ANGEL OF DEATH CHEESE
1 LB Gorganzola or Bleu Cheese
1 LB Rocotta Cheese (can be made from goat's milk)
2 Cloves chopped garlic
1 C Chopped walnuts
4 Fresh sage leaves
salt to tast
Chop garlic. Add to 1/4 c of water in a small sauce
pan. Reduce to 2 tablespoons.
Beat cheese together. Add garlic mixture and sale.
if desired. In a double layer of cheesecloth - put sage leaves
in a pattern in the center. Sprinkle nuts on top. Put
cheese mixture on top of nuts. Gather cheesecloth
and form into a ball. Tie together.
Put the cheeseball in a strainer over a dish and let
sit in the fridge overnight to drain.
Unwrap and serve!!!
Vanilla Ice Cream
2 or three quarts goat milk
1 large package of instant vanilla pudding
1 cup sugar
2 eggs beaten (optional)
1 tablespoon vanilla
Mix and put in ice cream maker until
frozen: "soft freeze", any topping desired
Goat Milk Fudge
Sent in by :Casey Graceanne
KIDS FOR KIDS CREAMY PEANUTBUTTER GOAT MILK FUDGE
4 cups of sugar
1/4 cup of peanutbutter
1/4 cup of corn syrup
1 1/3 cups of goat milk
2 tsps. vanilla
1/4 cup of butter
Mix the sugar, milk and corn syrup together. Boil slowly stirring until
all the ingredients are well blended. Boil to the soft-ball
stage(238*F). Remove from the stove. Add the butter and the peanutbutter
but do NOT stir in. When lukewarm, add vanilla and beat until creamy and
the shiny appearance disappears. The fudge should hold its shape when
dropped from a spoon. Spread it in a buttered pan and when it hardens,
eat and enjoy!
GOAT MILK PAINT ( white wash)
1 Gal goat milk
6 lb Slake lime
1/2 C. linseed oil
3 oz Calcium carbonate
Mix all ingredients in the order they are listed, mixing each ingredient
before adding the next one. Recipes makes one gallon.
Store in a tightlycovered container, mix thoroughly before using.
can be used inside on barn walls or in the house.
Slake lime and calcium carbonate can be purchased at your local
hardware store or grain elevator. color can be added by using a paint
pigment power, available at an artist supply shop.
consists of 1 cup of Avon Skin-so-soft bath
oil, 1 cup of vinegar, and 1
Tbsp of Eucalyptus oil. Spray on the goat before milking, so the
will settle before you start. You can also spray the goat with
vinegar-- this isn't quite as good a deterrent as the skin-so-soft
mixture, but it'll keep the flies off and the goats from kicking for the
minutes it takes to milk.
* 2 pounds fresh, lean kid
* 2 habenero peppers (or 4 jalapeno peppers)
* 3 tablespoons chopped garlic
* 1 teaspoon fresh ground black pepper
* 2 tablespoons curry powder
* 3 minced green onions
* 2 tablespoons cornstarch
* 2 tablespoons olive oil
* 1/2 cup sliced, toasted almonds
* 6 tablespoons clarified butter
* 2 onions, thinly sliced
* 1 cup dry white wine
* 3 large ripe tomatoes, roughly chopped, or 1 28-oz. can chopped tomatoes
* 2 bay leaves
* 5 cups chicken stock
* 8 small red potatoes, cut in quarters
* 1/2 cup coconut milk
* 2 tablespoons rice wine vinegar
* cilantro, for garnish
Trim goat meat of excess fat and membrane and cut into 1
to 2 inch chunks. Combine the chili peppers, garlic, black pepper, curry
powder, green onions, cornstarch, olive oil, and half of the almonds in a
food processor and grind into a paste.
Rub the paste well into the meat; cover and refrigerate at
least 1 hour and up to 24 hours. Heat 2 Tbsp. of the clarified butter in a
large, heavy skillet and fry the sliced onion until brown and almost crisp;
remove onion from the pan and set aside. Heat the remaining clarified
butter; brown the goat in 2 or 3 batches and set aside.
Add the wine to the hot pan, scraping the bottom of the pan
with a wooden spoon to release any tasty brown bits.
Add the browned onions, tomatoes, bay leaves and chicken
stock and bring to a boil. Reduce heat and simmer 15 minutes.
Add the potatoes, carrots and goat; cover and continue
cooking until tender, about 45 minutes.
Stir in the coconut milk and rice wine vinegar and season to
taste with salt and pepper.
