Goats du Roam?

I promised to make this blog international so here’s a subject for my Kenyan friends that can also be applied to parts of the world where goat is not a staple meat.  For you non-goat eaters, just substitute lamb. 

When I was in Kenya I fell in love with goat.  Especially roasted it makes a delicious meal and depending where you go, a fabulous experience.  If you like roasted goat plain, you’ll love roasted goat with a little flair.  Try this…  Before you put your goat on the barbeque, rub it down (yes I mean like massage it) with a mixture of chopped garlic, chopped rosemary, salt and pepper.  If you like it, add mint to the rub mixture. 

Now a trick for the garlic lovers out there.  Slice your garlic into slivers and then stab some small holes into the side of the leg of goat.  Slide your garlic slivers into the holes before roasting. 

Since we’re on the subject…  We don’t do a lot of personal raising of farm animals but it is quite common in Kenya, to raise your goats and slaughter them immediately before roasting.  I have argued this point with Kenyans but have not convinced anyone to my knowledge.  If I knew I was slaughtering a goat next week, I would feed that goat tons of garlic and rosemary and mint.  I know the meat would take on the flavor of the herbs the goat was eating.  Don’t believe me (and I know you won’t)??  Eat a lot of garlic for dinner and then smell your sweat the next day.  Do you smell the garlic coming out of your pores?  I thought so. 

Goat meat source for Californians: http://www.hhranchca.com/

My fun with a new toy...

I wasn't scheduled to blog today but I couldn't resist this one. I had so much fun this week with a new toy; my new Seal-A-Meal. If any of you cook for one you know that (a) finding one portion packages is hard and (b) it's expensive. This week with the help of a Target gift card from my friends, I purchased a Seal-A-Meal and then promptly headed out for Costco and spent about $80 on a variety of meats. I bought catfish, salmon, pork loin, sausages even bleu cheese. Then I came home and began to divide the meat into individual portions. I figure now I have about 20 meals waiting in the freezer. That's $4 per. Not bad. Unlike our government, I can actually "spend money to save money."

They make a bunch of different type of food savers including one brand called...err...Food Saver. They come in hand held and counter top models. I bought my counter top (but easily stored in cupboard) model because it was $49.99 and I had a $50 gift card.

Finally, my other pet peeve is buying fresh herbs only to use once and then throw away. I'm currently experimenting with Thyme, Sage, Rosemary (but Rosemary got away...just kidding) and Dill. So far, so good but I'll let you know how they turn out as I use them.

Link to the Seal-a-Meal device on the carousel (left).

Did Your Stock Market Crash?

Someone once told me that the difference between really good restaurant food and the stuff you cook at home is all about the stock.  And, by the way, stock is not that hard to make.  It is a long process but one like a crock pot.  Once you’ve started it, it’s pretty hands off for several hours…even overnight.  I won’t get into recipes with you here but here is a link from epicurious.com with a stock recipe for you.  There are a few tips I will give you:

• Stock is a long process but mostly hands off.
• Always start with cold water…bones in…cold water on top.
• Always break or chop the bones you make your stock with (for marrow).
• Bring it to a very slight simmer…you will be leaving it for several hours so no need to boil.
• Never stir the stock.
• Skim the top of “stock scum” with a spoon.
• When the level gets low, just add more water.
• When finished, strain it once with a colander and once through cheese cloth.  The stock should not be cloudy at all.
• When it’s done, it should have a mild flavor of chicken or beef…it won’t taste like soup to you (no salt…not thick), nor should it.
• It freezes well so make a ton and buy a couple of freezer proof containers to store it in.

There are variations to stock and you really can’t go wrong with your ingredients.  Stock can be made from chicken, beef, vegetables, veal, fish, shrimp, etc.  It really depends on what your taste buds dictate.  Try the traditional recipes and then do something exotic like using lemon grass, star anise and cinnamon for a good Vietnamese pho noodle stock.

Try making stock once and you’ll be sold.  I still occasionally use the store bought organic broth but there is not comparison with the home made stock.  It is far superior.