Hector Rodriguez
Latin Caribbean Food Guide
Most people associate sancocho with a traditional Dominican soup or stew overflowing with several large cuts of meat and viandas (also known asground provisions or root vegetables). However, sancocho isn’t just a Dominican dish. It’s a traditional stew or soup with several ingredient variations throughout Latin American and Caribbean cuisines.
The word sancocho comes from the Spanish verb sancochar, which means to parboil. Most likely, the recipe was brought to Latin America and the Caribbean with the Portuguese and Spanish colonists who prepared cocido, a stew consisting of different meats and vegetables, with regional ingredients. It can be simple or elaborate, such as the following recipe (my adaptation) of Seven Meat Sancocho, which is usually prepared for special occasions in the Dominican Republic. It takes a long time to prepare and requires many ingredients, but is well worth the effort. You can serve it by itself or with white rice, sliced avocado and/or tostones.
Cook's Note: In my adaptation, the meats are pre-cooked before the sancocho is made.
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Yield: Approximately 10 servings
Ingredients:
2 pounds longaniza sausage
1/2 pound salt pork
cooking oil (to brown the meats)
1 1/2 pounds chicken pieces (washed in lime or sour orange juice)
1/2 pound beef stew meat
2 teaspoon Worcester sauce
4 smoked pork chops
4 fresh pork chops (washed in lime or sour orange juice)
1/2 pound goat stew meat (washed in lime or sour orange juice)
1 teaspoon of capers
1 teaspoon cooking wine
2 quarts of water
4 garlic cloves (peeled and crushed)
2 small red onions (peeled and chopped)
1 red peppers (washed, seeded, chopped)
1 celery stalk (washed, chopped)
3 cubes chicken bullion
1 cube beef bullion
1 teaspoon oregano
1 bunch cilantro (washed, finely chopped)
2 large green plantains (peeled, cut into 1 inch rounds)
1 cups white sweet potato (washed, peeled, cubed)
1 cups yuca (washed, peeled, cubed)
1 cups yautía (washed, peeled, cubed)
1 cups ñame (yam - (washed, peeled, cubed)
1 cups calabaza (pumpkin - (washed, peeled, cubed)
2 ears of corn (cleaned and cut into 1 ½ inch rounds)
1 tablespoons cider vinegar
1 teaspoons of salt or to taste
1/2 teaspoon pepper or to taste
Preparation:
Cook the sausage, set aside, and allow to cool.
Brown the salt pork in cooking oil, set aside, and allow to cool.
In a heavy skillet, over medium heat, brown all sides of the chicken in about a tablespoon of cooking oil. While the chicken is browning, dissolve 1/2 cube chicken bullion in 1/4 cup of hot water. Pour the liquid over the chicken. Add 1 crushed clove of garlic and 1/4 teaspoon oregano to the chicken mixture. Cover, reduce to medium low heat, and cook for 30 minutes until chicken is tender, set aside, and allow to cool.
In a heavy skillet, over medium heat, brown the beef in about a tablespoon of cooking oil. While the beef is browning, dissolve 1/2 cube beef bullion in 1/4 cup of hot water. Pour the liquid over the beef. Add 1 crushed clove of garlic and 1/4 teaspoon oregano to the mixture. Cover, reduce to medium low heat, and cook for 30 minutes until beef is tender, set aside, and allow to cool.
Cook the smoked pork chops, set aside, and allow to cool.
In a heavy skillet, over medium heat, brown both sides of the fresh pork chops. While the chops are browning, dissolve 1/2 cube chicken bullion in 1/4 cup of hot water. Pour the liquid over the pork chops. Add 1 crushed clove of garlic and 1/4 teaspoon oregano to the chops. Cover, reduce to medium low heat, and cook for 30 minutes until chops are tender, set aside, and allow to cool.
In a heavy skillet, over medium heat, brown the goat meat in about a tablespoon of cooking oil. While the meat is browning, dissolve 1/2 cube chicken bullion in 1/2 cup of hot water. Pour the liquid over the meat. Add 1 crushed clove of garlic, 1/4 teaspoon oregano, the capers, and cooking wine to the meat. Cover, reduce to medium low heat, and cook for 45 minutes or until done, set aside, and allow to cool.