Ladle into bowls and garnish with cilantro and toasted
2 lbs bite-size goat meat chunks
GOAT KABOBS ON SKEWERS
4 med onions (quartered)
4 green peppers, cut in pieces
1 lb whole mushrooms
1 can pineapple chunks
1 lb sliced bacon
Place ingredients on skewers, wrap 2 bacon slices around
kabobs.Add Worcestershire sauce , season-all salt & pepper to taste . Brush
with Worcestershire sauce while cooking. Grill on med heat for 20-30 minutes
(or in oven at 350). Serve on a large platter.
Makes 8 to 12 kabobs
BEST EVER SPICY GOAT JERKY
3 lb. thin sliced lean meat (set aside)
In a blender put :
1 cup soy sauce
1 cup water
3 pealed garlic cloves
1/2 pealed med. onion
1 heaping teaspoon black pepper
2 heaping tablespoons chili powder
1 level teaspoon Cayenne powder
1 teaspoon salt
Blend well then mix with meat in a gallon glass jar. Put the lid on and
shake vigorously 3 or 4 times during the 12 hour soaking time.
String the meat pieces with a large needle and fishing line. Hang the pieces
on your rack to use the most space. Just be sure that the meat pieces don't
touch each other. Smoke for 12 or so hours using 3 pans of alder wood (or
your favorite wood) in the first 4 hours of smoking.
Grind coarsely 2 1/2 # beef suet, and let render for 5
minutes. Add 10 # lean chevon, ground coarse. Cook slowly for 2 hours,
stirring frequently. Use no water. 15 minutes before meat is done add salt
to taste and 12 T. good chili powder. Pour into pans of desired size, cool,
and store in cool place. When serving, use 1 qt water to one pound brick,
boil 10 minutes. Cook beans separately, add 1/2 lb beans to 1 lb of brick
when ready to serve.
CHEVON ON TOAST
2 1/2 cups diced, cooked chevon; 2 cups rich goat milk, 2 T
goat butter, 3 T corn starch, 2 T diced pimento, 2 T diced green pepper, 3/4
tsp salt, 1/4 tsp paprika, 1 cup diced mushrooms, buttered toast. Cook
peppers and pimento in butter until pepper is soft. Add corn starch and
seasoning, gradually stir in milk. Bring to boiling point and add chevon and
mushrooms. Serve on toast.
MACARONI AND CHEVON
(Dec.1953 Goat Journal)
Chop lean, cold roast chevon fine, nearly fill a casserole with cold boiled
macaroni. In center, where you have formed a hollow, put chopped meat, well
seasoned with salt, pepper, a little liquor from canned tomatoes, and if
liked, a bit of minced onion. Pour meat stock or gravy over all. Cover with
bread crumbs, dribble 2 T melted goat butter over crumbs and bake half hour.
Chevon Meat Tortillas
Season with your favorite spices...make sure you use garlic...adds great
flavor. Wrap completely with newspaper. Set in large, heavy duty
aluminum foil...enough to cover entire leg tightly. Before sealing, take
one complete bottle of Italian dressing...oil and vinegar variety, not
creamy...soak the newspaper wrapped goat leg thoroughly. Wrap foil
tightly, place in oven (we do this in ground with coals, but the oven
will work too) at 350 degrees, slow cook this until meat falls off bone.
Fix yourself some pico de gallo or salsa sauce, break out the flour
Marty's Goat Kebobs
Take a good quality
commercial garlic marinade and add to it some water, oil, and vinegar.
Marinate deboned goat meat chunks (you can use an entire kid or just the
legs and shoulder of a yearling animal leaving the rack and loin to make
into chops) for at least 24 hours. Put on skewers with mushrooms, onions
(either Spanish onions or little white boiling onions), tomatoes,
zucchini, bell peppers, eggplant, you name it. Broil over coals 15 to 20
minutes until tender, turning and basting in the marinade occasionally.
If you want to make up
your marinade from scratch, here's one of many recipes that work well
with goat: mix together 6 oz. of tomato paste, 1/2 cup dry white wine,
1/2 cup wine vinegar, 3 tablespoons of olive oil, 2 tablespoons of
mustard, 1 1/2 tablespoons of Worchester sauce, 3/4 teaspoons each of
sage, oregano, and salt, 3/4 cups of minced onions, and 6 crushed cloves
of garlic. This will do about 8 pounds of meat
Barbecued Goat Steaks
Either hindleg steaks or goat
Jerk rub from the "jerk leg" recipe (about a teaspoon per steak)
1 cup passion fruit nectar or juice
Rub meat in jerk rub and marinate
in refrigerator at least 1 hour. Baste liberally with the nectar and
then either barbecue, fry, or broil steaks. Flip and continue basting
until cooked to desired extent.
