The Girl & the Goat ships its signature dishes nationwide on Goldbelly! This special dinner kit for home chefs created by Chicago Superstar Chef Stephanie Izard contains everything you need to prepare several of Chef Izard’s signature dishes plus a festive cocktail (alcohol not included). Get ready to roll up your sleeves and put your cooking skills to work — with a cocktail in your hand ;).
Since opening its doors in Chicago’s Fulton Market District in 2010, few Windy City restaurants have been so consistently praised—and packed—as Stephanie Izard’s Girl & The Goat. James Beard Award-winning chef Izard’s bold, globetrotting flavors defy easy categorization. Every item on her restaurant’s family-style menu is extraordinarily creative and delicious. Izard is renowned as one of the US’s best chefs. She won Season 1 of “Iron Chef Gauntlet” and Season 4 of "Top Chef.” and she took home the James Beard Award for Best Chef Great Lakes in 2013. One of the best restaurants in Chicago, Girl & The Goat was a 2011 James Beard Award "Best New Restaurant” finalist.
Your menu includes these fun crave-worthy specialties:
Beef short rib and bone marrow potstickers sprinkled with pickled Fresno chiles.
Tossed with roasted summer veggies including Torpedo onion, summer squash, and Heirloom grape tomatoes, and chili vinaigrette. A bottle of This Little Goat went to Hong Kong Sauce, Chef Izard’s signature savory and bold “everything sauce,” is included!
Smashed Cucumber Salad
Seasoned with pickled Fresno chiles, toasted sesame seeds, mint, and basil.
Blueberry Yum Yum Cocktail (alcohol not included)
Blueberry syrup with lemon juice, pineapple shrub, preserved lemon brine, and mint. Add your favorite spirit for a refreshing summertime drink to cook with!
This Meal Kit Serves 2 People & Includes:
- 1 oz. Garlic Chives
- 1 oz. Mint
- 1 oz. Cilantro
- 2 oz. Sesame Oil
- 8 oz. Pea Tips
- 1 Packet Sugar in the Raw
- 1 Torpedo Onion
- 1 Btl. This Little Goat Went to Hong Kong Sauce (each 13 oz.)
- 2 pc. Summer Squash
- 8 oz. Potsticker Filling
- 12 pcs. Potsticker Wrapper
- 4 oz. Potsticker Vinaigrette
- 8 oz. Pickled Fresno Chiles
- 4 oz. Sesame Seeds
- 12 oz. Seasoned Rice Wine Vinegar
- 8 oz. Rainbow Cherry Tomatoes
- 6 pcs. Persian Cucumber
- 8 pcs. Slap Noodles
- 9 oz. Blueberry Yum Yum Cocktail Mix
Potsticker Filling – Beef Short Rib, Bone Marrow, Fermented Tofu, Ginger, Garlic, Scallions, Shiitakes, Sesame Oil, Hoisin (Tamari, Soybeans, Molasses, Garlic, Sesame Oil, Fresh Thai Chilis, Dates, Sweet Soy)
Potsticker Wrappers – Flour, Water
This Little Goat Went to Hong Kong Sauce – Light Soy, Sesame Oil, Black Vinegar, Chili Oil, Sugar in the Raw
Seasoned Rice Wine Vinegar – Sugar, Salt, Rice
Slap Noodles – Flour, Water
Blueberry Yum Yum Cocktail Mix – Blueberry Syrup, Lemon Juice, Pineapple Shrub, Water, Preserved Lemon Brine, Mint
Instructions / Storage
- Kit ships with ice packs, will not arrive frozen
- Upon arrival place immediately in the fridge
- Kit will last 4-5 days in the fridge
- All ingredients have to be refrigerated until cooking
To Make the Potstickers
- House-made wonton wrappers
- Beef & bone marrow filling
- Cooking oil (not provided)
- Potsticker dipping sauce
- Pickled fresnos (optional)
- 1. Remove wonton wrappers from the packaging, unstack them and place on a clean work surface.
- 2. Fill a small bowl with cold water.
- 3. Scoop a heaping tablespoon of the potsticker filling in the center of each wonton wrapper, leaving a small border around the edges.
- 4. Dip your finger in the water and wet one half of the outer edge of the wrapper (do not wet the entire outer edge or your wontons will get soggy).
- 5. Fold the edges of your dumpling into one other, enclosing the filling and creating a half-moon shape.
- 6. Gently pinch the edges together to seal in the filling.
- 7. Heat a non-stick pan, or griddle if you have one, over medium-high heat and coat with a drizzle of cooking oil (canola or vegetable oil work great).
- 8. Place your potstickers in an even layer in the pan, making sure they aren’t touching or they may stick.
- 9. Cook, undisturbed, until the bottoms begin to turn golden brown, about 1 minute.
- 10. Pour in about 3-4 tablespoons of water and cover completely (you can use a lid, another pan or baking sheet if you don’t have a tight-fitting lid). At this time the bottoms of your potstickers are continuing to crisp up while the water is steaming them.
Steph’s Note – the amount of water needed can vary based on the weather, humidity levels, etc. So, make sure to keep a close eye on your potstickers. If the water has evaporated before they are browned and cooked through, add in a few more drops.
