Easy Recipes

It’s not a common meat here in the US of A.  In fact, I can’t recall a single situation when I’ve come across goat meat in a supermarket, smaller market, foreign market, or even at a butcher.  However, the Baltimore’s Farmer’s Market on Sundays has a woman who sells goat meat.  And I bought it.  Previously, I’ve made some steaks of goat meat, and in this case, I briefly cooked up some nice chops. I seasoned it very simply, with a good amount of salt, cracked black pepper, some garlic powder and a few dashes of chipotle and cayenne pepper.  Add a few dashes of olive oil, and a few dashes of some liberty ale, marinade overnight in the fridge, and voila!  Simply prepared and tasty meat.  I served this with some sliced and pan fried sweet potato and some steamed broccoli for a pretty standard red meat dish. So how does it taste?  Well to be honest, neither these chops nor the steaks I consumed had any extremely distinguishable taste or olfactory attri...

You know what goes really well together?  A bite of very ripe peach, with that sharp flavor of raw red onion.  Not too much onion, just enough to really cut into that very sweet peach flavor and to help break up the more unctuous texture that very ripe fruit can sometimes have.  A few hours later, I hit the store on the way home and had acquired the necessary goods for my foray into baking. I decided that, with fall in the air, this would be a great recipe to make in anticipation of the coming seasonal change.  What will you need for this recipe? Ingredients:     1 butternut squash, sliced in half length-wise     1 very ripe peach, diced     1/2 a large red onion, finely diced     butter (a little bit goes a long way here)     1 sheet of puff pastry dough, thawed     fresh goat cheese     1 egg white, beaten. To start, slice the butternut squash in half lengthwise.  Start the oven at 350F, pla...