You Can Take the Girl Outta New Yawk

But that doesn't mean she'll "blend." Consider these tips and a recipe inspired by a Wyoming trip. 

by Karin Duncker • Member { View Profile }

I just got back from a trip to my favorite place to not be a New Yorker — Jackson Hole, Wyoming. My brother and his kids moved there 16 years ago. During that time Paul has not only blended, he's become a native and hard-core river-rafting rat. And his place is assured on any raft provided he brings along his Elk Vindaloo. This recipe’s origins came from Madhur Jaffrey’s terrific book Quick & Easy Indian Cooking (Chronicle Books, 1996), but like any good cook, my brother has adapted it to his tastes and availability of ingredients, including whether he got an elk over the winter’s season. I’m sure venison would work as well as elk, but if neither is your bag, lamb, pork (or a combination) works well too. Give it a try. The river raft and rapids are optional, (except to Paul…)

Paul’s Elk (or Lamb or Pork) Vindaloo Makes 3-4 servings

From Madhur Jaffrey’s Quick & Easy Indian Cooking:

“The essential ingredients for this Portuguese-inspired Indian dish are wine vinegar and garlic. Additions of mustard seeds, cumin, turmeric, and chilies make it specifically colonial Goan. Most recipes for vindaloo involve grinding seeds in vinegar. To save this step, I have used grainy French mustard, which already contains vinegar. It works beautifully. This dish may be made in the pressure cooker (20 minutes of simmering time), or in a frying pan (1 hour or so of simmering.) Either way, once the simmering starts, the cook can read a book, sleep, or have a drink!” (This is Madhur’s suggestion, written in the recipe…I always liked her!)


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