pesto, is a favorite on
the falafel bar Jesse Buckner-Alper prepares for lunches at the Jewish
Community High School. It's good added to a pita-hummus sandwich, but
also goes well with pasta.

INGREDIENTS:

5 bunches basil

1/2 bunch parsley

2 to 3 jalapeno peppers

3 to 5 garlic cloves

Juice of 4 lemons

1/2 cup olive oil

3/4 to 1 teaspoon cayenne pepper

1 teaspoon crushed hot red pepper flakes

3 tablespoons honey

Salt to taste

INSTRUCTIONS:

Remove tough stem ends from basil and parsley. Place parsley and half
of the basil in a food processor or blender (if you have a commercial-
size processor, you can add all the basil at once).

Cut jalapenos in half but don't remove seeds unless you want a very
mild version of this. Add 2 to the processor, reserving the third. Add
3 garlic cloves, the lemon juice, olive oil, 3/4 teaspoon cayenne, the
red pepper flakes and honey. Blend until smooth, stopping machine and
scraping down sides of bowl with a rubber spatula a couple of times.

Add remaining basil and process until smooth. Season with salt. Taste
and add remaining garlic and cayenne as desired and process again.

Serve in pita sandwiches. Leftovers may be stored in the refrigerator
for up to a week. Ladle into a jar with a tight lid, drizzle a little
olive oil on top and close.

Yields 2 cups

PER TABLESPOON: 40 calories, 0 protein, 3 g carbohydrate, 3 g fat (.5
saturated), 0 cholesterol, 2 mg sodium, 0 fiber.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

In article <[email hidden]>,

aem said:

Melba's Jammin said:

Ever hear of it? A condiment - Middle Eastern, I guess. Israeli.
It was served at Turquoise, a new restaurant on the Upper East Side
in NYC. I couldn't get enough of it. I made my own version tonight
and got a half pint out of it. And then proceeded to eat half of
that with a pork chop (just one per person, infidels) -- and a
fork. Pretty darned good, too. It's been compared to pesto, but
Ida Know about that. Mine was made from a bunch of cilantro, a
bunch of basil (bunch being an inexact measure rather than a
distinct portion wrapped with a rubber band), some mint leaves, a
couple jalapeños, about 3 cloves of garlic, a little olive oil,
some cider vinegar, and a little honey. All whirred to a
faretheewell in the fp. Packed a bit of a punch and I can hardly
wait until morning.

Quoted message said:

Quoted message said:

--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (no
pictures
yet, though)

Sounds good, new to me. I googled "schug" and found a 'green chile
chutney' from Yemen that sounded close. Had cardamom, too. -aem

There are, apparently, more ways than one to spell it. We grilled the
hostess at Turquoise about the spelling. It's been a real gas. :-/
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (no pictures
yet, though)

In article <[email hidden]>, Monsur

Fromage du Pollet said:

Quoted message said:

Melba's Jammin said:

Ever hear of it? A condiment - Middle Eastern, I guess.
Israeli. It was served at Turquoise, a new restaurant on the

Quoted message said:

http://tinyurl.com/bxwym

Schoog

(snip)
That's kind of what I based my version on. I didn't use cayenne or
dried chili flakes, though.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (no pictures
yet, though)

Melba's Jammin said:

Ever hear of it? A condiment - Middle Eastern, I guess. Israeli.
It was served at Turquoise, a new restaurant on the Upper East Side in
NYC. I couldn't get enough of it.
I made my own version tonight and got a half pint out of it. And then
proceeded to eat half of that with a pork chop (just one per person,
infidels) -- and a fork. Pretty darned good, too.
It's been compared to pesto, but Ida Know about that.
Mine was made from a bunch of cilantro, a bunch of basil (bunch being an
inexact measure rather than a distinct portion wrapped with a rubber
band), some mint leaves, a couple jalapeños, about 3 cloves of garlic, a
little olive oil, some cider vinegar, and a little honey. All whirred
to a faretheewell in the fp. Packed a bit of a punch and I can hardly
wait until morning.

Yum yum YUM.

serene

Melba's Jammin said:

Ever hear of it? A condiment - Middle Eastern, I guess. Israeli.
It was served at Turquoise, a new restaurant on the Upper East Side in
NYC. I couldn't get enough of it.

If I am not mistaken, it was brought to Israel by the Yemenite Jews. On
the wings of eagles, no less.

-bwg

Melba's Jammin said:

Ever hear of it? A condiment - Middle Eastern, I guess. Israeli.
It was served at Turquoise, a new restaurant on the Upper East Side in
NYC. I couldn't get enough of it.

If I am not mistaken, it was brought to Israel by the Yemenite Jews. On
the wings of eagles, no less.

-bwg