docsgalMember Since 06 May 2010
Offline Last Active May 07 2010 06:55 AM
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retired bus driver
Cooking ethnic foods, growing exotic HOT peppers, reading,antiques.
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!
Favorite Hot Pepper
Favorite Hot Sauce
my SIL's recipe for Scotch Bonnet Nectar
Curry goat or Pakistani Nihari
Favorite BBQ Food
Favorite BBQ Sauce
my southern mom's own recipe
Favorite Beverage with Fiery Food
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
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.
Oro de Pajaro