egs with other ingredients for marinade in a sealed plastic bag
ntil marinade is smooth. Strain marinade into a bowl.
Place goat in
Mix goat meat with vinegar, soy sauce,
Marinade: In a small bowl stir
Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
Gradually whisk in oil.
Season to taste with salt and pepper.
Pour mixture into glass baking dish or a pickling jar.
Add goat cheese; turn to coat.
Refrigerate at least 2 hours or up to 2 days, turning occasionally.
Transfer goat cheese to platter.
Spoon marinade over.
Top with sun dried tomatoes and or black olives.
Combine goat meat, chile pepper, curry powder,
il the grate.
Pour marinade into a shallow bowl. Add
ngredients in bowl.
Pour marinade into large freezer bag.
nonreactive dish. Pour half the marinade over the mushrooms and reserve
-inch thick.
Marinate goat cheese in pesto for 2
br>Remove vegetables from the marinade, and shake off excess. Reserve
he mushrooms to the vermouth marinade, then toss and let stand
asier).
Meanwhile, make the marinade: combine oil, vinegar, lemon juice
ll ingredients together except the goat cheese. Stir until well mixed
ubed meat in bag with marinade, reseal and place in refrigerator
Wash and drain goat. Season with salt, pepper, thyme,
roiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on
br>If it is a goat hindquarter cut into 2 pieces
small food processor, add goat cheese and A1 Sauce, process
Combine beans, bell pepper and onion in medium bowl. Stir in artichoke hearts with marinade. Season with salt and pepper. Add arugula and arrange on 2 plates. Sprinkle with goat cheese and serve.