M’dear reader, time is flying faster than Peter’s hand when he added the twentieth destroyed item discovered in the aftermath of our recent move to the damage list. 2.9979×10^8 m/s fast. I promised you a Q&A on THIH, Part 2, and I will deliver. Probably after I find that gosh dagged camera wire under layers of
detritus worldly possessions.
In the meantime, I’ll share a recipe with you based on this month Recipe Redux theme: A Spirited Redux.
From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?
Well, gracious me, I’ve got it! Not a summer recipe, to be sure, but one that I’ve been saving for over three years.
(Inadvertently, yes. But that’s neither here nor there. Or over yonder.)
Back in 2011, I developed a recipe based on a stew called kabritu stobá (goat stew) commonly served on Bonaire, an island in the Caribbean we adore for their scuba diving. Never heard of the island? No excuse now.
The 2011-2012 year was a funny one as evidenced by the fact I posted twice during that time. I blame this lapse on everything but myself. One minor consequence was neglecting to post this goat stew recipe. I’ve since made it many times and refined it to delicious perfection.
The base of this recipe is goat, widely consumed on Bonaire but less common in many parts of the U.S. We usually buy goat at Restaurant Depot and have often seen goat offered at farmer’s markets. If you cannot or choose not to eat goat, then beef, tofu or lentils will do nicely. The ultimate flavor comes from the delicious flavors of tomato, lime, white wine and freshly-ground nutmeg. No extra salt or butter needed here!
Kabritu Stobá (Caribbean Goat Stew)
Prep Time: 15 minutes
Cook Time: 3 hours
Keywords: lime tomato nutmeg goat Caribbean
Ingredients (Four 1-cup servings)
- 1 pound boneless goat meat, chopped into 1-inch cubes
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 3 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 2 cups beef or chicken stock
- 1/4 cup white wine or white vinegar
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- Juice from 1 lime
- 2 medium tomatoes, chopped
- Salt and pepper to taste
- Chopped parsley (optional)
Heat canola oil in a large skillet over medium heat, then add goat and brown for 5 minutes, turning cubes frequently. Add onions and carrots and sauté for 5 minutes or until carrots soften. Stir in garlic and cook for 30 seconds. Add tomato paste, stock, wine, nutmeg, sugar and red pepper flakes.
Bring stew to a boil, then reduce heat, cover and simmer on low for 2 hours, adding more water or stock if necessary to keep the stew moist. Remove lid and add tomatoes and lime juice. Continue simmering for 15 to 20 minutes or until stew reaches desired consistency.
Add salt and pepper to taste. Ladle into serving bowls and sprinkle with chopped parsley, if desired.