Text 14790, 106 rader
Skriven 2007-04-29 13:16:42 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: CRAB HOUSES 423 70429
=============================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> One cool thing was that as we left we discovered three
 ML> miniature black goats cavorting by Carol's car.

 DS> SQUEEEEEE!  
 
 ML>  On the whole I don't think that it is notable enough to be a
 ML>  destination for the echo.

 DS> Cute little goats = win.

I wonder if they had kambing or cabrito on the menu?

Cute little goats = Yum!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cabrito En Sangre (Kid in Blood)
 Categories: Latino, Lamb/mutton
      Yield: 10 Servings
 
      1    Baby goat, or kid (lamb can
           -be used, but it is not as
           -good)
      3 cl Garlic
     10    Comino seeds (cumin)
           Salt to taste
    1/4 ts Marjoram
      3    Carrots, sliced thin
    1/2 c  Lard

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Olive oil
    3/4 c  White wine
     10    Whole peppercorns
      2 tb Chilli powder
           Tabasco
    1/2 ts Salt
     10    Whole cloves
      4    Bay leaves
    1/4 ts Marjoram
      2 cl Garlic
      1 tb Sugar
      2 tb Vinegar
      2    Green chilies; cut in small
           -pieces
      2 md Onions; fine chopped
    1/2 c  Mexican (or unsweetened)
           -chocolate; ground and made
           -into a thick paste w/water
      2 tb Flour; mixed with water to
           -make a paste
    1/4 c  Pimientos; fine chopped
 
  A: Meat Ingredients
  
  When the young goat is killed, have the butcher drain off the blood
  and save it in a container. Wash the carcass, cut off the lower legs,
  tail, etc., and cut the kid into conveniently sized serving pieces,
  roughly about the size of a half chicken. Place the meat in a pot
  with garlic and salt. Cover with cold water and boil for one hour.
  Stretch a triple thickness of cheesecloth, or a tea towel, over the
  top of the pot. Pour in the blood, allowing the cloth to contain the
  congealed element. Draw the ends together, tie with a string, drop
  into the pot liquid, and boil for 10 minutes. Remove the cloth
  containing the congealed blood, and force the blood through a fine
  sieve or strainer. Remove the meat from the pot, drain, and brown in
  a large skillet in very hot lard. Add the mashed blood, comino seeds,
  marjoram and sliced carrots. Add 1/2 cup of the water in which the
  goat meat was cooked. Bring to a boil, stirring occasionally, and add
  the following ingredients to complete the sauce, as directed.
  
  B: Sauce ingredients:
  
  Place olive oil, wine, peppercorns, chilli powder, Tabasco, salt,
  cloves, bay leaves, marjoram, garlic, sugar, vinegar, chopped
  peppers, and chopped onions in a saucepan. Simmer over a low flame
  for about 5 minutes, stirring occasionally. Add the chocolate paste,
  stirring constantly as the mixture boils for about 3 minutes. Add the
  flour paste and chopped pimientos, stirring until the ingredients
  thicken.
  
  C: Combination and serving:
  
  Add the sauce ingredients to the meat, blood and other contents of the
  skillet (You will have to use 2 or 3 skillets for this quantity) Stir
  well until all ingredients are thoroughly blended. This should take 2
  or 3 minutes. Serve on individual plates garnished with watercress,
  cubes of fresh pineapple, chilled seedless grapes, white radishes and
  string beans. Orange sections dipped in powdered sugar make a good
  addition. With this dish serve either tortillas or tostados, a green
  salad wit a simple oil and vinegar dressing, and beer, preferably a
  Mexican beer if you can get it.
  
  From The Cookie Lady's Files
  
  Uncle Dirty Dave's Archives - A FIDO Cooking Echoes Recipe
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)