RESTAURANTS AND STORES SUPPORTING HERITAGE FOODS

HERITAGE RECIPES FROM CHEFS AND FRIENDS

Pork Lamb Goat Turkey Chicken Beef Seafood Native Sides


NEW YORK RESTAURANTS

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New York

  • Lupa - Chef Cruz - 170 Thompson St., NYC (212) 982-5089
  • Del Posto -Chef Mario and Chef Mark - 85 10th Ave., NYC (212) 497-8090
  • Babbo - Chef Frank - 100 Waverly Place, NYC (212) 777-0303
  • Becco - Chef Billy - 355 W 46th St., NYC (212) 397-7597
  • Otto - Chef Dan - 1 Fifth Ave., NYC (212) 995-9559
  • Gramercy Tavern - Chef Mike - 42 E 20th St., NYC (212) 477-0777
  • Maialino – Chef Nick – 2 Lexington Ave., NYC (212) 777-2410
  • Union Square Café - Chef Carmen - 21 E 16th St., NYC (212) 645-3868
  • Untitled-Chef Chris -Whitney Museum 945 Madison Avenue, NYC (212) 570-3670
  • Salumeria Rosi - Chef Cesare and Abad - 283 Amsterdam Ave., NYC (212) 877-4800
  • Salumeria Rosi - Chef Cesare - 903 Madison Ave., NYC (212) 517-7700
  • Craft - Chef James - 43 E 19th St., NYC (212) 780-0880
  • Collichio and Sons - Chef Tom and James - 85 10th Ave., NYC (212) 400-6699
  • Spotted Pig - Chef April and Catherine - 314 West 11th St., NYC (212) 620-0393
  • Breslin – Chef April and Chef Peter - 16 W 29th St., NYC (212) 685-9600
  • POD 39 Hotel - Chef Jimbo - 145 E. 39th St., NYC (212) 865-5700
  • Alder - Chef John - 157 2nd Ave., NYC (212) 539-1900
  • WD-50 - Chef Wylie - 50 Clinton St., NYC (212) 477-2900
  • Momofuku Noodle Bar - Chef Sean - 171 E 1st Ave., NYC (212) 475-7899
  • Momofuku Ssam Bar - Chef Matt - 207 2nd Ave., NYC (212) 254-3500
  • Má Pêche – Chef Paul - 15 West 56th St., NYC, 212-247-2011
  • Northern Spy Food Co. – Chef Chris - 511 East 12th St., NYC (212) 228-5100
  • Back Forty – Chef Mike – 190 Avenue B # 1, NYC (212) 388-1990
  • Back Forty West – Chef Shanna – 70 Prince Street NYC (212) 219-8570
  • Enduro - Chef Laurent and Michael - 919 3rd Ave., NYC (212) 935-6800
  • Balthazar - Chef Riad and Chef Lee - 80 Spring St., NYC (212) 941-0364
  • Pastis - Chef Pasqual - 9 9th Ave., NYC (212) 929-4844
  • Morandi - Chef Tony - 211 Waverly Pl., NYC (212) 627-7575
  • Minetta Tavern - Chef Riad and Chef Lee – 113 MacDougal, NYC (212) 475-3850
  • Pulino’s – Chef Evitar – 282 Bowery, NYC (212) 226-1966
  • Carbone, Chef Mario, 181 Thompson Street, NYC (212) 290-2625
  • Prep Kitchen - Chef Daniel - 1900 Broadway, NYC (212) 595-0303
  • Antonucci 81st - Chef Francesco - 170 E 81st St., NYC (212) 570-5100
  • City Bakery - Chef Maury - 3 West 18th St., NYC (212) 366-1414
  • Birdbath Bakery – Chef Hector – 223 First Ave., NYC (646) 722-6565
  • Ottomanelli & Sons - Frank, Joe and Gerry - 285 Bleecker St, NYC (212) 675-4217
  • Eli's - Eli Zabar and Mark Reyes - 1411 3rd Ave., NYC (212) 717-8100
  • Fairway – Steve Jenkins - 2127 Broadway, NYC (212) 595-1888
  • Dean & Deluca - Chef Scott - 560 Broadway, NYC (212) 226-6800
  • Daniel - Chef Daniel and Chef Eddy - 60 East 65th St., NYC (212) 288-0033
  • Casellula – Frommagiers Brian - 401 West 52nd St., (212) 247-8137
