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.
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| before it was salsa |
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| 4 quarts later |
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.
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| I think I chopped up bread too big |
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| Shrimp with fish sauce/lime juice/chili dipping sauce |
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| carving up the small rack |
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| close-up of A's carving technique |
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| right off the grill from the grillmaster |
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| chops! |
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.
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