Chevon Spicy Chops Ohakune with
Mustard Cream Sauce
Created by Robert Eagle
Time to allow: 10-15 min
12 chevon chops approximately 50g each
1 tsp sage
1 tsp thyme
pinch of paprika
pinch cayenne pepper
20g butter or oil
Trim chops. Prepare crumbing mix- flour, egg wash- add the herbs to
breadcrumbs. When ready, crumb chops, lightly pan fry and serve with
basic white sauce recipe
mustard powder to taste
1/2 medium onion
Finely dice onion and gherkins. Place in pan and
sweat off. Sprinkle in mustard, add the
cream and honey. Bring to boil and reduce to half. Season and serve,
this sauce should be
fairly mild to taste.
1kg forequarter chops
1 tblspn butter
125mls orange juice
1 teaspn dried mustard
Salt and pepper to taste
Grated rind of 1 orange
1 tblspn honey
1 teaspn fresh chopped mint
2 teaspns cornflour
Heat butter in a pan and brown the chops on each side over a high heat, then
reduce the heat. Combine rind, juice, mustard, honey and mint and pour over
the chops. Add salt and pepper, cover and simmer gently for 11/2 hours until
tender. More juice or water may need to be added during cooking. When
cooked, thicken if desired with the cornflour mixed to a paste with a little
water. Meat must not be allowed to dry out.
Goat Cheese-Artichoke Pizzas
Makes 4 servings
1 pkg. (3 1/2 oz.) fresh chevre (goat) cheese (with herbs or plain)
2 pkgs. (8 oz. each) Italian bread shells or 4 pita breads (6" in
1 can (14 oz.) artichoke hearts, drained and cut in h alf
3 tbsp. chopped drained oil-packed sun-dried tomatoes
2 tbsp. chopped pitted Kalamata olives
1 tbsp. chopped fresh parsley
Brush grill rack with vegetable oil. Heat coals or gas grill for direct
Spread cheese evenly over each bread shell. Top with remaining ingredients.
Cover and grill pizzas 4-6" from med. heat 5 to 10 min. or until crusts
crisp and vegetables are hot. (If crusts browns to quickly, place a piece
of aluminum foil between crusts and grill.)
Per serving: cal 290 , fat 9 g, sat fat 5 g, chol 25 mg, sod 740 mg,
carb 44 g, fib 6 g, prot 14 g
Betty Crocker's Great Grilling Cookbook
Simple Homemade goat sausage:
3/4 Pound Ground (LEAN) Goat
1/4 Pound Ground (LEAN) Pork
1 teaspoon salt
1 teaspoon freshly-ground Black Pepper
1 teaspoon fine-chopped FRESH Rosemary leaves
OR 1/2 teaspoon dried
1/2 teaspoon fine-chopped Garlic
2 Tablespoons Dry Red Wine
Combine all ingredients in a nonreactive bowl and mix
thoroughly with 'clean' hands.
Warp in Plastic Wrap and Refrigerate overnight to
flavors to 'blend' before cooking or FREEZING.
Makes one pound...but EXPANDS easily to serve the
growing MULTITUDES of those who EXPERIENCE a different
taste that they DON'T KNOW.
Bucatini with Sausage and Onions:
3 Tablespoons Butter
2 Cups thin-sliced lengthwise Sweet Onions
8 Ounces Homemade Goat Sausage (recipe above)
Or (gourmet Lamb/kid sausage works great, but
take off the casings)
1 1/2 Pounds FRESH-RIPE tomatoes, peeled* and coarsely
1 Tablespoon Salt plus more, to taste
-- Fresh-Ground Black Pepper, to taste
1 Pound Bucatini (or your choice of Pasta)
12-15 Fresh Basil Leaves, coarsely chopped
1/3 Cup FRESH-Grated Parmigiano-Reggiano
Put Butter and onions in a 1--12 inch nonreactive
skillet or a saute pan over medium-low heat.
Saute until onions turn a light caramel color.
When onions are done.
Add sausage to pan, crumbling it with 'clean' fingas.
Turn up the HEAT to medium-high.
Cook the sausage until it has lost it 'raw color' and
begins to brown.
Fill a pot with at least 4 quarts of water.
Place over High Heat.
Add tomatoes to sausage and season lightly with salt
Cook until tomatoes are reduced and liquid is
When water is boiling, add 1 Tablespoon salt and put
Stirring until completely submerged.
Add basil and cook, stirring 1-2 minutes.
Remove from heat.
When Bucatini is 'al dente', drain and toss with the
SERVE AT ONCE!
Makes 4-6 servings:
*HOW to PEEL a tomato? Bring a suacepan of water to a
Add tomato(es) and return to a boil.
