Fingerling and Bitter Lettuce Salad with Grapefruit Vinaigrette

Posted

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 »

Squash and Saute Soup

Posted

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 »

Pan Seared Halibut with Herb Mojo Sauce

Posted

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 »

Fall in a Glass

Posted

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 »

Rich and Creamy Mofongo

Posted

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 »

Mariyaki Wings

Posted

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 »

green goddess dressing

Posted

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 »

steamed mussel and fennel escabeche

Posted

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 »

Grilling: Piri Piri

Posted

just as important in cooking as salt and pepper is our good friend ACID! this take on a piri piri sauce brings that acid to any grilled dish, along with refreshing herbal notes. great with shrimp, steak, lamb kebabs…. whatever you can grill up! piri piri yield: 2 cups ¾ cup lemon juice ¾ cup… Read more »

Herbed Tomato Salad 

Posted

nothing beats a farm fresh Sungold tomato! we like to use them as much as we can when they are in season, and this salad is a quick and easy way to add them to pretty much any meal! 1 lb Sungold tomatoes, sliced in half 1/3 cup extra virgin olive oil 1 tablespoon soy… Read more »