Korean mayo, crispy onions, Korean pickle

This Little Goat Went to Korea Mayo 

Yields 1¼ cup

1 cup mayonnaise

1/4 cup This Little Goat went to Korea sauce

Place all ingredients in a medium bowl and whisk together. Serve as a dipping sauce alongside fried chicken, spread on a sandwich or drizzle over grilled veggies. Enjoy!


Spiced Crispy Onions

Yields about 1 cup

Belize Spiced Crispy Onions

1 small sweet onion, sliced very thin

1/2 cup rice flour

1/2 teaspoon This Little Goat went to Belize spice mix

2 cups canola oil

Bring a small pot of oil to 225 degrees. 

In a medium bowl, whisk together spice mix and rice flour. Toss onions with spiced flour and shake off any excess. Fry in small batches without overcrowding pan until golden brown, about 2 minutes. Remove to a paper towel lined plate. Salt to taste. Serve on top salads, burgers, hot dogs, veggies and more!


Korean Pickles

Yields 6 cups

2 pounds pickling cucumbers, cut into spears

2 sweet onions, julienned

1 tablespoon gochujang

3 1/2 teaspoons toasted sesame seeds 

1 1/3 cups soy sauce 

1 2/3 cups apple cider vinegar

1/3 cup sugar

1/4 cup sesame oil

Layer pickling cucumbers and onions in a large container or several jars. In a mixing bowl, whisk together gochujang, sesame seeds, soy sauce, vinegar and sugar. Pour brine over cucumbers and onions and take care to ensure vegetables stay submerged. Refrigerate for 24 hours. Prior to serving, toss or drizzle with a bit of sesame oil. Enjoy!

This Little Goat went to India for Peanut Butter Sandwich Cookies

This Little Goat went to India for Peanut Butter Sandwich Cookies

Yield: 2 dozen 


For Cookies:

2 1/3 cups Flour

1 tsp Baking Soda

2 tsp Kosher Salt

1 ¾ cups Rolled Oats

2 tsp This Little Goat Went to India Spice Mix

1 cup Butter, softened

1 cup Light Brown Sugar

1 cup Sugar

1 ½ tsp Vanilla

2 Eggs

1 ¾ cups Smooth Peanut Butter


For Filling:

1 cup Butter, softened

14 ½ Tbsp Smooth Peanut Butter 

1 cup + 1 Tbsp Powdered Sugar, sifted

1 tsp This Little Goat Went to India Spice Mix


For cookies:

Whisk together flour, baking soda, salt, oats and India spice; set aside.  In stand mixer, with the paddle attachment, cream butter and sugars on medium high until well combined and fluffy.  Add eggs one at a time and mix completely after each.  Add vanilla and peanut butter, and mix completely.  Scrape bowl.  On low speed, add dry ingredients.  Mix just until all flour is combined.  Refrigerate for 20 minutes to firm up a little. 

Divide dough in half.  Roll each half to 1/8” thickness between 2 sheets of parchment paper.   Lay on baking sheet and freeze. 

Preheat oven to 325.

Working with 1 sheet at a time, cut cookies with a 2” round cutter and transfer to a separate parchment lined cookie sheet, placing 1” apart. Cookie dough scraps can be rerolled.

Bake for 10 minutes.  Cool completely on cookie sheet before filling.  

** If a more rustic cookie is desired you can portion with a 1 oz scoop and flatten to 1/8” thickness with the smooth bottom of a drinking glass.  Bake as directed.  

For filling:  

In stand mixer with whisk attachment, whip butter and peanut butter until soft and smooth.  On low speed, add powdered sugar and India spice mix. Mix until combined.  Scrape sides and bottom of bowl and then whip on high until light and fluffy.  Transfer frosting into a piping bag with 1/4” tip.  

To assemble:

Lay half of cookies flat side up on smooth surface.  Pipe frosting from center, leaving a ¼” ring unfrosted on the outside.  Press second cookie onto frosting, pushing down to squish frosting to the edge.  Serve at room temperature.