  • Fat Radish- Chef Phil, 17 Orchard St., NYC (212) 300-4053
  • East Pole- Chef Nick, 133 East 65th Street, NYC (212) 249-2222
  • Morimoto - Chef Chris – 88 Tenth Ave., NYC (212) 989-8883
  • French Culinary Institute – Chef Pascal and Chef Herve – 462 Broadway, NYC (212) 219-8890
  • Oceana - Chef Ben – 1221 Ave of Americas., NYC (212) 759-5941
  • Employees Only - Chef Julia - 510 Hudson, NYC (212) 242-3021
  • Community Food & Juice - Chef Zak - 2893 Broadway, NYC (212) 665-2800
  • Bubby’s NYC – Chef Liz - 120 Hudson, NYC (212) 219-0666
  • Al di La - Chef Anna - 248 Fifth Ave., Brooklyn NY (718) 783-4565
  • Bar Corvo - Chef Anna - 791 Washington Ave., Brooklyn NY (718) 230-0940
  • Franny's - Chef Andrew - 295 Flatbush Ave., Brooklyn NY (718) 230-0221
  • Bklyn Larder - Chef Andrew - 228 Flatbush Ave., Brooklyn, NY (718) 783-1250
  • Marcos - Chef Danny - 295 Flatbush Ave., Brooklyn NY (718) 230-0427
  • Vinegar Hill House - Chef Jean and Chef Brian - 72 Hudson Ave., Brooklyn, NY (718) 522-1018
  • Fette Sau - Chef Yvon and Chris - 354 Metropolitan Ave., Brooklyn NY (718) 963-3404
  • St Anselm – Chef Yvon – 355 Metropolitan Ave., Brooklyn NY (718) 384-5054
  • Colonie - Chef Brad 127 Atlantic Ave., Brooklyn, NY (718) 855-7500
  • Gran Electrica – Chef Sam - 5 Front St, New York, NY 11201 (718) 852-2700
  • Purple Yam – Chef Romy - 1314 Cortelyou Road Brooklyn, NY (718) 940-8188
  • Palo Santo - Chef Jacques - 65 Union St., Brooklyn NY (718) 636-6311
  • Egg - Chef George - 5A North 5th St., Brooklyn NY (718) 302-5151
  • Parrish Hall – Chef Evan – 109A North 3rd, Brooklyn NY (718) 302-5151
  • BrisketTown - Chef Daniel & Phillip - 359 Bedford Ave., Brooklyn, NY (718) 701-8909
  • Roberta's – Chef Carlo and Max- 261 Moore St., Brooklyn NY (718) 417-1118
  • Bunker, Chef Jimmy - 4663 Metropolitan Ave., Brooklyn, NY (718) 386-4282
  • Momo Sushi Shack- Chef Phil - 43 Bogart St., Brooklyn NY (718) 418-6666
  • Lulu and Po - Chef Matt - 154 Carlton Ave., Brooklyn, NY (917) 435-3745
  • Rye Restaurant - 247 S. 1st St., Brooklyn, NY (718) 218-8047
  • Fort Reno - Chef Jacques, 669 Union Street, Brooklyn 11215 (347) 227-7777
  • Meatball Shop Brooklyn, Chef Michelle, 170 Bedford Ave, Brooklyn, NY 11217 (718) 551-0520
  • Meatball Shop West Village, Chef Jesse - 64 Greenwich Avenue, New York, NY 10011 (212) 982-7815
  • Meatball Shop, Chef Daniel, 84 Stanton St., NYC 212-982-8895
  • Buvette - Chef Jody - 42 Grove Street., NYC (212) 255-3590
  • Back Forty West, Chef Shanna - 70 Prince Street, New York, NY 10013 (212) 219-8570
  • ABV Kitchen, Chef Corey, 1504 Lexington Avenue, New York, NY (212) 722-8959
  • Clinton Street Bakery, Chef Ron, 4 Clinton Street, New York, NY (646) 602-6263
  • Rosewater, Chef Brett, 787 Union Street, Brooklyn, NY (718) 783-3800
  • Heritage Meat Shop, Butcher Emilie and Silva - 120 Essex Street, (212) 539-1111
  • M. Wells Dinette, Sarah Obraitis, Located inside MoMA PS1, 22-25 Jackson Avenue, Long Island City, NY, 718-786-1800