In a very large soup pot, bring 2 quarts (8 cups) of water to a boil. Add the remaining chicken and beef bullion, onions, peppers, celery, and cilantro. Boil for 10 minutes.
Add plantains, white sweet potato, yuca, yautía, ñame, calabaza, and corn. Add more water if needed. Cook over medium heat for 30 minutes.
Cut the sausage and pork chops into pieces and add all meats to the pot. Adjust water liquid as needed and cook over moderate heat for 45 minutes. Add the vinegar, salt, and pepper near the end of the cooking time.
During cooking, you may need to scrape off any foam on top of the stew. Also, if broth is too thin, you may thicken it by removing some of the calabaza, allowing it to cool, puree it, and add it back to the pot.
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Showing posts with label Goat Leg. Show all posts
Showing posts with label Goat Leg. Show all posts
Saturday, May 26, 2012
Tuesday, July 26, 2011
LAMB ON A ROD
With Grilled Tomatoes and Peppers
Adapted from:BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Direct
Yield: Serves 4
Advance Preparation: 30 minutes for marinating the lamb
1-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons dried mint
1 teaspoon coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
6 cloves garlic, peeled and gently crushed with the side of a cleaver
4 tablespoons extra-virgin olive oil
8 small mild green peppers
1 bunch fresh mint leaves, rinsed and shaken dry
8 baby bell peppers (mix of red, orange, yellow)
2 medium onions, peeled and quartered
8 ripe plum tomatoes
You'll also need:
8 long (10-inch) or 16 short (6-inch) metal skewers
1. Place the lamb in a mixing bowl and sprinkle the dried mint, salt, and black pepper over it. Toss the meat with your fingers to mix. Stir in the garlic and 2 tablespoons of the oil and let marinate in the refrigerator, covered, for 30 minutes. Brush the remaining 2 tablespoons of the oil on the horn peppers, the baby bells, the onion quarters, and the plum tomatoes.
2. Thread the marinated lamb on skewers, placing a fresh mint leaf between each piece of meat. Thread the green peppers, the baby bell peppers, the onion quarters, and the plum tomatoes on separate skewers, alternating the vegetables in an attractive pattern.
3. Set up the grill for direct grilling and preheat to high.
4. When ready to grill, brush and oil the grill grate. Place the lamb and vegetable kebabs on the hot grate and grill until the lamb is cooked to medium, 2 to 3 minutes per side (8 to 12 minutes in all) and the vegetables are tender.
5. Unskewer the lamb and vegetables onto a platter or plates. (Don't eat the lamb or vegetables off the hot metal skewers, or you'll burn your lips.) Serve the lamb with the tomatoes, onions, and peppers.
Adapted from:BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Direct
Yield: Serves 4
Advance Preparation: 30 minutes for marinating the lamb
1-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons dried mint
1 teaspoon coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
6 cloves garlic, peeled and gently crushed with the side of a cleaver
4 tablespoons extra-virgin olive oil
8 small mild green peppers
1 bunch fresh mint leaves, rinsed and shaken dry
8 baby bell peppers (mix of red, orange, yellow)
2 medium onions, peeled and quartered
8 ripe plum tomatoes
You'll also need:
8 long (10-inch) or 16 short (6-inch) metal skewers
1. Place the lamb in a mixing bowl and sprinkle the dried mint, salt, and black pepper over it. Toss the meat with your fingers to mix. Stir in the garlic and 2 tablespoons of the oil and let marinate in the refrigerator, covered, for 30 minutes. Brush the remaining 2 tablespoons of the oil on the horn peppers, the baby bells, the onion quarters, and the plum tomatoes.
2. Thread the marinated lamb on skewers, placing a fresh mint leaf between each piece of meat. Thread the green peppers, the baby bell peppers, the onion quarters, and the plum tomatoes on separate skewers, alternating the vegetables in an attractive pattern.
3. Set up the grill for direct grilling and preheat to high.
4. When ready to grill, brush and oil the grill grate. Place the lamb and vegetable kebabs on the hot grate and grill until the lamb is cooked to medium, 2 to 3 minutes per side (8 to 12 minutes in all) and the vegetables are tender.