This Little Goat went to Southeast Asia Mayonnaise

This Little Goat went to Southeast Asia Mayonnaise

Yields 1¼ cup


1 cup mayonnaise

1/4 cup This Little Goat went to Southeast Asia sauce


Place all ingredients in a medium bowl and whisk together. Drizzle over fries, grilled veggies or meats. Enjoy!

This Little Goat went to Wisconsin for Croutons

This Little Goat went to Wisconsin for Croutons

Yield: 6 cups


1 loaf day old brioche

2 tbsp extra virgin olive oil

1 tbsp This Little Goat Went to Wisconsin Spice Mix

Salt and pepper


Preheat oven to 350-degrees.  Using your hands, tear bread into rustic bite-size pieces. Place in large bowl and toss with oil, Wisconsin spice mix, and salt and pepper to taste.  Spread on baking sheet in a single layer and bake for 12 -15 minutes, tossing once. Croutons should be nicely browned and crisp on the outside but still chewy. They will crisp up more when cooled.  for up to 3 days at room temperature.  

Raw Asparagus Salad with Korea Dressing

Raw Asparagus Salad with Korea Dressing

Serves 4



3 Tbsp fresh lemon juice

2 Tbsp This Little Goat went to Korea Cooking Sauce

1 Tbsp extra virgin olive oil


In a medium bowl combine all ingredients and whisk until combined. 



1 bunch asparagus, woody ends removed and thinly sliced at an angle

1 cup fennel, cored and thinly sliced

¼ cup spring onions, very thinly sliced

½ cup radishes, thinly sliced

1 cup fresh peas

2 cups trimmed watercress or arugula

Place all ingredients in large bowl and drizzle with dressing. Toss until well coated. 

Tip: Serve with homemade croutons, tossed with This Little Goat went to Wisconsin Spice Mix!

Tempura Fried Asparagus with Spicy Mayo

Tempura Fried Asparagus with Spicy Mayo

Serves: 4 



1 cup all-purpose flour

1 cup cornstarch

1 12-ounce light beer

1 lb asparagus, tough ends removed

Oil for frying


Preheat oil to 375-degrees.  In large bowl, combine flour, cornstarch and beer.  Whisk just until no lumps remain.  Working quickly and in batches, dip a few asparagus spears in batter to coat and drop into hot oil.  Fry for 3-5 minutes until golden brown, remove and drain on paper towels. Repeat with remaining asparagus. 


Spicy Mayo:

1 cup mayonnaise 

2 tbsp This Little Goat Went to Korea Cooking Sauce 

½ tsp fresh lemon juice

Salt to taste


In a medium bowl, whisk together mayonnaise, Korea sauce and lemon juice. Salt to taste. Serve along side tempura veggies as a dipping sauce.

Spiced Whipped Indian Yogurt

Spiced Whipped Indian Yogurt


1 cup Greek Yogurt 

1/4 cup Heavy Cream 

1 tsp Belize, Morocco or India Spice Mix 


Using a whisk or stand mixer with a whisk attachment, whip the yogurt on low speed to soften. While yogurt whips drizzle in heavy cream. Add spice mix and mix until fully incorporated. Turn the mixer on high speed and whip until fluffy, about 2 minutes.

This Little Goat went to Tokyo for Asparagus 

This Little Goat went to Tokyo for Asparagus 

Serves: 4-6 as a side dish 

Time: 15 minutes


2 pounds asparagus, woody ends removed 

2 Tbsp oil 

¼ cup This Little Goat went to Toyko Cooking Sauce 

¼ cup Queso Fresco, crumbled

Preheat grill to medium-high. In a medium bowl, toss asparagus with oil. Set asparagus horizontally across hot grill grates and grill until tender, 5 to 7 minutes, turning once or twice. Let cool slightly, then cut spears into 2-inch pieces. Return to bowl and add Tokyo sauce. Toss to combine. Transfer to serving dish and top with crumbled cheese.    

Chef's Note: If you are serving a crowd, you can blanch the asparagus for 2-3 minutes in boiling water and hold in the fridge, it will cook in half the time on the grill. If grilling is not an option, roast in a 350-degree oven for 20 minutes.




