Goat meat appears to be more popular in other countries than here in the United States. I rarely see it for sale, living in the Northeast (U.S.). Usually it is found in specialty stores or at a farmer's market. Recently I bought some young goat meat from Sherrie, owner of Cracked an Egg Farm. In the past I have bought goat legs and the meat tends to be tough and required hours of braising. Sherrie assured me her meat is from a young goat and is tender. So I decided to give it a try!
2 scallions (3 Tbsp) chopped
1 Tbsp Chinese rice wine
2 tsp olive oil
2 tsp sugar
1/2 tsp black pepper
1) In a medium glass, metal container or bag combine all ingredients except for the goat steak and mix well.
2) Add the goat steaks in the marinade, coat each steak well with the mixture.
3) Cover the container or seal the bag and refrigerate for at least an hour.
4) Preheat the grill at 350 degrees F. Grill the meat until just cooked, turn every 2-3 minutes to prevent burning. Total cooking time is about 8 minutes.
*I don't particularly enjoy eating very salty food. Just be mindful that salt intake is a culprit for many health problems that exist today. To learn more about the appropriate content of salt/sodium intake per day please visit this site: http://www.nhlbi.nih.gov/hbp/prevent/sodium/sodium.htm
Grilled Asparagus and Zucchini or Summer Squash (serves 2-3)
1 bunch of asparagus, washed and removed tough parts (either snap the end off or peel the outer layer of the base of each stalk)
2-3 zucchini or summer squash, washed and cut in half
Drizzle of olive oil
A few pinches of salt and pepper
Drizzle olive oil, a few pinches of salt and black peppers on asparagus and zucchini. Grill for about 8-10 minutes at 350 degrees F, turn every 2-3 minutes to prevent burning.
*You can grill pretty much anything. I love to grill asparagus, zucchini, summer squash, bok choy, and Asian eggplant this way. It's quick, simple, adds colors to your plate and nutrients in your diet!
*One bunch of asparagus is equivalent to about 20-25 asparagus stalks. You can use any type of asparagus--fat, thin or white. The fatter stalks will require longer grilling time.
(Monhegan Island, Maine, 2013)