5. Unskewer the lamb and vegetables onto a platter or plates. (Don't eat the lamb or vegetables off the hot metal skewers, or you'll burn your lips.) Serve the lamb with the tomatoes, onions, and peppers.
Monday, October 18, 2010
Five-Hour Goat
Adapted from "Les Halles Cookbook," by Anthony Bourdain (Bloomsbury, 2004)
Time: 5 1/4 to 6 1/4 hours
6 garlic cloves, thinly sliced, plus 20 whole peeled garlic cloves
2 3- to 4-pound goat legs, trimmed of fat and caul
1/4 cup olive oil
Salt and ground black pepper
2 small onions, thinly sliced
4 carrots, peeled and cut into 3-inch chunks
1 bouquet garni
1 cup dry white wine.
1. Preheat oven to 300 degrees. Use a paring knife to make many small incisions around each leg, inserting a slice of garlic in each (use 3 cloves for each leg).
2. Place legs in a large heavy Dutch oven with a tight-fitting lid. Rub meat with olive oil and season with salt and pepper to taste. Add whole garlic cloves, onions, carrots, bouquet garni and wine.
3. Place lid on pan and place in oven. Braise legs until meat is very tender and almost falling off the bone, 5 to 6 hours. Check occasionally to be sure contents do not become dry, adding water as necessary.
4. When done, transfer meat and vegetables to a platter and keep warm. Skim fat from surface of liquid in pan. To serve, cut meat off bones and place in wide shallow bowls with onion, carrot and garlic. Top with broth spooned from pan.
Yield: 8 to 12 servings.
Time: 5 1/4 to 6 1/4 hours
6 garlic cloves, thinly sliced, plus 20 whole peeled garlic cloves
2 3- to 4-pound goat legs, trimmed of fat and caul
1/4 cup olive oil
Salt and ground black pepper
2 small onions, thinly sliced
4 carrots, peeled and cut into 3-inch chunks
1 bouquet garni
1 cup dry white wine.
1. Preheat oven to 300 degrees. Use a paring knife to make many small incisions around each leg, inserting a slice of garlic in each (use 3 cloves for each leg).
2. Place legs in a large heavy Dutch oven with a tight-fitting lid. Rub meat with olive oil and season with salt and pepper to taste. Add whole garlic cloves, onions, carrots, bouquet garni and wine.
3. Place lid on pan and place in oven. Braise legs until meat is very tender and almost falling off the bone, 5 to 6 hours. Check occasionally to be sure contents do not become dry, adding water as necessary.
4. When done, transfer meat and vegetables to a platter and keep warm. Skim fat from surface of liquid in pan. To serve, cut meat off bones and place in wide shallow bowls with onion, carrot and garlic. Top with broth spooned from pan.
Yield: 8 to 12 servings.
Sunday, September 12, 2010
Spit roast goat
If you can't get your goat for this fabulous recipe from Mike Robinson then go for lamb as a lip-smacking stand-in!
Ingredients
1 large boned leg of goat (or substitute lamb)
2 tsp cumin seeds, lightly toasted
1 tsp coriander, lightly toasted
2 tsp chilli powder
3 clove garlic, thinly chopped
1 tbsp dark soy sauce
2 tbsp acacia honey
3 tbsp olive oil
black pepper
1. Using a sharp knife, make several deep incisions in the meat.
2. Make the marinade by mixing together the spices, garlic, soy and honey in a bow. Add the olive oil and season with salt and freshly ground black pepper. Marinade the meat for up to 24 hours.
3. Barbecue the meat for 1-2 hours, until cooked to your liking.
Ingredients
1 large boned leg of goat (or substitute lamb)
2 tsp cumin seeds, lightly toasted
1 tsp coriander, lightly toasted
2 tsp chilli powder
3 clove garlic, thinly chopped
1 tbsp dark soy sauce
2 tbsp acacia honey
3 tbsp olive oil
black pepper
1. Using a sharp knife, make several deep incisions in the meat.
2. Make the marinade by mixing together the spices, garlic, soy and honey in a bow. Add the olive oil and season with salt and freshly ground black pepper. Marinade the meat for up to 24 hours.
