tag:blogger.com,1999:blog-10338337.post7227423694548223259..comments2024-03-28T02:58:07.596-07:00Comments on Benito's Wine Reviews: Hamad and ClaretBenitohttp://www.blogger.com/profile/15642446480589939085noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-10338337.post-80402331608830669282011-04-21T21:03:13.690-07:002011-04-21T21:03:13.690-07:00Joe,
I've had jerk goat in a restaurant, but ...Joe,<br /><br />I've had jerk goat in a restaurant, but haven't made it myself. I have done the traditional preparation for chicken and pork, though. The NYT had a really great recipe full of Habaneros a few years ago, and I used it with <a href="http://wine-by-benito.blogspot.com/2008/07/jerk-chicken-for-fourth.html" rel="nofollow">chicken leg quarters</a>. <br /><br />This lamb stew is more of a cold weather thing, but it's really rainy and gets down in the 50s at night right now due to this weird spring we're having. Pretty soon I'm going to want my lamb sliced thin and put in a pita with some yogurt sauce and cucumbers. :)<br /><br />Cheers,<br />BenitoBenitohttps://www.blogger.com/profile/15642446480589939085noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-14489101373649330082011-04-21T20:55:16.013-07:002011-04-21T20:55:16.013-07:00Looks and sounds phenomenal. I do loves me some l...Looks and sounds phenomenal. I do loves me some lamb.<br /><br />Of course, as the weather gets warmer, I'm starting to crave goat. Jerk goat, that is. Ever made it?Joehttps://www.blogger.com/profile/11188665746443591632noreply@blogger.com