Let boil about 10-15 seconds.
Test skin with your 'clean-fingertips' to be sure it
has loosened and will slip away from pulp.
Drian and run under cold water or plunge into ICE
water to stop cooking.
Peel, if you wish, you can 'cut an X' in the smooth
end of the tomato BEFORE boiling. This makes grasping
the loosened peel EASIER.
NOW, all ya' have to do is EXPERIENCE something that
Now that's ITALIANo, but you don't have to be of the
You will find that you will need to keep this
Goat sausage on hand. It FREEZES GREAT...and TASTES GREAT
because it is AU-NATURALE and quite HAIR-RAISING
indeed. You won't find ANY textile by products or
FLEECING measures in our line.
2 Tablespoons Oyster-Flavored Sauce
2 Tablespoons Chinese Rice Wine
3/4 Pound Kid, cut into 1/2-inch cubes
1/3 Cup of Chicken Broth
3 Tablespoons of Ketchup (US KIDS LUV it)
1 Tablespoon Hoisin Sauce
1 Tablespoon Packed Brown Sugar
1 teaspoon Chili Garlic Sauce
1 1/2 teaspoons Cooking Oil
1 Cup Diced Green Bell Peppers (cut into 1-inch
1 Medium Tomato, cut into 8 wedges and then each
wedge halfed crosswise
Combine Oyster-Flavored sauce and rice wine in a
Add Lamb/Kid and stir to coat...Marinate 1 hour in
Combine chicken broth, ketchup, hoisin sauce, brown
sugar and chili garlic sauce in another nonreactive
Place a Heavy skillet (or wok) over HIGH-HEAT until
Add Oil, swirling to coat the sides.
Add Kid with Marinade and stir-fry for 2-4
until no longer pink.
Add bell peppers and tomatoes.
Add Ketchup mixture and bring to a Boil.
Makes 4 servings.
Crab Casserole with Chevre
( submitted by Judy Chalfant)
1 pound crab meat, picked clean
6 oz plain soft chevre
1 cup sour cream
4 heaping tablespoons mayonaisse
3 tablespoons Worcestershire
juice of half lemon
1 shake garlic salt
1 teaspoon dry mustard
3/4 cup shredded goat cheddar ( reserve half for top)
Soften chevre at room temperature. Mix everything well and fold in crabmeat
last. Sprinkle reserve cheddar on top. Bake uncovered at 325 for about 30
minutes or until hot. Makes 2 small casseroles. Serve hot with large dipping
Fritos or crackers.
May be frozen. Thaw in fridge overnight before baking.
Seven Meat Soup
Makes up to 20 servings The Sancocha is the most famous and
most favorite Dominican stew. This is a stew that is prepared for
celebrations. If you get a chance to try this delicious meal do take
advantage of it. Ingredients: 3 pounds Ground Pork (or Longaniza sausage) 1
pound Pork or Salt Pork 4 pounds de-boned chicken cut into 2-inch pieces 1
pound stewing steak with bones cut into two-inch pieces 5 pounds of pork
chops we prefer smoked 1 pound goat meat with bones, cut into two-inch
pieces 5 green plantains (grated, shaped into 1 1/2 inch balls Keep
refrigerated until cooking time) 2 cups cubed Sweet potato 2 cups cubed Yuca
2 cups cubed Yautía, 2 cups cubes Ñame 3 cups cubes Auyama 8 crushed
garlic cloves 3 coarsely chopped red onions 2 coarsely chopped red peppers 5
chicken bouillon cubes 2 beef bouillon cube 3 teaspoons oregano 2
tablespoons fresh coriander 3 whole allspice 2 tablespoons brown sugar 2
tablespoons red wine 1 gallon water 4 tablespoons sour orange juice, or
vinegar 2 teaspoons of lime juice 1 tablespoon cooking oil Salt and pepper
to taste Directions: 1. Boil the Ground pork in 6 cups of water for 10
minutes. Leave to cool in its cooking liquid. 2. Fry the salt pork in the
cooking oil, turning occasionally until lightly brown in color 3. Melt
1/2-tablespoon brown sugar until it turns a light caramel in color. Add the
chicken pieces and brown on all sides. Dissolve one chicken bouillon in 1/2
cup of hot water and pour it on the chicken pieces. 4. Add 1/4 of the
garlic, and 1/2-teaspoon oregano. Reduce to a medium-low heat, cover and
simmer for 30 minutes, or until the chicken is tender. 5. Prepare the soup
beef in the same way as the chicken pieces, but use a beef bouillon cube
instead of chicken. Add 1/2 tablespoon of Worcestershire sauce. You may need
to add1 or 2 extra cups of water until the beef is tender. 6. If using
smoked pork chops, boil them in water for 10 minutes. Once cooked leave to
one side in the cooking liquid 7. If using fresh pork chops, brown in 1/2
tablespoon brown sugar in the same way as with the chicken and beef using 1
chicken bouillon cube dissolved in 1/2 cup hot water, 1/2 teaspoon oregano,
1/4 of the garlic, and 1/2 teaspoon ground black pepper. You may need to add
1 or 2 cups of water until the chops are tender. 8. Brown the goat meat in
1/2 tablespoon brown sugar, add 1/2 teaspoon oregano, 1 chicken bouillon
cube dissolved in 1 cup hot water, the rest of the garlic and 2 tablespoons
cooking wine. Cover and simmer for up to 1 hour or until the meat is tender.
