La What Now?

Since the 1960s, baseball teams and players have been publishing cookbooks. I collect them and try out some of the recipes that major leaguers have shared with their fans over the years. Photos, recipes and comments included.

Friday, March 10, 2017

Chivo Guisado (Stewed Goat) by Moisés Alou - from "GourMets" (2007)


4-5 pounds goat meat - "chivo" (found in any Spanish market or butcher's shop), washed thoroughly in cold water and cut into pieces about 1 1/2 - 2 inches
juice from 1 fresh lemon
juice from 2 small oranges - "naranja agria" (found in any Spanish market)
3/4 pound Cuban peppers (you may substitute red peppers, but they're less flavorful)
1 jalapeño pepper
2 tbsp. dried oregano
3/4 tbsp. chili powder
3 yellow onions, diced very well
3 tbsp. fresh cilantro, chopped
6 garlic cloves, whole
1/2 cup white wine
1/2 cup canola oil
1/2 tbsp. ground black pepper
1 tbsp. salt
1 small can of tomato sauce
3 tbsp. sliced green olives
2 tbsp. nonpareil capers
1 packet Goya Sazón with garlic and onion
2 packets Goya chicken bullion powder
1 1/2 cups water

In a food processor, add lemon and orange juices, garlic cloves, peppers, onions, oregano, chili powder, black pepper, salt and cilantro. Coarsely chop the ingredients, but do not overprocess them. Combine half of the chopped ingredients in a large mixing bowl with the chivo, mix well, cover and place in the refrigerator for about 1-2 hours. Set aside the remaining half of the mixture in the refrigerator for later use.

Remove chivo from the refrigerator and wipe off most of the marinade. In a very large sauté pan or dutch oven, heat canola oil over medium-high heat, add remaining chopped ingredients and sauté for about 2-3 minutes. Then add the chivo and brown for about 6-12 minutes turning very frequently. Add the white wine and sauté for 5-7 minutes more. Add water, Sazón, bullion powder and tomato sauce, turning very frequently. Lastly, add the green olives and capers, continuing to cook on medium-high heat for about 5 more minutes.

Reduce heat to a simmer and cook for about 1 1/2 - 2 hours or until the chivo has become very tender.

Serve with white rice and hot sauce on the side.

This recipe was furnished by Moisés' wife, Austria.

For the longest time, you couldn't watch a National League game without seeing Moisés Alou in action. From 1990 to 2008, he played for seven different NL clubs: Pittsburgh, Montréal, Florida (with the 1997 World Series winners), Houston, Chicago, San Francisco and finally New York.

By the time he got to the Mets in 2007, Alou had one good season left in him. He would go down with injuries for most of 2008, and retired after playing for the Dominican Republic in the 2009 World Baseball Classic.

The list of ingredients for this dish may seem daunting, but you should be able to track down or substitute most of the items. I used my favourite kalamata olives instead of green ones. 

As for the process, it's one for a slow weekend when you've got plenty of time for prep, marinating, cooking and stewing -- it's definitely not a quick weeknight recipe.

The resulting stew is rich and tangy.  I'd be interested to try it again with pork or beef.  It's worth trying at least once.

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