Jamie Parry, chef and owner of Another Fork in the Road in Milan, with the upcoming addition this summer of his new restaurant Maybelle’s in Catskill, has always had a taste for goat. Here is one of his favorite hyper-savory recipes for this often overlooked meat.
GRILLED GOAT LOIN
2 pounds goat loin, boned out
4 tablespoons extra-virgin olive oil
3 cloves garlic, shaved thinly
1 carrot, peeled and sliced thinly on bias
1 onion, peeled, split and sliced thinly
½ cup of red wine
Combine all ingredients and marinate for 2 hours. Season generously with salt and black pepper. Grill.
CARROT & BUTTERMILK REDUCTION
1 quart of buttermilk, strained through a coffee filter overnight
2 cups of fresh carrot juice
2 bay leaves
1 tablespoon of browned butter
Gently reduce carrot juice with bay leaves over low heat until you have ¼ cup of juice. Discard bay leaves. Combine buttermilk solids and carrot juice. Add browned butter for a bit of depth to sauce and season with salt and pepper.
1 stick butter plus two tablespoons
4 cups corn kernels
2 shallots, finely chopped
¾ cup milk
¾ cup heavy cream
4 large eggs
½ cup yellow cornmeal
¾ cup chèvre
1 teaspoon Lovage, chopped
1 teaspoon sugar
1 teaspoon salt
¾ teaspoon black pepper
½ cup grated Coach Farm aged goat cheese stick
Preheat oven to 375°. Melt butter in sauté pan. Sauté corn and shallots for two minutes then transfer to bowl. In a separate bowl, combine milk and cream with eggs. Add corn and shallots. Add cornmeal, goat cheese, lovage, sugar, salt and pepper whisk until well blended.
Prepare a baking pan with butter. Pour corn pudding into pan and cover with foil. Bake for ½ hour and then remove foil and continue baking for 20 minutes or until golden brown (or until a toothpick inserted into center comes out clean).
To serve: Slice goat. Add a scoop of pudding and sauce plate with carrot/buttermilk reduction (either over goat or around the main dish depending on preference).