Get Your Goat (Because It’s the Future of Meat)

Food & Wine: Get Your Goat (Because It’s the Future of Meat)
Goat Chili with Eye of the Goat Beans © Cedric Angeles
By F&W Editors Posted July 31, 2014

We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.

Chef Alon Shaya of New Orleans’s Domenica thinks we’ll be seeing a lot more goat in our grocery stores. “Goat is the number one consumed protein in the entire world and we haven’t caught on in America just yet,” Shaya says. “We’ve been so rich as a country, we’ve raised beef and pigs and huge storehouses full of chickens. We’ve never had to eat goat. As our culinary awareness grows, goat will become part of our diet.”

If you want to get a jump on everyone else and start honing your goat cooking skills, try these three fantastic recipes:

Goat Ragù with Fresh Spaghetti
This hearty sauce contrasts rich goat with tangy olives.

Goat Chili with Eye of the Goat Beans
Spiced with two types of chiles, this mellow chili contains both braised goat shoulder and Eye of the Goat beans.

Stir-Fried Goat with Basil and Egg
This Thai-inspired stir-fry is a great way to feature goat without the usual long hours of braising or roasting.

Related: 30 Recipes for Grilled Meats
12 Affordable Meat Recipes
Best Chili in the U.S.

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