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Southeast Asia

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. 

Sausage & Apple Stuffing

Sausage & Apple Stuffing

SAUSAGE & APPLE STUFFING

Sausage & Apple Stuffing

1 loaf white bread, unsliced
1 lb country pork sausage, loose
2 Fuji or Jonagold apples, sliced
1 medium yellow onion, julienned
2 cups cremini mushrooms, sliced
1/3 cup This Little Goat Went to Southeast Asia
3 eggs
2 cups beef stock

Cut white bread into large cubes. Allow to sit out and dry for at least 4 hours, but up to a day ahead.

Preheat oven to 350 degrees.

Sauté onions and mushrooms over medium heat. Once tender, add apples and cook for another 5 minutes. Add Southeast Asia sauce and toss to coat. Remove to a sheet tray to cool slightly.

Brown sausage and allow to cool slightly. Do not strain fat.

Toss bread cubes, sautéed vegetables, and browned sausage with beef stock and eggs.

Place in a casserole dish and bake for 30 minutes, until golden brown.

Green Bean Casserole

Green Bean Casserole

GREEN BEAN CASSEROLE

Green Bean Casserole

2 lbs green beans, blanched
2 cups cremini mushrooms, thinly sliced
1/4 cup This Little Goat Went to Southeast Asia
2 Tbsp unsalted butter
2 Tbsp AP Flour
1 cup heavy cream

Preheat oven to 350 degrees.

Sauté mushrooms in butter until tender. Deglaze pan with Southeast Asia sauce. Add flour and stir to distribute. Cook for 1 more minute before adding heavy cream and allowing to thicken for 2 minutes. Add green beans and toss to coat.

Place in a casserole dish and bake for 15 minutes. Garnish with your favorite crispy onions (that’s how we like it, at least), and serve hot.

Girl & the Goat Magic Green Beans

Girl & the Goat Magic Green Beans

GIRL & THE GOAT MAGIC GREEN BEANS

This is the dish that inspired the whole line of sauces and spices! Girl & the Goat green beans have been one of the top selling items since we opened in 2010. So many guests asked how they could recreate at home that I thought, hey why not just put the sauce in a bottle so folks can make whenever they have the craving!
—Steph

Serves 4

1 pound green beans, cleaned
1/4 cup plus 1 tablespoon This Little Goat went to Southeast Asia
1 large shallot, very thinly sliced
1/4 cup mayonnaise
1/3 cup roasted, unsalted cashews

Bring a large pot of salted water to a boil and fill a large bowl with ice water. Drop green beans into boiling water and cook until tender, about 3 minutes. Drain and immediately plunge into ice water. Once cool, remove onto paper towels to absorb excess water.

In a small bowl whisk 1 tablespoon This Little Goat went to Southeast Asia into the mayonnaise. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Once hot add blanched green beans and cook until starting to brown, about 2 minutes. Add in sliced shallots and saute until softened, about 1 additional minute. Pour in 1/4 cup This Little Goat went to Southeast Asia sauce and stir until heated through, about 2 minutes. Add in cashews and toss to coat.

Pour cooked green beans into a serving bowl and drizzle with Southeast Asia mayonnaise.

Shrimp Fried Rice

Shrimp Fried Rice

SHRIMP FRIED RICE

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Fried rice is my favorite go-to simple dinner at home! My husband and I always have a bottle of TLG goes to SE Asia in the fridge primarily for this reason! No matter what ingredients we add in, the sauce is what makes it taste so good each time.

—Steph

Shrimp Fried Rice

Serves 4

Oil
1/2 pound shrimp, peeled and deveined
4 cups cold cooked rice (day old works best)
1/2 cup This Little Goat went to Southeast Asia, divided
1/2 cup carrots, grated
1 cup baby bok choy, thinly sliced
1 cup shiitake mushrooms, sliced
1/2 red onion, thinly sliced
2 eggs
2 tablespoons butter

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and mushrooms and cook until softened, about 3 minutes. Add shrimp and saute until opaque, about 2 minutes. Add carrots and bok choy with 1/4 cup This Little Goat went to Southeast Asia and stir fry until shrimp is fully cooked and vegetables are tender-crisp, about 3 additional minutes. Remove to a plate.

In the same pan over medium-low heat, add 1 tablespoon oil and pour in eggs. Scramble and cook until set and add to plate of shrimp and vegetables.

Return pan to medium-high heat and add butter. Once melted, add rice and allow to cook without stirring until crisp and starting to brown, about 5 minutes. Stir remaining 1/4 cup This Little Goat went to Southeast Asia into rice. Return the cooked vegetables, shrimp and eggs to the rice and toss until fully combined. Serve hot.

