| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive04 |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Kid goat, cut into 1" cubes |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1 |
c |
Olive oil |
| 1 |
pn |
Crushed red pepper |
| 2 |
T |
Chopped garlic |
| 4 |
|
Bay leaves, crumbled |
| 12 |
|
Green Bay laurel sticks, abt |
|
|
12" long |
| 1 |
|
Crusty bread loaf |
| 1 |
lb |
Fresh figs |
| 1 |
lb |
Queijo da Serra Estrela |
|
|
cheese |
INSTRUCTIONS
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. Recipe Source: EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A45 broadcast 04-28-1997)
Downloaded from their Web-Site - http://www.foodtv.com Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 05-11-1997 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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