Kid Goat

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In Spain, The Dominican Republic, Puerto Rico and other Caribbean Islands, it is very commonplace to feast on Kid, in stews, roast and / or chops. 

Spring is the best time to consume, and the flavor profile is extremely delicate and tender. 

In Jadraque, 50 km. northeast from the Madrid Capital in a fortress landmark village, of Guadalajara, Spain, kid roast is the specialty with a crisp exterior and tender melt in your mouth interior.

In Extremadura, going southwest on the Iberian Peninsula, Caldereta de Cabrito, Kid Stew is a pastoral historical dish.

This is the recipe for CALDERETA DE CABRITO DEL EXTREMADURA ( EXTREMADURAN KID STEW ):

1 Kilo of kid stew meat chunks and the liver
1 glass of Red wine ( Extremaduran if possible; Tentudía or Lars de Barro ) or Castilla La Mancha Red
1 dl. Olive Oil
Garlic cloves to taste
Bay Leaf
Smoked La Vera Paprika to taste
Black pepper freshly ground to taste 
Salt to taste

1) Sauté the garlic cloves in Olive oil 
2) sprinkle the chunks of kid stew meat with the Smoked Paprika and the salt & black pepper freshly ground
3) In an earthenware or Dutch Oven, put the Olive Oil in the Casserole, and now the wine, and then simmer to absorb the alcohol
4) now, add a little water, the bay leaf, salt and add the garlic, and the liver and black pepper sprinkled freshly ground to taste 
5) sauté until golden & done tender and add the La Vera smoked paprika
6) with a pestle, crush the liver and the garlic in a Mortar to form a coarse mousse or paté
7) Now grill the chunks of kid, until brown and add the liver to the casserole and place the juices of the concoction and the wine sauce in a strainer or sieve to strain the liquid for your sauce
8) SERVE WITH CRUSTY HOT BREAD AND A GLASS OF RED WINE.

*** In Spain this dish is normally served with potatoes, however, in the Caribbean with rice.  

Enjoy.
Marge. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Kid Goat Posted: 08 September 2012 at 06:33
	In Spain, The Dominican Republic, Puerto Rico and other Caribbean Islands, it is very commonplace to feast on Kid, in stews, roast and / or chops. Spring is the best time to consume, and the flavor profile is extremely delicate and tender. In Jadraque, 50 km. northeast from the Madrid Capital in a fortress landmark village, of Guadalajara, Spain, kid roast is the specialty with a crisp exterior and tender melt in your mouth interior. In Extremadura, going southwest on the Iberian Peninsula, Caldereta de Cabrito, Kid Stew is a pastoral historical dish. This is the recipe for CALDERETA DE CABRITO DEL EXTREMADURA ( EXTREMADURAN KID STEW ): 1 Kilo of kid stew meat chunks and the liver 1 glass of Red wine ( Extremaduran if possible; Tentudía or Lars de Barro ) or Castilla La Mancha Red 1 dl. Olive Oil Garlic cloves to taste Bay Leaf Smoked La Vera Paprika to taste Black pepper freshly ground to taste Salt to taste 1) Sauté the garlic cloves in Olive oil 2) sprinkle the chunks of kid stew meat with the Smoked Paprika and the salt & black pepper freshly ground 3) In an earthenware or Dutch Oven, put the Olive Oil in the Casserole, and now the wine, and then simmer to absorb the alcohol 4) now, add a little water, the bay leaf, salt and add the garlic, and the liver and black pepper sprinkled freshly ground to taste 5) sauté until golden & done tender and add the La Vera smoked paprika 6) with a pestle, crush the liver and the garlic in a Mortar to form a coarse mousse or paté 7) Now grill the chunks of kid, until brown and add the liver to the casserole and place the juices of the concoction and the wine sauce in a strainer or sieve to strain the liquid for your sauce 8) SERVE WITH CRUSTY HOT BREAD AND A GLASS OF RED WINE. *** In Spain this dish is normally served with potatoes, however, in the Caribbean with rice. Enjoy. Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Daikon Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381	Post Options Post Reply Quote Daikon Report Post Thanks(0) Quote Reply Posted: 08 September 2012 at 19:46
	Goat is also very important to various African, Middle Eastern, and Indian cuisines -- probably Chinese as well, since they'll cook and eat just about anything. Some people don't care for the taste; but for those of us who do enjoy it, there is really no substitute, even though goat can be hard to come by in the U.S. Try a halal market if there is one near you.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 09 September 2012 at 03:59
	Daikon, As I mentioned prior to Melissa, it is quite a common basic in The Provinces of Guadalajara, Castilla La Mancha and Extremadura and Portugal, Greece & its islands and Malta. These 2 arid Spanish provinces are not suitable for Cattle grazing lands, and thus, ewe and goat are the main fare in livestock. Game, both feathered and hoof are more common in these 2 regions. I am aware that the Haitian and the Jamaican communities, in southern Florida, employ roast goat and goat stews and they are quite common. Have nice Sunday. Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 09 September 2012 at 19:08
	Goat is something I haven't tried yet. Not for lack of availibility, as it is something readily available locally. I look forward to doing something with goat meat soon.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 10 September 2012 at 06:57
	AK1, Thanks for your contribution. Personally, a kid roast, prepared as if you were making a baby lamb roast, with a crisp exterior and fall off the bone tender meat, is the way to go. Can be very lovely. Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.