Wednesday, January 27, 2016

Good eatin' from the Caribbean

I stumbled over a very good quick recipe that can be made up in ten or fifteen minutes, is appetizing and hearty and is far more common than I thought.

The back story is that it uses a can of what used to be known all over the British empire as "bully beef" or, (more or less) tinned corned beef. It was common, relatively inexpensive, loved and hated by all who wore the Widow's uniform, and this dish could make supper for a hungry family without a lot of cash to throw around. It's also a good thing where refrigeration is scarce and the days are warm.

Canned corned beef is readily available here in the states but I'm told that there are better brands than Hormel, which is what we get here by way of Brazil. I may do a little Amazon trolling and see what's available.

You will need an onion, some garlic, a bunch of green onions, a couple of hot peppers like maybe red serranos, a couple of cups of shredded cabbage, some boiled rice or rotis and the aforementioned tin of corned beef.

Chop your onions and smash your garlic and get that going in a moderately warm skillet with a little dash of olive oil. Meanwhile smash up the corned beef in a bowl. When the onions are getting done, add in a bunch of sliced green onions, a chopped pepper of your choice, a little black pepper, and the corned beef. Cook until it's thoroughly heated and then add in the cabbage. Toss around until heated and then serve over boiled rice. Because we don't get good peppers here in the winter I took the liberty of using a couple good lashings of sriracha-or, you could use Valentina hot sauce from Mexico at $1.49 for a whole liter of the stuff.

Eat it soon as the cabbage can get a little soggy after a while-I'd say, serve it right out of the pan and sit down to table. Some nice cold Red Stripe would add to the general ambience.

Remember-this is chow for folks on a budget which fits my general theme of good eats on a budget.

There are a wealth of variations found in the usual places as this has been adapted to local conditions and what's available at the time.

Bon appetit, y'all.


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