FOOOOOOD!

This week, no, this month has really been about food for me. And my jeans told me too. That morning when the size 9's just don't want to make your ass look spectacular anymore. But, with that realization I got back on my couple years derailed slow food train. Except, not entirely slow food. It's a balanced approach! And when have I ever eaten weird low fat organic diet food? I don't...

So, these are the creations of note that are bouncing in my brain like giddy little children right now.

Naughty Naughty.

1 quart peeled garlic cloves

9 Habenero Peppers

2 Tbsp Onion Powder

12oz White Vinegar

1 tbsp Salt

1 tbsp Black Pepper

1 tbsp chili powder

Liquify and combine.

Don't Kiss the Crab!

Cream:

1 cup packed and minced cilantro

2 tbsp lemon juice

8 oz Sour Cream

1 tsp Cumin

1 tbsp minced garlic

Salt and Pepper to taste

COMBINE! In a bowl...

Cakes:

1/4 cup Mayo

3 cloves minced garlic

2 tbsp red pepper

2 large egg yolks

2 tbsp cilantro - minced

1 tbsp spicy mustard

1 tbsp lemon zest

1/4 tsp pepper

1 lb crab meat

1 1/2 cup bread crumbs

Combine! And Shape! And fry! I use these little round cookie cutters to form them and fry them in. They work perfectly! Don't use plastic ones. Common sense. I know it's a rare commodity.

Oil or butter or ghee for frying.

ROTI!

6 Tbsp West Indian Curry Powder

2 tbsp minced garlic

1/2 scotch bonnet pepper minced. (Use more or less depending on desired heat)

4 tbsp minced green onions

1/4 cup white vinegar

4 lbs goat meat

3 tbsp butter

3 tbsp veg oil

2 chopped tomatos

2 1/4 tsp salt

1/2 tsp black pepper

1 quart water

4 minced shallots

Combine curry, garlic, scotch bonnets, shallots, green onions and vinegar. Add meat and toss each piece with the seasoning. Cover and let sit in the fridge for 8-12 hours.

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Heat butter and oil in a dutch oven or other such pot. Add meat and brown. Add water, tomatos, salt and pepper and bring to a boil. Reduce to a simmer and reduce the liquid to 1/8 and meat is tender. Add a cornstarch slurry or arrowroot to thicken remaining liquid.

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Roti Bread

1 1/2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk

1/2 cup olive oil

Combine all and mix well. Knead the dough for 1-2 minutes and wrap in plastic. Put in the fridge for a half hour.

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Divide dough into portions and roll out. Add filling and wrap. Add oil, butter or ghee to a frying pan and melt. Once wrapped, cook the roti in the pan. Viola!

Or you can cook the roti skins in the pan without the filling and then add later. I served it with fried plantains. Very nom.