Wednesday, June 22, 2011

Get Your Goat

On Sunday, we shopped the farmer’s market in Warwick per our normal Summer weekend habit. We bought some pickled artichoke hearts and sun-dried tomatoes for a pizza sometime this week. Pesto was on the list, as was fresh bread and greens for a salad. We also saw some beautiful baby carrots and beets which we snapped up. Finally, we got a round of goat cheese from the goat cheese vendor, and also bought one pound of goat ribs—basically two small racks of ribs.

We cooked the goat last night and had it along with braised baby carrots, roasted beets and roasted potatoes. It was delicious.

I did not have a goat rib recipe (although I do have a great recipe for tacos made from shoulder, neck or leg meat). So, here is what I did:

Cut the ribs into two-rib chops, trimmed silverskin and obvious fat. Marinated in a solution of about 2 cups red wine, 4 tablespoons of olive oil, three crushed garlic cloves, several sprigs of fresh thyme, a tablespoon of freshly ground black pepper. I let the ribs marinate for about 2 hours then removed them from the marinate and dried them thoroughly. I prepared a hot charcoal fire. I sprinkled the ribs with some salt and then grilled them, turning occasionally for several minutes until I had nice browning, but not so much as to dry them out. (They are quite small, so the cooking goes quickly.)


Sorry, no photos. Was too busy eating.

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Posted under: Food and Cooking • by Rick on 06/22/2011 at 10:40 AM
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