One of the great benefits of living in the most diverse country on Earth is that even the most provincial American can enjoy a wide variety of exotic international cuisines.
Chinese, Mexican, Thai, Middle Eastern, Italian… the list goes on. You may not have a passport, but your stomach probably does.
And thanks to our strong immigration policies, we are constantly learning new preferences.
Haitian food is the latest craze, best experienced in Springfield, Ohio's vibrant and bustling “Little Port-au-Prince” neighborhood, which seemed to pop up almost overnight.
While most of us won't have the opportunity to visit in person (we've heard that Springfield, home to about 20,000 new residents, is nearly booked up for the foreseeable future), here are some recipes to bring a little exotic Springfield vibe into your home.
Roasted Canada Geese Harvested in the Park
In Springfield, it's not uncommon to see enterprising chefs coming out of the park shaking the heads of geese they've just killed.
Following a tradition that dates back several months, the birds are often plucked, gutted and roasted in the open.
This attractive Cucina Rustica They do it at home, using a neighbor's driveway or lawn.
material
- A freshly caught Canada goose in the park
- 1 goose liver
- 1 slice or piece of bread
- Black pepper
- cloves
- vinegar
- salt
- Goose fat
Instructions
goose
- Start a fire. When you're ready to cook the goose, make sure the coals are hot.
- Get your skewers: Cut two forked sticks about 3 feet long and stick each into the ground about 3 feet apart in front of the fire (not directly above it).Get a green stick about 4 feet long and thick enough to impale a goose on.
- Pluck the goose's feathers dry (soaking the goose in boiling water rather than in hot water may help loosen the feathers).
- Clean the goose. Place it breast-side up, with the legs facing towards you. Find the wishbone area of the breast and, with a sharp knife, make an incision along the length of each drumstick. Peel the skin off on both sides and remove any giblets or organs.
- Set the hearts, gizzards, and liver aside. (Note: Be careful when separating the bile from the liver, as the bile may taint the meat.)
- Wipe the bird's body cavity with a cloth or paper towel.
- Thread a skewer through the cavity of the goose. Secure it with string or wire. Turn it slowly. Place a pan under the goose to catch the drippings.
Black Pepper Sauce
- Cook the liver and bread over the fire until the bread is almost black.
- Soak the bread in vinegar.
- Grind the cloves and pepper in a mortar and pestle. Add a pinch of salt.
- Add the bread and liver to the mortar and grind all the ingredients together.
- Bring the mixture to a boil in a saucepan. Add meat juices and vinegar to dilute. If you're drinking beer or wine, you can add a little of that too.
- Carve the goose and pour the sauce over the meat.
Korean-style dog meat stew (Boshintang)
In Springfield, there are more exotic Haitian dishes to tempt the palates of those in the know, and local foodies whisper about pop-up restaurants that serve common household pets and are here today, gone tomorrow.
The locations of these mobile outdoor banquets are kept closely secret and all reservations are made by word of mouth only, a tactic that appears not too different from that used in countries such as South Korea. Traditional dog meat stew known as boshintang It is highly valued as a source of energy during the coldest winters and hottest summers.
material
- 1 pound medium-sized dog leg meat (sirloin tip) (whatever is available), cubed
- 2 tablespoons of sea salt
- 1 tablespoon lard
- 2 onions, finely chopped
- 4 cloves of garlic (minced)
- 2 tablespoons of miso
- 2 tablespoons gochujang (Korean chili paste; you can also use sriracha or red chili paste instead)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 to 3 tablespoons of paprika
- 6 cups water
- 5 ounces wild mustard leaves (you can also use spinach or fiddleheads)
- 1 handful chopped coriander
- 1 teaspoon sesame oil
- 2 scallions (sliced)
Instructions
- Mix sea salt with water. Add cubed dog meat and leave for at least 2 hours. Remove meat and pat dry.
- Place a deep soup pot over the campfire.
- Add lard to a saucepan. Add hot dogs and cook for about 5 to 10 minutes until browned on all sides (working in batches for efficient browning).
- Reduce heat to medium, add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for another minute.
- Add the miso, gochujang, soy sauce, honey, and paprika, then pour in 6 cups of water or broth. Simmer uncovered on low heat for 2 hours.
- Add the mustard, sesame oil and half the spring onions and cook for a further 10 minutes. Taste and adjust with more salt and/or chilli flakes if necessary.
- Serve in bowls and garnish with remaining spring onions and coriander.
“Little Tiger” (thịt mèo), stir-fried Vietnamese house cat
I decided to try a Vietnamese way of cooking cat food. Cat meat trade surges It's partly driven by demand for the stir-fry snack “little tiger,” or thịt mèo..
material
- 1 pound cat meat (black cats are especially popular), cubed
- 1 onion, finely chopped
- 1 green pepper, chopped
- 1 chili pepper, chopped
- 4 cloves of garlic (minced)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon black pepper
- 4 cloves of garlic
- 3 spring onions
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 2 tablespoons butter
Instructions
- Make the marinade: Mix soy sauce, garlic, pepper, fish sauce, brown sugar, and garlic in a small bowl. Reserve 1 tablespoon of the marinade and set aside.
- Add the cubed cat meat to the marinade and stir well to combine. Let sit for 45 minutes to an hour.
- Place a large frying pan over the campfire.
- Heat oil in a frying pan until smoking. Add cubed cat meat and shake pan to brown on all sides. Transfer cat meat to a bowl and set aside.
- Add butter to a frying pan and sauté the bell pepper, onion and bird's eye chili for 3 to 4 minutes.
- Return the cat meat and the reserved marinade to the frying pan and fry for about a minute, being careful not to overcook the cat meat.
- Serve with scallions and a cold Vietnamese beer like 333 or Bia Hanoi.