Inspired by Stephanie's Iron Chef Gauntlet challenge! 


yield: 4 servings

3 Green Plantains

This Little Goat went to Belize

3-4 cups Canola Oil for Frying

Cut the ends of either side of the plantain. Make 3 slits along the ridges of the peel, as close to the flesh as possible. Soak plantains in hot water for 20 minutes.

Remove plantains from water and peel away green peel. You should clean off any excess peel that doesn’t come off easily so you are left with just the fruit. Cut plantains into 2 inch thick pieces. Fry on low heat for 10-12 minutes until tender. Smash fried plantain pieces using a heavy pot or can. The desired result is about 4 inches wide and 1/2 centimeter thick.

Heat 1 inch of oil in a large skillet to medium-high heat. Fry smashed plantains until golden brown, rotating so that all sides brown. Frying should take 2-3 minutes, until they are golden brown and crispy all over. Season with This Little Goat went to Belize and a sprinkle of salt.

Serve immediately.

Grilled Ramp Giardinare 

Grilled Ramp Giardinare 

Yield: 2 cups 


4 oz Fresh Ramps, cleaned

½ cup Fennel, thinly sliced

¼ cup Carrots, shredded

½ Serrano Pepper, shaved thin

1 cup White Vinegar 

½ cup Sugar

2 Tbsp Salt

2 Tbsp This Little Goat went to Korea

Heat grill to medium-high heat. Dress the ramps in a small amount of oil and season with salt. Grill for 2-3 minutes minutes, until wilted and slightly charred. Set aside to cool and than slice into 1 inch wide pieces. 

Combine grilled ramps, fennel, carrots and Serrano peppers into a heat-proof bowl. In a small pot heat vinegar, salt, sugar and Korea. Pour over vegetables and allow to come to room temperature. 


Grilled Ramps

Grilled Ramps


1/2 lb Fresh Ramps

1/3 cup This Little Goat Went to Korea 

2 Tbsp Oil 

salt for seasoning

Toss ramps in oil and season with a pinch of salt. Grill over medium high heat for 2-3 minutes, until wilted and slighted charred. Remove from grill and toss with Korea sauce. Enjoy!

Grilled Asparagus

Grilled Asparagus


1lb Fresh Asparagus 

1 Tbsp Oil 

1 tsp Grillville 

sprinkle of salt 


Trim ends off the asparagus, toss with oil, grillville and salt. grill on high heat for 4 minutes. 

Pineapple Sauce

Pineapple Sauce

Pineapple Sauce for Sundaes 

Yield: ~2 cups 

Time: 1 hour 

Active time: 20 minutes


1 pineapple, peeled and cut into 1/2" slices, removing the core 

½ cup Sugar, divided 

½ cup Pineapple Juice 

¼ tsp Salt 

¼ tsp This Little Goat Went to Belize Spice Mix 

1/3 cup Corn Syrup

Combine all ingredients in a 2 quart sauce pot and bring up to a boil.  Simmer until pineapple breaks down and juice has reduced by a third.  Pulse in a food processor until smooth but still has some texture.  Cool completely.    

Mango with Citrus and Chili 

Mango with Citrus and Chili 


Mango with Citrus and Chili 

Serves: 4 

Time: 5 minutes


2 mangos, peeled and diced 

1 tsp This Little Goat Went to Belize Spice Mix 

1 tsp Kosher Salt 

Sugar to taste 


Peel mangoes and slice or cube into bite size pieces.  Mix Belize Spice Mix and salt.  Sprinkle over mango, if mango is not ripe, add sugar to taste.   

Citrus Marinated Olives

Citrus Marinated Olives


Citrus Marinated Olives

Yield: 2 cups

Time: 2 hours

Active time: 10 minutes


2 c Mixed olives

Zest of 1 Orange, peeled in large strips

2 Tbsp Extra virgin olive oil

2 tsp This Little Goat Went to Belize Spice Mix

Heat oil in sauté pan, add orange zest and olives and cook for a few minutes until fragrant.  Add spice mix and toss to coat.  Cook for 1 more minute.  Allow to marinate for 2 hours for flavors meld and toss again before serving.  

