Day: November 3, 2018

Baked, Fish, SalmonLeave a comment

Balsamic-Glazed Salmon Fillets

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Balsamic-Glazed Salmon Fillets Recipe By:ISYBEL “A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.” Ingredients 6 (5 ounce) salmon fillets 4 cloves garlic, minced 1 tablespoon white wine 1 tablespoon honey 1/3 cup balsamic vinegar 4 teaspoons Dijon mustard salt and pepper to taste 1 tablespoon chopped fresh oregano Directions Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. … Continue reading Balsamic-Glazed Salmon Fillets

Dutch, Goat, StewLeave a comment

Kabritu Stoba (Dutch Antilles Goat Stew)

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Kabritu Stoba (Dutch Antilles Goat Stew) Recipe By:Linda “This is a spicy stew with goat’s meat as a main ingredient. Serve over rice, funchi or potatoes.” Ingredients 4 cups cool water 3 tablespoons lime juice 2 pounds goat stew meat, cut into 1-inch cubes 2 tablespoons vegetable oil 1 onion, diced 1 red bell pepper, diced 1 tablespoon tomato paste 1 cup water 1 tablespoon distilled white vinegar 1 tablespoon sweet soy sauce 1 teaspoon nutmeg 1 teaspoon paprika Salt and pepper to taste Directions Stir together the water, lime juice, and goat meat in a large container. Let stand … Continue reading Kabritu Stoba (Dutch Antilles Goat Stew)

Butternut Squash, Goat, Squash, StewLeave a comment

Goat and Butternut Squash Stew

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Goat and Butternut Squash Stew Recipe By:NMHeckel “This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don’t like goat. If you’re not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice.” Ingredients 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/2 teaspoon smoked sweet paprika 1/2 teaspoon smoked hot paprika 1/2 teaspoon ancho chile powder 1 (3 pound) bone-in goat shank 1/4 teaspoon salt, … Continue reading Goat and Butternut Squash Stew

Goat, MexicanLeave a comment

Birria de Chivo Estilo Jalisco (Mexican Braised Goat)

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Birria de Chivo Estilo Jalisco (Mexican Braised Goat) “Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.” Ingredients Marinade: 3 ancho chile peppers 1 cup white vinegar 15 whole black peppercorns 1 (1 inch) piece fresh ginger root 2 garlic cloves, peeled 3 whole cloves 1 pinch dried marjoram 1 pinch ground cumin 1 pinch dried thyme 4 1/2 pounds goat leg Meat Sauce: 2 pounds plum tomatoes 2 cups water … Continue reading Birria de Chivo Estilo Jalisco (Mexican Braised Goat)

Goat, Jamaican, StewLeave a comment

Jamaican Curried Goat

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Jamaican Curried Goat Ingredients 2 pounds goat stew meat, cut into 1-inch cubes 2 fresh hot chile peppers, seeded and chopped 2 tablespoons curry powder 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons vegetable oil 1 onion, chopped 1 rib celery, chopped 2 1/2 cups vegetable broth 1 bay leaf 3 potatoes, peeled and cut into 1-inch chunks, or more as desired Directions Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight. Remove goat meat mixture … Continue reading Jamaican Curried Goat