Goat Ojakhuri


I’ve been thinking a lot about “cabrit boucane” or Haitian, twice cooked goat.  Why?  because I had a package of goat cubes in the freezer.  Cabrit boucane is traditionally made by first boiling a cut up whole goat with spices, and then grilling it over a charcoal fire.  A pound and a half of goat cubes wouldn’t exactly serve.  Still, the goat was starting to or had aged.


Also in the freezer was one of my husband’s 1 lb thick cut pork chops and an odd, thin pork steak.   I don’t know why but somehow I thought of making Georgian “ojakhuri“, traditionally made by boiling pork cubes and then frying them.  I’ve made ojakhuri before and it’s delicious.  I love the mixture of spices and herbs.  Of course this rendition was a bit different from my first, but who cares, it was good too🙂


And then my brain, that has started to or has aged, said make roasted, Indian spiced cauliflower because it is good and easy.


So I did.  This cauliflower can also be eaten as a snack at room temperature.  If you don’t like the taste of whole coriander, just substitute with ground.


I ate mine with a spoonful of Vietnamese garlic chilli.  Haitian “ti malice” sauce would be good too.

Spiced and Roasted Cauliflower

1 head of cauliflower, separated into florets

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp tumeric

1 tsp curry powder

2 tbsp olive oil

Mix all ingredients together, then roast in a 450 F oven for 15-20 minutes, stirring once.


Goat Ojakhuri

1 1/2 lbs goat, cut into cubes

1 1/2 lbs fat pork, cut into cubes

1 large red onion, thickly sliced

4 large garlic cloves, thinly sliced

1 tsp sumac

3 tbsp sour cream

3 tbsp white wine vinegar

2 tbsp tomato paste

1 tsp coriander

1 tbsp dried cilantro

4 bay leaves

1 tsp salt

1/2 tsp pepper

1/4 cup white wine

1/4 cup water

2 tbsp olive oil

Mix everything together, put into a cooking pot with cover and refrigerate overnight. Remove the pot from the refrigerator, add the wine and water, bring to a boil, then simmer for 1 1/2 hours, stirring occasionally.

With a slotted spoon, remove the meat from the pot.  Heat the olive oil in a non-stick large skillet, add the meat, then fry and brown until crusty.

Posted in Cooking, Food and Wine, Georgian, Haitian, Indian, Main dishes, Recipes, side dish | Tagged , , , , , , , , , | 14 Comments

Smoked Paprika Chicken Wings with Courgettes


A quick, easy lunch of oven baked chicken wings and sauteed courgettes with onions.


Smoked Paprika Chicken Wings

12-15 large chicken wings, seasoned with salt, pepper, garlic powder and smoked paprika


1 1/2 tbsp butter

Dust the chicken wings with the flour.  Melt the butter in a roasting pan, then add the chicken wings, skin side down.  Bake in a 400 F oven for 25 minutes, turn, then continue to bake for another 20 minutes.

Sauteed Courgettes with Onions

2 tbsp butter

1/2 onion, thinly sliced

3 courgettes, sliced

Salt and pepper

Melt the butter in a skillet, then add the onion and saute until just wilted.  Add the courgette slices and season with salt and pepper, then quickly saute until the courgettes are crisp tender.





Posted in American, Cooking, Food and Wine, Main dishes, Recipes, Vegetables | Tagged , , , , , , , | 8 Comments

Easter Sunday


Traditionally, our family always has ham for Easter.  I did briefly think about lamb, but was out-voted.  After I whined about the quality of the hams in supermarkets, my neighbor, Caroline, suggested I purchase my ham from the German butcher.  Great idea, but I ended up mind snatched and bought a half, spiraled sliced Hatfield ham from the Shur Fine market near Waymart, PA.


I like the fruit and vegetable sections at the Shur Fine and some of their meats.  However, they didn’t have an exciting selection of hams and I didn’t really know the brands, so I bought whatever.  The ham was okay but a little dry after heating and glazing.


I’ve always liked these pre-sliced hams, especially for buffet receptions.  So easy to arrange on platters and attractive with even slices.  Fabulous leftovers!


It’s the asparagus season and now is the time to buy while the stalks are young and tender.


Too lazy to heat up the grill, I crisp tender roasted the asparagus in the oven with garlic slivers and cherry tomatoes.


