Text 21806, 94 rader
Skriven 2009-03-11 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: GRAPES OF WRATH 90308
=================================
-=> Quoting Glen Jamieson to Dave Sacerdote <=-

 GJ> How many grapes to kill a human?
                             
I have decided to continue eating Chilean grapes and other fruits
but wash them very thoroughly before consuming. Any excessive or
illegal pesticides will reside on the surface with little
penetration through the skin.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goat Curry W/Coriander & Lemongrass Ca-Ry De pt1
 Categories: Vietnamese, Lamb, Curry
      Yield: 4 servings
 
           SEASONING PASTE:
      1 tb Coriander seeds
    1/2 ts Black peppercorns
      2    Hefty stalks lemongrass,
           Trimmed and chopped
      2    Inch section fresh ginger,
           Peeled and chopped
      3 lg Cloves garlic, chopped
      1 sm Yellow onion, chopped
      2    Thai or Serrano chiles,
           Chopped, optional
      1 tb Madras curry powder, Sun
           Brand preferred
      1 tb Fish sauce
           THE CURRY:
  1 1/4 lb Boneless goat leg or
           Shoulder, cut into
  1 1/2    Inch chunks
      6 tb Canola oil
      1 c  Plus 2/3 cup coconut milk
           Water
      2 lg White or red boiling
           Potatoes, peeled and cut
           Into 1-inch chunks
           Chopped cilantro, for
           Garnish
           Lime wedges, optional
 
  Goat curry, a very popular and typical Vietnamese preparation.
  There are several approaches possible as you can use water,
  coconut milk, white wine, and goat milk as the liquid for cooking
  the goat. I bought a quart of goat milk and took a swig but it was
  wayyy too goaty for me. It's funny, but I love goat cheese, but
  not the plain milk. I think I'll make some fresh goat cheese with
  the milk.
  
  Using wine seemed too French of an approach so I stuck with
  coconut milk and a little water. Vietnamese goat curries are
  usually flavored by lemongrass, garlic, ginger, onion and a
  Madras-style curry powder, but I opted to add an extra sweetness
  of toasted coriander seeds, black peppercorns, and some fresh
  chiles. To tenderize the meat and cut down on cooking time (people
  traditionally had limited amounts of firewood!), the goat is
  marinated in the seasoning paste. Raw onion and ginger are great
  for breaking down tough muscle fibers.
  
  Then it's just a matter of searing the meat, cooking the paste (I
  scrape off excess paste before searing), and adding the liquid
  ingredients and settling into a good hour's worth of simmering. A
  couple of waxy boiling potatoes are added for good flavor toward
  the end; use red or white potatoes as they remain firm after
  cooking and don't mush out. When all the cooking is finished, I
  add a small reserved amount of coconut milk to impart a sweet
  creamy finish. If you simmer all the coconut milk at the front
  end, it's fine but finishing it with some rounds thing out in an
  elegant fashion. I served the curry with lemongrass infused rice
  and we gobbled a fair amount up.
  
  With all the time involved in marinating and cooking the curry,
  make it a day in advance. It actually improves with age. My
  favorite commercial curry powder is made by Sun Brand, but you can
  opt for a homemade blend or a store-bought combination. As with
  the grilled goat chops recipe, it's fine to substitute boneless
  lamb leg or shoulder for the goat meat.
 
MMMMM



Cheers

YK Jim


... Lemon and cinnamon make it Greek.

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