Tuesday, November 13, 2012
My new best friends... A goat and a piece of Opah
Hi! What? I was a grump in my last post? Well, I have a sinus infection that won't go away. I will be nicer in this post. Ok? No, really. Here is the conversation I had in my head:
Head: I hope no one was insulted by my last post.
Me: Pfft, as if anyone really gives a damn.
Head: You never know. You might have hit a nerve for some.
Me: NO ONE reads this blog.
Head: Oh yes they do and the last post made you look like a drama queen. Mom even said that she never saw me be mean in a post before.
Me: SHUT UP...My theory was right.
Ok lets move on.
GOAT! We have a freezer with lots of goat in it. So, this weekend when we wanted to cook we decided on a goat curry out of Vij cookbook.
This recipe was really good. I would make it again for sure.
This dish was Eggplant and Butternut squash. I have to say that it looked just like the Goat Curry. Don't tell Dr. Food but I didn't like it. Ew. The texture of it grossed me out. Ew ew ew... Ok, I tend to be a little dramatic (but not about Twitter. THAT was for a good reason that I broke up with it).
The green onions were good.
Next recipe that I wanted to share (No, we didn't have it the same night) is Opah. We bought it at Wegman's and gave it a try. I loved it.
It was made with a mayo mixture of Siracha and mayo. The panko was seasoned as well.
Monday night dinner. Not real exciting but really good.
Vij’s Stewed Cinnamon-Scented Goat or Lamb Curry
4 to 5 tbsp ghee (purified butter) or canola oil
1 tbsp cumin seeds
2 large onions, chopped
7 large cloves garlic, chopped (about 1 oz)
1 tbsp finely chopped or lightly crushed ginger
2 tbsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 cinnamon stick, 2 inches long (add another stick if you prefer a stronger taste)
1 tsp ground cayenne pepper
2 tbsp salt
5 ripe tomatoes, chopped (about 1 1/2 lbs)
1 cup plain yogurt, stirred
1 cup water
1/4 cup canola oil
2 lbs leg of lamb or goat, fat trimmed, cut in 1 1/2 inch cubes
1/2 cup chopped fresh cilantro
Melt Ghee (or 4 tbsp of oil) on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds. Add onions and sauté until golden brown, about 8 to 10 minutes. Add garlic and sauté 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne, and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot.
Add tomatoes and cook for 3 to 4 minutes, until ghee (or oil) separates again and glistens. Stir in yogurt and cook for another 1 to 2 minutes, then add water (add an extra cup of water if serving with rice). Bring to a boil, then remove from the heat.
In another large, heavy frying pan, add 1/4 cup oil (make sure there is enough to lightly cover the bottom of the pan). On medium to high heat, sauté lamb (or goat), stirring regularly, until you notice small, thin lines of blood on the meat. Remove from the heat and transfer meat to the stew.
Return stew to medium-low heat and cook covered, stirring occasionally, for 2 hours or until meat is cooked through. Add more water, 1/2 cup at a time, if the stew becomes dry while cooking. This should be a moist, thick curry.
Just before serving, remove cinnamon stick and cloves. Stir in cilantro.
PANKO CRUSTED OPAH
4-6 good sized Opah fillets
1 cup mayonnaise
1 loose Tbl fresh chopped dill
1-3 cloves minced garlic depending on how much you like garlic.
1+ Tbl(s) Sriracha brand hot chili sauce, just how hot do you want it adjust to your taste if it gets too hot add a little more mayonnaise.
salt and pepper to taste but go a little light on the salt, a pinch of each is good.
Seasoned Panko breadcrumbs:
3 cups Panko breadcrumbs
1 Tbl dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano crushed
salt and pepper to taste
Pre-heat oven to 350 degrees
1. mix together the ingredients for the spread and let sit in the refrigerator for 10 or 15 minutes
2. place tin foil on a cookie sheet or half sheet pan and lightly spread with olive oil
3. sprinkle salt and pepper on the foil and place Opah fillets on foil place them together on pan as if making one big fillet then salt and pepper the fillets
4. take spread and cover fillets generously
5. take seasoned Panko or regular seasoned breadcrumbs and cover the fillets, pat then add more if needed, there should be no spread showing.
6. place in oven and bake for 15-20 minutes (depending on thickness of fillets) check for doneness by touch (should be slightly firm but with some give) or with a fork in the middle fillet cover hole with crust. If crust is browning too quickly cover with foil. If not quite done, place back in oven and check again in about five minutes… if crust needs additional browning broil quickly for no more than two minutes—taking care that crust does not burn!