Goan-style Goat Curry

Ingredients
1 pound goat
1 large red onion
1 large tomato
1 cup grated coconut
2 tablespoons garam masala
1 teaspoon chili powder
1 teaspoon turmeric powder
1 tablespoon ginger garlic paste
1 tablespoon of curd
1 teaspoon tamarind juice
2 green chilies
1 cup finely chopped coriander leaves (cilantro) 
Salt to taste
Sugar to taste

Step 1: Grind the ginger-garlic, cilantro, chilies together into a paste and marinate the goat along with  curd and 1/2 teaspoon of chili and turmeric powders. Keep aside for about 7-8 hours.

Step 2: Saute onions (sliced length wise) in 1 teaspoon coconut oil. Add the grated coconut and fry till it turns light brown. Blend the mixture with tamarind juice into a fine coconut paste.

Step 3: Saute onions, tomatoes in a pan, till it turns soft. Add garam masala, chili, and turmeric powders.

Step 4: Add the marinated goat and saute for 5-10 minutes on low heat. Slow cook the curry on low heat till the meat is tender.  Alternatively,you could pressure cook for 3 whistles. Simmer for 5 minutes.

Step 5: Once the goat is cooked, add the coconut paste and salt and sugar. Serve hot with rice/bread.

P.S. Sheela Kelekar contributed this recipe to the blog. 

The Brewery Fare in Northern Virginia

Egg rolls and fish sliders

Unlike wineries which typically have a food menu limited to breads and cheese, the menus at breweries tend to offer more variety. This diversity was on display when I visited two breweries in Northern Virginia.

Gordonbiersch, located in Tyson's Corner, despite being located in mall (which always sets off my culinary alarm bells), has pretty good food. We have been here several times and have never been disappointed. For appetizers, we have tried their garlic fries, southwest egg rolls, beer-battered fish sliders and they have all been very flavorful and delicious. A variety of entrees are also available, among which we have tried their fish tacos, and cheese burgers. Slightly pricey for their organic produce, but completely worth it. You will not be disappointed.

Pate with spent grain crackers

Caboose Brewing Company is located along a biking trail in Vienna, Virginia. Without claiming to be an expert on the beers they served, as far as the food was concerned, we liked it. We went there in the afternoon, the time when they don't serve their entrees, but we got a chance to try a few of their appetizers. The menu was rather short and most of the items that were there seemed slightly over-priced, though not to the degree that it should deter those who are interested in the somewhat elevated combination of crackers and pates on offer.  The hand-cut potato frites, Pennsylvania duck liver pate, and salmon pate were both served with spent grain crackers, were very good. And of course there is plenty of beer to wash all of the food down. 

Po' Boy Sandwich

Ingredients
Slices Bread
10-15 Shrimp
Sliced onion/tomato/lettuce.
Mayo (as spread)
For the marinade
1 egg
3 tablespoons all-purpose flour
1 teaspoon chilli, coriander powders
Water
Salt and pepper to taste
Vegetable oil (for frying)
For the remoulade sauce
1/2 cup celery
1/4 cup onion
2 pods garlic
2 tablespoons horseradish
2 tablespoons brown mustard
1 tablespoon mayo

Step 1: Grind all the ingredients for the remoulade sauce and keep aside.

Step 1: Mix all the ingredients for the marinade.

Step 2: Deep fry the shrimp in a pan.

Step 3: Apply the remoulade sauce to one slice and mayo to another slice.

Step 4: You can add sliced onion/tomato/or lettuce on your sandwich and serve with chips on the side.