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This weekend, after reading some interesting passages in a new cookbook, we went by the Mexican supermarket.
They've become an easy source of goat meat, as well as the occasional odd ingredient.
This week, in addition to a leg of chivo, we found some annatto seed and frog legs.
I worked on the marinade yesterday. the goat leg got a rosemary-lime vinagrette, with tamarind pulp, fresh bay leaf and fresh oregano added.
the frog legs were set in some mango-chipotle sauce we picked up at a fair last year.
DH started the grill, then sauted yellow squash in some of my sister's garlic pesto, and we experimented with red rice, using some spanish paprika, garlic, cumin and some annatto oil made yesterday by soaking some crushed seeds and a fresh bay leaf in olive oil.
The goat was butterflied, and grilled over rosemary covered coals, and the frog legs were grilled lightly.
we're putting the goat by for eating later, with the smoked bones saved for soup-making.
They've become an easy source of goat meat, as well as the occasional odd ingredient.
This week, in addition to a leg of chivo, we found some annatto seed and frog legs.
I worked on the marinade yesterday. the goat leg got a rosemary-lime vinagrette, with tamarind pulp, fresh bay leaf and fresh oregano added.
the frog legs were set in some mango-chipotle sauce we picked up at a fair last year.
DH started the grill, then sauted yellow squash in some of my sister's garlic pesto, and we experimented with red rice, using some spanish paprika, garlic, cumin and some annatto oil made yesterday by soaking some crushed seeds and a fresh bay leaf in olive oil.
The goat was butterflied, and grilled over rosemary covered coals, and the frog legs were grilled lightly.
we're putting the goat by for eating later, with the smoked bones saved for soup-making.
