In honor of Dai Due Supper Club’s upcoming goat gathering (Goat Head-to-Tail September 13th at Hotel Saint Cecilia), I’m posting great goat recipes. Be sure to check out Kebabin‘.
GOAT BOATS yields about a dozen
- a Tablespoon or so of olive oil, local if you can afford it. Texas Olive Ranch‘s arbequina varietal is smooth and buttery.
- 1 medium onion, chopped
- a couple of green onions, chopped, if you have some. I’m not bumping into local bunches right now, so I left them out. I threw in some chopped garlic chives (which we grow, effortlessly) at the end instead.
- some chopped, colorful varieties of sweet and/or hot peppers, a half cup or so. Use what you have. Lately Flintrock Hill has been selling lovely little bright orange sweet peppers as well as golden Anaheims (mild). Scotch Bonnet is traditional, but we have children around here.
- 1 medium green apple, peeled and shredded. We sure are enjoying Love Creek Orchard’s fresh and crispy harvest of assorted varieties. You can vary this addition seasonally by substituting pear, summer or winter squash, radishes, cabbage or leafy greens. Be flexible!
- a couple cloves of garlic, minced
- 1 1/2 to 2 teaspoons curry powder. I use a Caribbean style blend that I make.
- 1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh, lightly chopped
- 1/2 pound ground goat meat
- 1/2 to a whole egg, beaten. Local eggs, please.
- salt and pepper to taste—I use about 1 teaspoon salt.
In a large (12″) skillet, heat up your olive oil on medium to medium-high heat. Saute the onions and peppers until softened, then add your apple and garlic. Stir for a minute, releasing the garlic’s aroma, then add the curry powder and thyme. Stir around for another short minute before adding the meat. Continue sauteing, stirring occasionally to break up the meat, until it’s cooked through. Adjust your heat as necessary. When the goat looks done (no pink), stir in the beaten egg and cook the mixture up for a minute before seasoning with salt and pepper. Remove the pan from the heat and allow the mixture to cool completely (to room temperature) before either refrigerating for later assembling, or moving right along into production.
RICH AND TENDER CRUST
- 2 sticks butter, softened but cool. Organic Valley.
- 4 ounces (1/2 an 8 oz. package) cream cheese, softened but cool. Organic Valley’s my choice here again. Click for coupons.
- 1/2 teaspoon salt
- 2 teaspoons sugar. Central Market and Whole Foods sell organic granulated sugar in bulk for $1.49 a pound.
- 362 grams (3 cups) organic flour. I like a mix of all-purpose flour and as much as half (181 grams) whole wheat (white or regular) —I find WF offers the best everyday deals on flour.
- 1/8 teaspoon fresh and aromatic ground allspice, optional
Combine butter and next 3 ingredients in a mixer bowl. I use my stand mixer. Beat mixture with the paddle until well blended and creamy. Beat in flour (and allspice, if using) just until combined.
Lay out a piece of foil on your work surface. Helpful children can get involved at this point. Scoop up 1/4 cup of dough and use the heel of your hand to press and form it into a 5″ circle. Grab about 2 heaping Tablespoons of filling and squeeze it in your fist to form a log shape. It should hold together. Lay your log on one side of your dough round (a little off-center). Using the foil, fold the other half of the dough evenly on top of the filling to enclose it. Still using the foil, press the edges together to seal the pocket. Carefully peel the foil away from the patty. If your dough misbehaves, clinging truculently to the foil, give it a bit of a cool rest in the fridge. That’ll show it who’s in charge! Tidy up the edges with your fingertips, making sure they’re well-sealed.
As you form the your goat boats, lay them on a cookie sheet. I use 2 sheets if I’m baking the full batch. Bake in a preheated 400º oven for about 19 minutes, until golden brown. Let cool until handleable. I like that word.
You can form all the boats and bake only what you’d like to eat now (3 or 4 may fit in your toaster oven—saves energy). I haven’t tried freezing them (baked or unbaked) ’cause we eat them up. You can bake the whole batch and store your patties in the fridge for a couple days. Reheat in the toaster oven—you may want to use foil to guard the edges against overbrowning. But folks around here just eat ’em cold!
BONUS: CARIBBEAN STYLE CURRY POWDER
This blend does not contain cumin. If you crave the comino, by all means include up to 4 teaspoons cumin seeds in the roasting pan.
- 4 teaspoons coriander seeds
- 4 teaspoons black peppercorns
- about 18 green cardamom pods, a heaping teaspoonful
- 1 ” piece of stick cinnamon
- 1 teaspoon fenugreek seeds
- 4 teaspoons ground turmeric
- 4 teapsoons ground ginger
Place the first four spices in a small skillet and roast over medium to medium-low heat until they become fragrant and are beginning to brown. Add the fenugreek and toast another quick minute or so, just until you can smell the mapley aroma of the fenugreek. Dump the spices into a dish or an aluminum cake pan—for quickest cooling—and allow the mixture to cool to room temperature. Remove the cardamom seeds from their casings—this is tedious business—and grind up your blend in a spice grinder/coffee mill. Whisk together well with the turmeric and ginger. Jar it up. I store mine in the fridge. Ya mon.