Pineapple Sauce

Pineapple Sauce

Pineapple Sauce for Sundaes 

Yield: ~2 cups 

Time: 1 hour 

Active time: 20 minutes

Ingredients: 

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 

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Mango with Citrus and Chili 

Serves: 4 

Time: 5 minutes

Ingredients: 

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

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Citrus Marinated Olives

Yield: 2 cups

Time: 2 hours

Active time: 10 minutes

Ingredients:

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

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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

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Carrot Coins Glazed with Tokyo Sauce 

Serves: 4  

Time: 20 minutes 

 

Ingredients: 

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

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Avocado Toast 

Serves: 4 for breakfast 

Time: 15 minutes 

 

Ingredients: 

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

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Shaved Summer Squash Salad 

Serves: 4  

Time: 15 minutes 

 

Ingredients: 

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 

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Serves: 3-4 as a side dish 

Time: 10 minutes 

 

Ingredients: 

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.

Roasted Red Pepper Cream Cheese

Roasted Red Pepper Cream Cheese

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Roasted Red Pepper Cream Cheese 

Yield: 1 cup 

Time: 10 minutes 

 

Ingredients: 

8 oz cream cheese, softened 

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

1/2 tsp salt 

1/4 c roasted red pepper, chopped very small. 

Combine all ingredients, let stand for at least 30 minutes or up to overnight.  

Note: To roast your own pepper, place a red pepper directly over gas flame until all sides are charred well.  Immediately placed in tightly covered container and allow to steam for about 10 minutes. Remove core, and use a paper towel to rub off all skin.  1 medium pepper yields about 1/2 c diced.    

Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

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Chicken and Vegetable Stir Fry 

Serves: 4 

Time: 1 ½ hours 

Active time: 20 minutes 

 

Ingredients: 

1 lb Boneless Skinless Chicken Thighs 

2 Tbsp Extra Virgin Olive Oil  

2 Tbsp Lemon Juice 

2 tsp Garlic, minced 

2 tsp This Little Goat Went to Grillville Spice Mix 

1 Tbsp Grapeseed or Canola oil 

1 Carrot, cut into thin slices 

1 small Sweet Onion, sliced thinly 

1 small Red Pepper, julienned 

8 oz Creminin Mushrooms, quartered 

1 cup Low Sodium Chicken Stock 

2 tsp Cornstarch mixed in 2 Tbsp cold water 

¼ cup Scallions, sliced thinly on a bias 

Salt to taste

Whisk together oil, lemon juice, garlic and Grillville Spice Mix.  Slice chicken thighs and add to marinade, marinate for 30 minutes to 1 hour. 

In a sauté pan, heat grapeseed oil until shimmering.  Add carrot, onion, and mushrooms with a pinch of salt.  Cook 2-4 minutes until starting to brown, add red pepper and cook for 1-2 minutes.   

Add chicken with marinade, and allow to cook until chicken is well browned.  Flip chicken, add chicken stock, and bring to a boil.  Drizzle in cornstarch mixture and stir continually until thickened.   

Transfer to a serving platter, adjust seasoning if desired, sprinkle with scallion, and serve immediately.   

Kale with White Beans

Kale with White Beans

Kale Sautéed with White Beans  

Yield: 2-4 as a side 

Time: less than 30 minutes 

 

Ingredients:  

1 Tbsp Grapeseed or Canola Oil 

1 small Onion, thinly sliced 

1 ½ tsp This Little Goat Went to Grillville Spice Mix 

1 large Bunch Kale, preferably Black Dinosaur or Lacinato, leaves removed from stems and torn  

1 15-oz can White Beans, rinsed and drained 

½ cup Pine Nuts, toasted 

 

In large sauté pan, heat oil until shimmering. Add onion, sprinkle with ½ teaspoon of Grillville Spice Mix and a large pinch of salt, and cook 3-5 minutes, until softened and well colored.  Add kale and cook until wilted, before adding white beans and remaining Grillville Spice Mix.  Cook for another few minutes to warm through.  Add pine nuts, adjust seasoning, and transfer to platter.  Serve immediately.   

