Lobster with This Little Goat Wen to Korea Dipping Sauce

Lobster with This Little Goat Wen to Korea Dipping Sauce

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Boil lobster tails in salted water for 7 minutes. Shock in ice water. Dry off. Cut lengthwise down the middle.  

Glaze par cooked lobster tail in butter and broil for 4-5 minutes until golden and brown. Drizzle with more butter. Serve with pickled red onions  

Korea Butter 

3 Tbsp This Little Goat went to Korea  

1 tsp Fresh Lemon Juice  

1/2 cup Salted Butter 

 
 

Melt all together and whisk to incorporate. 

This Little Goat Went to Hong Kong Pickled Red Onions

Yield: 6 cups onions, 2 cups brine  

Time:4 hours 

Active time: 20 minutes 

 

1 dry Thai chilies 

2 tablespoons This Little Goat Went to Hong Kong  

1 ⅔ cups red wine vinegar 

6 ½ tablespoons water 

5 teaspoons salt 

13 tablespoons sugar 

8 cups red onion, julienned (about 4 medium) 

Add chili, Hong Kong, vinegar, water, salt, and sugar to medium stock pot and bring to a boil.  Place onions in a 3 quart container (or 2 1 quart mason jars).  Strain liquid over onions, place a small plate or lid over them and weigh it down.   After 15 minutes, check that all onions are covered.  Cool to room temperature, cover container and refrigerate for up to 1 week.   

Spiced Squash Cake

Spiced Squash Cake  

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Yield: 24 full size cupcakes  

4 cups butternut or kabocha squash puree (about 1 1/2 to 2 butternut or kabocha) 

3 cups all-purpose flour 

3 teaspoons baking soda 

2 1/2 teaspoons salt 

1 1/2 teaspoons This Little Goat went to India   

1/3 cup unsalted butter, at room temp 

1 1/4 cup granulated sugar 

4 large eggs, at room temp 

3 teaspoons vanilla extract  

Make the cake: Preheat the oven to 350°F. 

Roast the sweet potatoes for 45 minutes to an hour, until extremely tender. Remove the skin from and puree in a food processor until very smooth.  

In a medium bowl, combine the flour, baking soda, baking powder, salt, and India Spice.  

Set aside.  

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs and scrape the sides of the bowl. Add the sweet potato puree and mix until well combined. Add the flour mixture and fully incorporate.  

Transfer the batter to prepared cupcake pan and bake for 25 minutes, until a toothpick comes out clean. 

Toffee Sauce  

½ cup Unsalted Butter 

1 cup Dark Brown Sugar  

¾ cup Heavy Cream 

½ tsp Salt  

½ tsp This Little Goat went to India  

Melt butter and add brown sugar. Cook for 5 minutes over low heat. Whisk until sugar begins to melt and is well combined. Turn off heat and add spice, salt and cream.  Whisk to incorporate.  

Crusty Yukon Gold Potatoes

Crusty Yukon Gold Potatoes

Crusty Yukon Gold Potatoes

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Serves 4-6 as a side dish

Ingredients:

2 lb Yukon Gold Potatoes, broken into chunks

3 Tbsp Unsalted Butter

½ cup  Cilantro, torn

¼ cup Pickled Anaheim, Sport Peppers or Pepperoncini, sliced

¼ cup This Little Goat went to Southeast Asia Sauce

Boil potatoes in salted water until fork tender. Allow to cool and then break into medium sized chunks. 

Heat a sauté pan over medium heat with butter. Lay potatoes in an even layer across pan and allow to brown for 3-5 minutes before tossing and repeating this step. 

Drizzle with Southeast Asia and toss to coat. Cook for 3 minutes, add sliced pickled peppers and toss again. Plate and garnish with cilantro. 

