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 »
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 š which can’t be bad! squash and sautĆ© soupĀ yield: 4 servings 1 small kabocha squash 1 small butternut squash… 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 wingsĀ 12 cups soy bean oil 4 lb chicken wings 2 cups of the marinade 2/3 cup brown sugar 2 oz…. Read more »
leeks are a vegetable that i just love to be kept simple…. melted slowly in some butter to let the sweetness come through. the addition of the rub gives a hint of cheese like a lighter version of leeks gratin. great on its own or served under fish or chicken! melted leeks with rub #… Read more »
i’ve always been a fan of canned cranberries and whenever i see homemade at the holiday table i’m quietly disappointed. these taste just like the ridged cranberry goodness that i love and they’re super easy to make! another version of this recipe uses rub #2, so if you have that at home, make sure to… Read more »
turkey is usually the most stressful part of cooking any holiday meal. using the easy brine below ensures that the turkey has and keeps some great flavor. holiday turkey brine with marinadeĀ yield: 5 gallons or brine for a 15-20lb turkey 2 Ā½ gallons water 10lbs of ice 4 garlic clove, smashed 3 cup salt… Read more »
i can’t take credit for this recipe, it belongs to my pastry chef from girl & the goat, mathew rice. when he first told me about it, i said “what the heck is a buckle?” turns out it tastes like the best apple pie meets crumb cake you’ll ever have. we top it with sour… Read more »
a couple years ago at spence farm i tried a shaved raw butternut squash salad that my friend chris pandel was serving. i was hooked. the crunch and natural sweetness of the squash were perfect. i love taking that sweet crunch and adding earthy roasted mushrooms and our chee for spice. simple with a lot… Read more »
for more photos of the event, check out our goat adventure’s site had a great time at outstanding in the field dinner š below are some recipes from the event! stone fruit tomato saladĀ withĀ unagiĀ (the dressing is the same i made at the green city market demo a while back!) beef hearts, marinated inĀ the marinade get… Read more »