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!
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?
4 tbspn finely chopped coriander, Half-1 tspn of Harissa paste, zest and juice of half a lemon, 1 tbspn honey
300gm pumpkin, peeled, chopped into 1-2cm cubes and roasted in olive oil with a little seasoning.
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
Yesterday I decided to make a beef stew, which turned out as a form of carne guisada.
1.5 lbs beef stew meat in ~ 3/4″ cubes. (You could use pork, lamb, goat, venison, or elk here)
1/2 cup ~ chorizo (if dried Spanish.. chop it up, if Mexican, w/o casing) I used Chorizo Seco from El Torito #2 in KCKS.
1 tbs olive oil (or bacon drippings or canola oil)
2 medium yellow onions chopped 1/2″
3 shallots sliced thinly
3 cloves garlic (chopped, crushed, whatever..)
1 red bell pepper chopped roughly
1 green bell pepper chopped roughly
6-8 tomatillos, husked & quartered
1 cup chopped carrots
3-4 small russet potatoes cut into 8ths.
2 corn tortillas torn to bits (these are for both flavor and thickening)
1 tsp tomato paste
1/2 tsp epazote
2 tsp Mexican oregano
2 tbs chopped cilantro
1/2 tsp Penzey’s Bonnes Herbes Parisienne (the end of a jar of this stuff I had)
1 tsp ground chile ancho
1/2 tsp chile caribe or crushed red pepper
1 tsp minced chile serrano (I could add more chile, but my mother-in-law eats with us)
1 tsp ground cumin
1 bottle of beer
stock to cover (I used chicken stock this time)
salt to taste
Heat oil in large stewpot. Brown/render chorizo on low heat. Add beef and brown slowly.. when partially browned, add onions, shallots, garlic, epazote, mexican oregano, bay leaf, cumin and chiles. Stir regularly. As the onions finish, add bell peppers and have them soften. Add tomatillos, tomato paste, carrots, and potatoes. Add beer and stock as needed. (You could be hoity-toity and use white wine. But you don’t have to.)
Bring to a low boil, add torn-up corn tortillas, and cilantro, stir, and lower to a simmer, cover and let cook for at least two hours.
Wow.. this was great. They made their own beans and the cole slaw was not some bland and overly sweet grocery store salad bar mush. I was most impressed. This was for the grand opening at Local Pig, a an artisanal butcher shop that produces charcuterie in the East Bottoms. This is about two blocks from Knucklehead’s, a music venue where have I occasionally sat in on accordion at the blues jams, just north, across the railroad tracks.
There was quite a crowd, even when I got there a bit after noon. It was chilly and windy, in the 40s, but pleasant. There seemed to be a rather well-behaved crowd.
The plates were quite nice. The buns/rolls were amazingly good. Not some sort of Bunny Bread/burger bun dreck.
Here’s a photo of my plate.
If I had known, I could have gotten some ribs. But I didn’t. Here’s a plate of rib remains. Sigh. Whimper.
Lest we forget, the guest of honor… a noble beast..
And here’s the guest of honor with the woman who was nobly serving the Boulevard Ales on tap. Good work, folks!
Not forgetting, EL TORITO #3 (I think it’s number 3) just opened its new supermercado on the north side of Independence Avenue, across from ACE Hardware. It’s a really nice place to shop for comida and has a great carniceria.