We ate quite of few of these directly from the roasting pan before serving.  I have to go back and get more before they turn woody!


The dessert was as simple as the meal.  Jade loved this🙂

Roasted Asparagus with Cherry Tomatoes

4 garlic cloves, slivered

3 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tbsp lemon juice

2 bunches of young, green asparagus

15 cherry tomatoes, halved

Mix the garlic, olive oil, salt, pepper and lemon juice together.  Place the asparagus and tomatoes in a very large bowl, then pour the olive oil mixture over all, tossing to coat, then pour into a roasting pan.  Roast for 15-20 minutes in a 400 F oven, turning once after about 10 minutes.





Posted in American, Cooking, Food and Wine, Main dishes, Recipes, side dish | Tagged , , , , , , , , | 21 Comments

Beef Sirloin and Vegetable Stir Fry


If you buy a bag of carrots and end up with several, hidden in the middle of the bag, unattractive throwaways, it’s your own fault.  It’s like packaged rabbit; the head is sure to be there, cleverly hidden under the edible pieces.


I guess it’s my day for unsatisfactory vegetables; the Napa cabbage is ugly too; yellowish. But it’s okay, a colorful stir fry sorts it out.


I microplaned my ginger today because I remembered that I owned a microplane. Satisfying.


I was pleased with the flavor of the vegetables before I added the beef.  Vegetarians, this one’s for you.  For regular people too🙂  When making a multi-course Asian dinner, this would be perfect for the vegetable course.


And if rice is not your “préféré” you can just add the beef and eat it like that.  I did.


Beef Sirloin and Vegetable Stir Fry

1 lb sirloin steak, thinly sliced

2 tbsp cornstarch

2 tbsp soy sauce

2 tsp sugar

3 tbsp peanut oil

1 inch fresh ginger, microplaned

3-4 cloves garlic, thinly sliced

5-6 scallions, diagonally sliced

3-4 whippy thin carrots, thinly sliced

1 large orange bell pepper, chaotically sliced

1 1/2 cups snow peas

1/4 napa cabbage, sliced

2 tbsp oyster sauce

2 tbsp peanut oil

Toss the steak with the cornstarch and set aside.  Dissolve the sugar in the soy sauce, then mix into the steak.  Cover and refrigerate for at least 2 hours.

Heat the peanut oil in the wok and add the ginger, garlic and scallions.  Stir fry briefly until aromatic.  Add the carrots and bell pepper and continue to stir fry for about 5 minutes until crisp tender.  Add the snow peas, continuing to stir fry for about 3 minutes.  Finally add the cabbage, stir frying until wilted.  Remove from the flame, stir in the oyster sauce and set aside.

In another skillet, heat 2 tbsp peanut oil to smoking hot, add the marinated beef mixture, quickly stir fry for a few minutes, then add to the vegetables.








Posted in Asian, Cooking, Food and Wine, Main dishes, Recipes | Tagged , , , , , , , , | 11 Comments

Poulet Curcuma


If you’ve ever wondered what the name for turmeric is in French, well it’s curcuma.  I wondered in France when I needed some for a recipe, bought a spice bottle that looked like turmeric, looking it up on the internet when I got home.  Whew!  I was right🙂


I had some enormous chicken thighs in the freezer which I find somewhat better than the enormous, bizarre, fantasy chicken breasts that are everywhere here in the States.


I love putting together an impromptu meal when I have interesting, fresh colors.


And everything looks good in a tajine😉


Nostalgic for fresh coco beans, I opened two cans of Bush’s cannellini beans, added sauteed onion, tomato, mustard and a little sugar.


Back in the day whenever I would read about some Brit eating “beans on toast”, it was difficult to wipe the sneer off of my face.  I guess it depends on the beans😉


Good and simple.

Turmeric Chicken

6 chicken thighs, skin on


Piment d’espelette

Salt and pepper

1 tbsp butter

2 tbsp olive oil

1 large onion, cut into eight wedges

1 large leek, sliced

1 large red bell pepper, coarsely cubed

4 garlic cloves, thinly sliced

3 tbsp white wine vinegar

1 tbsp red peppercorns

2 bay leaves

Season the chicken with turmeric, piment d’espelette, salt and pepper, heat the oil and butter in a tajine, add the chicken and brown on both sides.  Remove and set aside.

