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pink lily


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.


I have a goat loin roast in there I need to do something with one of these days.
may I recommend rosemary or fennel in copious amounts?
smoked bony parts crock-potted with white beans, barley or lentils is also surprisingly good.
I mentioned cooking goat the other day at work, and got really odd looks. Judging from the people who had never eaten it, you'd think it was food only suitable for us brown-eyed type people.
Buying the goat is turning into and adventure in itself. I have ths choice of a mexican market and a mediterranean market that sells goat and lamb that is halal certified.
La brought home something she called "ropa" from work -- a co-worker's father had made it and sent it in. It was a shredded beef-with-things dish, pretty dry, served over rice. I'd bet this was ropa vieja. I can find recipes for that and I'm also pretty good with the cuts of beef that "string" when they're cooked.

However, she also had a green sauce (with jalapeno in it) and a red sauce (that I didn't eat but that she said had a slow burn to it) that came with/went on the ropa. Any ideas what the sauces might be? (The sauces were also scratch made but smooth, not lumpy like pico de gallo.) I can send La back to work to ask for names but the co-worker's father is very much a believer in Top Secret cooking and doesn't like to hand out any information or recipes. (He's not a chef or anything, just a guy who cooks.) I don't get the secrecy thing, myself, but different strokes...
I am so not an expert, but my only familiarity with ropa vieja is from the Tv show "Daisy Cooks". sounds like the sauces you describe could be mojo, sofrito or recaite sauces. the last two are on the DaisyCooks site at
in the box on the right, listed as her staples of cooking.
Rachel Ray has a simple mojo recipe, alongside her ropa recipe at
I found a little more info at
all of these got my mouth watering, even tho I hates cilantro, and will substitute parsley everytime.
I've also eaten a wonderful salsa verde made from tomatillos that I've never been able to duplicate, but it would be chunkier I think that you describe.
I also don't get the "secret" ingredient thing, the first time I even heard of anyone doing that I was appalled. I learned to cook from my grandmothers, and even tho they may not be able to measure anything, you were welcome to watch them cook and learn wht they did.
Cool! I'll be giving that a try, though not this week. We're having temps in the nineties this week, survey says "No slaving over hot stove". There will, of course, be a full report when I get there, though.