Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)
salt and pepper to taste
root vegetables (turnips, beets, sweet potatoes), cubed
coconut rice, leftover
Season the steak. Cook quickly on a screaming hot cast iron skillet. Once both sides are seared, let it rest, then slice to serve. Toss the root vegetables in EVOO and then bake in the oven at 350 (maybe 400) until they are fragrant and crispy. Serve along with rice as soon as the vegetables are ready.
In case you haven’t heard yet, Gary did a very manly thing and purchased a goat ready for slaughter, and then did just that. This meal was the first time we ate part of that goat. I thought the meat was very good (which is awesome since there’s about 40 lbs left)- it has a similar flavor to lamb. The veggies unfortunately got cooked a bit too long, and so some were too crispy/tough to eat. Einstein didn’t mind this and took care of some of them for us. Also, I still don’t care for turnips in any application that I have had them in so far. The wine was from a new varietal called “arien.” It was a refreshing white, but didn’t stand out in my mind as anything particularly noteworthy.
Gary: (thoughts on slaughtering a goat)
It wasn’t as hard as I thought it would be, but it wasn’t exactly easy either. Now I know that if I have to, I can feed my family. Foraging and farming is all well and good, but if everything’s out of season and you need to eat, you need to eat. I figured the animal was giving its all so we could eat, the least we can do is use every bit of it. We plan to eat all that we can (everything except the hoofs), cleaning the skull, and are in the process of tanning the hide.
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2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)
3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)
4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)
5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)
6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)
7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)
8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)
9: Quiche Loraine (paired with Bronx Cocktail)
10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)
11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)
12: Savory French Toast (with wine orange juice spritzer)
13: Quinoa Burgers (paired with Guinness)
14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)