Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

Goats And Moonshine

Written by Patti on August 10th, 2010

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.

Love The Market's Message

Spice Up Your Life!

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.

Dry Brining The Goat After Marinating

Searing The Goat Before Roasting

And then into your roasting pan (like this one!)

You Can Buy The Pan By Just Clicking and It Will Come Right To Your Door! Cool!

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.

Time for Some Pre-Supper Moonshine Sipping With Christy, Joel & Curtis

Whoo Whee! That Cat Daddy Packs A Punch!

Table Set For Sunday Supper

The Goat Is Finally Ready!

Black Eyed Peas Simmered for Three Hours In Beer

One Yummy Plate of Goaty Goodness

With interesting food, fabulous friends, delicious wines, the only thing missing is dessert. Coming right up!

Warm Apple Crisp With Vanilla Ice Cream

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


6 Comments so far ↓

  1. Christy says:

    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

  2. Patti says:

    Christy, thanks for coming and wrapping up your birthday weekend with us! xoox, Patti

  3. Elizabeth says:

    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? 🙂

  4. Patti says:

    Elizabeth! Yay! Now we know where to get our Cat Daddy! Yum! xoox, P

  5. Patti says:

    Ohhhh, Tower! Thanks for reading. And I love whynatte! Anytime you need someone to test your products, I’m your girl! xoxoo, Patti