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View Heritage Foods USA - California Restaurants in a larger map

California

  • Fatted Calf – Chef Taylor and Chef Toponia – Oxbow Market, Napa Valley (707) 256-3684
  • Fatted Calf San Fran – Chef Taylor and Chef Toponia – 320 Fell Street, San Fran (415) 400-5614
  • Hearst Ranch – Steve Hearst – Hearst Ranch – 415-777-8296
  • Bi Rite Market - Contact Sam - 3639 18th St., San Francisco, CA (415) 241-9760
  • Hotel Vitale – Chef Kory – 8 Mission St. San Francisco, CA (415) 278-3700
  • A16, Chef Chris and Brian - 2355 Chestnut, San Francisco, CA (415) 771-2216
  • A16 Rockridge, Chef Nicolette - 5356 College Ave, Oakland, CA (510) 768-8003
  • Café Rouge - Chef Marsha - 1782 Fourth St., Berkeley CA (510) 525-1440
  • Jupiter - Chef Miles, 2181 Shattuck Ave., Berkeley CA, (510) 843 8277
  • Prather Ranch – 1 Ferry #32, San Francisco, CA (877) 570-2333
  • Farmstead Restaurant - Chef Stephen and Kip, 738 Main street, St. Helena, CA (707) 963-9181
  • Celadon – Chef Greg and Chef Marcos – 500 Main Street, Suite D, Napa CA (707) 254-9694
  • Roli Roti – Chef Thomas - 24829 Huntwood Ave., Hayward, CA (510) 780-0300
  • Robert Mondavi Winery – Chef Jeff - 7801 St Helena Highway, Oakville CA (888) 766-6328
  • Oliveto - Chef Jonah - 5655 College Ave., Oakland, CA (510) 547-5356
  • Rose’s Café – Chef Mark – 2298 Union St., San Francisco CA (415) 775-2200
  • Universal Café - Chef Leslie, 2814 19th St., San Francisco, CA (415) 821 4608
  • Our distributor friends at Preferred Meats – Bala – (415) 632-4065
  • Pizzeria Mozza – Chef Chad - 641 N Highland Ave., Los Angeles CA (323) 297-0101
  • Mozza Osteria – Chef Matt – 6602 Melrose Ave., Los Angeles CA (323)-297-0100
  • Quince – Chef Mike – 470 Pacific Ave, San Francisco CA (415) 775-8500
  • 5th Quarter – Chef Scott – Local Farmer Markets in Bay Area
  • Burr Eatery, Chef Aaron - Farmers Markets, Napa, CA (415) 519-2600

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View Heritage Foods USA - Restaurants Nationwide in a larger map

Arizona

  • Brix Restaurant and Crillo Restaurant– Chef Dave – 413 N San Francisco Street, Flagstaff, AZ (928) 213-1021
  • Quiessence – Chef Greg – 6106 South 32nd St., Phoenix, AZ (602) 276-0601

