If you're looking for a curry dish, and I mean a GOOD curry dish, try this one!  Rob made it the other night (I was substituting at the school and wouldn't be home until 6:00) and while it was a lot of work to prep and put together, it was SOOOOOO worth it in the end!!!  It was a bit too spicy for me and the kids, but that can be easily changed by using just 1 pepper or cutting out all the seeds.  This dish is absolutely a party in your mouth.  Raisins and apples nicely compilement the spicy peppers and curry.  The only real alteration we made was using beef cubes instead of lamb, since they usually only carry lamb around here at Christmas and Easter.  It turned out so wonderful I very happily saved half of it and froze it for another meal!  Oh, and I found this on http://www.epicurious.com/ under "member recipes".


South African"World Cup" Curry
Here's an indigenous South African Curry I created in South Africa. The fruit content produces a curry that's sweet and hot. Jalapenos add the perfect amount of heat.

Serves 6 people

Submitted by setzine

June 2, 2010

3 Tablespoons butter

2 Cups onion finely chopped

1 Granny Smith Apple, cored, seeded

peeled and chopped fine.

1 35 oz. can diced tomatoes.

1 Cup of chicken stock.

1 Cup unsweetened coconut

3 Pounds cubed stewing lamb

3 Tablespoons curry powder

3 Tablespoons lime juice

3 Tablespoons fruit chutney

2 Tablespoons apricot preserve.

2 Jalapenos,chopped (seedsincluded)

2 inch piece of ginger

3 cloves garlic

2 bay leaves

1 cup seedless yellow raisins

1.Coat stewing lamb well with curry powder and set aside.

2. Saute the onion,apple and tomato in the butter over a low heat until onions are translucent.

3. Boil chicken stock and add coconut.

Reduce heat to low and soak while you brown the lamb

4. Brown the lamb in a large pot,turning often.

5. In a food processor, blend lime juice,fruit chutney, apricot preserve, jalapenos, ginger and garlic.

6. Add this mixture to the pot with the lamb and coat well.

7. Add the tomato,onion and apple mixture.

8. Add the coconut and stock.

9. Add the bay leaves.

10. Add the yellow raisins.

11. Cook slowly for 1 hour 15 minutes.

12. Serve with boiled rice and coconut, chopped tomatoes and onions, chutney on the side.

This dish does well when you let it stand for a while and can be prepared a day ahead. Remove the bay leaves before you serve the curry over rice.

Caribbean Pork Loin with Pineapple Raisin Relish

My friend Kayla gave me this recipe a couple of weeks ago.  She knows how much I enjoy cooking something different every night!  We finally tried it tonight and we ALL loved it!  I added a small dash of tequila to the relish...because I could, lol!  And if you want to kick it up just a little, add either some red pepper flakes or finely chopped jalapeno (seeded or not, your call).  If you're looking for a quicker dish, grill some pork chops seasoned with Jamaican or Caribbean blend, warm the sauce and serve on top (instead of pouring it over and baking it).  I'm looking forward to having it again!  Oh, and we forgot to serve with the tortilla chips but considering the calorie and fat count in this recipe, we did just fine without them! 

Caribbean Pork Loin with Pineapple Raisin Relish

Prep: 45 minutes
Roast: 1-1/4 hours

Ingredients

Pork

1 cup packed fresh oregano leaves

1 cup packed fresh cilantro leaves

1/2 cup pineapple juice

1 Tbsp. finely shredded lime peel

3 Tbsp. lime juice

2 tsp. kosher salt

4 cloves garlic

1-1/2 tsp. ground cumin

1/2 cup olive oil

1 4-lb. bone-in loin center rib roast

Relish

1-1/2 cups chopped pineapple

1 cup golden raisins

4 green onions, chopped

1/4 cup pineapple juice

3 Tbsp. lime juice

2 Tbsp. chopped fresh cilantro

1/4 tsp. kosher salt

3/4 cup canola oil

16 6-inch corn tortillas, quartered

2 limes, quartered

Directions

1. Preheat oven to 325 degrees F. In food processor or blender combine oregano, 1 cup cilantro, 1/2 cup pineapple juice, the lime peel, 3 Tbsp. lime juice, 2 tsp. kosher salt, the garlic, and cumin. Cover and blend or process until chopped. With the motor running, add the olive oil in a thin, steady stream until incorporated.

2. With sharp knife, score surface of pork roast with small slits. Place roast in roasting pan, bone side down. Pour herb mixture over roast. Roast, uncovered 1-1/4 to 1-3/4 hours or until an instant-read thermometer inserted into center of roast reads 150 degrees F, spooning herb mixture over meat two or three times during roasting. Lightly tent with foil and let stand 10 minutes. Temperature will rise to 160 degreesF.

3. For relish, in bowl combine pineapple, golden raisins, green onions, 1/4 cup pineapple juice, 3 Tbsp. lime juice, 2 Tbsp. cilantro, and 1/4 tsp. kosher salt.

4. In large skillet, heat canola oil over medium heat. Cook tortilla wedges in hot oil for 15 to 20 seconds per side. Drain on paper towels. Wrap in foil to keep warm.

5. To serve, cut meat from bone and thinly slice. Serve with tortilla wedges, relish, and garnish with lime wedges. Makes 8 servings.

Nutrition Facts

Calories664, Total Fat (g)37, Saturated Fat (g)5, Monounsaturated Fat (g)23, Polyunsaturated Fat (g)7, Cholesterol (mg)76, Sodium (mg)643, Carbohydrate (g)52, Total Sugar (g)19, Fiber (g)6, Protein (g)35, Vitamin C (DV%)73, Calcium (DV%)15, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet

Bourbon Fudge Brownies

I just made these, they're in the oven, but if the batter is any proof of their awesomeness, then we're in for a real treat when they come out!  If you like a more cake-like brownie, add another egg.  Never tried these before but I made a double batch anyway...lol!

Oh, it's from Cooking Light too!  Even better!

Bourbon Fudge Brownies

Bourbon and vanilla enhance the rich chocolate flavor of these moist brownies. If you don't want to use bourbon, use hot milk in its place.

Yield: 20 servings

1/4 cup bourbon

1/4 cup semisweet chocolate chips

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking powder

1/2 teaspoon salt

1 1/3 cups sugar

6 tablespoons butter, softened

1/2 teaspoon vanilla extract

2 large eggs

Cooking spray

Preheat oven to 350°.

Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.

Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.

CALORIES 148 (30% from fat); FAT 5g (sat 2.9g,mono 1.5g,poly 0.2g); IRON 1.5mg; CHOLESTEROL 31mg; CALCIUM 20mg; CARBOHYDRATE 23.2g; SODIUM 121mg; PROTEIN 2.2g; FIBER 1g

Cooking Light, MARCH 2003