Cowboy Surf and Turf

New Years Eve Seafood Extravaganza

Goat & Root Veggie Tagine

1 lb goat
2 cloves garlic
ginger, grated
1/4 tsp allspice
1/2 tsp cardamom
3/4 tsp coriander
1.5 tsp smoked paprika
1/2 tsp cloves
1/2 tsp salt
small jalapeno, chopped
1 Tbs olive oil

Rub the goat with oil and spice mix and marinate for at least 2 hours

3-4 small potatoes
1/2 large celeriac
1/2 medium rutabaga
1/2 large onion
4-5 small carrots
bay leaves
cinnamon stick
canned tomatoes
lemon and orange zest
beef stock
chick peas

Preheat oven to 300 degrees.
Sautee veggies, remove.  Brown the goat in 2 batches, remove.  Deglaze the pan with the stock.  Add the veggies back in followed by the goat meat.  Cover and move to oven for 2-3 hours.

Shroomy Pork Chops and Potato Pancakes

Pork Chops:
dried mushrooms
pork chops (1 inch thick)

Pan Sauce:
ground mushrooms
sliced mushrooms


Potato Pancakes:
4-5 small potatoes, grated
1 onion, grated
2 eggs
2-3 scallions, chopped

Squeeze potatoes and onions in a towel, over a bowl.  Discard water, keeping the starch on the bottom of the bowl.  Add eggs, whisk, toss potatoes, onion and scallions together.  Heat oil in a pan or griddle.  Flatten about 2 tablespoons worth of potato mixture and  fry until browned on each side.