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Atlanta and the Southeast

  • Edwards Hams of Surrey, Virginia – Contact Sam Edwards - 11455 Rolfe Highway, Surry, VA (757) 294-3121

  • Benton Hams – Contact Al – 2603 Highway 411 Madisonville, TN (423) 442-5003

  • Col Newsome Hams – Kentucky – Nancy Newsome

  • Fat Canary - Chef Tom - 410 Duke of Gloucester, Williamsburg VA (757) 229-3312

  • Bacchanalia/Star Provisions – Chef Anne and Chef Clifford – 1198 Howell Mill Road, Atlanta, GA (404) 365-0410

  • Hominy Grill - Chef Robert - 207 Rutledge Ave., Charleston, SC (843) 937-0930

  • City House - Chef Tandy - 1222 4th Avenue North, Nashville (615) 736-5839

  • Dean & Deluca – 3276 M Street NW, Washington DC (202) 342-2500

  • Emory University – Thanksgiving Holiday dinners

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Kansas and Missouri

  • Paradise Locker Meats – Mother Teresa – 405 W 208th St. Trimble, MO (816) 370-MEAT
  • Lidia's KC - Chef Dan and Chef Cody - 101 West 22nd St, Kansas City, MO (816) 221-0805
  • Justus Drugstore A Restaurant – Chef Jonathan – 106 W Main Street, Smithville, MO (816) 532-2300
  • Burgers Ham House – Contact Keith – 32819 Highway 87, California, MO (800) 345-5185
  • Dean & Deluca – Chef Josh – 4700 W 119th St., Leawood, KS (913) 498-3131

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Michigan

  • Morgan and York – Contact Bill - 1928 Packard Rd., Ann Arbor, MI (734) 662-0798

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Ohio

  • Dorothy Lane Market – Contact Jack – 6177 Far Hills Ave., Dayton, OH (937) 434-1294

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Northeast US
  • The Dressing Room – Chef Michel and Chef Mike – 24 Powers Court, Westport, CT (203) 226-1114
  • Tomasso Trattoria & Enoteca and Panzano Market – Chef Justin – 154 Turnpike Road, Southborough, MA (508) 481-8484
  • Renaissance Boston Waterfront Hotel - Chef Gregory - 606 Congress St., Boston MA (617) 388-4111
  • Scampo – Chef Lydia and Chef Mario – (in the Liberty Hotel) 215 Charles St., Boston, MA (617) 536-2100
  • Towne Stove and Spirits, Chef Mario, 900 Boylston St., Boston, MA (617) 247-0400
  • Killdeer – 163 Rout 5 South, Norwich, VT (802) 649-2852
  • Provisions! The Great Distributor of the Northeast Kingdom

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Nevada

  • B & B Ristorante and Enoteca San Marco and Carnevino at THE VENETIAN – Chef Zach - 3355 Las Vegas Blvd South, Suite 1402 Las Vegas, NV 89109 (702) 266-9977

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Pennsylvania

  • Lidia's Pittsburgh - Chef Joe - 1400 Smallman, Pittsburgh, PA 15222 (412) 552-0150
  • Doubletree – Chef Anthony – 1 Bigelow Square Pittsburgh PA (724) 288-6658

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Seattle, WA

  • Salumi - Armandino - 309 3rd Avenue South, Seattle, WA 98104 (206) 621 8772

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Colorado

  • Potager – Chef Terry - 1109 Ogden St. Denver, CO (303) 832-5788
  • Frasca Food and Wine – Chef Travis – 1738 Pearl Street Boulder, CO (303) 442-6966

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PORK RECIPES

WE SELL ALL PARTS OF THE PIG - FROM HEAD TO TAIL!