Keep adding 1/2 cup of water every 15 to 20 minutes. 9. In a very large pot,
bring 12 cups of water, 3 chicken bouillon cubes, the onions, green peppers,
celery, coriander, the rest of the oregano, and allspice to a boil. 10.Add
the green plantain rolls, sweet potato, yuca, auyama, yaut†a and ²ame.
Leave uncovered and boil for 30 minutes. Discard the allspice. 11.Reduce the
heat to medium-high and add all the meat. 12.To get the mixture to the
desired consistency: If the liquid is too thick add water. If the mixture is
too thin thicken it by bending thoroughly some of the cooked auyama pieces.
13.Add the sour orange juice, salt and black pepper. Mix and cook uncovered
over moderate heat for 45 minutes or until the desired consistency is
reached. 14.Serve hot with White Rice
Leg of Goat
1 leg of goat (5
to 7 lbs), boned 2 t salt 1 c wine or vinegar 1 t sage 1 c vegetable oil 3
large potatoes 2 cloves garlic, whole 3 onions 1 bay leaf, crumbled 3 large
chilies 1 t rosemary 2 garlic cloves, skin removed 1/2 t crushed pepper
Combine vinegar, oil and seasonings and pour over goat. Cover and marinate
in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade
and reserve. Quarter potatoes and onions and place in shallow roasting pan
along with chilies and garlic and pour 1/4 cup marinade over vegetables.
Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over
goat. Roast at 325° F for approximately 25 minutes per pound of goat. Baste
with 1/4 cup marinade every 20-30 minutes before carving. Serve with
vegetables. Use drippings for gravy if desired.
SOURDOUGH BREAD WITH OLIVES & GOAT
This appetizer though easy is very
gourmet with the use of several interesting ingredients. Preparation 30 min.
Broiling 6 min. Ingredients: a.. 1/4 cup LAND O LAKES® Butter b.. 2
tablespoons chopped shallots or onion c.. 1 teaspoon chopped fresh thyme
leaves* d.. 1/2 teaspoon finely chopped fresh garlic e.. 4 (1/2-inch) slices
round French bread f.. 3 Roma tomatoes, each cut into 4 slices g.. 1/4 cup
Chèvre cheese (soft white goat cheese)** h.. 2 tablespoons pitted, chopped
kalamata olives i.. Salt j.. Coarsely ground pepper Instructions: Heat
broiler. Meanwhile, melt butter in 8-inch skillet until sizzling; stir in
shallots, thyme and garlic. Cook over medium heat, stirring occasionally,
until shallots are tender (1 to 2 minutes). Place bread slices on broiler
pan. Broil 5 to 6 inches from heat until toasted (2 to 3 minutes). Turn;
spoon butter mixture on each bread slice. Top each bread slice with 2 slices
tomato. Dollop each with about 1 tablespoon goat cheese; sprinkle with 1 1/2
teaspoons olives. Season with salt and pepper. Continue broiling until
cheese softens and edges of bread begin to brown (1 to 3 minutes). *
Substitute 1/4 teaspoon dried thyme leaves. ** Substitute 1/4 cup cream
cheese, softened, plus 1 teaspoon lemon juice. Ingredient Substitution Index
Yield: 4 servings Nutrition Facts (1 serving)
Recipe via Meal-Master (tm) v8.01
Title: Baby Goat Simmered with Almonds and Saffron
Categories: Goat, Ceideburg 2
Yield: 4 servings
1 tb Butter
1/2 c Whole blanched almonds
Generous pinch saffron
2 To 3 ounces pancetta, in 2
-thick slices, diced
1 lb Baby goat meat, cut from
-the leg *
1 Onion, finely chopped
2 lg Garlic cloves, minced
3 Ripe tomatoes, peeled,
-seeded and chopped
Salt and pepper
1/2 ts Dried thyme
1 Bay leaf
4 md Russet potatoes, peeled and
-cut into eighths
* in 1 1/2-inch chunks, trimmed of any membrane or fat.
