As an impulse buy, I grabbed some Goat Shoulder from Hollygrove Market. It was a bit pricey … $15 for 1.5 pounds. I feel that it is a bit much, but it’s organic, local, and when in the world will I ever have the chance to eat goat shoulder again? Also, $15 can easily be the cost of going out to dinner, so I decided it was a decent buy anyhow. 

Jazmine and I found a great recipe from New York Times, since they have pretty amazing recipes. My cooking (and the food found on this blog) is mostly quick, cheap, easy, and little to no dishes. This is definately an exception. But the result was well worth the work and cost.

First I started with some onion and garlic in some olive oil.

I added some tomato paste from a can and split&seeded dried chillies that I brought back from mexico city farmers market a year and a half ago. I continued by pouring some dry white wine into my mouth … err I mean into the pan. Someone told me that dry white wine is dry because there less sugars in it. I believe them since that person is a internationally reknown carbohydrate chemist. 

So the New York Times recipe was kinda hard to read. I forgot to saute the meat in the pan first. So I pulled out a another pan … uggg more dishes. I rubbed off some of the spices. I think I should have removed more of the spices since it was so salty. 

I added everything to a casserole dish (yet another pan … couldn’t I have just used a single pan for all of this?). I covered it with  some parchment paper and then foil. 

Just look at how it shrank. To me that means it shrank and became very tender. 

Or somewhat tender. It was easy to cut, but not easily pulled apart. 

I used my pyramid mold and put some rice on a plate. 

Then added some of the delicious spiced goat with sauce, onions, and chillies. 

The rest … is history.

I washed the bones and gave them to my neighbor’s dog. This meal was delicious. Absolutely Delicious. A wonderful treat. My only wish was that I had removed a little more salt before I cooked it. The recipe called for a couple of ingredients that I did not have (pimentón dulce and parsley), but I don’t think it would have made a huge difference.

The recipe also called for removing the chillies. But why would I want to do that? They were so tasty. It seemed as though they melted so well that I probably could have spread them on some toast for a side or snack. 

Down side: It took alot of dishes. It also took a bit of time. 

I would like to try it again with some boneless goat shoulder and use the twine idea that was mention in the New York Times recipe.