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tamale pie
Gourmet |
September 2007
Adapted from Ana and Rosa Menéndez
Combining goat shoulder, Sherry, and a
classic Cuban marinade of garlic, cumin, and sour orange in
a ropa vieja–like stew that gets tucked between corn-rich
pastry, this hearty meal is ideal for a big family
gathering. True, it takes some effort, but the good news is
that you can break up the tasks and finish them ahead of
time—leaving nothing to worry about except the reheating
(and maybe the in-laws).
Active time: 1 hr Start to finish: 6 hr
(8 1/2 if not using a pressure cooker)
Servings: Makes 12 (main course)
servings
Ingredients
For marinade
1/2 cup fresh Seville orange juice (or 1/4 cup regular fresh orange
juice plus 1/4 cup fresh lime juice)
8 garlic cloves, crushed in a mortar or a garlic press
1 1/2 teaspoons cumin seeds,
toasted
1 tablespoon olive oil
2 pounds boneless goat shoulder, cut into 2-inch pieces
For filling
2 to 3 tablespoons olive oil
1/4 pound Spanish chorizo (cured spiced pork sausage), finely chopped
1/4 cup finely chopped baked or smoked ham
2 large onions, chopped
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 teaspoon smoked paprika
2 (14 1/2-ounces) cans diced tomatoes
1 tablespoon tomato paste
1/2 cup dry Sherry
For crust
1 1/3 cups reduced-sodium chicken broth
1 1/4 cups hot water, divided
2 teaspoons baking powder
1/3 cup olive oil
3 cups yellow cornmeal
2 large eggs, lightly beaten
1/2 cup corn (from 1 ear)
4 1/2 cups coarsely grated Cheddar or crumbled feta or goat cheese (3/4
pound)
Equipment: a 6- to 8-quarts pressure cooker
Preparation
Marinate and cook goat:
Combine juice, garlic, cumin, and 1 teaspoon salt in a large bowl, then
whisk in oil. Add pork and toss to coat, then marinate, covered and
chilled, turning occasionally, 3 hours.
Drain goat, reserving marinade, then put goat in pressure cooker and add
enough water to cover. Seal pressure cooker with lid and cook at high
pressure, according to manufacturer's instructions, 30 minutes. Remove
from heat and let pressure fall naturally.
Make filling:
When goat is cool enough to handle, drain, discarding liquid, and
coarsely shred. Heat 2 tablespoons oil in a deep 12-inch heavy skillet
over medium-high heat until it shimmers, then lightly brown goat,
stirring, until crisp.
Transfer goat to a bowl with a slotted spoon, then add chorizo and ham
to skillet and cook, stirring frequently, until slightly crisp, about 5
minutes. (If chorizo is very lean, add 1 tablespoon oil.) Add onions and
bell peppers and cook over medium heat, stirring frequently, until
tender but not browned, about 15 minutes. Add paprika and cook,
stirring, 1 minute.
Return goat to skillet, then add tomatoes with their juice, tomato
paste, Sherry, and reserved marinade. Simmer, covered, stirring
occasionally, until slightly thickened, about 20 minutes. Remove from
heat and keep warm, covered. Prepare crust and bake pie: Preheat oven to
400°F with rack in middle. Oil a 13- by 9-inch glass baking dish.
Bring broth and 1 cup hot water to a boil in a small saucepan, then
remove from heat and cover.
Combine baking powder and 1/2 teaspoon salt in a large bowl. Whisk in
oil until smooth, then stir in cornmeal. Stir in hot broth and let
stand, uncovered, 10 minutes.
Stir eggs into cornmeal mixture. Set aside 1 1/2 cups batter (for top
crust).
Stir corn kernels into remaining batter (for bottom crust) and spread
over bottom and up sides of baking dish. Spoon filling into crust and
sprinkle with cheese.
Stir remaining 1/4 cup hot water into reserved batter and spread over
top. Bake until top is browned, about 40 minutes. Let stand 15 minutes
before slicing.
Cooks' notes:
• goat can be cooked without a pressure cooker; brown in a 4-quart heavy
pot, then cover halfway with water and bring to a simmer. Braise,
covered, in a 350°F oven until tender, 2 to 3 hours.
