Filed under Duck + Game · Print This Post
I was tempted to omit “or baby goat meat” in the recipe title because grilled kid sounded funnier. This recipe is from Scott Gold’s The Shameless Carnivore, a new book about, well, eating all kinds of meat. It’s obvious from the title alone why I felt an affinity towards the book. His recipe called for cubed goat meat for barbecue and kebabs, but when I went to the farmers’ market, Patches of Star Farm from Nazareth had already ran out. The lady sold me rib chops instead.
I’ve had goat meat before but never this tender. It makes a huge difference when the animal is a young one. The younger it is, the more tender the meat. The chops weren’t any bigger than my hand so they took less than 10 minutes to cook both sides. I served two chops to myself with a side of kimchi and some rice.
Ingredients:
1 pound fresh baby goat rib chops
juice of 2 limes
half a bunch of cilantro, finely chopped
1 tsp ground cumin
1 tsp chili powder
oil, salt
1. Combine all ingredients except goat in a bowl and whisk. Season with salt to taste.
2. Transfer the marinade in a shallow glass baking pan with cover. Add the goat, making sure all the meat is covered by the marinade. Cover and refrigerate overnight.
3. When ready to cook, heat a skillet. When almost smoking, add one or two goat rib chops at a time. Apply light pressure on the meat using a cast iron grill press or the back of a large spoon. Cook for 3 to 4 minutes per side.
Related post/s:
Buy Scott Gold’s The Shameless Carnivore
I bought a pound of goat rib chops from Patches of Star Farm from Nazareth, Pennsylvania
Filed under Duck + Game, Vegetables + Salads · Print This Post
I first served this roasted duck and plum salad from delicious. Magazine last summer when I invited about ten people from work over for dinner. I prepared several dishes to accommodate even the vegetarians, but this one was my favorite. It’s even easier if you just buy the roasted duck from Chinatown.
This is a great salad to celebrate the beginning of the summer because plums are readily available in the market. In New York City’s Chinatown, a pound of bean sprouts cost 50 cents. You can get plum sauce from the Asian aisle in your grocery store. I’ve used two small packets of Chinese takeout duck sauce as an alternative, too. Another time, I found a jar of orange marmalade in our fridge and used two tablespoons of it instead.
Ingredients:
half of a roasted duck, chopped into small pieces
6 plums, halved and seeds removed
a handful of bean sprouts
2 star anise
1 cinnamon stick
1/3 cup white sugar
2 garlic cloves, finely chopped
1 small red chili, finely chopped
2 tbsps plum sauce
1 tbsp lime juice
a handful of basil leaves
a handful of cilantro
salt, pepper
1. Preheat oven to 350ยบ. Place plums, anise, cinammon and sugar in a baking dish with 1/4 cup of water. Cover with foil and roast for 35 minutes until plums are soft. Remove from the oven, drain and save the juice. Set the plums aside to cool. When plums are cool enough, peel and slice into smaller halves.
2. In a small bowl, make the dressing. Combine the plum juice with the garlic, chili, plum sauce and lime juice. Season with salt and pepper.
3. Using your hands, shred the duck meat off the bones. Combine the duck and the peeled plums in a large salad. Toss with sprouts, basil, cilantro and sprinkle with the dressing.
Related post/s:
I buy my roasted duck from Deluxe Food Market
Or I roast my own duck
