Goat Curry

Goat is a wonderful meat. Even people who don't like lamb usually like goat. I hope we get more goat-eaters in this country soon: goats are inexpensive, ecologically happy animals to raise. They thrive eating plants that other animals can't stand- much less want to eat, such as brambles, briars and ivy. As smaller animals, they obviously don't require the resources larger animals like cows need. Does also produce milk which can be drunk as is, or from which excellent cheese can be made. Goats are awesome!
And tasty... which comes to the point of my post: Goat Curry
yummy stuff.
Goat is often found at the grocers in stew-meat format- usually with the bone. Perfect for this recipe.

Sorry if the photos are a little fuzzy, I took them with my phone. hehe

Firstly, wash the meat, get all the bone-dust off of it, if any.

Then salt and pepper the meat.

Fry the meat really well in a little oil.

Remove from the pan.

Meanwhile, make a paste of garlic, chiles (I used fresh green chiles and sweet red peppers) and fresh ginger. This looks picturesque, but I ended up switching to a stick blender! hehe

Fry some chopped onion in the pan after you have removed the meat. Add some black mustard seeds, cumin seeds, the seeds of a few cardomom pods and fry for a minute until you can smell them, then add a little bit of ground turmeric, and ground allspice. Fry another 30 seconds or so and then add your chile, ginger, and garlic paste.

Have some fresh tomatoes chopped, or use some canned chopped tomatoes. Here I'm using a mixture of sweet cherry tomatoes and a regular tomato and the cherry tomatoes add a hint of sweetness that this curry likes. You might want to add a pinch of sugar to the pot if your tomatoes are not very sweet.

Add the tomatoes.

Add the meat back to the pot. Add a cinnamon stick and water for simmering. Goat cut like this can take a LONG time to get tender. I'm talking as much as 4 hours simmering on low for it to achieve that fall-off-the-bone tender that we are looking for. Trust me, it's worth it. Put the lid on the pot, and have the flame on low. Your house will smell awesome.

Ok! This is our delicious goat curry after our long simmer. I've added a bit of water here and there along the way, and given things a stir from time to time, but other than that, it has done it's thing. Taste to see if it needs a bit of salt and there you have it!

Some tasty ways to serve this are with rice, flat-breads, crusty loaf breads, or with cubed potatoes added into the curry itself. Garnish with your favorite greenery- be it parsley or cilantro or even some minced lettuce for crunch.

Enjoy!

Scrapple and scrappin'

So, you know after my whiney post from yesterday about how busy I am, I realized that I might not have time to do photo walk-thrus of recipes, but I DO have time to talk! Jeesh >sheepish grin<

So, this weekend I got to talk with some people about different comfort foods and the conversation turned to scrapple.

If you don't know what scrapple is, well, that's a subject up to debate, and there are sites dedicated to it. Some say that it is called scrapple because you use the "scraps" from hog butchering, but I know I've read other theories on that, but honestly, can't remember what they are. The scraps theory works for me. hehe

Anyway, since I don't butcher piggies, I don't have scraps laying around. So, this is grocery store scrapple, but it is still economical and delicious. Some scrapple recipes also use buckwheat flour, but I've always made mine with cornmeal and flour, so that, dear readers, is what I'll pass on to you.

Ingredients:

1.5 cup corn meal

3/4 cup flour

1 lb bulk sausage

1 lb chicken livers or pork liver if you want to be über authentic, or leave it out if you're a wimp

About 2 qts of chicken broth/broth and water mix

spices: black & red pepper, sage, thyme, & salt

So, what you are going to do is cook the meat, and you can fry it, or simmer it in the water or broth. It needs to be chopped into very small pieces regardless. Bring the liquid to a boil, turn the heat down and add the cornmeal and flour. Stir.

What you are looking for at this point is for the cornmeal to thicken. It can take 15 -30 minutes to achieve this altered state. You will know it when it happens. It will also start to hold its "shape", sort of like whipped cream does, when dropped from the spoon into the pot. This is important, because scrapple needs to gel. When the pot has changed texture from soup to, well, like cream of wheat cereal, then it's ready to turn out.

