I’m not a picky eater by any means, but for some reason I’ve never exclaimed, “Gee, I could really go for some goat tonight!” as I do with, say, lamb. Perhaps that’s because when I was twelve the farm that my parents moved us to came with a goat named Nanny. That shouldn’t have dissuaded me though – I also had a French Lop Ear rabbit named Nicholas, and I’ve eaten rabbit (albeit not too excitedly). We had chickens – I eat chicken. And I had a beloved horse named Pronto. You see where I’m going with this. In my defense, I had no idea I was eating horse. When I asked our waiter in Paris what kind of meat it was he made a sound I took more as a baaaa than a whinny. Sorry, Pronto, clearly I need tutelage in international animal sounds.

Back to the goat.

Barnaby finally convinced me to give it a try. I actually had tried goat once before and, though Nanny never won many points with me due to her frequent need to make hard contact with her horns and my rear end, I found it too gamey, a taste that always stayed with me. But he purchase some high-quality, grass fed goat from Thundering Hooves and I was won over. As with our other grass fed meats it was incredibly flavorful and tender.  We slow cooked a shank all day with white wine, rosemary, garlic and Alubia Criollo beans, a white Spanish runner bean with an amazing rich and creamy flavor. When we got home we were greeted with the heavenly aromas of wine, rosemary and garlic. The beans, a wonderful heirloom variety from Rancho Gordo (my new favorite bean purveyor), were perfectly cooked, the goat meat falling off the shank in delicate morsels.

A memorable meal indeed.

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I love a good sauce on my steak. A vinegary chimichurri, a freshly made pesto, even just a simple drizzle of truffle oil or citrus juice to finish it off. Last night we had a Sunday steak dinner that could not have been more lovely. We sailed up to Port Madison, a charming little spot on the northern edge of Bainbridge Island, and dropped anchor. We fired up the grill, threw our skirt steak on, opened a nice bottle of wine, and sat back to watch the sunset…

Though our delicious Thundering Hooves grass fed beef needed minimal seasoning, we mixed up a nice Lemon Scallion Butter Sauce to even further brighten up the flavors of the meat. We sautéed garlic, scallions, and the zest of a lemon in a bit of olive oil. Once the flavors had sufficiently infused the oil we blended in some butter, then spooned the tasty sauce on top of the steak (it would also be wonderful on grilled chicken or fish).

Darn it anyway that Monday came around! At 6:30 a.m. this morning we pulled anchor and set sail back to Seattle and the Foodista offices. (Note to self: get wireless Internet so we can work from boat).

Here’s our sauce recipe:

Possibly Related Posts:

• Friday Fun Links
• Young Winos
• The 2,000 Pound Rib Feast
• Kabocha and Ginger Squash Soup
• How I Slaughtered a Chicken