Pungent Pork Vindaloo

Dave DeWitt Recipes Leave a Comment

Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.

Ingredients

  • ½ cup cider vinegar

  • 3 tablespoons vegetable oil

  • 2 teaspoons crushed red chile

  • 2 teaspoons minced ginger

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon ground turmeric

  • Crushed black pepper

  • 1 ½ pounds pork, cut in 1-inch cubes

  • 1 to 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 1 medium potato, cubed

  • 2 cups chicken broth

  • 2 cups cooked rice

Instructions

To make the marinade, combine the vinegar, oil, chile, ginger, cardamom, cinnamon, turmeric, and black pepper in a non-reactive bowl. Add the pork and toss the pork in the mixture until well coated. Cover and marinate the pork for 2 to 3 hours or overnight in the refrigerator. Remove the pork, drain, and reserve the marinade.

 

Heat a little of the remaining oil in a heavy skillet, add the pork and brown. Add more oil if needed to keep the meat from burning. Add the onions and potato and continue to saute the mixture until the onions are soft and the potatoes are browned.

Add the reserved marinade and the broth to the pork, bring to a boil, reduce the heat and simmer until the meat is very tender and the sauce is thickened, around 30 minutes. Add more broth if needed

Serve the vindaloo over a platter of hot rice.

 

Southwestern Spiced Squash (Calabacitas)

Dave DeWitt Recipes Leave a Comment

This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods

Ingredients

Zucchini, onion, corn, milk, monterey jack cheese

Instructions

Spicy Green Beans

Dave DeWitt Recipes Leave a Comment

These beans go well with simple meats, such as turkey, or cheese dishes. They add color and just a mild heat to any meal. For a different taste, I’ve also used this recipe substituting zucchini squash for the beans and serrano chiles for more heat.

Ingredients

  • ½ cup chopped onions

  • 1 clove garlic, chopped

  • 1 tablespoon vegetable oil

  • 3 green New Mexico chiles, skinned, seeds removed, chopped

  • 1 pound French-cut green beans

  • 2 tomatoes, peeled and chopped

  • Salt to taste

Instructions

In a heavy skillet over medium heat, saute the onion and garlic in the oil until soft. Add the chiles and continue to saute for an additional 2 or 3 minutes. Add the remaining ingredients along with 1 cup of water, bring to a boil, reduce the heat, and simmer until the beans are done.

 

Caribbean Fresh Fruit Compote w/ Habanero Spiked Syrup

Dave DeWitt Recipes Leave a Comment

Use this “hot” fruit compote to accent any breakfast or brunch. Since this habanero syrup compliments a wide variety of fruits, vary the ones you use depending on what is in season.

Ingredients

  • 3 tablespoons cider vinegar

  • 2 tablespoons sugar

  • ½ teaspoon ground habanero chile

  • 1 cup cubed fresh mango

  • 1 cup cubed fresh papaya

  • ½ cup sliced strawberries

  • Garnish: Fresh mint leaves

Instructions

Add the vinegar, sugar, and chile in a small saucepan and stir to mix. Heat the mixture over high until just below the boiling point, reduce the heat, and simmer for 5 minutes. Allow the syrup to cool to room temperature.

Combine the fruit in a large mixing bowl. Pour the sauce over the fruit and toss to coat.

Ladle the fruit into individual bowls, garnish with the mint leaves and serve.

 

Xinjiang Lamb and Chile Barbeque

Dave DeWitt Recipes Leave a Comment

The region located next to Mongolia, called Xinjiang, is noted for its barbecue lamb, or mutton, even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes were the ones who introduced lamb to the rest of China. It’s easy to visualize this simple barbecue being prepared by the nomads on the steppes of Xinjiang. Note: This recipe requires advance preparation.

Ingredients

  • 1/4 cup lemon juice, fresh preferred

  • 2 tablespoons Asian red chile oil (available in Asian markets)

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon light soy sauce

  • 1 tablespoon sugar

  • 4 cloves garlic, minced

  • 2 teaspoons crushed Sichuan peppercorns

  • ½ teaspoon minced ginger

  • 1/4 teaspoon salt

  • 1 to 1 ½- pounds lamb, cut in 2-inch cubes

  • 8 jalapeños, cut in half lengthwise

  • 4 sesame seed buns

  • Chopped green onions, including some of the greens

  • Chopped fresh cilantro

Instructions

In a non-reactive bowl, combine the lemon juice, chile oil, wine, soy sauce, sugar, garlic, peppercorns, ginger, and salt and blend well. Add the lamb and jalapenos and marinate them in the refrigerator overnight or for 2 hours at room temperature.

Drain the mixture and reserve the marinade. Thread the meat on skewers, alternating with the jalapeño halves. Place the skewers under a broiler or grill over a medium-hot fire until medium-rare, about 15 minutes. Baste occasionally with the marinade.

Serve the lamb and chiles in the buns topped with the chopped onions and cilantro.