Country Captn' Soul Gravy for Noodles(the post Thanksgiving feed)

By • November 16, 2010 • 1 Comments



Author Notes: Me was sittin' in me sisters easy chair all comfy n' warm by the fire when the tears started fillin' me eyes. I don't know what come over me but an overwhelming feelin of joy hit me right in the gullet and filled me heart. Them sweet little ones playin' n giggling. They was sneaking behind me and trying to tickle me. It was good to see Marmee but I could tell she was stressed. The lines in her eyes were a little deeper and the smile on her face wasn't there all the time like it used to be. Me sister was still as beautiful as ever and the little ones as cute as buttons but what house is ever the same after so many years have passed. Me lit me pipe and sighed. I pulled me kerchief from me pocket and wiped me eyes. I was thankful for me family. Happy to be with them. I got up from me chair and crossed the room to the kitchen. Poured meself a cup of tea when me sister stepped in. "Mind if I do something with these leftovers," me asked. "oh Bob that would be great go right ahead," she said softly as she put her hand on me shoulder, "it was such a nice surprise you showing up.". Me decided to make me country cap'n hash with the leftovers and me started to cut an onion. "Bob" she said, "will you go and find him?". I didn't want to have to answer this question and me hoped I wouldn't have to. "Yes," me said. I had never told me sister no and I didn't figure it was time to start. Me stood thinking and cutting me green peppers. "Country cap'n hash it is sis". She smiled and told me again how much she loved me cap'n hash.
Bob the sea cook

Serves 4

  • 1 pound linguine or spaghetti noodles
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 1/2 tablespoon garlic cloves, sliced
  • 1 1/4 cup yellow onions, medium dice
  • 1 cup green pepper, seeds and core removed, medium dice
  • 1/2 cup celery, medium dice
  • 3 tablespoons Caribbean style curry powder
  • 2 bay leaves
  • 2 cups thick tomato sauce
  • 1 cup turkey or chicken stock plus more as needed
  • 1 tablespoon tomato paste
  • 1/2 cup raisins
  • 1 teaspoon light brown sugar
  • 2 cups leftover turkey or chicken, shredded into bit sized pieces
  • sea salt and fresh ground pepper
  • 1/3 to 1/2 cup crushed salted dry roasted peanuts or butter fried almonds
  • cilantro for garnish, optional
  1. Place a large pot of heavily salted water over high heat.
  2. Place a 12 inch saute pan over medium high heat. Add the butter and swirl it to coat the pan. Add the onions, peppers, celery and bay leaves. Saute them until they start to brown. Add the garlic. Saute for a minute.
  3. Season the veggies with salt and pepper. Sprinkle in the curry powder and thyme then cook until fragrant. Add the tomato sauce, paste, stock, brown sugar, turkey and raisins. Bring to a boil and then reduce to a simmer and cook until it starts to thicken.
  4. In the large pot of salted water cook the linguine according to the time on the box. When they are done drain them and plate them on a large platter. Top with the gravy and then the crushed peanuts and cilantro. Serve.
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Tags: curry, Holidays, peanuts, raisins, savory

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almost 4 years ago dymnyno

Love it!...sounds like a dish you might find in Anguilla, you pirate!