Transforming Leftovers

leftover-goat-pita1One week after Easter, it was time to finish off the goat meat left over from dinner last Sunday. Michael and I roasted a goat shoulder with garlic, rosemary and marjoram on Easter. It was good, if not slightly overcooked because I didn't have a meat thermometer.

The next day Michael had the idea to braise some leftover meat for our tapas-style dinner with friends. Thinking of Spanish flavors, we added tomato sauce, paprika and white wine. We let that simmer for at least 30 minutes. It made another nice tapa.

Now today there was still some roasted meat in the fridge — enough for one really hungry person. Enter me, who had just worked out. I pulled the meat apart, tossing out some fat, and put it in a small pot. I added a tablespoon

or two of tomato paste, black ground pepper, red pepper flakes and a few glugs of red wine. I brought it to a boil then let it simmer as I showered. When I came back, I added a little water since there wasn't much liquid left. It tasted too acidic from the wine and tomato paste so I sprinkled in some sugar, let the water cook out, and toasted a pita.

A few minutes later I was enjoying what might have been even better than the goat was a week before. The meat didn't taste like bbq pulled pork, but it reminded me of it because the it was so succulent and a little sweet.

This is my new formula for transforming leftover lamb or goat roasts:

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Goat Meatball Pitas

Goat meatballs, in a pita with tzatziki

I know, who buys ground goat, right?

Well, we did. The Mizzou Meat Market is an amazing place run by students in the College of Agriculture, Food and Natural Resources. They butcher high quality meat and sell it at great prices. One time they had ground goat, and we said ‘Yes, please.’ (If you eat lamb, you will like goat just as much.)

This is a meal that can be a lot easier than I made it, but I wanted to treat that goat right so I made my own hummus, tzatziki and pita bread. I didn’t have classes that day, what can I say?

I was most inspired by a New Zealand Herald recipe because I figured Kiwis know what’s up with lamb/goat. Then I added dried coriander and mint because the flavors seemed to match, and bulked up the meatballs with breadcrumbs and egg, as you would Italian meatballs.

Goat is great, and the spices stood up to the meat. Hummus and tzatziki go so naturally with the Greek/Middle Eastern spices, and well, let’s call the addition of fresh pico de gallo “fusion.”

Goat Meatballs on Side

While I had trouble getting air pockets in some of the pita, the meatballs taste just as good on top, eaten with a knife and fork.

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