Explore by Tags

Entries tagged with 'goat'

Beyond Curry: Crispy Indian-Style Simmered Goat or Lamb Chops

Beyond Curry Denise D'silva Sankhe Post a comment

This particular dish is Anglo-Indian in origin. It envelops the tender braised meat (your choice of goat or lamb chops) in fresh breadcrumbs that turn crisp and crunchy as soon as they touch the sizzling hot pan. More

Crispy Indian-Style Simmered Goat Chops

Serious Eats Denise D'silva Sankhe 3 comments

This particular dish is Anglo-Indian in origin. It envelops the tender braised meat (your choice of goat or lamb chops) in fresh breadcrumbs that turn crisp and crunchy as soon as they touch the sizzling hot pan. More

Snapshots from Kenya: Eating Roasted Goat from a Nyama Choma in Nairobi

Brian Oh 6 comments

In Swahili, nyama choma loosely translates to "roasted meat." One afternoon, a local driver took me to his neighborhood nyama choma joint just off of one of Nairobi's main thoroughfares Ngong Road where I ate roasted goat meat with a crisp, lightly sweet Tusker beer. More

Snapshots from the LongHouse Food Revival with Molly O'Neill in Austin

Will Levitt 1 comment

Based on the 19th century American Chautauqua movement, LongHouse Food Revivals are a series of annual gatherings of thought leaders across the United States organized and led by food writer Molly O'Neill. Last week, 150 food lovers gathered in Austin for a very special LongHouse Food Revival. Three cabritos (baby goats) were roasted over a live fire, craft brews and fine tequila flowed, new ideas were sparked, new bonds formed, and serious fun was had by all. More

Nasty Bits: Goat Ribs, Part Two

The Nasty Bits Chichi Wang Post a comment

The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory. More

Goat or Lamb Ribs, Dong-Bei Style

Serious Eats Chichi Wang Post a comment

The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory. More

The Nasty Bits: Goat Meat, Part One

The Nasty Bits Chichi Wang 12 comments

The one thing I always like to say to disarm people who fear goat, is "Betcha didn't know that cashmere comes from goat." Once I say that, it's like the goat floodgates open, and people figure that if it's good enough to wear then it's good enough to eat. Goat is closer in flavor to lamb than mutton, which is to say, the flesh is not as gamey as you might think. More

Jamaican Goat Curry

Serious Eats Chichi Wang Post a comment

A Jamaican classic, goat curry with potatoes and onions, flavored with ginger and Scotch Bonnet peppers. Tender, spicy, and low in fat. More

Mexican Eats: Goat Enchilada and Tacos Dorados at Taqueria Cocoyoc

New York Scarlett Lindeman 1 comment

In the Spanish lexicon, the word enchilada means much more than tortillas and cheese drowning in sauce. At Taqueria Cocoyoc, a taqueria in Bushwick, it's the racier goat that get the enchilada treatment. Goat meat may be unsettling to some, but it's not all game and funk. Here the barbacoa enchilada is tweaked with a rub of ground chiles and vinegar, cooked until soft, then torn into moist chunks and seared on the griddle. The marinade permeates the pieces of meat like good Texas barbecue, the sinews collapse, and the exterior shreds crisp and caramelize into amplified meatiness. More

Don't Leave Chicago Without Eating: Goat from Birrieria Zaragoza

Chicago James Boo 3 comments

Birria tatemada, which at Zaragoza translates roughly to "roasted goat," reflects the family's inspired adaptation of Jalisco's native birria, one that followsa devoted cooking process More

Sunday Supper: Goat Curry

Serious Eats Sydney Oland 7 comments

Anyone who likes lamb should love goat; the flavor is similar, but with a little more character. The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish. More

Los Angeles Tacos: Birria for the Hollywood Masses at Cactus Taqueria

Farley Elliott 4 comments

Among the late-night Hollywood set, there's a quiet war being waged on the streets. As you pile out of whatever expensive social experiment you spent the evening in, do you choose tacos or bacon-wrapped hot dogs? Both are delicious, widely available and an essential source of Vitamin-Sober. But for all the consistent greasy goodness that a street dog provides, it is no match for the wondrous highs of a perfectly executed taco. Particularly if it's the birria taco from Cactus Taqueria on Vine. More

Is Goat the Hot New Meat?

Erin Zimmer 22 comments

Recently we told you that 2011 is the year of lamb. Lamb prosciutto, smoked lamb belly, pickled lamb tongue. As lamb lovers, we have absolutely no problem with this. But that doesn't mean that goat can't sneak into the scene too. Goat meat is tasty, sustainable, lean, and of course nothing new. It's actually one of the most widely consumed meats on the planet, but as some have proclaimed, it's the next "it" meat. More

Goat Skewers with a Vinegary Herb Sauce

Serious Eats Caroline Russock Post a comment

[Photographs: Marcus Nillson] Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese, are quick to tell you that most people's aversion to goat meat stems from curry, more specifically the very goaty sort that's popular in Jamaican takeout... More

Cook the Book: Braised Goat Meatballs with Artichokes and Fennel

Serious Eats Caroline Russock Post a comment

Meatballs generally fall under the category of cold-weather eating but these Braised Goat Meatballs with Artichokes and Fennel from Bruce Weinstein and Mark Scarbrough's Goat: Meat, Milk, Cheese couldn't be springier. Spiced with a wonderfully Greek combination of oregano and dill, these meatballs are simmered in a light tomato broth scented with cinnamon and lemon. More

Cook the Book: Goat Mole Rojo

Serious Eats Caroline Russock 3 comments

Goat shows up on menus all over Mexico and if you're particularly lucky, at your local taqueria in the form of tacos de cabrito or tacos de chivo. We thought we'd start out our week of goat-centric cooking with Goat Mole Rojo from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. The rich, chile simmered stew is a wonderful introduction into the world of cooking with goat. More

Cook the Book: 'Goat: Meat, Milk, Cheese'

Caroline Russock Closed

Now that you've had a chance to meet co-authors Mark Scarbrough and Bruce Weinstein, we are pleased to introduce their newly released cookbook, Goat: Meat, Milk, Cheese for this week's Cook the Book. As you might have surmised from the title, this is a guide to all things goaty, a comprehensive introduction to the world of goat derived goods. Recipes are divvied up into meat, milk and yogurt, and cheese chapters with sweet and savory preparations that highlight the versatility of the goat. More

Meet & Eat: Mark Scarbrough, Cookbook Co-Author of 'Goat'

Meet and Eat Tina Vasquez 6 comments

Nobody is really writing cookbooks like these Bruce Weinstein and Mark Scarbrough. Part field research report, part cookbook, and part personal food memoir, their cookbooks are approachable, delectable, and hilarious. Their most recent is Goat: Milk, Meat, and Cheese which will be our Cook the Book this week. Goat is actually the most widely eaten meat across the globe and in this book, the pair share recipes for everything from schwarma to goat cheese sheet cake with maple-goat cheese frosting. Recently, we talked to Scarbrough about how Goat came to be and his approach to meat eating. More

A Sandwich A Day: Roti from Feroza's Restaurant Roti, the Bronx

New York Chris E. Crowley 5 comments

Somewhat imposing lumps of food, the wraps from Feroza's Roti Restaurant could easily satisfy two hungry eaters. But they're good enough that sharing may prove difficult. More

Adding Peanut Butter to Filipino Kaldereta

That's Nuts Lee Zalben 5 comments

Kaldereta is a classic Filipino dish, and a favorite of home cooks who routinely put their own spin on the recipe. Who knew there was a popular variation using peanut butter? More

More Posts