Butternut Squash Soup

Butternut Squash Soup


Butternut Squash Soup with Orange 

Serves: 4 as an entree 

Time: 1 hour 

Active Time: 30 minutes 


1 tbsp Extra Virgin Olive Oil 

1 small Onion, chopped 

1 Butternut Squash, peeled and cut in 1/2" cubes 

1 Granny Smith apple, peeled and cut in 1/2" cubes 

1 small Sweet Potato, peeled and cut in 1/2" cubes 

2 large garlic cloves, minced 

Zest from 1 Orange, grated  

3 tsp This Little Goat Went to Belize Spice Mix 

2 c Vegetable Stock or Water 

1 c Orange Juice 

Salt and Freshly Ground Black Pepper to taste 

To garnish: Granny Smith Apple, julienned; Extra Virgin Olive Oil, Toasted Sliced Almonds

Heat the oil over medium heat in a large, heavy soup pot and add the onion, butternut squash, apple, sweet potato, and a generous pinch of salt. Cook, stirring often, until onions are tender and fragrant, about 10-15 minutes. 

Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the orange zest, Belize Spice Mix, the stock or water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 – 60 minutes, stirring from time to time.  

Purée the soup in batches in a blender, adding orange juice to each batch.  Taste and adjust seasoning with salt and pepper. Garnish with olive oil, julienned apple, and toasted almonds.  

Glazed Carrots

Glazed Carrots


Carrot Coins Glazed with Tokyo Sauce 

Serves: 4  

Time: 20 minutes 



1 1/2# Carrots, peeled and cut into 1/4" thick coins 

1 1/2 Tbsp Grapeseed or Canola oil 

2 Tbsp This Little Goat Went to Tokyo Sauce 

1/4 cup Scallions, sliced thinly on a bias 


Heat oil in large skillet until almost smoking.  Add carrots and cook, stirring occasionally, until well browned and tender, about 7-10 minutes (might be more or less depending on the size of your pan).   

Add Tokyo sauce and continue to cook until reduced slightly and carrots are completely coated.   Add most of the scallions and toss to combine.  Remove from heat, adjust seasoning with additional Tokyo Sauce or salt if desired.  Transfer to platter, garnish with remaining scallions, and serve immediately.   

Avocado Toast

Avocado Toast


Avocado Toast 

Serves: 4 for breakfast 

Time: 15 minutes 



4 Avocados 

2 Tbsp This Little Goat Went to Tokyo Sauce 

4 tsp Lime Juice 

Salt to taste 

4 slices Hearty Wheat Bread 

1 Small Tomato, sliced thin 

1/2 cup Crispy Onions, purchased 


Remove pits and skins from avocados.  Smash with fork and add Tokyo Sauce, lime juice, and salt to taste.   

Toast bread to desired doneness.  While still warm, spread each slice with 1/4 of avocado mixture, top with a couple of slices of tomatoes and 2 Tbsp crispy onions.  Cut each slice of toast in half and serve immediately.   

Shaved Summer Squash Salad

Shaved Summer Squash Salad


Shaved Summer Squash Salad 

Serves: 4  

Time: 15 minutes 



1 lb baby summer squash, washed 

4-6 radishes, washed 

1/2 cup scallions, sliced thinly on a bias 

1/4 cup fresh dill, minced 

2 tsp This Little Goat Went to Grillville Spice Mix  

1 Tbsp salt  

3-4 Tbsp extra virgin olive oil 

3-4 Tbsp fresh lemon juice 


Shave squash and radishes on mandoline.  Toss with remaining ingredients.  Adjust seasoning with additional salt, oil, and lemon juice.  Let sit for 10 minutes and serve.   

Tomato Salad with Dill

Tomato Salad with Dill

Quick Tomato Salad with Dill 


Serves: 3-4 as a side dish 

Time: 10 minutes 



1 pint cherry or grape tomatoes, washed 

1 tbsp extra virgin olive oil 

1 tbsp seasoned rice wine vinegar 

1/2 t This Little Goat Went to Grillville Spice Mix 

1 tbsp fresh dill, minced 

Salt to taste

Combine all ingredients, let stand for about 10 minutes, and serve.