today is the first snow in chicago, so it seemed appropriate to post my winter stew. we just retested it over the weekend and it is much lighter in texture than some stews. but I’d recommend taking the lid off for the last hour of simmering to let it thicken just enough. enjoy and stay… Read more »
we are big fans of just tasty, simple meatballs! at little goat, we use kilgus goat meat and top with our sloppy sauce and cheese sauce for a hearty meatball sub. also great with pasta or just a snack! also, now at little goat bread, you can buy the sweet onion brioche breadcrumbs that we… Read more »
This is a great simple winter salad. I grew up eating ruby red grapefruits all winter long since my swim team sold boxes of them instead of cookies. I have never stopped loving the sweet tart and bitter flavor they have! Serves: 4 Ingredients: 1 pound fingerling potatoes 2 tablespoons olive oil Coarse salt Freshly… Read more »
winter squash soups are always one of my favorites, especially when there is something that makes it unique. adding in a splash of the saute adds an amazing flavor profile that tastes surprisingly like bacon 😉 which can’t be bad! squash and sauté soup yield: 4 servings 1 small kabocha squash 1 small butternut squash… Read more »
Yield: 4 Servings 1 ½ -2 lbs Halibut, cleaned 2 bunches Spring Onions, thinly sliced 2 Tbsp Butter 2 Tbsp Canola or Rice Bran Oil Add ½ Tbsp of oil to a sauté pan and place over medium heat. Sauté sliced spring onions for 2 minutes, until just tender. Remove from pan and set aside…. Read more »
thanks again to the talk for having me on the show earlier this week! my favorite part, and i’m sure aisha’s favorite part 😉 was the cocktail. sara gilbert (who could only eat the olives along with the drink) said that she loved the combo of the olives and cocktail, if you wanted to go… Read more »
This mofongo is what made me want to host a Puerto Rican Sunday Supper at Little Goat!  Our version is a bit different than traditional as we like to use ripe plantains and really celebrate their sweetness.  We also add in garlic mashed potatoes with cream and butter…why?  Because the result is creamy and delicious…. Read more »
we were in the mood for some asian wings at little goat… so lo and behold, we found a way to a way to turn the marinade in to a teriyaki-style wing sauce! mariyaki wings 12 cups soy bean oil 4 lb chicken wings 2 cups of the marinade 2/3 cup brown sugar 2 oz…. Read more »
i never really knew what green goddess dressing was, but i always knew i liked it. it wasn’t until we started making our own that i actually learned what was in it! green goddess dressing yield: 2 cups 2 tablespoons egg yoke 1 ½ tablespoons dijon 3 tablespoons lemon juice 1 cup rice bran oil… Read more »
Escabeche might be spelled or pronounced differently depending on where you find it, but whether it’s referring to Puerto Rican, Jamaican, Spanish or Provencal cuisine, it’s generally the same thing: an acidic marinade. I’ve always liked escabeche on oilier fish like mackerel or on nice plump mussels, where the acidity is a great counter balance…. Read more »