Best 3 Quealy Watsons Cabrito Recipes

Quealy Watsons Cabrito is a traditional Portuguese dish that is sure to tantalize your taste buds. This delectable dish combines tender goat meat with flavorful spices and aromatic herbs, resulting in a delectable culinary experience. Whether you are a seasoned chef or a home cook looking for a new adventure in the kitchen, this guide will provide you with all the essential information you need to prepare a mouthwatering Quealy Watsons Cabrito dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

QUEALY WATSON'S CABRITO

Quealy Watson's Cabrito image

Barbecued baby goat is a specialty of South Texas, where The Times traveled in 2015 to see the chef Quealy Watson cook it in mesquite smoke under a spray of dried avocado leaves, which gave the meat a faint scent of anise. You could make this dish with a single goat leg or a pork butt or even a brisket. The idea is simply to get a lot of smoke on the meat, then wrap it and allow it to steam slowly into perfection over time. Serve over brown paper on a big table with lots of tortillas and salsas: Tear away what you need for a taco, then repeat.

Provided by Sam Sifton

Time 6h

Yield 15 to 20 servings

Number Of Ingredients 3

Ingredients

1 small goat, 15 to 20 pounds
Kosher salt and freshly ground black pepper
1 cup dried avocado leaves

Steps:

Light a charcoal grill or smoker, or heat oven to 250. If goat is too large for your grill, smoker or oven, cut it in half across the backbone at the top of its rear legs to create two halves.
Season the meat aggressively with salt and pepper. If smoking, place the goat on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill, and place goat on the other, away from the direct flame, then cover the grill. If oven-roasting, put goat on a sheet pan and place in the oven.
Cook the goat for 2 hours or so, until it has taken on some color, then remove from the heat and place on a large sheet of aluminum foil. Scatter the avocado leaves across the meat, and wrap the goat in the foil, using another sheet of foil if necessary.
Place the covered goat on a sheet pan, and put in the oven to continue cooking for 3 or 4 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 91 grams, SaturatedFat 3 grams, Sodium 1048 milligrams, Sugar 0 grams

QUEALY'S QUESO

Quealy's Queso image

Chili con queso is a standard party dip in South Texas, where the chef Quealy Watson lives and works: melted cheese with chopped green chiles, generally, to be served with chips. Watson gives the dish an Asian spin, using the Southeast Asian chile paste known as sambal oelek in place of the green chiles. The Velveeta cheese he calls for is not for everyone, but it is powerfully easy to work with - you couldn't break it if you tried. Heavy cream helps thin out the queso a little, and the chile paste gives it a fascinating fire.

Provided by Sam Sifton

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 3

Ingredients

1 pound Velveeta cheese
3/4 cup heavy cream
3 tablespoons sambal oelek or sriracha

Steps:

Cut cheese into chunks, and place in a microwave-safe bowl. Add cream and sambal oelek.
Microwave on high setting for 3 minutes, then stir, and microwave again for a few minutes until the cheese is molten. Stir again to combine.
Add a splash of water to thin mixture if necessary, then microwave for 20 seconds more. Serve immediately, with tortilla chips.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 291 milligrams, Sugar 1 gram, TransFat 0 grams

MIGAS FRIED RICE

Migas Fried Rice image

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

Provided by Quealy Watson

Number Of Ingredients 24

Ingredients

1 small onion, halved
1 tomatillo, husk removed, rinsed
1 jalapeño
1 dried guajillo or New Mexican chile
2 garlic cloves, peeled
1 lemongrass stalk, trimmed, tough outer layer removed, thinly sliced
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoons light brown sugar
3/4 teaspoon ground cumin
1/4 cup vegetable oil
2 corn tortillas, torn into 1" pieces
1 small onion, finely chopped
1 jalapeño, with seeds, finely chopped
Kosher salt
freshly ground pepper
3 large eggs, beaten to blend
3 cups cooled cooked jasmine rice (from 1 cup dry)
2 ounces cheddar, cut into 1/4" pieces
2 scallions, thinly sliced
1/4 cup fresh cilantro leaves with tender stems
Hot sauce (such as Valentina; for serving)
MSG (optional; for serving)

Steps:

Roast onion, tomatillo, and jalapeño over a gas burner, turning often, until charred and blistered in spots, about 5 minutes. (Alternatively, broil on a broiler-proof rimmed baking sheet, turning often, 8-10 minutes.)
Meanwhile, toast guajillo chile in a small dry skillet until puffed and fragrant, about 30 seconds per side. Chop chile (with seeds) and transfer to a food processor. Add garlic and lemongrass and pulse to a coarse paste.
Add fish sauce, lime juice, soy sauce, brown sugar, cumin, onion, tomatillo, and jalapeño. Pulse to a coarse purée; season with more fish sauce and lime juice, if desired (mixture should be salty and flavorful).
Heat oil in a large wok or skillet over medium-high heat. Add tortillas and cook, stirring occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer chips to paper towels to drain. (Alternatively, use storebought corn chips.)
Increase heat to high and add onion and jalapeño to same wok; season with salt and pepper. Cook, stirring often, until softened and fragrant, about 2 minutes. Add eggs and cook, stirring constantly, until fluffy and just set, about 1 minute. Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes.
Add jaew and cook, stirring occasionally, until fragrant and paste reduces slightly, about 2 minutes. Remove from heat and mix in cheddar and half of fried tortillas.
Serve fried rice topped with scallions, cilantro, hot sauce, MSG (if using), and remaining fried tortillas.

Tips:

Choose the right cut of meat: The best cuts for cabrito are the leg, shoulder, and loin. These cuts are tender and flavorful, and they hold up well to the cooking process.
Marinate the meat: Marinating the meat helps to tenderize it and add flavor. You can use a variety of marinades, such as a simple olive oil and garlic marinade, or a more complex marinade with spices and herbs.
Cook the meat slowly: Cabrito is a tough meat, so it needs to be cooked slowly in order to become tender. The best way to cook cabrito is to braise it or stew it. This will allow the meat to cook evenly and develop a rich flavor.
Serve the meat with a flavorful sauce: Cabrito is often served with a flavorful sauce, such as a tomato sauce or a wine sauce. The sauce helps to add moisture and flavor to the meat.

Conclusion:

Cabrito is a delicious and versatile meat that can be cooked in a variety of ways. By following these tips, you can create a delicious cabrito dish that your family and friends will love.