• Tamal can be baked 1 day ahead. Chill, uncovered, until cool, then
cover. Reheat, covered, in a 300°F oven, 30 to 40 minutes.
Krista's Kabrito
by
Krista Darnell
Goat Smothered in Yogurt
Most Greek, Indian, and Middle Eastern
recipes originally call for goat, NOT lamb,
but somewhere in the translations goat meat
was renamed mutton, or so I am told by my
friends who imported themselves to the US
from places like Dehli and Albania. This
Greek dish is a real treat and a nice break
from fried chops and bar-b-qued ribs. It's a
bit labor intensive but great for company
and can be partially done ahead of time.
The yogurt needs to drain overnight so plan accordingly.
5 cups plain yogurt (not the non or low fat stuff)
2 1/2 cups water
1 bay leaf
2 goat legs
3 scallions
2 garlic cloves
salt and pepper
2 large eggs, beaten
1 egg yolk
2 tablespoons all purpose flour
1/3 cup milk
pinch of ground allspice
1 tablespoon unsalted butter
1/2 teaspoon crushed red pepper
- Line a large
strainer or colander with a paper towel
and set it over a bowl. Add the yogurt
and let it drain overnight in the
fridge. You will need 2 1/2 cups of
drained yogurt for this.
- Preheat the
oven to 300F. Place a small round cake
rack in a large enameled cast iron
casserole. Add 1 cup of water and the
bay leaf. Set the goat legs on the rack
and scatter the scallions and garlic
over them. Cover the casserole dish and
bring the water to a boil on the range
top. Transfer to the oven and bake for
about 3 hours or until the legs are very
tender, then increase temp to 375.
- Remove the
legs from the casserole dish and let
cool. Remove and discard the bones and
gristle, then cut into bite sized
pieces. Skim the fat from the broth and
toss out the bay leaf, scallions, and
garlic. Add remaining 1 1/2 cups of
water to the casserole and boil over
high heat until reduced to 1 cup, about
4 minutes. Season the broth with salt
and pepper. Spread the goat in a shallow
9 x 14 baking dish and pour the broth
over the top. (if you're doing this
ahead of time, stop here and put in
fridge for up to 3 days)
- Reheat the
goat in the oven for about 10 minutes.
Meanwhile, in a large bowl, whisk
together the eggs, egg yolk, and flour.
Whisk in the milk and the 2 1/2 cups of
drained yogurt. Season this with salt,
pepper, and the allspice. Remove the
baking dish from the oven and pour the
yogurt mixture evenly over the goat.
Bake for around 30 minutes or until the
topping has set.
- Preheat the
broiler. Broil the goat for about 2
minutes, rotating the dish as necessary,
until the topping is nicely browned.
Meanwhile, in a small saucepan, melt the
butter with the crushed red pepper until
sizzling. Drizzle the butter over the
top and serve at once.
If
you're into dining in style, the wine
recommendation comes from someone who knows
wines (NOT me), and they suggest a big rich
rustic red with enough acidity to stand up
to the yogurt. A 1998 Boutari Naossa from
Greece or an Italian Sangiovese such as the
1997 Lungarotti Rubesco Torgiano. I suspect
a Miller Lite will do ok too. ;)
Enjoy!
Krista |
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Krista's
Kabrito
by
Krista Darnell
editor's note:
This is another in the series of recipes
contributed by Krista Darnell. We'll
hope to feature her recipes on a weekly
or biweekly unscheduled schedule.
Apricot
Mustard Glazed Leg Of Goat
Yield 6 servings
The crisp coating keeps the goat
succulent and juicy. Bake 10 minutes
longer for medium-done. If you use
frozen goat, defrost in the refrigerator
overnight.
1/4 c Apricot jam
2 tb Honey mustard
2 Garlic cloves; chopped
2 tb Soy sauce
2 tb Olive oil
1 ts Dried rosemary
3 lb Goat leg; butterflied
1/2 c Red wine
1 c Beef stock; canned/homemade
Salt/Ground pepper; to taste
Combine jam,
mustard, garlic, soy sauce, olive oil
and rosemary. Reserve 2 tb of marinade
for sauce. Brush remainder all over
goat. Season well with salt and pepper.
