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Aug 28, 2006 01:50 AM

Favorite Recipe Websites

Here's mine. Caribbean recipes that are generally just about right.


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  1. Absolute favorite is epicurious.com which is a combo of Bon Appetit and Gourmet among others.

    1. Ora, have you tried the curry goat recipe from that website? I finally found some goat meat at a Caribbean market here in Naples (a nice customer who spoke patois translated what I needed to the butcher)...and it came out so tough we could hardly chew it. Should I have cooked it longer? Used a pressure cooker? I like the flavor of it but it was like leather. Thanks!

      2 Replies
      1. re: Val

        Val--You didn't say how long you stewed the goat. Generally, in caribbean stews, stewing time varies a bit, so you can't follow the recipe to the letter. I didn't cook that recipe, but it provides an important instruction that applies to many caribbean long-cooking stews: "If the meat is tough [after stewing for the minimum time period], pour 1⁄4 cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat)." This is precisely what I did today when I made brown stew chicken and I do this when I make oxtail stew, which takes 2 hours without a pressure cooker. I add small amounts of liquid until the meat and/or late-added vegetable are cooked to my liking. Goat takes a long time, plus you have to ask the butcher for shoulder goat meat which tends to be more tender and less boney. Because butchers here often don't know how to cut up goat, you just dont know what part of the goat you are getting, so I can't give you a precise cooking time, you have to test the meat (I like fork tender, which takes a long time), add liquid and adjust seasoning in the last 20 minutes of stewing time.

        I hope this helps.

        1. re: Val

          Yes you should have cooked it a little longer or even u can even do it in a pressure cooker, but by doing this you have to careful because then you can over cook the meat. I would suggest cooking it longer until soft or leaving it in a slow cooker over night...

        2. Thanks for the tips, Ora...not sure I'll be able to communicate "shoulder" to this butcher next time but I'll try. I was very careful not to pour any water directly onto the meat and I cooked it for about 1 hour and 20 minutes, too short a time, I guess. I also did the lime juice "wash" which I'm guessing removes gamey flavors...and tried to follow that recipe exactly.

          2 Replies
          1. re: Val

            1hr 20min is too short indeed. I can't see cooking under 1.5hrs-2hrs, possibly longer depending on how you set your burner. How was the flavor of sauce? If the flavor was good, then it comes down to meat cooking time--keep adding liquid til tender. Also, when you add water--add boiling water. My mom taught me that trick--keeps the pot going full steam ahead. One thing I have noticed is that the times given in many caribbean cook books for stews sound too short to me, I usually just ignore and cook meat until tender.

            1. re: Val

              with stew meat, you just have to cook low and slow til tender - sometimes it could take up to 3-4 hrs. I am not familiar with the instruction not to pour the fluid on the meat - when I have cooked goat recipes, it cooked in the liquid without this sort of extra step.

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