Chorizo Maple

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At Little Goat Diner we have a number of infused maple syrups on the menu to make breakfast more fun.  This sweet and savory creation is great on waffles, pancakes, french toast, crumpets, eggs… anything you are craving for brunch or late night snacks!     1/2 lb Chorizo 1 3/4 cup maple syrup 1… Read more »

Grapefruit chermoula

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After my honeymoon in Belize last year we added this adaptation of chermoula onto the menu.  We love serving it with rich things like avocados!  It is always fun to find ways to have winter ingredients like ruby red grapefruit make you feel like you are on the beach!   1 cup grapefruit juice 1/4… Read more »

Sauce Green

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We have so many versions of salsa verde and other herb sauces on our menu at Girl & the Goat, we finally just named one simply ‘sauce green’.  It happens to be my favorite of the bunch!  We currently serve with grilled pork belly…but honestly it is great on anything.  Pictured here is a simple… Read more »

Masa Chips

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At Little Goat Diner we use this masa chip recipe for our macho nachos and our tostadas. It’s easy to replicate at home, and gluten free! Serve it with guacamole, salsa, or my masala hummus!   Masa Chips 1 c masa flour 3/4 cup luke warm water 1/4 teaspoon salt mix all together in bowl.let… Read more »

Tomato and Apply Soup from InStyle Magazine

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Stay true to the basics, but add more flavorful ingredients. Guests will say, ‘Wow, it tastes even better than I remember!” InStyle magazine recently asked me for a favorite comfort food of mine and I instantly thought of this apple and tomato soup, just reminds me of childhood! Click here for the recipe and more!

Haunted House at Little Goat!

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I’ve always really loved Halloween and this year wanted to finally live out one of my biggest dreams: having a haunted house! Instead of doing it at my house and trying to scare trick or treaters, we decided to do a more adult, scary version on the second floor of Little Goat Diner! Guests got… Read more »

Miso Butterscotch Budino

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2 teaspoons vanilla extract 1/2 teaspoon salt 3 tablespoons white miso paste 2 cups dark brown sugar 6 1/2 cups heavy cream 8 sheets gelatin 8 ounces butter bloom the gelatin sheets in ice water for 10 minutes. remove them from the water and let them drain on paper towels for a few minutes. bring… Read more »

Brandade

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One of my favorite French comfort foods is this salt cod puree.  There are so many variations on the recipe but the goal is a creamy, rich and salty dipper for crusty bread or whatever else you can find to dip in.  We love using as a sauce too for various fish dishes.  This recipe… Read more »