LOIN – ROASTS – CHOPS

From the Chefs –

From Farmers and Friends –

SHOULDER

From the Chefs –

COUNTRY RIBS

From the Chefs –

From Farmers and Friends –

SHANKS – RIBS

From the Chefs –

GROUND – MISCELLANEOUS

From the Chefs –

From Farmers and Friends –

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LAMB RECIPES

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TURKEY RECIPES

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From Farmers and Friends –

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CHICKEN RECIPES

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BEEF RECIPES

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From Farmers and Friends -

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SEAFOOD RECIPES

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From Farmers and Friends -

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NATIVE SIDES

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From Farmers and Friends –

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GOAT RECIPES

From Farmers and Friends –

Schwarma

Recipe from Goat: Meat, Milk, Cheese by Bruce Weinstein, Mark Scarbrough (Stewart, Tabori & Chang, 2011)

You'll get a main course for six to eight—or stuffed pita pocket sandwiches for many more.

  • 6 medium garlic cloves, peeled, then mashed with the side of a heavy knife or put through a garlic press
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1-1/2 teaspoons ground mace
  • 1-1/2 teaspoons ground cardamom
  • 1-1/2 teaspoons mild paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • One 4-pound (1.8-kg) leg of goat

1. Mix the garlic, olive oil, salt, mace, cardamom, paprika, cinnamon, cumin, and cayenne in a small bowl. Smear it all over the goat leg and set the leg in a big, heavy roasting pan.

2. Set the rack in the oven's middle and crank the oven up to 350 degrees F (175 degrees C). It'll take about 15 minutes. Leave the goat leg in the pan on the counter the whole time so that the flavors of the spice mixture will begin to infuse the meat at room temperature.

3. Roast the leg in its pan until an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 160 degrees F (71 degrees C), about 2 hours. Transfer the leg to a carving board and leave it alone for 10 minutes.

4. Now you'll need to carve it. And doing so with a goat leg can be tricky. Position the leg on your carving board with the meatier side up. Starting at the fatter end of the leg, slice the meat against the grain. If you take a thin slice off the top, you'll see which way the meat's fibers are running, sort of like the grain in wood. Now, position the leg so that you're slicing at a 90-degree angle from the way the "grain" is running. But here's the tricky part: There are several muscle groups in a leg. Once you get through one, the grain will change and go a different direction in another part. You'll have to keep turning the leg to slice thin strips against the grain. There's a little bit of trial and error here, but don't worry: No one's going to know the difference if a couple of slices are going with the grain.


Barbecued Goat Chops

By Tatiana Stanton

  • Goat chops or steaks
  • 1/2 cup lemon juice
  • 1 tbsp dry mustard
  • 1/2 cup chili sauce, or salsa
  • 1 tbsp grated onion
  • 2 tbsp minced parsley
  • 1/4 pound of butter or margarine, softened

Mix together the mustard, onion, parsley and either butter or margarine. Shape into a small cylinder and refrigerate. Blend together the lemon juice and chili sauce to form a paste. Barbecue chops or steaks on a grill about 1 foot above coals, basting liberally. Cook about 15 minutes on each side or until done. Serve each chop or steak topped with a slice of the spiced butter roll.


Goat with Leek, Feta and Sour Cream

From the Well-Filled Tortilla Cookbook

  • 4 pounds of goat meat, cubed 2 small minced leeks
  • 2 tbsp lemon juice
  • 3/4 cup sour cream
  • 1 tbsp chili powder
  • 3 tbsp milk
  • 1 1/2 tsp fresh rosemary leaves
  • 1 tbsp lime juice
  • 1 1/2 tsp salt
  • 1/4 cup crumbled feta cheese
  • 4 cups shredded lettuce
  • 1 small hot pepper, seeded

Marinate goat meat in the refrigerator in the lemon juice, chili powder, minced rosemary leaves and salt for at least an hour and preferably all day. Put mixture in an iron skillet coated with oil. Add enough water to cover. Simmer 5O to 60 minutes until tender.

Whisk together sour cream milk and lime juice. Add leeks, feta cheese and pepper. Serve meat in corn or flour tortillas cover with leek sauce and shredded lettuce.

