02-20-2007, 02:42 AM
Ingredients :
3 lb Kid goat cut into 1" cubes
Salt to taste
Freshly-ground black pepper to taste
1 cup Olive oil
1 pch Crushed red pepper
2 tbl Chopped garlic
4 x Bay leaves crumbled
12 x Green Bay laurel sticks, abt 12" long
1 x Crusty bread loaf
1 lb Fresh figs
1 lb Queijo da Serra Estrela cheese
Method :
Season the goat with salt and pepper. In a mixing bowl, whisk the olive oil, red pepper, garlic and bay leaves together. Season with salt and pepper. Toss the goat with the marinade, cover and refrigerate overnight.
Preheat the grill.
Spear 4 ounces of the goat meat on each laurel stick. Place the reserved marinade in a saucepan and bring up to a boil. Boil the marinade for about 2 minutes and remove from the heat. Place the sticks on the grill and grill for 2 to 3 minutes on all sides. Baste the skewers with the marinade every few minutes. Remove the skewers from the grill and place on a large platter. Slice the bread into 1-inch slices and place on the platter. Arrange the figs and cheese around the skewers and bread.
This recipe yields 4 to 6 servings.
3 lb Kid goat cut into 1" cubes
Salt to taste
Freshly-ground black pepper to taste
1 cup Olive oil
1 pch Crushed red pepper
2 tbl Chopped garlic
4 x Bay leaves crumbled
12 x Green Bay laurel sticks, abt 12" long
1 x Crusty bread loaf
1 lb Fresh figs
1 lb Queijo da Serra Estrela cheese
Method :
Season the goat with salt and pepper. In a mixing bowl, whisk the olive oil, red pepper, garlic and bay leaves together. Season with salt and pepper. Toss the goat with the marinade, cover and refrigerate overnight.
Preheat the grill.
Spear 4 ounces of the goat meat on each laurel stick. Place the reserved marinade in a saucepan and bring up to a boil. Boil the marinade for about 2 minutes and remove from the heat. Place the sticks on the grill and grill for 2 to 3 minutes on all sides. Baste the skewers with the marinade every few minutes. Remove the skewers from the grill and place on a large platter. Slice the bread into 1-inch slices and place on the platter. Arrange the figs and cheese around the skewers and bread.
This recipe yields 4 to 6 servings.