Grilled Broccoli

Grilled Broccoli

Grilled Broccoli with Spice Krispies

Yield: 4 side portions

8 cups broccoli florets

1 cup rice krispies cereal

2 tablespoons butter

1 teaspoon This Little Goat Went to Korea

1/3 C. This Little Goat Went to Southeast Asia

 

1. For Grilled Broccoli: In a medium pot lightly steam broccoli for 2-3 minutes. Place in a bowl and toss with 1/3 C. The Saute. On medium-high heat grill for 3-4 minutes, until fully cooked.

2. To make Spice Krispies: In a small sauté pan, melt butter and mix in 1 teaspoon of The Chee. Add Rice Krispies and allow to lightly cook, while stirring continually for 4 minutes. 

3. Toss cooked broccoli with Spice Krispies. 

Grilled Vegetable Skewers

Grilled Vegetable Skewers

GRILLED VEGETABLE SKEWERS

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Quick and easy, these will grill right along with anything else you might be cooking. Feel free to switch in your favorite vegetables, but try to keep ones that will cook in approximately the same amount of time.   
— Steph

Grilled Vegetable Skewers

Serves 4

8 ounces cremini mushrooms, stems removed and halved if large
1 small red onion, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 pint grape or cherry tomatoes
1/2 cup This Little Goat went to Southeast Asia
2 tablespoons olive or canola oil
2 tablespoons fresh lemon juice
1/4 cup parmesan cheese, shredded
8-12 large bamboo skewers, soaked in water for 30 minutes

Thread vegetables onto soaked skewers in an alternating pattern. In a small bowl, whisk oil into 1/4 cup This Little Goat went to Southeast Asia. Using a brush, coat all sides of skewers and allow to marinate 10-15 minutes.

Preheat grill for medium heat. Once hot, add skewers and cook until vegetables are well marked and starting to soften, about 3-4 minutes. Flip and repeat. Cook until vegetables are just tender, flipping once or twice more depending on size.

Add remaining This Little Goat went to Southeast Asia and lemon juice to bowl and whisk to combine. Remove skewers from heat, brush with sauce, and sprinkle with parmesan cheese.    

Grilled Salmon with Relish

Grilled Salmon with Relish

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Grilled Scallion Relish with Pickled Fresno Peppers 

This relish is simple and well balanced.  Serve with grilled fish or chicken to add bright flavor to every bite.   

Yield: 1 cup 

Time: less than 30 minutes

Ingredients:  

4 bunches of Scallions 

2 tsp Grapeseed or Canola Oil 

¼ cup Little Goat Pickled Fresno Peppers 

1-2 tsp liquid from pickled peppers 

2-3 tsp Lime Juice 

1 tsp Maple Syrup 

Salt and pepper  

 

Remove root ends from all scallions. Thinly slice the green ends of 2 bunches and reserve. Toss light green and white parts from those bunches and the remaining 2 bunches of scallions in oil.  Grill over medium heat until charred and white ends are cooked through, about 5-8 minutes; slice thinly. Mix together all ingredients, starting with minimum amounts of lime juice and pickled pepper liquid, and adjust seasoning as desired.   

Let sit for 10-20 minutes to allow flavors to come together.   

Grilled Asparagus

Grilled Asparagus

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Grilled Asparagus 

Asparagus is versatile, but is great with the smoke of a grill.  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.  

Serves: 4-6 as a side dish 

Time: 15 minutes

Ingredients:  

2 bunches Asparagus, ends removed 

2 Tbsp Grapeseed or Canola Oil 

3 Tbsp This Little Goat went to Southeast Asia Sauce  

¼ cup Mayonnaise 

2 tsp Lemon Zest 

¼ cup Parmesan Cheese, grated

Preheat grill. In a large bowl, toss asparagus with oil and 2 tablespoons Southeast Asia Sauce.  Lay dressed asparagus crosswise against hot grill grates and cook until well marked and just tender, flipping once or twice, about 4-6 minutes per side.  While asparagus is cooking, mix mayonnaise and remaining Southeast Asia Sauce in same bowl.  Remove asparagus from grill, and toss with mayonnaise mix until evenly coated. Transfer to serving platter, sprinkle with parmesan and lemon zest, and serve immediately.     

Delicata Squash Rings

Delicata Squash Rings

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Delicata Squash Rings 

Squash is a fall staple, and Delicata skins are thin enough that you can leave them on and just eat them with the rest of the squash… or just eat around them like with acorn squash.   