3. Barbecue the meat for 1-2 hours, until cooked to your liking.
Wednesday, May 12, 2010
Jerked Leg of Goat
Ingredients
1 (3 pound) leg of kid trimmed of fat and membranes
1 small yellow onion, roughly chopped
1/2 cup chopped green onions
4 garlic cloves, crushed
2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
2 tablespoons chopped fresh ginger
2 tablespoons dark brown sugar
4 teaspoons ground allspice
2 teaspoons fresh oregano leaves;†1 tablespoon salt
1 teaspoon ground black pepper
3/4 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup olive or vegetable oil
2 tablespoons dark rum
2 tablespoons fresh lime juice
Instructions
Place the goat in a large, re-sealable plastic bag.
In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.
Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.
Yield: 4 servings
1 (3 pound) leg of kid trimmed of fat and membranes
1 small yellow onion, roughly chopped
1/2 cup chopped green onions
4 garlic cloves, crushed
2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
2 tablespoons chopped fresh ginger
2 tablespoons dark brown sugar
4 teaspoons ground allspice
2 teaspoons fresh oregano leaves;†1 tablespoon salt
1 teaspoon ground black pepper
3/4 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup olive or vegetable oil
2 tablespoons dark rum
2 tablespoons fresh lime juice
Instructions
Place the goat in a large, re-sealable plastic bag.
In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.
Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.
Yield: 4 servings
Wednesday, May 5, 2010
Barbecued Cabrito Goat
10 Servings
5 cl Garlic; chopped
4 c Vegetable oil
4 c Cider vinegar
2 c water
1 c Worcestershire sauce
2 ea Bay leaves
2 ea Lemons; halved
3 tb Seasoning salt
3 tb Pepper
1 tb Paprika
1 ea 8-10 pound goat loin; split
1 ea 8-10 pound goat hindquarter
Combine garlic, oil, vinegar, water, Worcestershire sauce, and bay
leaves. Squeeze lemons; add juice and lemon halves to mixture. Set
marinade aside.
Combine seasoning salt, pepper, and paprika; rub into goat, and place
goat in a large shallow container. Add marinade. Cover and refrigerate 8
hours, turning meat once.
Place 2 pieces of oak (each the length of the grill) at front and back
of grill. Place charcoal in middle. Start fire, and let burn until coals
are white.
Remove goat from marinade, reserving marinade. Rake coals to one end of
grill; place goat at opposite end with bone side down. Cover with lid, and
cook over indirect heat 4 hours or until meat starts to shrink from bone,
basting with marinade and turning every 20 minutes. Yield: 10 servings
5 cl Garlic; chopped
4 c Vegetable oil
4 c Cider vinegar
2 c water
1 c Worcestershire sauce
2 ea Bay leaves
2 ea Lemons; halved
3 tb Seasoning salt
3 tb Pepper
1 tb Paprika
1 ea 8-10 pound goat loin; split
1 ea 8-10 pound goat hindquarter
Combine garlic, oil, vinegar, water, Worcestershire sauce, and bay
leaves. Squeeze lemons; add juice and lemon halves to mixture. Set
marinade aside.
Combine seasoning salt, pepper, and paprika; rub into goat, and place
goat in a large shallow container. Add marinade. Cover and refrigerate 8
hours, turning meat once.
Place 2 pieces of oak (each the length of the grill) at front and back
of grill. Place charcoal in middle. Start fire, and let burn until coals
are white.
Remove goat from marinade, reserving marinade. Rake coals to one end of
grill; place goat at opposite end with bone side down. Cover with lid, and
cook over indirect heat 4 hours or until meat starts to shrink from bone,
basting with marinade and turning every 20 minutes. Yield: 10 servings
Sunday, March 28, 2010
Slow-Steamed Goat with Mild Chile Seasoning
c.1997, M.S. Milliken & S. Feniger, all rights reserved
Ingredients
5 pound hindquarter piece of young goat
12 large guajillo chiles, stemmed, seeded, and deveined
12 cloves garlic, unpeeled
1/2 cup cider vinegar
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
Salt
2 teaspoons sugar
1 2/3 cups masa harina mixed to a paste with 1 cup, plus 2 tablespoons hot water
3 large ripe tomatoes, roasted (see Note)
1 teaspoon dried oregano, crumbled
1/2 small white onion, cut into 1/8-inch dice
1/2 small bunch cilantro, leaves only, finely chopped
2 limes, quartered
Cooked white rice, for serving
Directions
With a sharp heavy knife, cut the hindquarter into 2 pieces through the joint at the top of the leg. Place it in a large deep non-metal dish.