Heat butter in a non stick skillet and saute almonds in it until
lightly browned. Transfer to bowl of food processor, add saffron,
and process until finely ground. Set aside.
In the same skillet, saute pancetta until lightly cooked and transfer
to a heavy saucepan. Brown meat, in 2 batches, and add to pancetta.
Saute onion until golden, adding a little more butter if necessary.
to meat and stir in garlic, tomatoes, almond-saffron mixture, thyme,
and bay leaf. Season to taste with salt and pepper. Add just enough
water to barely cover. Bring to a boil, reduce heat, and partly cover
pan. Simmer for 1 hour, or until meat is almost done. Add potatoes,
pushing them under meat, and cook for 15 minutes more, until tender
(There should not be a great deal of sauce but add a little water if
too dry.) Taste seasoning.
PER SERVING: 545 color;es, 34 g protein, 53 carbohydrate, 24 g fat
(7 g saturated), 82 mg cholesterol, 238 mg sodium, 5 g fiber.
San Francisco Chronicle, 6/29/92.
Posted by Stephen Ceideberg; February 24 1993.
Tropical recipesFricasé de Cabrito
(Goat meat stew)
Ingredients (A) 4 lbs young goat
(kid) meat, cut in small pieces 1 Seville or sour orange (citrus aurantium)
(B) 2 tablespoonfuls salt 2 teaspoonfuls crushed garlic 1/4 teaspoonful
ground black pepper 1/4 teaspoonful oregano (ground or leaf) 2
tablespoonfuls cooking vinegar (c) 8 to 10 very small cooking onions, peeled
1/4 lb cooking bacon 1/4 lb cooking ham 1/2 cup olives 1/3 cup raisins 1/4
cup capers 1 cup olive oil 1 cup diced tomatoes 1 bay leaf 1/4 cup Spanish
red peppers 3 cups chicken broth 1/2 cup White Rum 1 cup Red Wine Soak the
meat in sour orange juice and let stand for at least thirty minutes. Drain
the sour orange juice and mix with the ingredients listed under (B). Baste
the meat with the resulting paste. If possible, allow to stand in the
refrigerator for several hours before cooking. Heat two tablespoonfuls of
olive in a deep pan. When hot, add the meat slowly and turn the pieces
frequently to sear all the meat surface. Add the White Rum and carefully
apply a match to light the rum. It should extinguish itself after a few
seconds. Add the cooking bacon, turning frequently. After one or two
minutes, add the cooking ham. Add the ingredients included in (C), bring to
a boil. Reduce the heat to medium-low, cover and cook until the meat is
tender. If necessary, add some water to assure a thick gravy. Add the red
wine shortly before serving. Serve with white rice or, preferably, with
boiled root vegetables.
Serves five to six
3 pounds beef (optionally, fish or goat meat)
1 cup dried crayfish* (optionally dried shrimp*)
2 pounds okra*, chopped or ground in a blender
1 teaspoon dried red pepper*, powdered or crushed (optional, chopped or ground red bell pepper)
2 tablespoons salt
1 medium onion, chopped
4 tablespoons red palm oil*
7 cups water
mortar and pestle or food processor
large spoon for stirring
1.. Cut beef in small pieces
2.. Place in skillet with water
3.. Add onion and salt
4.. Boil for 15 to 25 minutes
5.. Add okra and stir until blended in
6.. Add the remaining ingredients, stir and cook for 10 more minutes
7.. Serve warm with inyan (pounded yam), pounded cassava, or eba (fried grated cassava)
Goat's Milk Custard
This easy vanilla custard will bring back memories of childhood. Serve it
with low-fat chocolate cookies.
a.. 2 cups cold goat's milk
b.. 2 eggs
c.. 1/3 cup sugar
d.. 2 tablespoons cornstarch
e.. 1/8 teaspoon salt
f.. 2 teaspoons butter
g.. 1 to 2 teaspoons vanilla
In medium saucepan, combine cold milk and eggs. Beat well. Add
sugar,cornstarch and salt. Mix to thoroughly combine.
Set over medium heat. Cook 5 to 7 minutes, whisking constantly, or until
mixture thickens. Remove from heat. Stir in butter and vanilla. Pour into 4
(6-ounce) heat-proof custard cups or dessert bowls.
Let cool. Cover with plastic wrap and refrigerate 30 minutes, or until
Makes 4 servings.