Serves 4 to 6.


Goat Tartare

By Chef Brian Leth of Vinegar Hill House

Tartare is finely chopped loins (tender, strip, rib)

  • Blanched lavender tops pureed into yogurt
  • Olive oil
  • Egg yolk
  • Few drops allspice dram (booze)
  • Salt
  • Tiny bit of chili

Mix and serve with toast or crackers.


Capra alla Griglia

Executive Chef Justin Melnick of Tomasso Trattoria

  • 1/2 rack goat rib chops
  • 1- 6 oz. porterhouse goat chop
  • Salt
  • Black pepper
  • Chopped rosemary
  • 2 oz yogurt
  • 2 oz pureed cucumber (skinned and seeded)
  • Crushed red pepper t.t.
  • Parsley, chopped
  • 1 cup Brussels sprouts, blanched & halved

1. Season goat chops with salt, pepper, and chopped rosemary, allow to marinate for 30 minutes.
2. Mix together pureed cucumber, yogurt, parsley, crushed red pepper, season to taste, set aside.
3. Grill chops to desired temperature, rest and slice.
4. Saute Brussels sprouts in olive oil until golden brown, season to taste.
5. Spoon the sprouts onto the plate, slice the rack of rib chops and place over sprouts, plate porterhouse chop and yogurt sauce, enjoy!


Goat Curry with Tomato, Ginger and Black Pepper

By Billy Barlow of The Breslin

  • 4 goat shanks
  • 1 medium sized spanish onion, 1/4" diced
  • 3 cloves of garlic, chopped finely or grated on a microplane
  • 1 1/2" piece of peeled ginger, chopped finely or grated on a microplane
  • 1 T. roughly cracked black pepper
  • 1 t. whole fennel seed
  • 1/2 t. whole cumin seed
  • 1/2 t. curry powder
  • 1" piece of cinnamon stick
  • 1/4 c. tomato paste
  • 1/4 c. sherry
  • 2 c. water or stock
  • Salt to taste
  • Flour for dusting
  • Olive oil

Preheat the oven to 300 degrees. Season the goat shanks liberally with salt. Heat a 4 qt. saute pan over medium heat with 3 Tbsp. of olive oil. Lightly dust the shanks with flour and gently fry them in olive oil until golden brown on all sides. Remove the shanks from the pan.

Add the diced onions and continue to cook over medium heat. When the onions begin to get color, add the garlic and ginger. Cook until the garlic and ginger begin to get aromatic. Add another tablespoon of olive oil if necessary. Then add the black pepper, cinnamon stick, fennel seed and cumin seed. Cook until lightly toasted. Add the curry powder and stir to combine.

Next add the tomato paste. Cook stirring frequently until the paste darkens to a rust color. Deglaze the pan with the sherry. Bring to a boil, incorporating the tomato paste mixture. Add the pint of water or stock. Return the shanks to the pan. Bring to a simmer and baste the shanks with the liquid. Cover and braise in the 300 degree oven. Baste hourly. Remove the cinnamon stick after 2 hours. The shanks should cook for 4 to 6 hours depending on the age of the goat. The meat should not fall freely from the bone, but should pull away with a very gentle tug. When they are just tender, return them to the stove top and reduce the sauce as needed over low heat, basting the shanks until the desired consistency is achieved. Season the sauce with salt to taste and a little bit of extra cracked black pepper.

Goes great with steamed basmati rice and warm pita.


