Tag Archives: goat cheese patties

Drunken Goat

drunken goat 2

Drunken Goat is a most unusual goat cheese.  So you ask, “What’s with the name?” Perhaps you have images of goats weaving about the pasture, teetering, perhaps sparring, and maybe snoozing on their backs with hooves in the air pointing to azure blue skies. But just to clear the air, neither wine, nor any other form of spirit is fed to the goats. The name is a figurative one, referring to the manner in which this goat cheese soaks up the sumptuous red wine in which it’s bathed. Drunken Goat comes from the Murcia region of Spain, which is famous for its Doble Pasta wine as well as its excellent goat’s milk. The milk used to make this cheese comes exclusively from Murciana goats. It is high in both fat and protein, giving this cheese its amazing creaminess. Drunken Goat is aged for a short period of time before being immersed in the Doble Pasta wine for 72 hours or so. The result not only adds flavor to the cheese, it also imparts an incredibly stunning violet color to the rind. Usually rinds are various shades of brown or cream, sometimes with moldy patches of blue. It is definitely unique for a cheese to have such a brilliantly colored, violet rind. Some have likened the hue to the fiery sunsets seen in the region where it is made. After the cheese has had its luxury Doble Pasta bath, it’s then aged for an additional 75 days to allow full maturation and intermingling of the cheese and wine flavors.

TASTING NOTES

The Doble Pasta wine, which once bathed your Drunken Goat, is a young wine with pronounced flavors. It gives the cheese both its color and its flavor. You can expect to smell the aroma and taste the wine in the finish of the cheese. The flavor begins mild and oh-so-creamy, but finishes with a wonderful tangy sweetness and a fruity, luscious, grapey aroma. Serve it with desserts or as an appetizer.  Pairs with medium fruity red wine, chorizo, almonds and olives. Try using this cheese in your next grilled cheese with a little tapenade.

Cheese Type: Semi-soft

Milk Type: Goat

Rennet: animal

Age: 75 days

Origin: Spain

Region: Murcia

drunken goat crostini

Fig and Drunken Goat Crostini:

By Jamie Oliver

  • 1/2 baguette, sliced at a diagonal, 1/2″thick
  • olive oil
  • 1 pint of figs, washed and stemmed
  • 3 Tablespoons creme fraiche
  • 1 egg yolk
  • 1/2 teaspoon dry mustard powder
  • 3/4 cup shredded drunken goat cheese (or manchego, or campo)
  • salt and pepper
  • drizzle of vegetarian worcestershire sauce, or balsamic vinegar
  • finely chopped rosemary, or thyme

Directions:

  • preheat the broiler. drizzle a bit of olive oil and a sprinkle of salt on the sliced bread, and toast under the broiler very slightly on both sides. cover a baking sheet with foil, and place or arrange the toasts on it.
  • thinly slice up all the pretty figs – each toast will use 3-4 slices. quarter the rest of the figs and scoop out their guts. spread these on the toast.
  • mix together the creme fraiche, egg, mustard, and shredded cheese. season with salt and pepper. spread this mixture on the toast, covering it completely to the edges. broil the toasts until the cheese is bubbly and dark golden. remove the toasts from the broiler and let cool slightly. top each toast with a few sliced figs and a pinch of rosemary.

there’s enough cheese sauce in this recipe for at least a dozen small toasts. depending on how stingy you are with it, you could get up to 20.

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Filed under Artisan Cheese, Chef Lippe, Drunken Goat, Drunken Goat Crostini, figs, goat cheese

Stuffed Onions

By Chef Lippe

These are called cebola recheada (stuffed onion) in Brazil. They can be stuffed with all kinds of meat (chicken, turkey, even beef)  I have used chicken this time with a slice of goat cheese on top. If you love onions and stuffing you will love these.

Ingredients:

1 Tablespoon butter, plus 4 teaspoons

4 Large onions (about 3 ½ inches)

1 ½ cups finely chopped celery

2 Tablespoons finely chopped parsley

½ teaspoon crumbled dried savory

¼ teaspoon thyme

¼ teaspoon crumbled dried basil

1/8 teaspoon crumbled dried sage

1 teaspoon salt

Freshly ground black pepper

¼ cup heavy cream

Goat Cheese

 

Directions

 

Preheat oven to 350

 

Brush tablespoon of butter over bottom and sides of a shallow baking dish.

 

Drop onions into enough boiling water to cover them completely and cook for about 10 minutes. Drain in colander and cut off the root ends. Slip off the papery outer skins. Cut about a ¼ inch slice off top, and scoop out the center to leave a shell about ¼ inch thick.

 

Stuffing:

To make the stuffing, combine the chicken, celery, parsley, savory, basil, thyme, sage, salt and pepper in a bowl and toss them together. Pour in the cream and stir until the stuffing is evenly moistened. Add salt and pepper to taste.

 

Spoon stuffing into the onion shells. Arrange the onions side by side in buttered dish and dot the tops with a pat of butter and a slice of cheese.

 

Bake in the middle of the oven for about 20 minutes, or  until onions are golden brown and tender.

 

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Filed under Chef Lippe, Food, goat cheese, Onion, Pepper, recipes

Lamb Burgers stuffed with fig goat cheese

Lamb Burgers stuffed with fig goat cheese

By Chef Lippe

This time of the year is my favorite! I grill all year long but summer BBQ time is so nice to have a quick easy dish that tastes good and is little work. My Lamb burgers are made with ground lamb shoulder and stuffed with a sweet fig goat cheese.