Roasted Butternut Squash with Rosemary

Roasted Butternut Squash with Rosemary

Roasted Butternut Squash with Rosemary 

Serves: 4 as a side 

Time: 30 minutes 

Active time: 10 minutes 

 

Ingredients:  

2 Butternut Squash, halved and seeds removed 

2 Tbsp Extra Virgin Olive Oil 

1 tsp This Little Goat went to Grillville Spice Mix  

2 Rosemary Sprigs, leaves removed and minced 

Salt to taste Preheat oven to 375°F. Place squash on baking sheet, cut side up, drizzle with oil, Grillville Spice Mix, ½ of the rosemary, and salt.  Bake until squash is tender, about 40 minutes. Transfer to serving platter and sprinkle with remaining minced rosemary. Serve immediately.  

White Bean Soup with Tomatoes and Kale 

White Bean Soup with Tomatoes and Kale 

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Serves: 4 as an entree 

Time: 1 hour 

Active Time: 30 minutes 

 

½ lb Bacon, sliced into 1/4-inch strips 

2 tablespoons Extra Virgin Olive Oil 

1 small Onion, diced small 

1 small Carrot, diced small 

1 Celery stalks, diced small 

2 Garlic cloves, minced 

1 tsp This Little Goat Went to Grillville Spice Mix 

1 15-oz cans White Beans, rinsed and drained 

1 15-oz can Diced Tomatoes, drained 

2 cups Kale, stems removed and torn 

4 cups Chicken Stock 

Salt and freshly ground pepper to taste 

In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 5 minutes. Remove crisped bacon to a paper towel lined plate.   

Drain all but 2 tablespoons of bacon fat and add the onion, carrot and celery.  Cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic and Grillville Spice Mix and cook until fragrant, about 2 minutes.  

Add the drained beans, tomatoes, kale, and stock and bring to a boil. Simmer the soup over moderately low heat flavors come together, and everything is heated through, about 30 minutes. 

Garnish the soup with the reserved bacon and Parmesan to serve. 

 

Cheesy Black Bean Dip

Cheesy Black Bean Dip

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Cheesy Black Bean Dip 

Yield: 2 cups 

Time: 90 minutes 

Active Time: 15 minutes 

 

1 cup dried Black Beans, soaked in water overnight and drained 

1 Garlic clove 

1 tbsp Butter or Bacon Fat 

1 tsp Salt 

½ tsp This Little Goat Went to Grillville Spice Mix 

2 Tbsp Cream Cheese 

¼ cup Cheddar Cheese, shredded 

2 Tbsp Scallions, sliced thinly on the bias 

 

Add soaked black beans, garlic ,salt and 2 cups water to a pot. Bring to a boil and reduce to a simmer. Cook until beans are tender, about 45 minutes to an hour. Strain beans, reserving cooking liquid. Allow to cool slightly before adding to a food processor, with remaining ingredients except for cheddar and scallions. Puree until well chopped. Add 2 tablespoons of water, puree further and check consistency. Beans should be thick but smooth, similar to peanut butter. Add more water as needed until desired consistency is achieved. Season with salt if necessary.  Transfer to serving oven safe serving bowl, top with cheddar and place under a broiler until cheese is golden brown and bubbling.  Remove from oven, top with scallions and serve.   

Miruku a Ku-Ku Cocktail

Miruku a Ku-Ku Cocktail

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2 oz Rum

1 oz soy milk

1/2 oz lime

1/2 oz Demerara 

1/2 oz peach liquor 

1/2 oz Grand Marnier 

1/2 oz This Little Goat Went to Tokyo 

 

Combine all ingredients, shake, and serve with ice. 

 

Pork Tenderloin with Slaw

Pork Tenderloin with Slaw

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Pork Tenderloin

Yield: 4 servings

2 pound pork tenderloin 

1 batch of basic brine 

2 cups chicken stock

2 tablespoons butter

1 teaspoon This Little Goat Went to Hong Kong

 

For Slaw:

3 green apples

½ bulb of fennel 

½ red onion

½ tablespoon tarragon, minced

 

For Slaw Dressing:

3/4 cups lemon juice

½ cup This Little Goat Went to Korea

¼  cup extra virgin olive oil

 

For tenderloin: In a bowl large enough to submerge tenderloin in brine allow to soak in the refrigerator for up to 8 hours. 

Preheat oven to 350 degree. Remove tenderloin from brine and allow to sit at room temperature for 15 minutes before cooking. In an oven-proof skillet add small amount of oil to bottom and heat. Add tenderloin and brown on either side. Deglaze pan withchicken stock. Add butter and teaspoon of The marinade, whisk. Place tenderloin with pan sauce in a 350 degree oven until desired doneness is reached. 

For dressing: Whisk lemon juice, This Little Goat Went to Korea and olive oil. Salt to taste. 

