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Member Since 06 May 2010
Offline Last Active May 07 2010 06:55 AM

Community Stats

  • Group Members
  • Active Posts 19
  • Profile Views 3,113
  • Member Title Mild
  • Age Age Unknown
  • Birthday Birthday Unknown
  • Real Name
    Claudine Jarrett
  • Gender
    Not Telling Not Telling
  • Location
    Clifton, N.J.
  • Occupation
    retired bus driver
  • Interests
    Cooking ethnic foods, growing exotic HOT peppers, reading,antiques.
  • Biography
    I'm originally from Santa Cruz, CA. Have lived in N.J. for 26 years, though. Was a NYC bus driver for 21 years 'till I had to quit for health reasons. Have visited quite a few countries & lived in Pakistan for several years. Have children & grandchildren + a Chihuahua & an evil mini-Dachshund!

Food Stuff

  • Favorite Hot Pepper
    Scotch Bonnet
  • Favorite Hot Sauce
    my SIL's recipe for Scotch Bonnet Nectar
  • Favorite Food
    Curry goat or Pakistani Nihari
  • Favorite BBQ Food
    pork ribs
  • Favorite BBQ Sauce
    my southern mom's own recipe
  • Favorite Beverage with Fiery Food
    Corona Beer
  • Share a Recipe
    This recipe was graciously shared with me by a woman who owns a Jamaican restaurant in White Plains, NY. My husband is Jamaican & thinks this is the best curry goat he's ever had. Enjoy! (If goat meat turns you off, substitute beef or pork....just as good...almost!)


    -3 lbs. goat meat ( have butcher cut as for stew; bone-in makes it better)
    - 1 lg. onion; cut in halk & slice very thinly
    -4 cloves garlic; minced
    - 5 sprigs fresh tyme or 2 tsps. dried
    - 1 bunch scallions; chopped
    - 2 Scotch Bonnet peppers (seeds & fibers removed. 1 Scotch Bonnet if you don't like really hot stuff. Mince very finely using gloves.)
    - 3 Tablespoons Jamaican curry powder ( Jamaican Choice or Grace brands are best) .
    - Seasoning salt to taste ( I love Goya Adobo without Cumin (bottle with blue cap)
    - 2 drops liquid hickory smoke
    - black pepper to taste
    -3 Tablespoons vegetable oil
    - 6 medium potatoes; peeled & quartered (potatoes are optional, but we think it's better with them).
    Serves 6 to 8
    Serve with plain white rice, Indian Nan or Roti, or if all else fails, with warm pita bread.

    1) Season meat with adobo or any seasoning mixture.
    2) Put 3 Tbsps. oil in large, heavy-bottomed pot & get it quite hot.
    3) Add 2 Tablespoons of the curry powder & stirring constantly (don't burn it or curry will be bitter) cook until curry powder turns dark brown.
    4) put meat in pot, along with onion, scallion, garlic & Scotch Bonnet pepper(s). & fry on med

Growing Stuff

  • Grow List
    Scotch Bonnet, Kung Pao, Carribean Red, Guajillo, Black Pearl, Peruvian Purple, Filius Blue, Black Cayman , Bhut Jolokia & Portuguese Hot.
  • Seeds Available For Trade
    Guajillo, long red cayenne.
  • Seeds Wanted
    Oro de Pajaro

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