TIPSY BILLY #CURRIED GOAT WITH JAMAICAN RUM

To say that was happy is an understatement; I was over the moon with my dish. And I confess, so was ‘Billy’ (well, my aromatic dish of curried goat). Knew my goat meat could handle the true spirits of Jamaica. So what did I do? I marinated same with a few splashes of Jamaican white rum.

Normally, I would add the rum while the meat is being braised; however, I decided to flavor Billy overnight. And boy, it turned out to be a great idea. Some of the other exotic spices and ingredients added were:

  • curry powder
  • cumin
  • crushed ginger, pimento, garlic
  • cracked black pepper and salt to taste

Did a quick saute of the  pieces of goat meat in order to lock in the amazing flavors. Then, roughly chopped onions, celery, scotch bonnet pepper, fresh thyme were added. Cold tap water was then poured over all ingredients.

Under low to medium heat, with lid on, goat meat simmered in a rum-flavored curry sauce to a fork tender finish. In between braising process,  liquid (water) was added along with seasoning. Served curried goat with steamed Jasmine rice and garlic broccoli.

Billy didn’t disappoint. He turned out to be fork tender and succulent. The flavors and spices were bold but not overpowering. They were such a delectable reminiscence  of Jamaica.  My palate and I were transported to a beautiful place. A place that we’ll  certainly revisit.

 

 

SEARED SNAPPER IN COCONUT MILK WITH A HINT OF CURRY

My palate had the craving for  a slightly bold yet creamy taste for my resident snapper fish.  Decided on coconut milk with a hint of curry powder. So glad that I had freshly squeezed coconut milk in freezer. Defrosted same and allowed it to simmer under low heat until it was thick and cream in consistency.

COCONUT MILK WITH A HINT OF CURRY
COCONUT MILK WITH A HINT OF CURRY

Sauce was seasoned with:

  • curry powder (pinch)
  • cumin (pinch)
  • crushed garlic
  • finely chopped onion
  • finely chopped scotch bonnet pepper
  • fresh thyme (sprig)
  • scallion (stalk)
  • grape tomatoes
  • crushed pimento (all spice)
  • salt and black pepper
  • vinegar
  • pinch of sugar

After sauce simmered on low to my preference, seared snapper were added.

SEARED SNAPPER
SEARED SNAPPER

Fish absorbed all the tasty and exotic flavors of curry/coconut milk sauce. Fish simmered in sauce on low heat for an extra minute on each side.

SNAPPER IN COCONUT/CURRY SAUCE
SNAPPER IN COCONUT/CURRY SAUCE

BRAISED GOAT MEAT SIMMERED IN A CURRY/RUM SAUCE

Earlier on, my palate and I experienced great elation with the consumption of Sunday’s supper. We indulged in one of Jamaica’s favorites,curried goat. The previous day, goat was chopped into bite-sized pieces and marinated with crushed garlic and pimento(all spice), cumin, curry powder, ginger, salt, black pepper, dash of soy sauce and vinegar.

On cooking, this was brought to room temperature. Then, in a sturdy hot skillet, a drizzle of coconut oil was added and goat pieces were sauteed under low to medium heat. At this point, a generous splash of Jamaican Wray and Nephew white rum was added and allowed to absorb in meat.

Chopped onions, celery, sprigs of thyme, finely chopped scotch bonnet peppers were added to pot. Cold tap water was added to cover meat. With lid on,  goat simmered under low to medium heat for approximately two and half hours.  Additional liquid was added in between cooking period.

For the last fifteen to twenty minutes, diced Irish potatoes were added along with chopped scallion and any other necessary  dried seasoning and spices. Finished dish was fork tender and was served with steamed Jasmine rice stuffed into bell peppers, assorted garlic vegetables and fried plantains.

A LEFT-OVER RENEWAL #CURRIED CHICKEN

When precious time is against me and I feel like tearing my weave out, it’s always great to know that I have one less thing to worry about. Yes guys, I’m talking about my culinary needs; we all have them. It’s such a delight to return to the nest after a day of laboring and breath a sense of relieve knowing that something delicious is awaiting.

And, that’s what happened the previous evening. Like always, I like to cook a little extra (well, that’s what my mother used to say, “cook an extra dumpling!”). A few days ago, I made a mad chop of some skinless (bone-in) legs and thighs. I seasoned them with salt, black pepper, cumin, curry powder, crushed ginger, pimento (all spice), thyme, onion, crushed garlic. These were marinated overnight.

In a sturdy skillet I added a couple teaspoons of coconut oil. Curried chicken  was cooked under low to medium heat until the flesh fell from the bone and still kept its integrity. I served same with  steamed Jasmine rice and a medley of steamed veggies. Left-overs of chicken and rice were cooled and placed in the freezer.

Fast forward to my left-overs. I’m so elated that I had them stored away. These were defrosted overnight in the refrigerator. All I did on serving my mouth-watering curried chicken was to reheat in microwave oven. With a quick sautéed of baby kale and spinach, my curried chicken meal was resurrected.

The fresh greens gave it a brand new appearance and made it look entirely new and inviting. My chicken stood the test of time and didn’t get disintegrated in the succulent gravy. It tasted even more delicious. Moreover, the addition of the contrasting sweet fried plantain gave the dish a beautiful balance.

Yay for left-overs!!