For slaw: Peel and julienne apples. Remove core from fennel and slice remaining half very thin. Slice onions in very small julienne. Toss with tarragon and dressing. 

Sweet Potato Gratin

Sweet Potato Gratin

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Holiday Sweet Potato Gratin with Chi Sauce

 

Yield: 4 servings 

 

3 large Sweet Potatoes, peeled

1 ½ cups Heavy Cream

1 tsp Brown Sugar

2 Tbsp This Little Goat Went to Korea

3 oz Blue Cheese

1 tsp salt

 

Using a mandolin or sharp knife, cut sweet potatoes into very thin circles. 

In a small pot bring the cream to a light simmer. Add This Little Goat Went to Korea and brown sugar and whisk until fully combined. Crumble blue cheese into the hot cream and whisk until fully melted and combined. 

In a square baking dish, no larger that 8 x 8 inches, place a single layer of sweet potatoes on the bottom. Cover with ¼ cup of cream mixture. Place another layer of sweet potatoes and ¼ cup of cream. Complete until all ingredients are used, ending with sweet potatoes on the top. Tightly cover the dish in foil and place in a 350 degree oven for 1 hour. Remove the foil and allow to cook for another 15 minutes. 

Spaghetti Squash

Spaghetti Squash

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Spaghetti Squash with Rub #1 Butter

Yield: 4 servings

2 medium Spaghetti Squash, sliced in half and cleaned of seeds

¼ cup Dried Cranberries

1 Spanish Onion, sliced thin

3 Tbsp Green Onions, sliced thin 

½ cup This Little Goat Went to Grillville

 

Preheat oven to 350 degrees. 

 

Rub the inside of the spaghetti squash with ¼ cup of This Little Goat Went to Grillville butter. Place squash inside down onto a parchment lined sheet tray and allow to bake for 25 minutes or until fork tender. Remove from oven and allow to cool enough to be handled. Using a fork scrape out the flesh of the squash into a bowl. Discard skin. 

 

In a sauté pan over medium heat add remaining ¼ cup of This Little Goat Went to Grillville butter. Add onions and sauté until tender. Add cranberries and green onions. Toss until well coated in butter and pour over spaghetti squash. 

 

 

Grillville Butter

 

½ cup Butter, softened

1 ½ tsp This Little Goat Went to Grillville

 

In a bowl combine butter and This Little Goat Went to Grillville, mix well. 

Butternut Squash Kimchee

Butternut Squash Kimchee

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Butternut Squash and Shiitakes Kimchi-Style 

 

Yield: 4 Serving 

1/2 lb shiitake mushrooms, stems removed

1 medium Butternut Squash, peeled and seeded

1 tablespoon Sorrel, chiffonade

¼ cup This Little Goat Went to Korea

Toss mushrooms in oil and salt and roast at 350 degrees for 10 minutes. Cool and cut in quarters.

Shave butternut squash into ribbons using a peeler. In a mixing bowl add squash and mushrooms. Toss with This Little Goat Went to Korea and garnish with sorrel.

Brined and Grilled Chicken with Pickled Black Berries

Brined and Grilled Chicken with Pickled Blackberries 

 

Yield: 4 servings 

 

3 ½ to 4 pounds of bone in chicken breast and thighs

1 batch of basic marinade brine

1 cup of This Little Goat Went to Hong Kong

1 large sweet onion, sliced in thick rings

2 cups chicken stock

2 tablespoons butter

salt to taste

 

In a bowl large enough to submerge chicken, brine chicken for at least 8 hours. 

Remove chicken from brine and allow to sit at room temperature while the grill heats to medium heat. Cook chicken skin-side down for 15 minutes. Flip and brush skin with a healthy amount of This Little Goat Went to Hong Kong, reserving ½ teaspoon for pan sauce. Allow chicken to cook until finished. 

 

Pan Sauce: Grill onion rings until slightly charred and wilting. Add to a sauté pan with 2 tablespoons of butter and cook for 5 minutes on medium heat. Add chicken stock and allow to reduce for several minutes. Add ½ teaspoon Hong Kong sauce. Salt to taste.

 

Pickled Blackberries 

 

Yield:  1 cup 

 

½ pint of blackberries

1 cup champagne vinegar

1 cup hot water

5 tablespoons sugar

½ tablespoon salt

 

Combine hot water, sugar and salt. Whisk until combined. Add vinegar. Pour over blackberries and allow to sit for at least 2 hours.