By American standards, I am right of center in politics, religion, and choice of cuisine. Growing up the son of a southern belle who loved to cook, I like almost all vegetables and fruit. Turnip greens, asparagus, cabbage, spinach, lima beans, brussels sprouts: you bet. No beets or eggplant . I could probably subsist for an extended period on black-eyed peas and corn alone. Add cornbread and I might consider vegetarianism.
When it comes to meat, I rarely venture away from beef, mainstream pork, chicken, or white fish. I tried duck for the first time a few months ago and liked it, but would never prepare it at home. The day-in day-out meat staples for me are burgers, grilled chicken, and an every week or so fish or steak.
The NY Times is proclaiming goat as the latest taste sensation. The article says that more goat meat is consumed throughout the world than any other meat. Surely in the wild, wild west I could find a recommendation for a good cabrito taco. Any offers?
1 week ago
I'll be eating cabrito this coming Monday night. I'm going to the Astros home opener against the hated Cubs. We're meeting at a Mexican restaurant beforehand that specializes in cabrito and since Chicago is apparently haunted by an unfortunate incident involving the team's pet goat, we're going to eat some in order to prolong their agony.
ReplyDeleteI like cabrito and I enjoy trying new things and taking advantage of menu items that you don't normally get elsewhere. In that light, a couple of weeks ago we were at Hudson's and I had rattlesnake and duck. Very good.
Duck is easy on a Weber grill. Buy one at HEB and lay it on the middle of the grill with the coals situated on opposite sides. Let it cook for about 2 and a half hours and make sure not to cheat and open the lid during this time. Prepare the duck beforehand by rubbing the outside with olive oil and coating with lemon pepper or whatever you like. Hard to screw it up.