Hibachi-Grilled Goat with Spicy Seasonings

This Mongolian grill recipe is a lot of fun to serve a small party. The original version calls for the grilled goat to be dipped in a beaten egg before dipping in the spicy seasonings, but because of the danger of salmonella, I have eliminated that step. Using individual sets of tongs or forks, the guests grill their own goat on the hibachi placed in the center of the picnic table. The goat meat should be half-frozen before slicing so that you can slice it as thinly as possible.

6 cloves garlic, crushed
6 green onions, white part only, minced
1/3 cup soy sauce
1/4 cup smooth peanut butter
1/3 cup tablespoon blackberry jam
3 teaspoons sesame oil
2 tablespoons Chinese chile sauce (or more to taste)
1 ½ pounds goat meat (or substitute lamb), sliced as thinly as possible

Prepare a fire in the hibachi using natural wood charcoal chunks.

In a bowl, combine all ingredients except for the goat meat and mix will. Divide into 6 small individual serving bowls. Guests grill their own goat meat for a minute or so and quickly dip it into the seasonings, then eat it from the tongs or forks.

Yield: 6 servings

Heat Scale: Medium

Easy Cream Cheese Pastry

Yield: 1 Servings

Ingredients:
1 c Unsalted butter; room temp
8 oz Cream cheese; room temp
1 ts Vanilla
2 c To 2-1/3 cups flour
1/4 c To 2/3 cup powdered sugar

Instructions:
Optional The dough for this melt-in-your-mouth pastry is very easy to handle as long as it is first thoroughly chilled. The pastry is perfect for any fruit pie or fruit/jam filled turnover. DIRECTIONS: Cream the butter cream cheese and vanilla in a mixing bowl. Gradually sift 2 cups of the flour into the bowl mixing with a fork until the dough forms a ball. Add a little more flour if the dough is too sticky. Divide the dough in half. Wrap in plastic wrap and refrigerate 45 minutes or overnight. Preheat oven to 425 degrees F. Lightly sprinkle a work surface with some of the remaining flour or powdered sugar. Flatten one dough ball into a thick disk. Lightly dust the dough and a rolling pin with a little flour or powdered sugar. Using short even strokes roll the dough from the center into a circle 2 inches larger than the pie pan you plan to use turning the dough every few strokes and dusting it with flour or powdered sugar as needed. roll to about 1/8 inch thickness. Lif! t the dough off the working surface with a pastry scraper and fold it in half and then into quarters to form a triangle. Place the pointed end of the triangle into the center of the pie pan and unfold so the dough drapes about 1/2 inch beyond the rim of the pan. (Or carefully roll the dough onto the rolling pin and transfer to the pie pan.) With your fingertips firmly press the dough into the pan. Prick the bottom all over with a fork. Bake for 15 to 20 minutes just until pale golden. Freeze the remaining dough for another use. To make a double crusted pie fill the shell. Roll the remaining dough to fit the top of the pie pan. Brush the rim of the shell with water and place the dough over the filling. Crimp with your finger or press the tines of a fork dipped in flour into the dough around the rim to seal. Makes one 8 or 9 inch double pie crust OR ... one 10 inch single pie crust OR ... six 8 inch triangular turnovers OR ... 12 to 15 small tarts. Source: Cobblers Crumbles a! nd Crisps by Linda Zimmerman and Peggy Mellody As published in the Oregonian FoodDay 1995; typos by Dorothy Flatman 

Green Tomato Fondue

by Ana Sortun

Served with feta and summer herbs

Serves 6

Ingredients

• 3 green tomatoes split in half lengthwise
• 1/2 cup ouzo
• 1/2 cup dry white wine
• 1/2 cup of extra virgin Greek olive oil
• 3 cups goats milk feta
• 1/2 cup water
• 1/2 cup mixed chopped herbs, like summer savory, basil, thyme, sage, and/or oregano
• 3 pita breads, torn into halves

Directions

1. Pre-heat oven to 350°F.
2. Place the green tomatoes into a casserole dish and season all sides with salt and pepper.
3. Add ouzo, white wine, and olive oil.
4. Turn them onto the cut side and roast in the oven for about 20 to 25 minutes until tender when pierced with a fork.
5. Allow the tomatoes to cool for 10 minutes to give up more juices. Reserve these juices for the feta mixture.
6. Crumble the feta into the work bowl of a food processor fitted with a metal blade. Add the juices from the roasted tomatoes and a half cup of water.
7. Blend until smooth and creamy, approximately 2 minutes.
8. Pour the feta into the bottom of a baking dish that just holds all of the tomato halves.
9. Bake the tomatoes in the feta for about 10 minutes until it is soft and bubbly.
10. Sprinkle with chopped herbs. Serve with grilled shrimp or pita bread.

This segment appears in show #3305.

Recipe courtesy of Ana Sortun
© 2008 Ana Sortun

Goat Cheese Ice Cream

,Ingredients
2 cups heavy cream
1/2 cup milk
4 egg yolks
1/4 cup sugar
3 tablespoons corn syrup
4 ounces goat cheese
Instructions
Prepare an ice water bath. Bring the cream and milk to a boil. Whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use.

Yield: approximately 3 cups

Smoked Gouda and Horseradish Stuffed Mushrooms

Number of Servings: 12

Ingredients:36 cleaned white mushrooms, stems removed and chopped fine
1 ½ C. shredded smoked Gouda cheese
4-oz. cream cheese, softened to room temperature
8 slices bacon, cooked and crumbled
1 clove garlic, minced
2 Tbsp. prepared horseradish
Olive oil
Instructions: 
Sauté garlic in small amount of olive oil for 30 seconds.  Add mushroom stems and sauté until cooked and liquid has evaporated.  Turn heat off and add cream cheese in chunks.  Stir until well incorporated.  Add smoked Gouda cheese, bacon and horseradish.  Fill mushroom caps.  Place mushrooms on a baking sheet and bake for 20 – 25 minutes at 350º.