STEWED CAPON IN SUGARCANE BRANDY

By BobD

Ingredients

• 6 SERVINGS
• Stewed Capon in Sugarcane Brandy
• Typical Grenadian ingredients-sugar cane brandy and tannias (eg taro or cassava), plus and old Fr technique of sautéing in caramelized cane sugar-lush,exotic flvrd.
• • 4 tablespoons coconut oil (available to Caribbean groceries) or vegetable oil
• • 2 tablespoons raw cane sugar (available at some supermarkets and health food stores) or brown sugar
• • 1 capon, 8 pounds, giblets, neck, and excess fat removed, cut into 18 pieces, patted dry
• • 1 teaspoon sea salt or to taste
• • 2 each small onions and tomatoes, diced
• • 4 small tannias (or substitute taro root), peeled and diced (about 4 cups)
• • 5 bay leaves
• • 4 Grenadian seasoning chilies or 3 habanero (Scotch bonnet) chilies, seeded and minced
• • 1/2 teaspoon ground mace
• • 1 stick cinnamon
• • 1/2 teaspoon freshly grated nutmeg
• • 2 cups coconut milk
• • 1 cup sugarcane brandy or dark rum
• • 1 teaspoon aromatic bitters
• • sea salt and freshly ground black pepper to taste

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Heat a large casserole over medium heat. Add oil and sugar and, stirring constantly, let sugar brown to a rich, dark mahogany color.

2. Season capon with salt and carefully sauté pieces, in batches if necessary, to brown on all sides, taking care not to burn the sugar.

3. Add the onions and tomatoes to the browned capon pieces, stir a few times, then add the tannias, bay leaves, chilies, mace, cinnamon, nutmeg, coconut milk, brandy, and lime juices. Bring to a boil, cover, reduce heat, and simmer until\l capon is tender, 40 to 45 minutes.

4. Remove capon to a platter, lightly tent with foil, and keep warm.

5. Remove bay leaves and cinnamon from sauce and discard. Bring sauce to a boil over high heat and reduce by half to thicken, about 10 minutes.

6. Season with aromatic bitter and salt and pepper to taste.

7. spoon sauce over capon and serve

DIRTY RICE
Ingredients

• 2 tablespoons rendered duck fat or unsalted butter
• 2 ribs celery, finely chopped
• 1 medium onion, finely chopped
• 1 red or green pepper, cored and seeded, finely chopped
• 1 tablespoon minced garlic
• 1 cup capon, duck, or chicken giblets, cleaned and finely chopped
• 2 cups long-grain rice
• 3 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt, freshly ground black pepper, and Tabasco to taste
• ½ cup chopped scallions, including green parts.

Directions

1. Heat duck fat in a large skilled over medium-high heat.

2. Stir in celery, onion, bell pepper, and garlic, and sauté until translucent, about 5 minutes, stirring occasionally. Add giblets and cook for 2 to 3 minutes.

3. Stir in rice and pour in chicken stock.

4. Add bay leaves, thyme, salt, pepper, and Tabasco, and bring to a boil.

5. Cover and reduce heat to a simmer. Cook until rice is tender and liquid is absorbed, 15 to 20 minutes.

6. Taste to adjust seasonings, stir in scallions, and serve.