Cheesy Crab Dip 1 Pound cream cheese, softened 3/4 Cup mayonnaise 1 1/4 Cups sharp cheddar cheese, shredded 1 Head roasted garlic, finely chopped 1 Tbsp harissa (You may buy jarred or substitute 2 tsps sambal) 2 Tsp fish sauce 1/2 Pound lump crab meat, picked through 2 Tsp Worcestershire 2 Tsp Frank’s Red… Read more »
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 »
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 »
Copper river salmon is in season so get your grill on and make this quick easy dish to enjoy the season! If you are not in the mood for fish try this sauce over streak, pork, chicken…. Whatever you’ve got! Happy grillin’! ¾ cup White Asparagus, peeled and sliced ¼ cup Spring Onions, thin sliced 2… Read more »
A guest at Girl & the Goat enjoyed the blueberry nuoc cham we serve with halibut so much that they inquired about the recipe. Take my favorite dipping sauce nuoc cham and add in my favorite spring fruit…Then here ya go! We are anxiously awaiting the arrival of the Midwest fruit season. At Little Goat… Read more »
just finished whipping up a batch of my new favorite side dish. it can also be used as a sandwich topper! we serve it at little goat on our new fun and crispy chicken sandwich and at french market as a side salad with asian noodles. enjoy! rapini relish yield: 3 cups 1 bunch rapini,… Read more »
chimichurri yield: 2 cups 2 cups parsley, finely chopped ¼ cup fresh oregano, finely chopped ¼ cup shallots, minced 1 large clove garlic, minced ¾ cup extra virgin olive oil 2 tablespoons red wine vinegar 3 tablespoons lime juice ½ tablespoon fish sauce ½ teaspoon chili flake combine all chopped and minced ingredients into… Read more »
girl & the goat magic beans
green beans
4 fl oz. oil
shallots
green bean dressing
cashews (or another nut if you prefer a different one)
aioli
green bean dressing
yields 2 cups
4 oz. lemon juice
5 oz. fish sauce
2 ½ oz. soy
1 tablespoon dijon
3/4 teaspoon sriracha
1/3 oz cloves garlic
combine lemon juice, fish sauce, soy, dijon and sriracha. transfer to blender, add garlic and emulsify with oil.
aioli
yield: 1 cup
1/3 cup green bean dressing (from above)
1 cup mayonnaise
whisk together
preparation
1. heat a small amount of oil in a frying pan.
2. add green beans and some sliced shallots for flavor.
3. add enough vinaigrette to coat the green beans. let steam.
4. add a handful or two of cashews for flavor. season with salt.
5. transfer to serving dish & drizzle with aioli.
6. serve hot.
a request came in recently for our kimchee style sauce from the goat. i put this together originally as a marinade for a kimchee made with broccoli stems, nectarines and kohlrabi that we were serving with sauteed skate wing. as fall came along, we tried it on thinly shaved butternut squash with roasted shiitake mushrooms…