Goat Meatballs braised in goat's milk

By Billy Barlow of The Breslin

For the meatballs:

  • 4 lbs goat meat
  • 1 lbs goat fat
  • 6 eggs
  • 0.5 lbs bread
  • 1 1/2 c. goat's milk yogurt
  • 1 1/2 T. kosher salt
  • 2 cloves of garlic
  • 1/4 c. white wine
  • 1 heaping Tbsp. cracked black pepper
  • 1 Tbsp. whole fennel seed
  • 1/2 Tbsp. whole cumin seed
  • 1 tsp. crushed red pepper
  • .5 c. roughly chopped parsley
  • 2 T. roughly chopped rosemary
  • 1/3 c. sliced almonds

For the braise:

  • 1 pound of goat meatball mix
  • Olive oil for frying
  • Flour for dusting
  • 1 qt. goat's milk
  • 4 cloves of garlic, quartered
  • 3 sprigs of sage

To make the meatballs:

Mix the eggs, bread and yogurt together and let stand until soft.

Crush the garlic with the salt in a mortar and pestle and season the goat meat and fat. Add the white wine and spices. Add the bread mixture. Mix well. Fold in the herbs and sliced almonds.

Grind on a ?" die. Mix until it just comes together.

At this point it is highly recommended that the mixture be portioned into one pound increments, packaged with a Food Saver and frozen. One pound makes around 3 dinner portions.

For the braise:

Preheat the oven to 300 degrees. Roll 1# of the goat mixture into balls slightly smaller than a golf ball. A small ice cream scoop is handy for this. Lightly dust the balls with flour. Fry in olive oil until browned on all sides. Remove from pan. Add the cloves of garlic. Lightly fry until browned. Add 1 Qt. of goat's milk, gently scraping the bottom of the pan with a wooden spoon. Add the meatballs back into the pan with the sprigs of sage and roast in a 300 degree oven uncovered until the milk and meatballs are browned and the meatballs are tender, 45 minutes to 1 hr. Gently remove the balls from the liquid and serve.

Goes great with polenta or roasted potatoes.


Whole Smoked Goat

By Chef de Cuisine Dan Ross-Leutwyler

  • 2 shoulders
  • Rib cage and rack cut into quarters
  • Saddle, flaps attached
  • 2 legs
  • 1 neck and head

Make a rub:

We use nice market peppers like: nardello peppers, grenada seasoning peppers, maybe one scotch bonnet for heat, long red chilies, cayenne peppers. Whatever looks good and strikes your fancy. Toss about 5 of mixed peppers total with salt and extra virgin olive oil, just to coat. Roast them in a hot oven (450 or higher) until they are charred and blistered. About 15 minutes. In a food processor blend the peppers together with 20 cloves of garlic, about 1 of raw mixed peppers, 8T of toasted and ground coriander and 8T of kosher salt. If you're feeling frisky you could work in 8 or 9 anchovy fillets. Get the mixture as smooth as possible, although no one ever lost points for having a chunky paste. At least not in the real world.

To cook:

Season your goat generously with salt, and if you desire (I don't) crushed black pepper. Thoroughly rub your paste all over the goat. You will make a mess, and you will waste some paste. Fire up your smoker, and smoke the goat to an internal temperature of 160. At the restaurant, we pack the goat in to hotel pans and braise it the rest of the way in bone broth. At home I would use a mixture of white wine and chicken broth. Cook covered in your oven at 250 until the meat is super tender and close to falling off the bone.

To eat:

I would send the goat to a table full of friends and have a stack of West Indian roti and a box of gloves at the ready. Get messy and enjoy.


Oven Smothered Goat

By Chef Tony Liu of Pulino's

Pulino's Chef Tony Liu is utilizing the simplicity of ingredients with the simplicity of the goat for his oven smothered goat dish. The goat, which is roasted overnight at a low temperature, is deboned completely. Then Chef Liu adds rosemary, thyme, and sage. The goat is rolled and wrapped up using butcher's twine. At 175 degrees for six to eight hours the goat roasts smothered by burnt embers and ash inside of Pulino's wood burning oven. Early morning the goat is pulled and portioned accordingly.

Chef Liu is proud to be supporting Heritage's campaign for No Goat Left Behind and as a yearly tradition will be serving Heritage turkey's this thanksgiving.

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