Kramer and I had a phenomenal time at GoogaMooga on Saturday, and I feel really bad that they ended up having to cancel the event on Sunday due to the bad weather. If you didn’t get to go, my condolences, because Saturday ruled. We...
Kramer and I had a phenomenal time at GoogaMooga on Saturday, and I feel really bad that they ended up having to cancel the event on Sunday due to the bad weather. If you didn’t get to go, my condolences, because Saturday ruled. We got there right when the gates opened and the rest was just a whirlwind of food, drinks, and outdoor activities. We had a beef tongue pastrami sandwich from Craftbar (with potato chips on the actual sandwich), a smoked meat sandwich from Mile End, duck corn dogs from James, phat Thai from Pok Pok, oysters bolognese from M. Wells, grilled oysters from Maison Premiere, a burger from Umami Burger, and I’m sure a few things in between that I can’t remember. This is all in between tastes of excellent beers and handmade cocktails from the cocktail pavilion. Don’t worry too much, all of this was consumed over the course of many hours – I think my heart may have exploded if I just sat down for a feast of this magnitude, although it was pretty epic. I know that the festival keeps having problems, between the bad lines last year and the weather this year, but I really hope that they can figure out a way to bring it back again next year because it’s always a blast to be able to try food from all over New York in one location, especially when that location is the beautiful Prospect Park.
Other than gorging ourselves this past weekend, we did manage to sneak in the new Star Trek movie. I really enjoyed it, although I do remember liking the first one a lot more; I guess it was something new to me at the time, such a well done sci-fi epic without too much cheese. Benedict Cumberbatch really won me over, though. I’m not a big fan of the BBC’s Sherlock (I much prefer the obviously superior Elementary with my main man Johnny Lee Miller), but he was such a creepy villan in this that I’m looking forward to seeing him do more. On Sunday, we obviously needed to take it very, very easy after our performance on Saturday. We had smoothies for breakfast and salmon for dinner in an attempt to reset our cholesterol levels and caught up on TV (Hannibal is so good you guys). Monday, however, we were back at it for 50 cent wing night in Bed-Stuy. I guess we will never learn.
No, I didn’t cook this in an actual tangine, but don’t worry! The word tangine can refer to both those beautiful cooking vessels and the food that lies within, and I promise that you’re going to want a taste of what’s inside this crock pot. Tender lamb with just the right amount of lovely, marbled fat is slow cooked together with ras el hanout (a Moroccan spice blend), shallots, hot chile peppers, raisins, pine nuts, and a few other tasty additions. Ras el hanout is truly the key ingredient here. You can buy it, or you can just as easily make it on your own by combining chile powder, cinnamon, cumin, coriander, paprika, and turmeric. Kramer and I use ras el hanout on everything from potatoes to asparagus, so we figured that it was about time to use it for something more traditional. This lamb tastes almost buttery, and the sauce and leftover fat are perfect for adding richness to other dishes that you may be cooking up. Plus, there’s nothing as gratifying as having your home engulfed in the sweet and savory aroma of luscious lamb and its spices without having to turn on the stove or the oven. Kramer and I ate this over rice for dinner one night, over a salad for lunch the next day, and once again, for dinner with a fried egg on the following night. Waste not, want not.
GoogaMooga fun and deliciousness.
All you have to do it put it all in the crock pot, then let it cook.
I promise you, this is insanely good.
Crock-Pot Lamb Tagine
Author: The Crepes of Wrath
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Tender lamb cooked in an aromatic mixture of ras el hanout, raisins, and pine nuts.