Goodness - here's a recipe that I wish I could translate back, however, because I played such a small part in the creation of the meal, the descriptions are best served by pictures and small insights here and there.
I had written down the recipe for the pilaf which turned out to be simply amazing - but unfortunately, in the cleaning out of my bag, I must have thrown it away. I'll do my best!!
Derek had this yearning desire to cook goat. Yes, goat. Those little animals that were chained up in every yard as we drove through the countryside of Jamaica between the resort and the airport. In fact, Jamaica was the only other place that I had eaten goat, and truthfully, it was not that incredible. The piece was fatty and the dish was simply unmemorable. So here we go again...
Knowing that goat has a tendency to be a little tough - Derek searched and searched for that perfect goat recipe - a technique that would produce a deliciously flavorful and tender meat. He succeeded. His techniques were based on this website: http://forkable.blogspot.com/2009/08/how-i-figured-out-how-to-roast-leg-of.html
In the website, the author recommends the odd combination of citrus, alcohol, and salt in the marination process - often times perpitrators to dry meat - however, in this case, they served to break down the "tough" meat and create a tender, juicy final product.
Ingredients for the goat leg included: Lime juice, dark rum, olive oil, beets (for color), ginger, garlic, papaya seeds, spices (cumin...), salt, cilantro
If I can get Derek to remember the recipe more specifically, I will update this post.
I know that the meat was marinated overnight and then seared stovetop before finishing the cooking in the oven.
When it came out of the oven and had sat for about 10 mintues - here's what the bad boy looked like:
For the Israeli Couscous Pilaf:
1 small/medium carrot, peeled and diced
1 shallot, diced
EVOO
2/3 cup israeli couscous
1/2 cinnamon stick
1 bay leaf
3/4 cup water
2 Tablespoons raisins,chopped
3 Tablespoons, pinenuts, toasted
parsley, chopped (for garnish)
Saute the carrot and onion in EVOO until tender. Add the israeli couscous and cook, stirring throughout, until lightly toasted.
Add the cinnamon stick, bay leaf, and water. Cover and simmer for about 10 min. Stir in raisins, pinenuts, and parsley. Season to taste with salt and pepper. Enjoy!
We served the goat and couscous with roasted broccolini and sipped Chateau St. Jean Pinot Noir - not that great.
The icing on the cake - Derek brought these home for me :) A great meal AND flowers?
Lucky Me!
I had written down the recipe for the pilaf which turned out to be simply amazing - but unfortunately, in the cleaning out of my bag, I must have thrown it away. I'll do my best!!
Derek had this yearning desire to cook goat. Yes, goat. Those little animals that were chained up in every yard as we drove through the countryside of Jamaica between the resort and the airport. In fact, Jamaica was the only other place that I had eaten goat, and truthfully, it was not that incredible. The piece was fatty and the dish was simply unmemorable. So here we go again...
Knowing that goat has a tendency to be a little tough - Derek searched and searched for that perfect goat recipe - a technique that would produce a deliciously flavorful and tender meat. He succeeded. His techniques were based on this website: http://forkable.blogspot.com/2009/08/how-i-figured-out-how-to-roast-leg-of.html
In the website, the author recommends the odd combination of citrus, alcohol, and salt in the marination process - often times perpitrators to dry meat - however, in this case, they served to break down the "tough" meat and create a tender, juicy final product.
Ingredients for the goat leg included: Lime juice, dark rum, olive oil, beets (for color), ginger, garlic, papaya seeds, spices (cumin...), salt, cilantro
If I can get Derek to remember the recipe more specifically, I will update this post.
I know that the meat was marinated overnight and then seared stovetop before finishing the cooking in the oven.
When it came out of the oven and had sat for about 10 mintues - here's what the bad boy looked like:
For the Israeli Couscous Pilaf:
1 small/medium carrot, peeled and diced
1 shallot, diced
EVOO
2/3 cup israeli couscous
1/2 cinnamon stick
1 bay leaf
3/4 cup water
2 Tablespoons raisins,chopped
3 Tablespoons, pinenuts, toasted
parsley, chopped (for garnish)
Saute the carrot and onion in EVOO until tender. Add the israeli couscous and cook, stirring throughout, until lightly toasted.
Add the cinnamon stick, bay leaf, and water. Cover and simmer for about 10 min. Stir in raisins, pinenuts, and parsley. Season to taste with salt and pepper. Enjoy!
We served the goat and couscous with roasted broccolini and sipped Chateau St. Jean Pinot Noir - not that great.
The icing on the cake - Derek brought these home for me :) A great meal AND flowers?
Lucky Me!
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