Fruit Goat's Milk Ice Cream
a.. 1 cup sliced apricots or peaches or whole berries
b.. 1/2 cup sugar or to taste
c.. 3 tablespoons lemon juice
d.. 1/8 teaspoon salt
e.. 1 1/2 cups goat's milk
In large bowl, mash fruit with sugar. Add lemon juice and salt. Stir well.
Add milk. Transfer to ice cream maker. Freeze according to manufacturer's
instructions. (Or spoon into shallow 8-inch square metal pan; cover with
plastic wrap and freeze until slushy. Stir well to prevent ice crystals from
forming. Freeze again.
Before serving, break into chunks and puree briefly in food processor until
creamy but still frozen.
Makes 2 to 4 servings.
Lalime's Restaurant, Berkeley, California. Makes eight hearty 10-oz servings
White Corn Chowder with Smoked Goat Cheddar
1 or 2 large potatoes, peeled and diced
1 onion, finely chopped
3 carrots, finely chopped, 3 ribs of celery,
4 oz. butter
2 cloves garlic, crushed
2 tablespoons flour
1/2 cup white wine
1 red bell pepper, cored and seeded and
3 cups of white corn kernels (5 ears)
2 cups vegetable stock
5 cups cream (or use less cream and more
vegetable stock if you wish)
8 oz. grated Redwood Hill Farm smoked goat
salt and white pepper to taste
2 tablespoons chopped parsley
Bring a pot of water to a boil and add potatoes.
Cook until just soft (about 8 minutes). Drain and set aside.
Melt the butter in a heavy based saucepan and
add the carrots, celery, garlic and onions. Saute over a medium heat until
the onions turn glassy, about five minutes. Add the corn and cook for a
further two minutes.
Add the flour and cook for about two minutes.
Add the white wine and vegetable stock, stirring well. Bring to a boil and
then add the cream. Return to a boil and simmer for 15-20 minutes until the
vegetables are soft.
Add the potatoes and the diced red bell
peppers. (The soup can be made this far if you wish to make it ahead. Add
the cheese only when ready to serve.)
Add the grated goat cheese and season with
salt and pepper to taste. Heat the soup until the cheese melts. Do not let
it come to a boil as the cheese may break.
Serve hot, sprinkled with chopped parsley
BABY ROUTH'S ROSEMARY MUFFINS WITH GOAT CHEESE
Categories: Breads, Herbs
Yield: 12 servings
Add to My Recipes | Vote for this recipe | Read Reviews | Review this recipe
3/4 c Milk
3/4 c Golden raisins
1 tb Chopped fresh rosemary
1/4 c Unsalted butter
1 1/2 c All-purpose flour
1/2 c Sugar
2 ts Baking powder
1/4 ts Salt
1 lg Egg
8 tb Goat cheese
Rosemary, golden rasins, and a creamy goat cheese center make these muffins
taste so special. Carla Wood, sous chef and butcher at Baby Routh in
Dallas serves them with wild game, lamb, or pork dishes or with a festive
DIRECTIONS: =========== Simmer milk, raisins, and rosemary in a small
saucepan for 2 minutes. Remove from heat, add butter and stir until melted.
Mix dry ingredients in a large bowl. Beat egg into cooked milk mixture.
Add to dry ingredients and mix lightly just until dry ingredients are
moistened. Spoon 1/3 of the batter into 12 greased muffin cups. Place 2
teaspoons of goat cheee in center of batter in each cup. Cover cheese with
remaining batter, dividing among each of the muffins. Bake approximately
20 minutes in a preheated 350 degree F oven, or until brown and springy in
Serve muffins hot or cool. If desired, a 3/4-inch cube of cream cheese may
be substituted for goat cheese. Without cheese, muffins are still
* Source: The Herb Garden Cookbook, by Lucinda Hutson * Typed for you by
MARINADE FOR GOAT
Categories: Cajun, Sauces
Yield: 6 servings
4 c Chablis wind
1 c Green creme de menthe
1 T Onion powder
1 t Dried mint (crushed)
2 T Louisiana hot sauce
1 c Soy sauce
1 c Water
2 T Olive oil
Mix all ingredients. Marinade goat 6 to 12 hours, then
use the marinade as a basting sauce as it cooks.
From Justin Wilson's "Outdoor Cooking With Inside Help"
Warm Potato and
Goat Cheese Salad
minutes Cooking 15 minutes
2 pounds (about 8 medium) yukon gold potatoes, cut into 1-inch dice. 1/4 cup
dry white wine. salt and freshly ground pepper to taste. 1 medium red onion,
thinly sliced, then rinsed in cold water. 1/2 cup chopped fresh parsley. 4
ounces (about 1/2 cup) fresh goat cheese, crumbled 3 to 4 tablespoons red
wine vinegar. 1 teaspoon dijon mustard. 1 clove garlice, minced or pressed.