Heat a cast-iron skillet or a griddle over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot metal surface with a spatula until they crackle and blister. Turn to the other side and toast again. Transfer the chiles to a bowl, cover with hot water, and soak for 30 minutes. Meanwhile, toast the unpeeled garlic on the griddle until blackened outside and soft inside. Peel, discard the skins and transfer the softened cloves to a blender. Drain the soaking chiles, reserving the soaking liquid, and add them to the blender along with the vinegar. Add the cumin, black pepper, 1 teaspoon of salt, and 3/4 cup of the chile-soaking water. Blend until completely smooth, scraping down the sides as necessary. Push the paste through a medium strainer. Remove 1/2 cup of the paste, stir the sugar in, and set it aside for the final glazing. Spread the remaining chile paste over the goat, cover and refrigerate for at least 4 hours, prefera! bly overnight.
Preheat the oven to 325 degrees. Set a roasting rack inside a large Dutch oven or heavy casserole. The rack should rise 1-inch above the base of the pan, if it does not, prop it up with upside-down ramekins or small empty cans. Pour 3 cans of water in the bottom of the pan and place the goat on the rack.
Add water to the masa harina mixture if necessary to make a soft dough. Roll tennis ball sized pieces of dough between your palms to make long ropes about 3/4-inch in diameter, then press them firmly all around the top edges of the baking dish. Set the lid in place and press it into the masa to make a firm seal. Bake the goat for 3 hours.
Break the seal by tapping the hardened masa with a cleaver or a mallet, then remove the lid and carefully lift out the goat meat, which will be very tender.
Remove the rack from the pan and spoon off the fat. Measure the broth: you will need 1 quart, so make up the level with water if necessary. Pour the broth into a small saucepan ad again skim off the fat. In a mortar and pestle or a food processor, puree the roasted tomatoes and add them to the broth. Add the oregano and simmer the mixture over medium-low heat, covered, for 20 minutes. Stir in 1/2 teaspoon of salt.
While the broth is cooking, remove the bones, excess fat, and large baking sheet and brush with the reserved chile paste. Bake at 325 degrees for 10 minutes just to set the glaze and heat the meat through. Slice the meat across the grain and place it in large shallow heated bowls. Ladle over a generous amount of the broth and scatter a little diced onion and cilantro over each bowl. Serve with wedges of lime.
Note: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but not burned (the flesh will be quite mushy). Leave the skin on.
Ingredients
5 pound hindquarter piece of young goat
12 large guajillo chiles, stemmed, seeded, and deveined
12 cloves garlic, unpeeled
1/2 cup cider vinegar
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
Salt
2 teaspoons sugar
1 2/3 cups masa harina mixed to a paste with 1 cup, plus 2 tablespoons hot water
3 large ripe tomatoes, roasted (see Note)
1 teaspoon dried oregano, crumbled
1/2 small white onion, cut into 1/8-inch dice
1/2 small bunch cilantro, leaves only, finely chopped
2 limes, quartered
Cooked white rice, for serving
Directions
With a sharp heavy knife, cut the hindquarter into 2 pieces through the joint at the top of the leg. Place it in a large deep non-metal dish.
Heat a cast-iron skillet or a griddle over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot metal surface with a spatula until they crackle and blister. Turn to the other side and toast again. Transfer the chiles to a bowl, cover with hot water, and soak for 30 minutes. Meanwhile, toast the unpeeled garlic on the griddle until blackened outside and soft inside. Peel, discard the skins and transfer the softened cloves to a blender. Drain the soaking chiles, reserving the soaking liquid, and add them to the blender along with the vinegar. Add the cumin, black pepper, 1 teaspoon of salt, and 3/4 cup of the chile-soaking water. Blend until completely smooth, scraping down the sides as necessary. Push the paste through a medium strainer. Remove 1/2 cup of the paste, stir the sugar in, and set it aside for the final glazing. Spread the remaining chile paste over the goat, cover and refrigerate for at least 4 hours, prefera! bly overnight.