Indian Spiced Stout Cake

Indian Spiced Stout Cake

INDIA SPICED STOUT CAKE

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1 c. Dark Stout Beer

1 c. Unsalted Butter (2 sticks)

¾ c. Unsweetened Cocoa Powder

2 c. All Purpose Flour

2 c. Sugar

½ tbl. Baking Soda

1 tsp. This Little Goat went to India

1 1/2  tsp. Kosher Salt

2 ea large eggs

2/3 c. Sour Cream

  1. Preheat oven to 350 degrees. Prepare 2 6” round cake pans by buttering and lining with parchment.
  2. In a sauce pot, combine the stout and butter. Cook over medium heat until the butter melts. Whisk in cocoa powder until smooth. Remove from stove.
  3. Meanwhile, in a large bowl, combing the flour, sugar, baking soda, India spice, and salt. Whisk to combine.
  4. In a separate bowl, combine the eggs and sour cream. Whisk until completely smooth.
  5. Add the chocolate mixture to the egg mixture whisking to combine. When fully mixed, add the flour and stir until fully incorporated. 
  6. Divide batter equally among cake pans. Bake until tester comes our clean, about 30 – 40 minutes. 
  7. Transfer cakes to cooling rack.
  8. To assemble cake, take one cake round and cover top with a good amount of frosting, about ¾ cup. Top with the other round and lightly crumb coat the entire cake with a small amount of frosting, just enough to keep the crumbs at bay when you decorate. Refrigerate 20 minutes. Remove from cooler and frost as desired.

 

Cream Cheese Frosting

8 oz Cream Cheese

8 oz Unsalted Butter, room temperature

1 c. Powdered Sugar

1 tsp Kosher Salt

1 tsp This Little Goat went to India 

  1. In a standing mixer, combine the cream cheese and butter. Beat until well combined on medium speed. 
  2. Add the powdered sugar on low speed, mixing until well incorporated.
  3. Add the salt and India Spice and beat on high for about 30 seconds until light and fluffy. 

Spicy Pimento Dip

Spicy Pimento Dip

SPICY PIMENTO DIP

Serves 10-12

1 lb cream cheese, softened
2 Tbsp This Little Goat went to Korea
2 lb finely shredded sharp cheddar, divided
3/4 c Mayo
11.5 oz can Pimientos, chopped

Paddle cream cheese and Korea sauce in stand mixer until completely smooth.

Reserve 1 cup cheddar and add remaining ingredients until fully incorporated. Scrape bowl sides at least twice.

Season to taste with salt and add more Korea Sauce, if more heat is desired.  Spread into the bottom of a small baking dish. 

Preheat broiler.  Top with reserved cheese and place under broiler until cheese is melted and crispy.

Serve immediately with your favorite chips or crackers.

Sweet Potato Cake

Sweet Potato Cake

SWEET POTATO CAKE

For the Sweet Potato Puree:
2 sweet potatoes (target yield: 4 cups)

For the Frosting:
2 sticks unsalted butter, room temp
½ lb cream cheese, room temp
4½ cups confectioners’ sugar
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 tsp This Little Goat Went to India

For the Cake:
4 cups sweet potato puree (see left)
3 cups AP flour
3 tsp baking soda
2 1/2 tsp salt
1 1/2 tsp This Little Goat Went to India
1/3 cup unsalted butter, room temp
1 1/4 cup granulated sugar
4 large eggs, room temp
3 tsp vanilla extract

 

For the Sweet Potato Puree:
Preheat the oven to 350°F. Roast the sweet potatoes for 45 minutes to an hour, until extremely tender. Remove the skin. Puree until very smooth.

For the Cake: Preheat the oven to 350°F if not already heated. In a medium bowl, combine the flour, baking soda, baking powder, salt, and India spice mix. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs and scrape the sides of the bowl. Add the sweet potato puree and mix until well combined. Add the flour mixture and fully incorporate.

Transfer the batter to prepared cake pans and bake for 45 minutes, until a toothpick comes out clean. Cool cakes completely in pans on racks.