Turn out into a greased loaf pan. This recipe will most likely give you two loaves. Let cool.

How do I eat scrapple? Well, after the scrapple cools, it is now a bonafide solid loaf. Turn it out, slice it, dredge it in a little flour and pan-fry it until golden on both sides.

My preferred method then is to eat with maple syrup. This is not everyone's way, however, and some use ketchup, butter, applesauce, fried apples, or plain with eggs. Honestly, that part is up to you.

Don't turn your nose up at this oft-maligned peasant food. It is really tasty. Pass me the big slice of Americana -with syrup, please.

Beef Shanks

Meat is a blessing, in my not-so humble opinion, and as such, I take great pains to learn how to utilize every cut. It's part of my personal philosophy on the usage of meat. However, this knowledge comes especially in handy when there's a sale, with meat prices such as they are. I was very pleased the other day to find a sale on beef shanks. The shank is the portion of meat that comes from the legs of the animal. They are round cuts, with a marrow bone, very easy to identify. Being a leg-portion, and therefore well-used muscle, the shanks need a long, moist-cooking process to tenderize and become palatable. When they're done, though, oh heaven! Shank meat is amazingly delicious, rich and flavorful, and the opposite of dry and stringy.

A few tips on preparing shanks. I always wash and dry my meat before use, I think that's especially important for a shanks since there might be bone dust on them.

Beef Shanks, washed and ready for the next step

Then salt and pepper the meat well, and then dredge in flour, shaking off the excess.


Next, give them a really good browning and remove them from the pan.



What I like to do next is have ready a rough chopped mirepoix, that is, carrots, celery and onion. Alot of times, I like to make my shanks in a sort of osso bucco style, however I don't feel required to stick to any one recipe, and I can used the finished meat in a variety of ways, however back to the action.

Rough-cut Mirepoix:carrots, celery and onion ready for the pan

After I remove the meat from the pan I brown the veggies. I like to get a really good caramelization on the veggies, and then add a tablespoon or two of tomato paste and get that cooking.

Ready for the tomato paste

Then deglaze the pan with red wine, add the beef shanks back to the pan and bring up to about half-way up the shanks with water or beef stock, and bring up to a simmer. Put a lid on it and pop it into the over at 350* for and 1.5-2 hours, even longer, depending on how tough the beef was to begin with. Flip the meat over every 30-45 minutes so you can see how it's coming along, and so each side gets equal gravy opportunity.

This is pretty much a standard osso bucco recipe, with the exception that veal is the meat most often used for that dish. Served with a gremolata, you'd be on your way to osso bucco heaven.

Beef shanks, however, can be eaten in a few different ways. Serve with potatoes, rice, noodles or bread, or use as a base for other recipes like beef stew or chili, or make into an interesting stroganoff. The veggies can be left whole or pureed with the gravy. No matter what you decide to do with it, it will be delicious. Sorry I don't have a picture of the finished product, but we ate it. hehe

And don't forget the marrow for all you marrow lovers- you know who you are.

Microwave Bacon Rocks!

I'm a crunchy bacon person, and I'm telling you, there is probably no better way to cook brainlessly easy, perfectly crisp and crunchy bacon, than to cook it in the microwave. I don't consider myself a microwave cook, I don't use the microwave for anything really, other than to reheat food- oh, and melt chocolate. I do use it for that. But I absolutely love it for bacon!
When you use a skillet, there are always places that are softer than others. Baking bacon in an oven is a fairly standard way to make large quantities of bacon, and actually, if you want to keep the bacon grease, I would recommend it. It's super simple, you put your bacon strips on a half-sheet pan, and bake it in the oven until the desired doneness is achieved. However, for breakfast bacon quick, easy and relatively mess free in the morning, the microwave is the way to go.
I use a microwave plate thingie that I don't even know how I ended up with it, but it works beautifully. I've also used a regular plate with satisfactory results, so no specialty equipment is required. So here is a step-by-step to make perfect microwave bacon.

