I started with dessert . . .

. . . and now to the rest of the meal.

Friends from Hawaii are in town to move #2 into her new college. Decided to test out some recipes on them. Since they are foodies as much as me I need they would be up for the challenge.

A while back WG had brought home rack of goat. He wanted see what it was like. But it was large amount and we couldn't eat it all. I remembered that A/A were coming at the end of summer and I knew they would be up for it.

Started with appetizers, my grilled tomato salsa with chips and veggies. If you want the recipe, I posted it here. I this time I added green onions to the mix. Made this why A/A/C were in the city seeing friends and doing the tourist thing.

before it was salsa

4 quarts later

Next I marinaded the rack in chimichurri sauce. I'm in love with this stuff. The lemon and lemon zest make this so delicious anyway you eat it. I posted the recipe here. This batch, my herb blend was mint, flat leaf parsley and cilantro.

I also marinaded some shrimp in olive oil, lemon juice, salt, pepper and thyme from garden, just in case people didn't like the goat.

Then I started prepping for the panzanella salad from the pioneer woman--grilled some bread, chopped tomatoes, red onions cucumbers and yellow pepper. To be put together when they arrive back.

When A/A/C got back we started to grilling. Goat and shrimp got toss on the grill manned by A and I tossed up the salad.

I think I chopped up bread too big

Now for the main course.

Shrimp with fish sauce/lime juice/chili dipping sauce

carving up the small rack

close-up of A's carving technique

right off the grill from the grillmaster

chops!

All came together for a nice tasting with good food, good drink and good friends. 

The overall review of the goat was the smaller rack was pretty tough but flavor good. The chimichurri charred nice and gave is a nice smoky flavor. Just enough salty taste. Larger rack was much more tender and easier to eat. If you never had goat before it not as gaming as lamb. Really worth the try. Even C gave it a try [she was very leery of it] and like it. 

Next time, WG brings home goat from the market. I may try and make a stew out of it. 

Chimichurri

Wanted to eat steak [and not skirt steak from the restaurant] the other day. Went to see what the prices were at the market. I found a great price 2.89/lb but I realized that they were mis-labelled as pork. I wasn't quite sure what cut they were but I thought they were sirloin and decided to pick them up. Since I wasn't quite sure what cut, decided to make a marinade.

Looked up different types of marinades for sirloin steak and found a easy recipe for chimichurri from Omaha Steak . Of course, I didn't have all the ingredient and need to improvise.

smells so good

right of the grill and resting

Cimichurri adapted from Omaha Steak

4 cloves garlic, rough chopped

1 small bunch flat leaf parsley

2 c mint (asked for cilantro)

zest and juice of 2 lemons

1/2 c olive oil

1 t salt

1/2 t red pepper flakes

Add garlic, parsley, mint (or cilantro) and the zest and juice of the lemon. Turn on the processor and as the starts going stream in the oil. Add the salt and pepper flakes. You may want to adjust the salt and the lemon. Should look like pesto when it is done.

Reserve 1/2 cup of the sauce to serve with steak.

Add the sauce to the zip lock bag and toss the steaks in. Make sure the steaks are cover with sauce. Refrigerate till ready to grill your steaks. Omaha Steak recipe say marinate at least 15 minutes to 2 hours but I marinated it for 6 hours and it was delicious and tender.

I had 2 lbs of sirloin [I think] and there was more than enough marinade for at least 2 more pounds. And the next time I make this recipe, I will reserve a lot more sauce to use in a salad dressing. So good.