Remove all but 2 tbsp of the fat from the tajine,  add the onion, leek, bell pepper and garlic, then saute until the vegetables are crisp tender.  Stir in the vinegar, peppercorns and bay leaves, sauteing for about a minute.  Gently stir in the chicken thighs to coat with the vinegar mixture, then place the chicken, skin side up, on top of the vegetables.

Place the uncovered tajine in a 400 F oven for 30-35 minutes.






Posted in American, Cooking, Food and Wine, Main dishes, Recipes | Tagged , , , , , , , | 26 Comments



Omuraisu is a Japanese omelette or, deconstructed, fried rice wrapped in an egg omelette. Ketchup is traditionally added to the filling and used as decoration for the top.  However our family, not being anywhere near Japanese, thinks that ketchup is only for french fries. My husband did grow up pouring ketchup over his mother’s meat loaf but I can understand the necessity😀


Although I made omuraisu for our son’s bento box, this is an easy, delicious, filling meal that can be made at anytime with leftovers from the refrigerator.  I used leftover rice, sesame chicken and sauteed peppers.  This is not the same thing as putting rice in burritos, omuraisu is supposed to have rice in it.  My recipe makes enough for several omelettes or can be eaten alone.


I filled the top container of the bento with leftover noodles and curry, pickled zucchini and a tomato and cheese salad.


1 tsp vegetable oil

1 tsp sesame oil

1 cup cooked meat

1 cup cooked vegetables

1 1/2 cup cooked rice

1 tbsp chili garlic sauce

2 tbsp soy sauce

1 1/2 tbsp water

1 tbsp vegetable oil

2 eggs, well beaten

Heat the oils together in a non-stick frying pan, then add the meat and warm for a minute or two.  Stir in the vegetables, rice and continue to warm for another minute.  Stir in the chili garlic sauce, soy sauce, water and mix well.  Take off the flame and set aside.

Heat the 1 tbsp of vegetable oil in a medium sized, non-stick skillet then add the eggs spreading them over the pan until you have a flat, partially cooked omelette.  Add some of the filling to the center of the omelette, fold the sides over the filling and flip the whole thing over with a spatula.  Allow the omelette to set over the flame for about 2 minutes. Decorate with a squirt of chili garlic sauce, serve or load into a bento box.



Posted in Asian, bento, Cooking, Food and Wine, Japanese, Main dishes, Recipes | Tagged , , , , , , , , | 12 Comments

Pork Chop and Turnip Curry


From time to time when we are in the supermarket, my husband calls my attention to Glutton Man, thick pork chops.  Apparently, some time in his life he had one of these 1 lb babies, stuffed with bread crumbs, served to him.  It must have been unforgettable, in a good way, because after almost 40 years of “falling on deaf ears” he has not given up suggesting that I make some of these monstrous, mounds of overkill.  That’s why I found 2 of them in the freezer.  There could be more!


They really do weigh a pound a piece!  How much must they weigh after the bread crumbs are added!?  That’s a mystery I’ll never unravel😀


There’s a lot you can do with 2 lbs of pork that doesn’t involve bread crumb stuffing.  I decided to make an easy curry with Madras powder and some advanced, middle-aged turnips from the refrigerator vegetable crisper.


The curry was a perfect addition to my son’s bento box of black rice noodles with peppers and onions, and sesame chicken.


Pork Chop and Turnip Curry

(2) l lb thick pork chops, boned and cut into cubes

Salt and pepper

2 tbsp olive oil

6 small turnips, cut into cubes

1/2 onion, sliced

1 1/2 tbsp Madras curry

1 bay leaf

14 ounce can Vietnamese chicken broth

Season the pork cubes with salt and pepper, then lightly brown in the olive oil, remove and set aside.  Add the turnips to the pan and lightly brown.   Add the onion slices to the pan and  saute until the onion is soft.  Add the curry, then stir and cook for about 2 minutes. Add the pork, bay leaf and broth, bring to a boil, then lower to a lively simmer for 30 minutes, stirring occasionally.  Serve with rice.





Posted in Asian, bento, Cooking, Food and Wine, Indian, Main dishes, Recipes | Tagged , , , , , , , , | 15 Comments