Preheat the oven to 325 degrees. Set a roasting rack inside a large Dutch oven or heavy casserole. The rack should rise 1-inch above the base of the pan, if it does not, prop it up with upside-down ramekins or small empty cans. Pour 3 cans of water in the bottom of the pan and place the goat on the rack.
Add water to the masa harina mixture if necessary to make a soft dough. Roll tennis ball sized pieces of dough between your palms to make long ropes about 3/4-inch in diameter, then press them firmly all around the top edges of the baking dish. Set the lid in place and press it into the masa to make a firm seal. Bake the goat for 3 hours.
Break the seal by tapping the hardened masa with a cleaver or a mallet, then remove the lid and carefully lift out the goat meat, which will be very tender.
Remove the rack from the pan and spoon off the fat. Measure the broth: you will need 1 quart, so make up the level with water if necessary. Pour the broth into a small saucepan ad again skim off the fat. In a mortar and pestle or a food processor, puree the roasted tomatoes and add them to the broth. Add the oregano and simmer the mixture over medium-low heat, covered, for 20 minutes. Stir in 1/2 teaspoon of salt.
While the broth is cooking, remove the bones, excess fat, and large baking sheet and brush with the reserved chile paste. Bake at 325 degrees for 10 minutes just to set the glaze and heat the meat through. Slice the meat across the grain and place it in large shallow heated bowls. Ladle over a generous amount of the broth and scatter a little diced onion and cilantro over each bowl. Serve with wedges of lime.
Note: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but not burned (the flesh will be quite mushy). Leave the skin on.
Saturday, March 13, 2010
Grilled Goat
Ingredients
2 legs of goat, cut into 1" pieces, cleaned well
1 c. Bar-B-Q sauce (optional)
2 qt. boiling water
1 Tbs. rum
4 Tbs. lemon juice
2 Tbs. butter
2 Tbs. oil
1 Tbs. vinegar
salt, hot pepper, Onion, garlic, parsley to taste
Mix water and lemon juice together. Before seasoning the meat, pour the boiling water and lemon juicemixture over the goat. This helps remove the strong smell of the meat. Let it stand for 2 or 3 minutes. Drain and discard the water completely and pour seasoning, vinegar, rum, butter, oil, Bar-B- Q sauce over the meat. Marinade for 3 or more hours.
Put meat and marinade in a saucepan and cook until the meat is tender. (Amount of time depends on piece of meat). Then put the goat on a grill and baste with marinade.
2 legs of goat, cut into 1" pieces, cleaned well
1 c. Bar-B-Q sauce (optional)
2 qt. boiling water
1 Tbs. rum
4 Tbs. lemon juice
2 Tbs. butter
2 Tbs. oil
1 Tbs. vinegar
salt, hot pepper, Onion, garlic, parsley to taste
Mix water and lemon juice together. Before seasoning the meat, pour the boiling water and lemon juicemixture over the goat. This helps remove the strong smell of the meat. Let it stand for 2 or 3 minutes. Drain and discard the water completely and pour seasoning, vinegar, rum, butter, oil, Bar-B- Q sauce over the meat. Marinade for 3 or more hours.
Put meat and marinade in a saucepan and cook until the meat is tender. (Amount of time depends on piece of meat). Then put the goat on a grill and baste with marinade.
Monday, January 18, 2010
Southwest Leg of Goat
1 leg of goat (5 to 7 lbs), boned
2 tsp salt
1 cup wine or vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chiles
1 tsp rosemary
2 garlic cloves, skin removed
½ tsp crushed pepper
1. Combine vinegar, oil and seasonings and pour over goat. Cover and
marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain
marinade and reserve.
2. Quarter potatoes and onions and place in shallow roasting pan along with
chile and garlic and pour ¼ cup marinade over vegetables.
3. Place goat on roasting rack over vegetables. Pour ¼ cup marinade over goat.
Roast at 325° F for approximately 25 minutes per pound of goat. Baste with ¼
cup marinade every 20-30 minutes before carving.