Serves 3-4 as a side dish

Ingredients: 

2 lb Delicata Squash, about 4 medium 

2-3Tbsp Grapeseed or Canola oil 

6 Tbsp This Little Goat went to Southeast Asia Sauce, divided 

½ cup Mayonnaise 

¼ cup Pepitas 

1 Pomegranate 

Preheat oven 400°F.  

Heat a heavy sauté pan over medium heat and add 1 teaspoon oil. Add pepitas and toast until fragrant and cooked. Remove from heat, sprinkle with a small amount of salt and pepper, and allow to cool.   

 Cut the squash into ¾” rings, and scoop out the center of each ring with either a spoon or a paring knife.  Toss with oil and 2 tablespoons Southeast Asia Sauce and spread into a single layer on a sheet tray.  Roast for 10 minute.   

While squash is roasting, whisk together mayonnaise and 2 tablespoons Southeast Asia Sauce and set aside.   

Remove squash from oven and flip each ring. Drizzle with remaining 2 tablespoons Southeast Asia Sauce, and roast until squash is lightly browned and tender, about 10 minutes. While squash finishes, remove seeds from pomegranate by cutting it into quarters, from top end to bottom, and picking out individual seeds and clumps, rinse well. Remove squash from the oven and toss with remaining Southeast Asia Sauce. Stack into a serving bowl and drizzle with Southeast Asia mayonnaise, sprinkle with pomegranate seeds and pepitas. Serve immediately.   

 

Chorizo and Breakfast Potatoes Skillet 

Chorizo and Breakfast Potatoes Skillet 

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This hearty and filling breakfast comes together fast and multiplies easily to feed a crowd! 

Serves: 4 

Time: 45 minutes 

Active time: 20 minutes 

Ingredients:  

3 medium Yukon Gold Potatoes, cut into 1” pieces 

½ lb Pork Chorizo, bulk sausage or casings removed 

½ lb Cremini Mushroom, stems removed and sliced 

1 Yellow Onion, small diced 

1 Poblano Pepper, cored and small diced 

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

2 tablespoons Maple Syrup 

8 eggs, beaten 

1 cup Cheddar Cheese, shredded 

4 Scallions, thinly sliced

Preheat oven to 350°F

Toss potatoes with oil and a sprinkle of salt. Lay on a sheet tray in a single layer and roast until just fork tender and light brown, about 15 minutes.  

Whisk eggs with 1 tablespoon of Southeast Asia Sauce and set aside.  

Heat large heavy duty skillet, add chorizo and cook until done and most of the grease has rendered, reserve chorizo and drain off all but 3 tablespoons of the fat. Add roasted potatoes, mushrooms, onions, and poblano, and cook until vegetables are tender, about 7 minutes.  

 Add remaining 3 tablespoons of Southeast Asia Sauce and maple syrup to the saute pan. Toss to coat vegetables and cook another 3 minutes. 

In separate nonstick pan, scramble eggs until cooked through, right before they are finished stir in ¾ of both the cheese and scallions.  Spread eggs over vegetable mixture and sprinkle with remaining cheese, broil until cheese is golden and bubbly.  Sprinkle with remaining scallions and serve immediately, with salsa and sour cream if desired.   

Cashew Chicken with Southeast Asia Sauce 

Cashew Chicken with Southeast Asia Sauce 

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Serves 4  

Time: 30 minutes 

Ingredients: 

½ lb Boneless Skinless Chicken Breast, cut into thin slices 

¾ cup Southeast Asia Sauce 

2 oz Dried Woodear Mushrooms 

2 Tbsp Canola oil or other nuetral flavored cooking oil  

2-3 Cloves Garlic, sliced thinly 

1 15 oz can Baby corn, quartered 

2 medium Yellow Onions, medium dice 

2-3 dry Thai Chilis, seeded and cut to 1 cm lengths 

4 Scallions, roots removed and shoot cut to 1” lengths 

1 cup Unsalted Cashews, toasted 

2 Limes, cut into wedges 

2 tsp Sugar 

4 cups cooked White Rice 

Marinate chicken in 3 tablespoons Southeast Asia Sauce for 10-15 minutes. Soak woodear mushrooms in warm water with 1 tablespoon salt added for 15-20 minutes, until fully hydrated (will more than double in size and be very flexible). Drain and slice ⅛” thick.   

Heat oil in large wok or heavy sauté pan until shimmering.  Add garlic and cook until fragrant and starting to brown, about 30 seconds.  Add chicken and fry until chicken is nearly cooked through.  Add onions, dried chilies, and remaining Southeast Asia Sauce; cook, stirring often, until onions are translucent.  Add woodear mushrooms, baby corn, scallions, and cashews and cook until everything is heated through.  Season to taste with lime juice and sugar.  Serve immediately over rice.