Good Morning, Darlings!
While in New Orleans, Eric and I had the chance to visit the fantastic Farmer’s Market in town. It’s small, but the vendors are of the highest quality. We ate crispy, delicate pastries, popsicles made with the freshest fruit, bought brightly colored peppers, ripe Creole tomatoes, picked up luscious goat cheese and even bought a goat roast. Now, I have never cooked goat, but this seemed as good a time as any to try it.
Our friends, Chefs Matt, Johnny and Bradley offered to store our goodies in The Ritz-Carlton kitchen until we checked out. I really wish I could share more about our visit, but you have to wait until the article is published in Design Is in the October issue. The September issue is coming atcha the end of this month. Cannot wait to share it with you all. And right here at the blog I’ll have all the behind-the-scenes goodies. It is going to be quite the post!
Back to our regularly scheduled goat roast.
Sunday supper felt like a great time to share the goat with our adventurous foodie friends. I found this recipe online and loved their ideas. Putting beets in the marinade to give the goat a rosy color is ingenious, don’t you think? It’s not the quickest method, what with juicing 20 limes (that will teach me to wear rubber gloves!) and marinating for 16 hours, dry brining for at least three and cooking for 90 minutes, but our dinner guests seemed happy.
And then into your roasting pan (like this one!)
and roast at 325F for 90 minutes. Let the roast rest for 15 minutes, have your handsome husband carve, and deliver to the table.
For the eight of us, this was the menu:
Roast Goat
Slow Simmered Black Eyed Peas
Fresh Green Beans
Apple Crisp topped with Vanilla Ice Cream
A nice Pinot Noir and Tempranillo to go with
We started the evening with shots of Cat Daddy Moonshine, procured from New Orleans, but distilled in North Carolina. Now, we just need to find some here in Georgia. It is flavored with vanilla and nutmeg, making for the smoothest sipping experience ever.
Here are some images from our night together, eating goat and sipping moonshine.
With interesting food, fabulous friends, delicious wines, the only thing missing is dessert. Coming right up!
Special thanks to all our friends for joining us and being brave enough to eat goat!
xoxo, Patti
Today blogging to Matt Dylan – Carolina Moonshine
Thanks so much for including me as one of the adventurous foodie friends! Your Peas were fabulous!!!! I need to get your recipe. Everything was amazing, as usual, perfect Sunday evening. Thanks, thanks, thanks! Christy
Christy, thanks for coming and wrapping up your birthday weekend with us! xoox, Patti
You can get Cat Daddy at Decatur package store or any liquor store in town will order some for you. I have some in my bar at home right now. It’s great mixed with root beer!
So when you open a restaurant will you name it The Pink Goat? 🙂
Elizabeth! Yay! Now we know where to get our Cat Daddy! Yum! xoox, P
Here is a Catdaddy Recipe suggestion for all to try!
http://www.whynatte.com/2010/07/the-banjo-whynatte-catdaddy-moonshine/
Ohhhh, Tower! Thanks for reading. And I love whynatte! Anytime you need someone to test your products, I’m your girl! xoxoo, Patti