My Yummy Local Life











{May 4, 2014}   Bread and Wine 16

Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

Goat leg tikka masala

Ingredients:

Leg of goat (or lamb or beef roast)

cumin, 1 tsp

coriander, 1 tsp

Indian spice mix, 1 Tbsp

yogurt, plain, 1 cup

coconut milk (1 can)

tomatoes, diced (1 can)

onion, chopped

 

How to:

Marinate goat in yogurt and spices overnight. Dump into the crockpot. Add a can of coconut milk, a can of diced tomatoes and the onion. Cook on High all day (12+ hours). When the meat shreds easily, its ready to go. We flipped the bone over a couple of times. Added some water before leaving it overnight to continue cooking. Serve over rice.

 

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Hibiscus flower Manhattans

Ingredients (per drink):

Red Vermouth, 2 oz

Rye whiskey, 2 oz

bitters, 1-2 dashes

Hibiscus flowers in syrup, 1 flower

How to:

Mix the liquors together, shake with ice, strain into serving glass with ice, add flowers for garnish.

 

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Tasting Notes:

Lisa:

The goat was incredibly tender and shredded nicely off the bone (the little bit was stuck did so after staying in the slow cooker overnight). The balance of sweet and spice and savory made this dish very enjoyable to eat. This is why I leave it to Gary to invent new recipes because they tend to turn out delicious. Same goes for the drink, it had the bite of a regular manhattan, with a slight amount more sweetness due to the hibiscus flowers. The sweetness was a great balance with the spice of the tikka masala.

Gary:

The meal was fantastic. The manhattans were tasty. An IPA probably would have gone better with the goat, but I wasn’t feeling beer (and Lisa doesn’t like IPAs). I was feeling whiskey on ice, but I wasn’t feeling that lazy, so I made the manhattans.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

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