It's always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals. Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!
Denver ribs — also referred to as the breast or belly — consists of the spare ribs and additional meat from the brisket and flavorful belly. Whether from lamb or goat, this cut boast abundant fat and connective tissue, make it a supreme choice for braising and other low and slow cooking techniques. The Denver ribs are a favorite among chefs for their unmatched ability to be cooked for long periods of time without drying out. Give this stew recipe a try for an outstanding savory meal. The post Goat Stew with Denver Ribs appeared first on HERITAGE FOODS USA.
Ryan's recipe sounds delicious! We love the simplicity of Roasted Leg of Lamb. Try this recipe for a citrus twist on an old classic. The key is marinating the meat overnight and cooking the roast low and slow. This recipe is great in the oven, and also does wonderful on the grill.
Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.
Our good friend Mary O'Grady has been an invaluable resource for cooking tips and recipes since we first met in the early days of Slow Food USA. Most recently Mary shared a recipe she developed for Chicharrones Guisados (stewed pork skin) using the extra bits of skin and fat trimmed from a holiday porchetta. The perfect recipe for anyone who likes a little spicy kick!
From Chef Cesare Casella, this True Tuscan dish is an American favorite with a Tuscan miners’ touch. Buglione was traditionally made around a campfire and miners would throw everything they could find into this stew. Buglione, lamb pot pie, is perfect for this cold weather and would be a holiday treat.
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