Marinate for 30
minutes.
Broil goat for 3
minutes per side. Then bake goat at
425F(220C) fat side up for 20 minutes or
until just pink. Remove from oven and
let rest on a serving dish for 10
minutes. Pour off any fat in pan.
Add red wine to
pan and reduce to 1 tb. Add beef broth,
reserved marinade and any extra goat
juices from the serving dish. Bring to
boil and boil for 2 minutes.
Slice goat in thin
slices against the grain. Serve with
some sauce poured over. Serve with a
Merlot wine from Ontario Canada,
California USA, or St Emilion. A chianti
is another fine match.
Enjoy!
Krista
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Mediterranean Casserole
Recommended Cut: Diced / Kid Pieces
Serves 6
This is a hearty,
succulent braised dish featuring Kid cooked
with carrots, celery, mushrooms and pickling
onion flavored with thyme, cognac and
Nebraska Frontenac red wine and served with
croutons.
Preparation time 15
minutes
Cooking time – 2
hours 30 mins
Ingredients:
1 kg
chevron forequarter, diced
3 tbsp.
olive oil
1
onion roughly chopped
4 cloves
garlic
2 carrots, chopped
4 sticks
celery, chopped
2 tbsp.
butter
12
pickling onions
4 sprigs
fresh thyme
250ml
Nebraska Frontenac
2 tbsp.
cognac
2 tbsp.
chopped parsley
12 bread croutons
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Brown the Kid in
the olive oil over high heat and set aside.
Soften the onion and garlic until
translucent and add the caramelised meat,
carrots, celery baby onions, thyme, red wine
and cognac. Bring to the boil and turn the
heart to a simmer and cook slowly for 2
hours. Saute the mushrooms in 2 tablespoons
of butter and add to the dish 10 minutes
before the end of cooking. Season and add
the chopped parsley. Fry the croutons in oil
and serve with casserole. |
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Prep Time: 20
minutes
Cook Time: 50 minutes
Yield: 4 to 6 servings
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2 1/2 to 3 pounds goat meat, cut into cubes
2 cups
Nebraska St. Croix wine
2 tablespoons curry powder
1 1/2 teaspoons salt
1 teaspoon black pepper
5 cloves garlic, minced
2 scallion stalks, sliced
2 sprigs fresh thyme
1 large onion, sliced
3 pimento seeds
1 small white potato, cubed
1 small carrot, sliced
Wash meat with water
and vinegar prior to placing it in to cook
Place meat in a bowl and season with wine,
curry powder, salt and pepper. Add garlic, scallions, thyme,
onion, pimento seeds and pepper. Let marinade for at least
30 minutes.
Add seasoned meat to a pressure cooker,
and cover with water. Place lid on the cooker and cook over
medium heat until you hear a steam hissing sound. Cook for
for 30 minutes (or cover with 2 cups of water and cook in a
Dutch oven for 1 hour). Halfway through cooking process turn
pressure cooker off and let rest for about 5 minutes to
reduce steam pressure. Remove lid and add potatoes and
carrots. Simmer, uncovered for 10 more minutes or until the
gravy thickens and the vegetables are cooked.
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HEARTY GOAT STEW WITH
NEBRASKA RED WINE AND SWEET PEPPERS
Capers lend tangy contrast to the
sweet bell peppers. Serve the stew over egg noodles
2 pounds 1-inch pieces trimmed goat
stew meat
1/4 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves, flattened
2 tablespoons (1/4 stick) butter
3/4 cup Nebraska Foch wine
2 cups canned Italian-style tomatoes with juice
1 tablespoon crumbled dried sage leaves
2 red bell peppers, cut into
2x1/2-inch strips
2 tablespoons drained capers
Toss goat with flour in medium bowl;
shake off excess. Sprinkle goat with salt and pepper. Heat
oil in heavy large pot over medium-high heat. Add garlic;
sauté 1 minute. Discard garlic. Add butter to same pot and
let melt. Working in batches, add goat to pot and sauté
until brown, about 6 minutes per batch. Using slotted spoon,
transfer goat to bowl. Add wine, tomatoes with juices and
sage to pot, breaking up tomatoes with back of spoon and
scraping up any browned bits. Return goat and any
accumulated juices to pot; bring to boil. Reduce heat to
medium-low, cover and simmer 30 minutes.
