Good morning. Fifty years ago today the front page of The Times brought news from Cairo and Vietnam, and from President Nixon’s compound on Key Biscayne, Fla. There were reports from Chicago and London, from Dublin and from Fifth Avenue in New York, where on Saturday 10,000 members of the nation’s military had marched in the 22nd Armed Forces Day Parade.
Inside the massive Sunday newspaper — more than 500 pages! — Craig Claiborne brought forth a recipe for Texas-style roasted baby goat, cooked for two hours at 450 degrees in a covered pan with no fat or liquid, then uncovered, sprinkled with dried oregano, cooked for an additional 20 minutes, then cooked and basted for another 30 with five cups of “Texas salsa”: onions, garlic and green pepper sautéed with cumin seeds and two pounds of peeled tomatoes. The dish serves 12, he wrote, noting that baby goat was usually available at Mara’s West Indies Market, 718 Nostrand Avenue, in Brooklyn. (It’s a condo building now.)
Alternatively, and still to eat with your hands, take a look at Melissa Clark’s fine new recipe for chile-roasted chicken with honey, lemon and feta (above). The sticky, schmaltzy, sweet-and-sour drippings on the bottom of the pan are one of the best things about it, so be prepared to sop them up with bread. Or you can spoon them over rice or potatoes.
On Monday, how about another new recipe, this one from Yewande Komolafe, for glazed tofu with chile and star anise . It’s a take on the technique behind Sichuan hui guo rou, or twice-cooked pork. The blocks of tofu are seared first, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can impart even deeper flavors.
Source : food
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