Lamb Burger Ingredients:

1 ½ pound ground lamb shoulder

½ cup minced Italian parsley

1 Tablespoon freshly squeezed lemon juice

4 cloves of garlic finely chopped

2 Tablespoons Worcestershire sauce

1 Tablespoon salt

½ teaspoon white pepper

 

Fig Goat Cheese Ingredients:

¼ cup honey

½ teaspoon freshly ground black pepper

12 Fresh figs

¼ cup soft fresh goat cheese

Directions:

 

Mix lamb, parsley, lemon, garlic, Worcestershire sauce, salt and pepper together in a bowl. Form into 4” balls and make a thumb print in centers for cheese filling. Set aside and make cheese.

 

Goat Cheese.  Combine honey and pepper, stir to blend. Chop fresh figs into small pieces and mix with goat cheese and honey pepper mixture. Drop by spoon into thumb prints of lamb burger balls. Clover with lamb and flatten each ball into burger.

 

Grill and eat!

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Filed under Chef Lippe, figs, goat cheese, Lamb burger, recipes

Texas BBQ Chicken and Hamburger Suprise

By Chef Lippe

In our family Sunday is family day.  Everyone gathers at our mom and dad’s with the kids and even the pets and we have a BBQ.  Today we are going to do Texas BBQ chicken which has a hot mustard base, so for the few family members who do not like “Hot” we are also going to do Hamburger Surprise. My sister is bringing her potato salad, and my brother is in charge of the dessert.  Mom and Dad get to relax by the pool.

Texas BBQ Chicken

Chef Lippe’s BBQ chicken

Ingredients

  • 8 boneless, skinless chicken breast halves
  • 3 tablespoons brown sugar
  • 1 tablespoon ground paprika
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 1/4 cup distilled white vinegar
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups tomato-vegetable juice cocktail
  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 cloves garlic, minced

Directions

  1. Preheat the grill to 350 degrees F or medium heat (only lite one side of the grill).
  2. Place the chicken breasts in a single layer in a 9×13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  3. Bake uncovered on the side not lit, for 35 minutes in the preheated grill. Remove chicken breasts, shred with a fork, and return to the sauce. Bake on the grill with the cover closed for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

BBQ Potato Slices with butter and cheese

Directions

  1. Wash potatoes but leave skin on and slice them in to slices lengthwise first. Keep the potato in it shape. Butter each slice and sprinkle with cheese then restack into potato shape. Slice again so you end up with a potato cut into French fries.
  2. Wrap in a double layer of aluminum foil and bake on grill with chicken. This can be done on the lit side of the grill for about an hour.
  3. Turn potatoes every 5 to 10 minutes to cook them even and have the butter recoat the potato every time you turn it.

Hamburger Surprise

Ingredients

Chef Lippe’s hamburger surprise

  • 2 pounds of ground meat (we like a mix of beef and pork)
  • 1 egg
  • ½ cup Italian bread crumbs
  • Salt
  • Black pepper
  • 1 Tablespoon garlic salt
  • 1 cup of cheese cut into small cubes (we like goat cheese, but you can use any cheese that melts easy)

Directions

  1. Mix meat, egg, bread crumbs and seasoning together and roll into 8 balls.
  2. Push 1 or 2 cubes of cheese into each hamburger ball and then flatten into a nice thick ¼ pound patty.
  3. Cook on grill for about 8 minutes (depending on how you like your meat, well done vs rare).
  4. You should only flip the burger once. If you like cheese you can add more on the top once you have flipped the burger.

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Filed under BBQ chicken, Chef Lippe, Chili Powder, Food, Food blog, goat cheese, recipes, spices

Goat Cheese Patties

by Chef Lippe  @ www.cheflippe.com

Goat Cheese Patties
Serves 4
1 cup soft Coach Farm goat cheese
1/4 cup fine bread crumbs
Freshly ground black pepper
1 to 2 tablespoons olive oil
Optional Accompaniments
English muffins or little toasts
Olives
Thinly sliced radishes
Thinly sliced cucumber
Tiny cherry tomatoes

1. Place about 2 tablespoons of the cheese on a piece of plastic wrap. Cover with another piece of plastic wrap, and gently pat and “massage” the cheese into a patty 2 inches in diameter and 3/4 inch thick. (You can also skip the plastic wrap, and just use your hands. Dampen them first, so the cheese won’t stick.) Repeat with the rest of the cheese. You should have 8 patties.
2. Place the bread crumbs on a plate, grind in some fresh black pepper, and stir to mix. Press the cheese patties into the crumbs until coated on both sides and around the edges.
3. Place a heavy, nonstick skillet over medium heat for about 2 minutes. Add 1 tablespoon of olive oil, wait about 30 seconds, then swirl to coat the pan. When the skillet is very hot, add the coated cheese patties and saute for 2 to 3 minutes on each side, or until golden brown, adding more oil if necessary. When they are done to your liking, transfer the sauteed patties to a plate lined with a double thickness of paper towels.
4. Serve hot or very warm, sprinkled with more freshly ground black pepper, along with your choice of accompaniments.

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