SALSA HUICHOL

My salsa de jour:
I don’t want to buy a new jug of SRIRACHA until Oregon. This’ll do fine and it’s small and inexpensive. This is migas con chorizo (from BONITO MICHOACAN/Olathe).

de Nayarit..

SALSA HUICHOL

Soon to be in Oregon..

Well, I hope to be out of the KC area by the middle of May. Thence to Salem, Oregon. I’ll not miss Brownbackistan one whit. I will have a place to garden and to have a smoker again. No more apartment cooking. Yahoo!

torito

The carniceria closest to us in Salem. El Torito.

Will be glad to be there..  real strawberries.. not those cardboard ones from Las Califas.  Serious wineries, more craft brewing. Hell, I may get me a cajun cooker, too. Quien sabe?

tacos

Tacos from El Sureño. A block from El Torito

Un tamal

tamale

Un Tamal
oil pastels and GIMPed

Christmas tamale making.

tamalada

Tamales Dec 2014

Recent food things

I’ve been lax.. but the Richmond House is sold.

ABC

ABC cafe Thanksgiving 2013

biscuits

Biscuits

??

Guess who..

salsa

tomatillos

Red Snapper RVA Sept 21 2013

Cooked this last weekend..

red snappere

red snappper

prep done; ready for the oven

Before the oven..

finished fish

Let’s eat..

Eating around Abiquiu, NM

Mainly photos with captions..

Santa Fe

Lunch at the Museum Hill cafe: Santa Fe.

el rito

Chile Relleno, El Farolito, El Rito, NM

Farolito

El Farolito

Goat stew for Easter.

A bit late.. but I got some good halal goat in OPKS. The recipe was originally for lamb.

MOROCCAN GOAT STEW

FOR THE GOAT

1 tbspn olive oil,  750g goat shoulder, cut into 4-5cm cubes

chiva

Halal goat

1 onion, finely diced,  4 garlic cloves, crushed,  1 can plum tomatoes, chopped, 1 cinnamon stick (optional)

30g dried apricots, roughly chopped, pinch of saffron, goat or lamb stock or water

FOR THE SPICE MIXTURE

1 tspn ground cumin, 1 tspn ground coriander, 1 tspn ground ginger,1.5 tspn smoked paprika, 1 tspn turmeric, Half tspn ground chilli

Salt and freshly ground pepper

sazon chiva

seasoned goat meat

TO GARNISH

4 tbspn finely chopped coriander, Half-1 tspn of Harissa paste, zest and juice of half a lemon, 1 tbspn honey

SERVE WITH

300gm pumpkin, peeled, chopped into 1-2cm cubes and roasted in olive oil with a little seasoning.

METHOD

Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for one minute until transparent.

Place all the spice mixture ingredients in a bowl and mix together. Toss the goat in the spices so that it is well coated.

Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.

Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the oil then reduce to a slow simmer. Leave the goat to cook for 1-1.5 hours or until the meat is tender, stirring regularly with a wooden spoon (add more stock or water if the liquid is below the goat). (You can do this on top of the stove or in the oven. If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.

Stir in 3 tblspns of the chopped coriander, harissa paste (more or less to taste), lemon zest, juice and honey.

Garnish with roasted pumpkin and scatter over remaining coriander

goat stew

In progress

goast for Easter

Easter dinner