Authorrusty

Curried Goat

 

Ingredients

  • juice of 1 lemon or 1 lime
  • 2 kg goat shoulder meat (NB this recipe does not need a high-quality cut)
  • 2 heaped teaspoons allspice (nutmeg, cloves and cinnamon)
  • 3 tablespoons curry powder
  • 2-3 spring onions, chopped
  • 2-3 onions, chopped
  • 4 tomatoes, chopped
  • 4-5 small red chillies, left whole
  • 2 cloves garlic, finely chopped
  • 2 knobs fresh ginger, finely chopped
  • 1 teaspoon paprika
  • salt and black pepper
  • 2-3 sprigs thyme
  • 1-2 bay leaves
  • oil for frying
  • 500 mL hot water
  • 125 mL coconut milk

Method

  1. Wash the goat meat, adding the lemon or lime juice to the water.
  2. Chop the meat into large chunks, keeping the meat on the bones to keep a sweeter flavor.
  3. Make a marinade of allspice, curry powder, spring onions, onions, tomatoes, chillies, garlic, ginger, paprika, salt and pepper.
  4. Season the meat with the marinade and add the thyme and bay leaf. Ensure the meat is thoroughly covered with all the ingredients.
  5. Leave to marinate for 3-4 hours.
  6. Remove meat from seasoning, shaking off any excess in the process. Reserve the marinade mixture because it is added again after frying and browning.
  7. Fry the meat in oil until brown.
  8. Add water and reserved marinade to meat and cook over a gentle heat for 1½ -2 hours.
  9. Add coconut milk just before serving.
  10. Serve with Rice and Peas, or just plain rice.

 

Serves 8-10

A popular Jamaican dish.

 

(Tip – The secret of Jamaican food is that marinating helps to absorb the flavors and cooking in the marinade gives extra flavor.)

Aztec Black Beans

1 pound dried black beans (or turtle beans)
1 jar salsa (your favorite kind) — (16 ounce)

Rinse beans, removing any foreign objects. Place in a large bowl and cover with water and allow to soak at room temperature overnight.

Drain beans and place in a slow cooker with the salsa and stir. Add enough water just to cover the beans. Cover and cook on low all day, 8 – 10 hours.

Yield: 10 – 12 side dish servings or 6 – 8 main dish servings.

These freeze well.

Ranch style beans

Ranch style beans
Ingredients:
16 oz. of dried pinto beans
6 ancho chiles, stems and seeds removed
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup of water
6 cups of beef broth
Salt and black pepper to taste

Soak:
Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.

Drain the soaked beans.

In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so.

In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Throw the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.

Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, I check my beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you’re satisfied that the beans are done, salt and pepper to taste.

Feeds four to six.

Boiled Corn Bread

The Seven tribes, mainly the Iroquois, made corn breads by boiling them in water.

They made their flour by pounding the dried corn kernels into a fine powder.

Mixing this “flour” with water they kneaded it to form loaves. By adding berries or nuts it became very satisfying. I have also seen mention of their adding cooked beans to this dough.

Once formed and kneaded so that the dough was no longer sticking to the fingers. The small loaves  then dropped into boiling water and cooked until they floated.

The bread was then served either hot or cold.

Marbles Machete Swamp Master

I bought one of these the other day to use on the fence lines around the property.

Purchased from Smokey Mountain Knife works it arrived in two working days to my location. So far I’m fairly well impressed. Mine came with the sheath, some companies sell these separate. The blade has a fair edge right out of the wrapper. It is made of carbon steel so the edge is easy to touch up. The blade is covered with a thick layer of orange paint. While this might not be good if visibility is one of our concerns, I find it very handy in aiding me in finding it when I lay it down to move the cut brush and weeds.

 

Marbles Swamp Master Machete

This has been a crazy spring.

Family medical problems have stopped almost all of my activities in the online world. Things are finally becoming a mite less chaotic and I hope that I will be able to once again share the information I have gathered in my searches around the web.

With the coming of spring the crops should have been in the ground by now. However we were unable to spare the time to even begin a planting cycle this year.

Opinel Knives

Opinel has been made in France since 1890. They are one of the most widely recognized knives world-wide.

Relatively unknown in the USA they are excellent knives. Coming in both carbon and stainless steel varieties.

The handles are Beechwood and use a unique locking mechanism. The ring at the base of the blade turns. This means that after opening the knife and turning the ring there is about a 1/2 inch of metal preventing it from closing on your fingers.

This is especially handy when you are using the tools in the garden. I have had other folding saws close on me when the catches were hit by limbs. This has never occurred with the Opinels.

I have found a seller for these knives on eBay wooden-box is the sellers eBay name.

 

They can also be found on [url=http://www.amazon.com/s?ie=UTF8&tag=mozilla-20&index=blended&link_code=qs&field-keywords=opinel&sourceid=Mozilla-search]Amazon[/url].

There is an Opinel-USA website at [url=http://www.opinel-usa.com]Opinel-USA[/url]

 

Being prepared

For some it is a traditional way of life. Some understand the insecurities of life. They realize either through experience or through listening to others. How fragile any supply system is.

The smallest of events can effectively empty all the shelves in the stores on your area.

With many only buying what they need for one meal at a time failing to have at least some supplies could and will cause mass hunger or even possibly starvation.

Yet the media calls everyone who believes in following the old traditions of having a stocked pantry hoarders and makes them out to be criminals of the worst kind.

Clean corn on the cob.

Rattlesnake Chili

Rattlesnake Chili

1 large onion, chopped

3 large garlic cloves, minced

1 red bell pepper, chopped

3 jalapeno peppers, chopped

1 28 oz. can diced tomatoes

1 15 oz. can tomato paste

1 28 oz. can chili beans

1/4 cup chili powder

2 tsp. cumin

1 tsp. salt

1 tsp. black pepper

2 lb. rattlesnake meat

juice from 1/2 lemon

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.