Step 1: Choose your plate

Step 2: Place a paper towel, then bacon on the plate

It doesn't matter if your bacon overlaps a bit, as shown here in the photo. Too much overlapping and they might start to stick together, but this is fine.

Step 3: Fold the edges of the paper towel up and over

The biggest hazard, in my opinion, of cooking bacon in the microwave is the potential for bacon grease dripping all over your turntable. However, folding the edges of the paper towel up and over, as shown, doesn't allow the greasy paper towel to touch the turntable at all, and so voila! No greasy mess.

Step 4: Place a paper towel over the bacon and tuck under the edges

You want the top paper towel to be tucked under the bacon and lower paper towel as the weight will keep it in place, and again, no hanging edges or grease mess.

Step 5: Cook by increments. This is after 2 minutes

If your microwave is über powerful, you might want to cook by 1 minute intervals. Some people like to eat their bacon in this limp, floppy format. However, if this gives you the heebies, press on!

After 4 minutes

After 6 minutes

For me, this is almost perfect. One more minute I think...

After 7 minutes

Ah, crunchy bacon perfection. Let the bacon sit for a minute- it gets crunchier as it sets, and if the paper has stuck to it for any reason, it will come off as it cools. Remove the bacon and throw out the paper towels. That's all there is to it! The best part is, you get bacon quickly, and no messy microwave. Enjoy!

Braised Lamb

Browning Lamb Neck Bones

When I was growing up, lamb was considered a special occasion meat. At 2, 3 or even 4 times the cost of beef or more, it wasn't economical. However, with beef prices raised to where they are, I am constantly suprised (happily, that is) by just how affordable lamb has become.

I love braised lamb dishes. I love lamb shanks and using meaty lamb neck bones in a variety of ways. These were once, and heck, still are, considered the more undesireable, and therefore less expensive cuts of the lamb. However, in my oppinion, there are no undesireable parts. Everything depends on how you prepare the meat. I love these cuts, because through the moist cooking process, the meat becomes just meltingly tender and oh, so flavorful. It's lovely.

So, the other day I was in the market, and I came upon lamb shanks AND meaty lamb neck bones and was stunned to see them for approximately $2.50 a pound. Done. Sold. Market happiness. I brought them home and made some delicious braised shanks. There are unlimited variations on how to make this dish. It's a fairly standard methodology, with variations on ingredients. However, I'll share how I made the ones in my, sadly, fuzzy photo. Bad camera.

Braised Lamb Shanks

3 or 4 lamb shanks - 1 per person is common, but that's alot of meat for me, personally
2 med, or 1 large onion
3-4 cloves garlic
3-4 carrots
1/2 c. red wine, or to taste
3-4 T. tomato paste diluted in 1/2 c. water. Feel free to use other types of tomato product, this is just what I had on hand. Canned or fresh tomatoes will produce alot of liquid which would be perfect.
1/2 t. allspice and 1/4 t. nutmeg or to taste
salt and pepper to taste
Throw in some fresh thyme if you have it, or italian parsley

Start browning the lamb shanks in a little butter or olive oil. Really let these things go to a nice, dark golden brown. This usually takes between 15-20 minutes.
Remove the shanks unless you have a lot of room in your pan, and start cooking the onions. When they have softened, add the carrots and then garlic. Deglaze the pan with the red wine, if the onions haven't already, add the tomato product, and the spice. Add the lamb back in, cover, and simmer for 1 to 1&1/2 hours, or until tender. If you want a thicker sauce, let it simmer for 1/2 hour with the lid off. Adjust your seasoning and there you go!
This is great with a starch of some kind, such as boiled potatoes, cooked rice, noodles, or even a nice baguette. You want something nice and neutral that will pair with the sauce. Enjoy! :)

Braised Lamb Shanks

Ooh ooh! Did you notice? I can now add captions to my pics! Hooray for me! I feel so accomplished.

