Friday, July 8, 2011

Goat and pork are like hand and glove...

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See that? It is Goat meat and Pork meat. I am joining the Goaterie bandwagon and cooking with goat. What? You never tasted goat? You are missing out. Goat is good. It is lean. It is...it is....Goat!

My brain was working overtime trying to think of something to do with the goat meat I bought at a local farm. I thought about all kinds of things but the first thing I wanted to try was a Goat Rillette.

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I know this is a little unconventional for a Rillette but I was going to make it anyhow. I decided to blend Indian spices for the flavoring and for the fat I used Ghee. Goat and Indian food go together. So, I started off by melting ghee and toasting the spices.

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I sauteed some onions in the spices and ghee.

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I then (with the help of my little Gnome "Goober") pureed all of it up to add to the meat.

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Then (ugh, forgot a picture of this part because it took like 4 hours and I might have been on Twitter tweeting about stuff and forgot to take a picture of the cooking process) cooking cooking cooking.

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After it was cooked and falling off the bones (the pork fell faster than the goat) I picked out the bones and stuff that didn't belong there (I put the cinnamon and cloves and whole cardamom in a little tea bag it didn't work so well, hence the picking out the "other stuff".

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I then whirred it up in the Cusinart.

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and there you have it. Goatie goodness in a jar. It is amazing and I even wowed myself (pat on back).

Oh, and look! My cactus bloomed. I thought it was dead after the nasty snow and I didn't think it would grow because I am not in California anymore, but it did! Just like the man who sold it to me said it would.

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#Goaterie Goat Rillette

4 to 5 tbsp ghee (purified butter)
2 lbs goat stew meat (mine still had bones in it)
1 lb pork belly or scraps with fat, cut in 1 1/2 inch cubes
1 tbsp cumin seeds
1 large onions, chopped
3 large cloves garlic, chopped (about 1 oz)
1 tbsp finely chopped or lightly crushed ginger
2 tbsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp ground cayenne pepper
2 tbsp salt
1 cup water
1/4 cup lard

make sachet with:
10 cloves
1 cinnamon stick, 2 inches long
2 Black cardamom pods
3 Green cardamom pods

Melt Ghee on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds. Add onions and sauté until golden brown, about 8 to 10 minutes. Add garlic and sauté 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne, and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot. Let cool down and puree all together in cuisinart. Put aside.

Melt Ghee on medium heat in the same pot. Add pork and goat meat to pot. Mix in the pureed spices and onion. Bring to a simmer. Add sachet, salt and water. Let cook until meat is falling off the bone (about 3 - 4 hours). Add liquid (water, wine, whatever as needed so that the meat doesn't completely dry out but not too much). When done let cool enough so that you can handle. Remove sachet and any bones. Put meat into Cusinart and pulse until the meat is a course texture. Remove meat into sterilized jars. Let cool overnight. Keeps about 2 weeks. Longer if you add lard to the chilled jars to seal.

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18 comments:

  1. Oh baby baby!!!

    I knew I could count on you...and I love that you did not let me know. :)

    Now maybe I had better get some goat soon, huh?

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  2. I've never heard of such a thing. I would be kinda scared to eat goat, but if you made it I would try it. you crack me up. Love the little gnome.

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  3. I have a whole prickly pear patch. They're native to North America, and will fruit if they're happy. Yours looks happy.

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  4. I have never had goat before but am a little intrigued now!  Very interesting.  :)

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  5. Goat? Really? I will see if I can find some here in Virginia. I have never had goat and am intrigued. With indian spices. How exotic of you.

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  6. I've never had goat's meat, well, that I'm aware of. If I ever get the chance to get my hands on some I will be sure to give this a try. I am very intrigued.

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  7. Have you ever heard Ron White's comment about Cincinnati claiming to have the best chili in the world? He says, "I don't believe you've told Mexico about that. Some day a Mexican is gonna to ride up there on a goat with just an onion and kick your a**. But he'll need a ride home." I'm sorry, but your using goat reminded me about that. We have a Mexican friend who raises goats and lambs. I'll buy lamb meat from him, but haven't attempted goat.

    Your Rillettes do look fantastic. If I went anywhere near paté type foods I'd give it a try; but I don't.

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  8. you changed Mr. Rogers name to Gobber? MMhmm..interesting :P Love the goaterie entry!

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  9. You are so funny!

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  10. Where is the fruit? How do you eat them?

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  11. You can count on me.

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  12. This is the best Goateria I have seen yet. kills any thought I had of playing ;-) GREG

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  13. mmm  .... lovin me some goat these days too!  thanks for sharing

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  14. I'm getting on the goat train very soon...

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  15. Very cool! I don't have goat that often, but I have had it prepared by friends from other countries and they clearly know how to do it!

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  16. I so wish I could have just a tiny lick of this at the pig fest later this summer. wish you weren't on an opposite coast. Please keep informed of geoduck escapades...

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  17. Looks so good, I love goat and wish more people would do tasty things like this with it

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