Goat Recipes

The goat was rubbed then refrigerated for 24 hours, sopped while cooking
and served with a choice of sauce, salsa or cilantro/jalapeno mayo on
fresh corn tortillas. 

Recipes courtesy of the Goat King, Mark Wegman. 



Mustard Rub- 
        1/2 cup lemon pepper     
        1/2 cup chili powder 
        2 TBS. granulated garlic 
        1 tsp. cayenne pepper 
 
Sop-    
        1 cup butter 
        5 large cloves of garlic -peeled and crushed 
        2 large bay leaves 
(we also added 1/2 tsp. each :Rosemary, Basil, Savory, Oregano and we
doubled these)
        3 large lemons quartered 
        1 large lime quartered 
        1 medium onion peeled and sliced 
        1 12oz can of beer
        2 cups corn oil 
        1/2 cup Worcestershire sauce 
        2 TBS. chili powder 
        1/2 tsp. cayenne pepper 
 
Rub meat completely with the mustard.  Mix spices in a zip lock back and
shake until mixed.  Place meat in bag
and coat with the rub.  Refrigerate over night. 
 
In a 2 quart saucepan melt butter, add onion and garlic.  Saut for 5
mins then add lemons, lime and beer. 
When the foam subsides add remaining ingredients and simmer 20-25 mins.
 
I must tell you that if you are going to be eating the goat on tacos,
you must try this mayo sauce and this green
salsa.  They will go with ANY taco I make in the future.  I also am
including the "Goat Sauce" to serve with the
goat however I am not sure how many needed it as we seem to have a lot
left over. 
 
Goat Sauce 
 
1/2 cup vegetable oil 
2 onions chopped 
1 clove garlic mashed 
1 32 oz bottle of ketchup 
3 TBS. yellow mustard 
2 cups black coffee 
1 cup distilled vinegar 
1 lemon cut in half 
6 TBS. chili powder 
3 good taps Worcestershire sauce 
Salt and pepper to taste 
 
Heat oil over medium-low in a large saucepan.  Add onions and garlic and
saut until tender but not brown. 
Whisk together ketchup and mustard in a large bowl and add to
ingredients in saucepan.  Add remaining
ingredients.  Simmer over low heat for 1 hour.  Refrigerate unused sauce
up to several weeks.  (I think the
sauce is tasty and would go with any meat.)
 
Lone Star Cilantro-Jalapeno Mayonnaise Makes 2 1/4 cups 
 
In a food processor or blender, combine 
    1 3/4 cups mayo 
    2 TBS. water
    2 TBS. distilled white vinegar 
    1 rinsed and stemmed fresh jalapeno chili (we removed the seeds) 
    1 clove garlic peeled 
    1/2 cup lightly packed fresh cilantro 
     Salt and pepper to taste (we omitted)
    Whirl until smooth 
 
Cafe Azul Tomatillo- Avocado Salsa  Makes 2 1/2 cups
 
1/3 lb. tomatillos husked, rinsed and quartered 
1/4 lb fresh jalapenos chilies rinsed stemmed seeded and halved 
2 cloves garlic peeled 
1/2 cup lightly packed fresh cilantro 
1 TBS. olive oil 
1 firm-ripe avocado (about 1/2 lb.) peeled and diced
1/2 cup minced onion 
1-2 TBS. lime juice 
 
In a blender or food processor, whirl tomatillos, chilies, garlic and
cilantro until coarsely pureed.  Pour into a
bowl. 
 
Stir in olive oil, avocado, and onion.  Add lime juice and salt to
taste.