1/3 cup plain nonfat yogurt. 2 tablespoons olive oil. 2 tablespoons slivered
fresh sage leaves.
Steam the potatoes until tender, about 10 to 15 minutes. Transfer to a bowl
and sprinkle at once with the wine, salt, and pepper. Add the onion,
parsley, and goat cheese, and toss. Mix together the vinegar, mustard,
garlic, yogurt, and loive oil. Pour over the salad, add the sage, and toss.
Adjust the seasonings to taste. Serve warm or at room temperature. Serves 6.
Per serving: Calories 243 (33% from fat), Fat 9 g (3g saturated),
Cholesterol 9 mg, Sodium 116 mg
Bite Size Goat
Cheese and California Walnut Cheesecakes
Recipe courtesy of Gourmet Magazine
1/2 cup fresh bread crumbs
1/2 cup finely ground California walnuts,
plus 9 California walnut pieces for garnish
1 tablespoon melted butter
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
4 ounces cream cheese, softened
5 ounces soft goat cheese such as Montrachet
1 egg, beaten
1 tablespoon chopped fresh chives, plus
additional chives for garnish
1 teaspoon finely diced red bell pepper
Preheat the oven to 350 F and butter 18 gem
tins (2 tablespoons each). In a medium bowl, combine the bread crumbs,
ground California walnuts, the melted butter, 1/4 teaspoon salt, and 1/4
teaspoon pepper and stir until thoroughly combined. Spoon a heaping teaspoon
of the walnut mixture into each mold and press down into the bottom of the
With an electric mixer beat the cream cheese
until fluffy. Add the goat cheese and beat until creamy. Add the egg and
beat until well combined. Add the chives, the remaining 1/4 teaspoon salt
and 1/4 teaspoon pepper. Divide the goat cheese mixture between the molds
and smooth the tops. Set a walnut piece on top of nine of the cheesecakes.
Top the remaining cheesecakes with the diced red peppers. Bake until puffed,
about 15 minutes. Let the cheesecakes cool on a rack for 5 minutes, then
unmold. Garnish with chives and serve warm.
Yield: 6 as an hors d'oeuvre
Prep Time: 45 minutes
Cook Time: 20 minutes
San Antonio Style
Goat Cheese Enchiladas
Recipe courtesy Bobby Flay
Red Chile-Tomato Sauce, recipe follows
12 blue corn tortillas
Goat Cheese Filling, recipe follows
8 ounces Monterey Jack, grated
3 tablespoons chopped cilantro, for garnish
Sour cream, garnish
Chopped green onions, garnish
Preheat oven to 375 degrees F.
Spread 1/2 cup of the Red Chile-Tomato Sauce
into a medium, deep casserole.
Dip tortillas in remaining tomato-chile
sauce, to lightly coat both sides. Spoon about 2 tablespoons of the Goat
Cheese Filling on each tortilla, roll up. Repeat with remaining tortillas.
Arrange rolled tortillas in casserole so they
fit snugly. Pour 1 1/2 cups of the remaining tomato-chile sauce over the
enchiladas, and top with the grated cheese. Bake for 20 to 30 minutes or the
enchiladas are heated through. Remove and sprinkle with chopped cilantro,
dollop with sour cream, and garnish with chopped green onions.
Red Chile-Tomato Sauce:
2 ancho chilies
3 tablespoons vegetable oil
1 large red onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 cup dry white wine
1 (16 ounce) can plum tomatoes, pureed
2 cups homemade chicken or vegetable stock
Salt and freshly ground pepper
Bring 2 cups of water to a boil in a small
saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove
stems and seeds, place in food processor with 1/4 cup of the soaking liquid
and puree until smooth.
Heat oil in a medium saucepan over
medium-high heat. Add onions and cook until soft. Add garlic and cook for 1
minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and
cook for 2 to 3 minutes. Add wine, tomatoes and stock and cook for 25 to 20
minutes or until slightly thickened. Season with salt and pepper, to taste.
Goat Cheese Filling:
1 1/4 pound goat cheese
3 cloves garlic, coarsely chopped
1/4 cup freshly grated pecorino Romano
2 tablespoons fresh lime juice
1/4 cup finely chopped cilantro
Salt and freshly ground pepper
Place goat cheese, garlic, pecorino Romano,
and lime juice in a food processor and process until smooth. Season with
salt and pepper, and fold in the cilantro.
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes