Jamaican Goat Curry

Dave DeWitt Recipes Leave a Comment

Goat is a popular island meat for jerking. Its stronger flavor works well with the rich seasonings of the jerk rub. Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne


Ingredients

3 lbs. goat meat, cut into 1”-1 1/2” inch pieces

1/4 cup cider vinegar

2 cups water

Goat Curry

Jerk rub:

1 small Scotch bonnet pepper, seeded and minced

4 oz. curry powder

1 oz. freshly ground black pepper

2 tablespoons sea salt

4 sprigs fresh thyme (or 1 tablespoon dried)

1/2 teaspoon allspice

1/8 teaspoon ground cloves

1 1/2 cups water

1 1/2 cup coconut milk

1 large onion, roughly chopped

2 cups thickly sliced carrots

2 garlic cloves, minced

1 oz. vegetable oil

1 lb. peeled, cubed white potatoes

Instructions

Wash goat meat in vinegar-water. Pat dry and rub with the jerk rub, put in sealable plastic bag and let sit for 4-5 hours in refrigerator.

Remove the meat from the refrigerator and bring to room temperature (about 20 minutes).

In a cast iron or heavy saucepan, or wok, on bbq grill or side burner over high heat, heat the oil until it just begins to smoke.

Place the spiced meat in the saucepan, turning frequently to brown all sides.

Add the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35-40 minutes, making sure meat is always at least half-covered with liquid, adding small amounts of water as necessary.

Add cubed potatoes and cook covered for additional 20 minutes on very low simmer.

Sprinkle on chopped green onions and serve.

Udang Goreng Chilli Prawns in Chilli-Garlic Sauce

Dave DeWitt Recipes Leave a Comment

This simple dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt

Ingredients

10 fresh red chillis such as Serranos

1/2 pound large prawns or substitute Gulf shrimp, peeled and deveined

10 cloves garlic

1/4 cup vegetable oil

2 tablespoons soy sauce (Kikkoman preferred)

Instructions

Trim the heads of the prawns by removing the feelers but leave the heads on. Wash the prawns and pat dry.

In a food processor, puree the chillis and garlic together to make a rough paste.

Heat the oil in a wok, and when it smokes, add the chilli-garlic paste and stir fry until fragrant. Add the prawns and stir fry until the shells turn red, about 5 minutes. Add the soy sauce and stir fry until well-mixed, about 1 minute. Serve with hot steamed rice.

Grilled Veal Steaks with Olive-Tomato Relish

Dave DeWitt Leave a Comment

Look for veal with a fine grain and creamy pink color, any fat covering should be milky white. At the market, packages should be securely wrapped with no signs of leakage, and should be cold to the touch, without any tears or punctures.

Ingredients

Grilled Veal Steak

 3 tablespoons chopped pitted green olives
3 tablespoons chopped pitted black olives
1 tomato, seeded and diced
1 clove garlic, minced
Juice and zest of 1 lemon  
2 tablespoons chopped parsley plus additional for garnish
4 tablespoons olive oil
2 half-pound veal steaks
Salt
Freshly ground black pepper

Instructions

In a large bowl, combine the green and black olives, tomato, garlic, lemon juice, parsley, and 2 tablespoons of the oil. Mix well and set aside.

Transfer the veal steaks to a large piece of aluminum foil, setting them side by side. Using your fingers, rub the remaining 2 tablespoons of oil into the steaks on both sides and season generously with salt and pepper. Wrap the foil around the steaks and let stand to marinate for 1 hour at room temperature.

Preheat a charcoal or gas grill to 400 degrees F. Make sure the grill rack is clean and oil it thoroughly with nonstick cooking spray.

Remove the steaks from the foil package and transfer them to the prepared grill rack over direct heat. Cook for 3 minutes, then rotate the steaks 90 degrees to make a criss-cross grill mark, and cook for 3 minutes longer. Flip the steaks over and cook for 5 to 7 minutes longer, until the internal temperature reaches 145˚F for medium-rare. Transfer the steaks to a plate, grill-marked side up. Let stand, covered, for 5 minutes.

To serve, top each steak with 1 to 2 tablespoons of the olive sauce and garnish with chopped parsley.

Esay Paste

Dave DeWitt Leave a Comment

Here is a very spicy condiment from Bhutan that is similar to Moroccan Harissa. Read more about the unique culture and food of Bhutan here.

Ingredients

2 tablespoons Sichuan peppercorns*
1 minced onion
1/2 cup tomato paste
1/4 cup Asian fish sauce*


*Available from any Chinese market

Instructions

Blend together and serve. Keep refrigerated, serve cold as a condiment.
Makes about 1 cup of paste.


Spicy Esay paste.

Apple-Horseradish Sauce

Dave DeWitt Recipes Leave a Comment

This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

3 tablespoons prepared horseradish (drained before measuring)
1/2 cup pure sour cream (containing no additives)
1/2 cup full-fat mayonnaise
1 1/2 teaspoons cider vinegar
1 Granny Smith apple, peeled, cored, and shredded
1/4 teaspoon sugar (optional)

Instructions

Put the horseradish into a sieve and press as much liquid as possible out of it before measuring it. Combine all ingredients in a small glass bowl and whisk them together until well mixed. Cover and refrigerate at least 1 hour before serving.