Svenska Köttbullar (Swedish Meatballs)

Swedish Meatballs with Cranberries and Dilled Potatoes

Today, I'm writing about last night's dinner. A most delicious concoction called Svenska Köttbullar, or the ever-tasty, Swedish Meatballs. This the most well known name for the dish in the States, though as you can imagine, Scandinavian regional varieties abound, and even within the Swedish genre you will find multiple variations. I liken this phenomena to meatloaf. Meatloaf is meatloaf, but not all meatloaves are of the same ilk. One could ask...Are you of the ketchup variety meatloaf? or the brown gravy variety meatloaf? with or without chunks of onions and peppers? breadcrumbs or oatmeal? and on and on, ad infinitum, and most likely ad nauseum. However, I digress. I'm talking meatballs!

I've been wanting all things Christmas-y in keeping with the season, and Swedish Meatballs are a traditional Christmastime favorite in Scandinavian countries. Probably because they're darn tasty.

Anyway, this recipe makes wonderful, wonderful meatballs. A really good technique is to use your kitchenaid and let the paddle beat the meat mixture fluffy. I'm going to give you the basic recipe and tell you what I did, however, the recipe does allow for some improvisation.

For Meatballs:
2 lbs. ground meat. I used beef, pork and veal in equal thirds.
3 slices fresh bread. I used whole wheat.
6 oz. (3/4 c) milk. I used evaporated milk (ran out of milk!) and a splash of cream.
1 onion, minced and sweated in butter w/a pinch of salt
1 egg
sea salt
black pepper
1/4-1/2 t. fresh grated nutmeg
1/4-1/2 t. allspice (I also threw in 2 cloves and a cardamom pod..mmm)

For Gravy:
1/4 c. white flour
3 c. beef broth
1/4 c. cream. I used about 2 T.cream and 2 T. greek-style yogurt
chopped fresh dill

For Lingonberries and Substitutions a few ways:
Use store-bought Lingonberry jam
or
Simmer fresh lingonberries,cranberries or red currants until they start to burst, about 10 min and then add sugar to taste, and continue to cook until the sugar is dissolved.
or
Mix fresh lingonberries with sugar, about 1/2 c. per pound, and let sit for at least two hours and then use.
or
Just cover 1/2 c. dried sweetened cranberries in cold water, let soak while you are making the meatballs, and then microwave for a minute or two. The reconstitued berries (without the water) are wonderful on top of the meatballs.
or
Use red currant jam, or cranberry sauce

Tear the bread into pieces, and then soak the bread in the milk until absorbed. This can take 30 minutes, so in the meantime prep your onions. I used my kitchenaid to mix everything, so I gave the bread and milk a good beating first. Then I added the egg, onion, spices, gave it a whirl, and then added the meat and let it go until fluffiness achieved.
Easiest way I've found to form the balls, is to wet your hands and have go. It's the fastest in my oppinion. These aren't large meatballs, about walnut sized should do it.
Fry the meatballs in a little butter and then remove from the pan. Make a gravy with the pan-drippings, adding a bit of butter if you need too. If you need a step-by-step for gravy, then add the flour to the pan and stir until a nice golden brown. This is called a roux. This is a french term, so to pronounce just pretend the x isn't there. Then add your broth and stir or whisk until smooth. Lower the heat, add the dairy and the fresh dill and then add the meatballs back to the pan and simmer together until everything is nice and hot. Serve with the lingonberries or appropriate faux berry.

So what the heck is a lingonberry, anyway?
Good question. The latin name is Vaccinium vitis-idaea. It's the product of an evergreen, creeping shrub with a berry that is red, tart, and smaller than a cranberry. Found naturally in colder climes, this plant has more pseudonmyms than a romance novelist! It's called, just in English mind you, besides lingonberry, cowberry, red whortleberry, bog cranberry, alpine cranberry, red bilberry, lingberry, foxberry, mountain cranberry, northern mountain cranberry, whimberry, dry ground cranberry, rock cranberry, partridgeberry, and lowbush cranberry.