Dear Foodist: A Yelp-happy, foodier-than-thou friend says that goat meat is the next big thing. Please tell me he's wrong. --The New Kid
Dear New Kid:
Your friend is right. While goat sits somewhere near the bottom on the list of America's favorite proteins, it's the most widely consumed meat on the planet. Goat has found a place on a few high-end restaurant menus thanks to chefs who know it's healthy, sustainable, and delicious in a lamby sort of way. (Stephanie Izard didn't name her new Chicago restaurant Girl & the Goat just to be cute.) And, as I'm sure your Yelpie friend knows, it's a big part of authentic Mexican, North African, Indian, and Jamaican cooking.To bone up on the goat gospel, check out Goat: Meat, Milk, Cheese (Stewart, Tabori & Chang), a new book by Bruce Weinstein and Mark Scarbrough. Part cook- book, part primer, its recipes range from a gutsy goat mole rojo to an all-American chicken- fried goat. If in five years we're all eating goat burgers and goat chili, it'll be because of this book.
Braised Goat Shoulder Stew with Sunchoke Puree and Harissa
Pizzette with Goat Cheese and Ricotta