The Hold

Meat

This category contains 14 posts

Quick Sausage

Sausage is another food-storage with murkey beginings. Needless to say, encased cured, dried meats store for a very long time, and can be used in a multitude of ways. This recipe is not really sausage, as the meat is not really cased, and the meat itself is not smoked. However, the flavor is right and … Continue reading

Pemmican

A Native American travel-food. It has a lot of protien, fat, carbohydrates and sugars in a very small package, and stores well. Consequently, if you are travelling far, it’s a pretty good choice. Naturally, European settlers quickly adopted it. Travelers of any sort, even on sea voyages, likely carried some with them. Serves: About 12 cakes Ingredients: 1 … Continue reading

Baked Beans

Baked beans is actually a Native American dish. Several of the northeastern tribes would bake their beans mixed with maple syrup and deer or bear fat. Often, they would dig bean holes and line them with hot rocks to bake (not unlike a clambake). European colonists would substitute molasses for maple, bacon for deer fat, but … Continue reading

Tsire

An African dish, brought over by slaves, that likely gave rise to Jamaican Jerk recipes.   Makes: about 10 tsire   Ingredients: 1 lb top round or sirloin steak, preferably a long, thick cut 1/2 cup smooth, unsweetened peanut butter (125 grams) 1/2 teaspoon ground red pepper 1/2 teaspoon salt 1/2 teaspoon ground powdered ginger … Continue reading

Sancocho

Sancocho is a very Caribbean stew, generally served as a main course. Once you have managed the basics, it quickly becomes a ‘anything at hand’ stew, as tasty with beef or goat as with chicken or lamb. This is a very basic stew found everywhere in the Caribbean, with every family having their own variation. … Continue reading

Roast Suckling Pig

A suckling pig with an orange in its mouth was traditionally served at wedding receptions. The wedding feast was a splendid occasion held at the home of the bride. Ingredients: 1 whole suckling pig. Consult a butcher shop or your local ethnic market. Stuffing: 500 ml(2 cups) minced meat 25 ml (2 tablespoons) minced ham 7 … Continue reading

Pork Cutlets in Cinnamon

In 1638, the Dutch East India Company claimed the island of Sri Lanka from the Portuguese, thus establishing a virtual monopoly on cinnamon production and supply. This meant that deliveries of the spice were very valuable, and prime targets for pirates. In today’s America, cinnamon is generally thought of as a sweet spice, used in … Continue reading

Papaya Steak

Until quite recently, the best cuts of meat went to the wealthiest. Other cuts of meat were less tender. Chuck, round, flank and shin cuts of beef were often all that was available, as were the shoulder of sheep and pig, and the meat of goats (notoriously tough). It didn’t take that long before people … Continue reading

Meat Pie

Pies have been a staple of western and near eastern dishes since at least the time of the Egyptian Empire. In the old days, the nobility ate the contents, and left the crust to their servants and the poor.   Makes a 9” pie   Ingredients: Crust: 1 cup all-purpose flour ½ teaspoons salt 1/3 … Continue reading

Salmagundi

Bartholomew Roberts is said to have been eating this dish when the British Navy attacked his ship in 1722. This is quite possible, as it was a popular dish in Britain and the colonies at the time. Like most pirate dishes, the actual recipe depended more on what was in the galley rather then what … Continue reading