4. Serve with vegetables. Use drippings for gravy if desired.
2 tsp salt
1 cup wine or vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chiles
1 tsp rosemary
2 garlic cloves, skin removed
½ tsp crushed pepper
1. Combine vinegar, oil and seasonings and pour over goat. Cover and
marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain
marinade and reserve.
2. Quarter potatoes and onions and place in shallow roasting pan along with
chile and garlic and pour ¼ cup marinade over vegetables.
3. Place goat on roasting rack over vegetables. Pour ¼ cup marinade over goat.
Roast at 325° F for approximately 25 minutes per pound of goat. Baste with ¼
cup marinade every 20-30 minutes before carving.
4. Serve with vegetables. Use drippings for gravy if desired.
Jamaican Curry Goat Recipe
Author Busmama Williams
I got this curry goat recipe from Marlene, a passenger on my bus, who owns a Jamaican restaurant in White Plains, N.Y. I have recieved many compliments on it.
Prep:15m Cook:112m Servings:68
Ingredients
3 pounds goat meat ( I buy leg portion with bone-in & have butcher cut it into medium-sized chunks)
1 large onion; diced
3 cloves garlic; minced
1 teaspoon fresh thyme leaves
1 bunch scallions; chopped
1 scotch bonnet or habanero pepper: seeded & minced finely
2 Tablespoons Jamaican curry powder ( I like Grace brand. They have two types, mild & hot. I don't buy the hot as the scotch bonnet adds enough heat to dish)
2 teaspoons seasoning salt ( I like Goya Adobo Seasoning; one with blue cap)
1/2 teaspoon black pepper
2 Tablespoons cooking oil
Directions
Season meat with the seasoning salt. Heat the cooking oil in a large pot & add 1 Tablespoon of the Jamaican curry powder. Cook stirring constantly until the curry powder darkens quite a bit (don't burn it, though, or your dish will taste bitter). Put meat in pot along with onions, scallions, garlic & scotch bonnet pepper. Fry a little (about 5 minutes) over medium heat. Add thyme, remaining curry powder, black pepper & a little (1/2 teaspoon) of seasoning salt. Cover with water & simmer uncovered until meat is very tender & sauce is thick. Taste sauce & add more salt, if necessary.
Serve over white rice or with Indian rotis.
*Note: It is also traditional & quite tasty to add 3 or 4 medium quartered potatoes to pot during last 20 minutes of cooking. Meat should be tender first, though, before adding potatoes. After adding potatoes, cover pot & simmer on very low heat just until potatoes are tender.
I got this curry goat recipe from Marlene, a passenger on my bus, who owns a Jamaican restaurant in White Plains, N.Y. I have recieved many compliments on it.
Prep:15m Cook:112m Servings:68
Ingredients
3 pounds goat meat ( I buy leg portion with bone-in & have butcher cut it into medium-sized chunks)
1 large onion; diced
3 cloves garlic; minced
1 teaspoon fresh thyme leaves
1 bunch scallions; chopped
1 scotch bonnet or habanero pepper: seeded & minced finely
2 Tablespoons Jamaican curry powder ( I like Grace brand. They have two types, mild & hot. I don't buy the hot as the scotch bonnet adds enough heat to dish)
2 teaspoons seasoning salt ( I like Goya Adobo Seasoning; one with blue cap)
1/2 teaspoon black pepper
2 Tablespoons cooking oil
Directions
Season meat with the seasoning salt. Heat the cooking oil in a large pot & add 1 Tablespoon of the Jamaican curry powder. Cook stirring constantly until the curry powder darkens quite a bit (don't burn it, though, or your dish will taste bitter). Put meat in pot along with onions, scallions, garlic & scotch bonnet pepper. Fry a little (about 5 minutes) over medium heat. Add thyme, remaining curry powder, black pepper & a little (1/2 teaspoon) of seasoning salt. Cover with water & simmer uncovered until meat is very tender & sauce is thick. Taste sauce & add more salt, if necessary.
Serve over white rice or with Indian rotis.
*Note: It is also traditional & quite tasty to add 3 or 4 medium quartered potatoes to pot during last 20 minutes of cooking. Meat should be tender first, though, before adding potatoes. After adding potatoes, cover pot & simmer on very low heat just until potatoes are tender.
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