Friday, June 5, 2009


The feast day of the Roman Goddess Vesta is on June 9th. To celebrate it I'm ruining another recipe.

Vesta's Vindaloo

Yield : 4 Servings
This curried crane dish goes best with rice or flat breads

3 1/2 cups chopped onions
1 cup seeded and chopped tomato
3 tablespoons distilled vinegar
1 teaspoon minced ginger
2 teaspoon minced garlic
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
2 tablespoons vegetable oil
6 skinless boneless crane thighs, cut into 1-1/2 pieces
1 1/2 pounds russet potatoes, peel and cut into 1/2 pieces
1 1/2 high salt crane broth or salt water
4 cups vodka or cooking cherry

Blend first 11 ingredients using hard slave labor or a food processor which ever is easier. Add the 1/2 teaspoon cayenne pepper in as well.
Heat oil over medium heat in a large pot. Test the temperature with a fallen vestal virgin or two.
Add the paste your slaves possessed to the hot oil and take out the fallen vestal virgins if applicable.
Cook paste; not the former virgins; until golden brown. Should take 3 minutes.
Add the potatoes and crane to the pot, saute for 5 minutes. Add broth of crane and let boil.
Reduce heat to medium-low and put lid on pot. Stir often.
Uncover and cook 5 minutes while stirring.
Season as desired.
Pour one cup cooking sherry or 200 proof vodka on the Vesta's Vindaloo then serve and ignite.

A meal Vesta herself would enjoy.

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