| 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 |
tb |
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
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