Saturday, November 15, 2008

You Bet Your Babushka I'm Croation!

I'm preparing one of my favorite meals from "Croation Cuisine the modern way." It's called Goose Turopolje style. The fun part is catching the goose with your bare hands! Right now I'm mixing together the side dish which consists of corn grits, goose liver, stomach and spices. Yummo! I'm donning a traditional head scarf called a babushka, just like my ancestors from the old country. If you would like the full recipe for this luscious dish, just let me know.


Anonymous said...

I would like the recipe. I will use it to threaten my children for poor behavior.

How 'bout those Commodores!

Go 'Dores!

Big Monkey said...

Tell them that if they're not good, Great Uncle Big Monkey is coming up to Atlanta to make the goose feast!
1 goose (4.5 - 6.5 lb.)
18 oz. corn grits
goose liver and stomach
4 T oil
1 onion
1 T Vegeta
1-2 cloves
3-4 cloves garlic
salt and pepper
ground sweet red pepper
Clean, wash and drain the goose. Sprinkle with salt inside and out a few hrs. prior to roasting. Measure 1.5 pints water. Chop liver, stomach, onion and garlic.
Just before roasting the goose, sprinkle the insides with Vegeta, smear the outside with oil and place in the oven in a roasting tin. Baste occasionally with its own juices and add a little water to keep the roast juicy. Meanwhile, prepare the side dish. Add to the water measured out earlier, salt and Vegeta and bring to a boil. Add the chopped liver and stomach, onion fried in oil, garlic and cloves, sprinkle with white pepper and ground red pepper. Simmer until liver and stomach soften. Just before cooking is completed, pour in the corn grits and cook, stirring constantly, until it achieves the desired consistency. Do not allow it to become too hard (if necessary, add a drop of hot water). Pour this mixture directly into the juices in the roasting tin, place the goose on top and roast for a further 30 minutes. Carve the roasted goose for serving, arrange on a warmed plate together with the corn grits mash, shaping it with a spoon. This dish can be served with any seasonal salad.