For the Frosting: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in sugar, scraping down bowl often. Beat in lemon juice, vanilla, and spice mix. Set aside.

Assembly: Cut around pan sides; turn out cakes. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 2 hours.

Spiced Cheddar Apple Pie

Spiced Cheddar Apple Pie

SPICED CHEDDAR APPLE PIE

For the Crust:
1 cup AP flour
¼ cup sugar
¼ Tbsp salt
¼ lb unsalted butter, cubed & cold
1 Tbsp cold water

For the Pie Dust:
½ cup AP flour
2 Tbsp sugar
1 tsp salt
½ cup shredded sharp cheddar 

For the Crumble Topping:
1 cup AP flour
¼ cup sugar
¼ Tbsp salt
¼ lb unsalted butter, cubed & cold

For the Pie Filling:
4 cups apples
1/3 cup brown sugar
3/4 cup granulated sugar
1 Tbsp cornstarch ½ tsp salt
½ Tbsp This Little Goat Went to India

For the Crust: In a stand mixer, mix all except water with paddle until butter is incorporated and still crumbly. Add water and bring together into one mass. Divide into 2 small dough balls. Roll flat between parchment paper, chill slightly, and form into 2 pie pans or freeze what you are not using.

For the Crumble Topping: In a stand mixer, mix all ingredients with paddle until butter is incorporated and still crumbly.

For the Pie Dust: In a bowl, mix all ingredients.

For the Pie Filling: In a bowl, mix all ingredients until well combined.

Pie Assembly and Baking (for one pie): Preheat oven to 325 degrees.

Fill one pie crust with 1/4 cup pie dust.

Divide pie filling in half. Layer over of pie dust-topped crust.

Top pie filling with 1 cup crumble topping.

Bake for 55 minutes.

Check occasionally. Continue baking until all of the filling is bubbling slowly and the crumble is golden brown.

Let cool completely before cutting.

Hong Kong Brined Turkey

Hong Kong Brined Turkey

HONG KONG BRINED TURKEY

Hong Kong Brined Turkey

For the Brine:
2 cups salt 2 cups sugar
3/4 cup This Little Goat Went to Hong Kong
2 ½ gallons water + more to cover the turkey

For the Turkey:
1 15 lb fresh turkey 1 bulb of fennel, chopped
2 Spanish onions, chopped
2 apples (Honeycrisp or Pink Lady), chopped
1 2-inch piece ginger, peeled and chopped
1 lb unsalted butter, softened
2 Tbsp This Little Goat Went to Hong Kong

For the Brine: Bring water to a boil in a large pot and add salt, sugar, and Hong Kong sauce. Let simmer until sugar and salt dissolve, about 4 minutes. Remove from heat and refrigerate until fully cooled. Brine cannot be warm before using or it will begin to cook the turkey.

For Brining the Turkey: Place turkey into brine bag. Cover with chilled brine. If needed, add more water to cover turkey. Tightly seal bag, refrigerate 12-24 hours. (Place sealed bag inside larger bag in case of leaks, if desired.)

For Cooking the Turkey: Preheat oven to 325 degrees. Remove turkey from the brine and let sit to dry and come to room temperature, 1 hour. Meanwhile, prepare the aromatics to be cooked with the turkey. Place aromatics around the turkey and inside the cavity. Next, make a compound butter by combining butter and Hong Kong sauce. Rub a quarter of the butter all over the turkey. Pull out the thermometer probe that comes with the turkey and replace it with a kitchen thermometer in the same spot or in the deepest part of the turkey. Roast the turkey to 160 degrees, about 3 hours. Note: it will continue to cook after it comes out of the oven.

As the turkey cooks, baste it with more compound butter every 30 minutes.

When the kitchen thermometer in the turkey reads 160 degrees, remove it from the oven and let it rest. The temperature will continue to rise slowly as it rests out of the oven. Let the turkey rest for 30 minutes before slicing and serving.