Add bell peppers to stew; cover and
simmer until goat and peppers are very tender, stirring
frequently, about 50 minutes. Stir in capers. Season to
taste with salt and pepper.
( Can be made 1 day ahead. Cool
slightly. Refrigerate until cold, then cover and keep
chilled. Before serving, re-warm over medium heat, stirring
often. )
Makes 6 servings.
Curried Goat with Nebraska wine
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 8 minutes
Cook Time: 1 hour 15 minutes
Yield: 8 servings
1 cup curry powder
3 large sprigs thyme
3 scotch bonnet peppers, finely chopped
2 onions, diced
1 bunch scallions, diced
Salt and freshly ground black pepper
4 pounds goat meat, bone in
1/2 cup chopped fresh garlic
1 carrot, diced
2 tomatoes, diced
1 pound potatoes, diced
1/2 cup chopped ginger
3 quarts chicken stock
½ bottle Nebraska Edelweiss wine
To make the marinade, combine the curry, thyme,
scotch bonnets, onions, scallions, salt, and pepper. Marinate the goat meat
overnight.
Remove the goat meat from the marinade. Reserve
leftover marinade.
In a hot braising pan, brown the goat meat and
garlic. Add carrots, tomatoes, potatoes, ginger, and reserved marinade. Add
stock and wine. Stew for approximately 1 hour until meat is tender or about
to fall off the bone .
- Spiced
Islands Grilled Goat with Tropical Salsa -
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courtesy of Robert E. White, Cornell
Hotel School
@10 lbs of goat meat cuts such as the chuck and brisket (also called
front or yoke). You can also use de-boned legs or chops.
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Marinade
1 can coconut milk
2 cups Nebraska Vignoles Wine
1 can Red Thai curry
2 oz turmeric
2 oz Caribbean curry powder
1 oz ground cloves
2 oz kosher salt
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Salsa
1 cored, peeled pineapple
2 pitted, peeled mangos
2 peeled papayas without seeds 1/2 cup fresh cilantro
1 lb firm, red tomatoes
juice of 4 oranges and limes |
Cut meat into
desired sizes (small cubes if cooking in oven, larger pieces if grilling on
barbecue). Combine marinade ingredients in a bowl and baste well over all
meat pieces. Marinate in refrigerator a minimum of 3-4 hours (preferably
overnight). Dice pineapple, mangos, papayas, and tomatoes. Mince cilantro
and peppers (be sure to wear gloves when chopping peppers to avoid burning
your hands). Mix everything together gently. Add in orange and lime juice
and refrigerate. Grill pieces of meat on a barbecue until tender, or simmer
on stovetop in an oiled Dutch oven with a couple of cups of water for about
1 1/2 hours. Serve with chilled salsa.
Goat in Sauce
This is a
very good way to cook leg of goat or roasts. Some of the processed
wild rice is an excellent side dish to this recipe. This recipe
calls for 2 medium size goat roasts. Slice roasts
( across the grain) into steaks then marinate
in Nebraska DeChaunac (for upto 2 hours)
wine before cooking
½ cup all-purpose flour
1 tsp.
each salt, paprika
1/8 tsp. each
of pepper, powdered sweet basil
¼ cup Shortening
1
small clove of garlic, crushed
½ cup
water
½ tsp
Worchestershire sauce
¼ cup
chopped ripe olives
1 cup
Nebraska DeChaunac wine
Combine flour, salt, paprika, pepper and basil;
coat each steak well. Brown on both
sides in shortening in large skillet. Add Garlic, water and
Worchestershire sauce. Cover pan
tightly and simmer for 45 minutes. Turn goat steaks and add olives
and the wine used as a marinate. Re-
cover pan and simmer 35 to 45 minutes longer on medium heat or until
tender. Add additional wine if necessary to increase the amount of
sauce.
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Outlaw Boers