- 11. Continue cooking until the bottoms of the potstickers are crisp and deep golden brown and the wrappers turn opaque and are cooked through, about 2-3 minutes more.
- 12. Transfer to a serving plate and drizzle over the dipping sauce, or serve it on the side.
- 13. Sprinkle with pickled Fresnos, if desired.
To Make the Smashed Cucumber Salad
- Persian cucumbers
- Seasoned rice wine vinegar
- Sesame oil
- 1 packet turbinado sugar
- Pickled fresnos
- Toasted sesame seeds
- 1. Trim the ends off of your cucumbers and cut in half.
- 2. Place a large spatula or other flat-bottomed kitchen object (a pan works great) over top of one cucumber half.
- 3. Smash down on the cucumber, breaking it into a few pieces and lighty smashing the flesh.
- 4. Place smashed cucumber in a large bowl and repeat with remaining cucumber halves.
- 5. Grab your container of seasoned rice wine vinegar and fill it to the top with water.
- 6. Mix to combine.
- 7. Pour the vinegar/water mixture over your smashed cucumbers.
- 8. Let sit for about 30 (no more than 45 minutes), allowing your cucumbers to achieve a quick pickle.
- 9. Drain the pickling liquid.
- 10. Pour over a drizzle of your sesame oil (about 1 tablespoon), half of your sugar packet, a sprinkle of toasted sesame seeds, some of the pickled fresnos and some torn leaves of fresh basil and mint.
- 11. Toss until everything is well combined.
- 12. Transfer to a serving bowl or individual plates and dig in!
To Make the Slap Noodles with Summer Veggies & Chili Vinaigrette
- Slap noodle dough (leave at room temperature and make sure to keep covered and in oil before using)
- Torpedo onion
- Summer squash
- Heirloom grape tomatoes
- This Little Goat went to Hong Kong (a whole bottle!)
- Cooking oil (not provided)
- Pea tips
- Pickled fresnos (optional)
- 1. Preheat oven to 375 degrees.
- 2. Prep your veggies:
- 3. Remove the green tip from the torpedo onion, cut in half lengthwise and slice crosswise into thin strips.
- 4. Remove the ends from your squash, cut in half lengthwise and cut into thin half moons, about ¼-inch thick (if your yellow squash has one thinner half, cut that half into rounds to ensure all of your vegetables are around the same size so they cook evenly).
- 5. Place onion and squash in a large mixing bowl along with the tomatoes.
- 6. Pour over about ¼ cup of Hong Kong sauce and sprinkle with a pinch of kosher salt (about 1 teaspoon).
- 7. Toss to combine.
- 8. Roast your veggies: Spread vegetables in a single layer on a parchment-lined baking sheet.
- 9. Roast until tomatoes just begin to burst and squash and onion begin to color and soften, about 25 minutes (note – every oven is different so cooking times may vary).
- 10. Next, slap your noodles: Grab one piece of your slap noodle dough (it should be at room temperature and still sitting in the oil).
- 11. Flatten the dough slightly, then grab one end in each hand.
- 12. Stretch out the dough and slap it up and down on your kitchen counter, creating a long, flat, wide strip of noodle (when finished they should be about 3-4 feet long!).
- 13. Locate the center of your noodle, create a small hole with your finger and separate the dough down the middle into 2 thinner noodles.
Steph’s Note – this dough is very forgiving so you can leave your stretched-out noodles right on your kitchen counter or cutting board without having to worry about them sticking. And, don’t worry if your noodles aren’t perfect, they will taste delicious regardless!
- 14. Cook your noodles: Fill a large pot with salted water and bring to a boil.
- 15. Fill a large bowl with ice water.
- 16. Grab some tongs or a colander.
- 17. Place noodles in boiling water and give them a stir to keep them from sticking together.
- 18. Cook until noodles puff up and begin to float, about 1 ½ minutes.
- 19. Using tongs, transfer cooked noodles to your bowl of ice water, or strain in a colander and transfer to the ice water bath (this will help your noodles stop cooking and remove some of the excess starch, which can cause your noodles to be gummy).
- 20. Once your noodles are cold, spread on a serving plate and drizzle with a bit of oil to prevent them from sticking.
- 21. Finish and serve: Coat a large non-stick pan (or wok if you have one) with about 2 tablespoons of cooking oil (canola or vegetable oil are preferred) and heat over high heat.
- 21. If your noodles are still wet, dab them dry to prevent the oil from splattering.
- 22. Add to your hot pan.
- 23. Continue cooking, flipping occasionally, until your noodles are golden brown and beginning to crisp up, about 3 minutes.
- 24. Roughly tear the pea tips and add to the pan, followed by a drizzle of Hong Kong sauce (you don’t need much since your veggies are already marinated).
- 25. Add in the roasted veggies and toss to combine.
- 26. Continue cooking for about 1-2 minutes more, allowing the flavors to meld.
- 27. Transfer noodles to a serving plate or individual plates and top with some torn leaves of fresh mint and basil and pickled fresnos for a bit of heat.
To Make the Cocktail
- Mix 1 part liquor of your choice with 2 parts Blueberry Yum Yum Cocktail Mix * Example: 1.5 oz liquor to 3 oz of mix
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