You’re invited to join us for our latest Goldbelly Live! event on Thursday, November 5 at 7 PM ET—a live cook-along class with James Beard Award-winner & “Top Chef” Stephanie Izard of Chicago’s famed Girl & the Goat!
We could all use a vacation, so join in as Chef Izard takes us on a LIVE culinary journey, guiding us as we make coconut-braised pork belly, shrimp papaya salad, tuna poke, Thai-inspired rice crepes, and two BYOB cocktails. Plus, Stephanie included a pre-made rum cake for dessert! Also included are full-size bottles of This Little Goat Went To Tokyo and This Little Goat Went To Southeast Asia sauces — so the vacation will last long after your meal has ended. Wheels (and bottoms) up!
Here’s How it Works:
– Order your Girl & the Goat Meal Kit before Monday, November 2 at 6pm ET.
– By placing an order, you will automatically be enrolled in the exclusive Zoom event.
– On Wednesday, November 4, you’ll receive your Meal Kit at your door, along with an email with all the info you’ll need to join the Zoom event.
– At 7 PM ET on Thursday, November 5, join Stephanie on Zoom and Escape to Goat Island!
A limited number of seats are available, and they’re expected to fill up quickly. Reserve your spot today!
For more details, head to the Goldbelly Blog!
Limited Edition: This Meal Kit Includes a FREE Goldbelly Live! Cook-Along Zoom Class with Girl & the Goat’s Chef Stephanie Izard.
This package serves 2 people and includes everything you need to make the complete meal + cocktails.
- 1 Bottle This Little Goat went to Southeast Asia Sauce
- 8 oz. Shrimp
- 3 Cups Shaved Green Papaya
- 4 Limes
- 1 Cup Cherry tomatoes
- 1/2 Cup Crushed Peanuts
- 1 Cup Crispy Shallots
- 1 Cup Pickled Fresnos
- 1 Large Bunch Thai basil
- 1 Large Bunch Mint
- 1/2 Cup Garlic chips
- 1 Persimmon
- 1/2 Cup Seasoned rice vinegar
- 4 oz. Raw Tuna (make sure well iced!)
- 4 oz. Kewpie Mayo
- 1 Avocado
- 2 Tablespoons Shio Kombu
- 1 Cup House-made furikake
- 2 Pcs. Pork belly (each 4 oz.)
- 5 Tablespoons Red curry
- 1 Can Coconut cream
- 1 Cup Rice Crepe Batter
- 1 Cup Kabocha squash puree
- 1/2 Cup Thai Sweet & Sour Sauce
- 15 oz. India-spiced Tropical Punch
- 6 oz. Pineapple Juice
- 1 Rum Cake (each 4.5")
You Will Need
For the Meal:
Kosher salt, cooking oil (such as canola or vegetable), cutting board, chef’s knife, whisk, measuring spoons & mixing spoons, baking sheet, foil, 2 small bowls, 2 medium mixing bowls, large mixing bowl, sauté pan, small saucepan, 8-inch non-stick pan, large skillet, 2 small ziploc bags, serving bowl, 2 serving plates, oven mitts
For the Cocktails:
BYOB – rum & vodka is encouraged
Lime juice, simple syrup (or sugar & water), cocktail shaker (or large glass/jar), spoons, something to strain with, ice, large rocks glass (for the margarita) or Collins glass (for the rum punch)
This Little Goat went to Tokyo – Cane Sugar, Tamari Sauce (Water, Soybeans, Salt Sugar), Salted Sake (Water, Rice, Salt), Water, Granulated Tamari Soy Sauce (Soy Sauce (Soybeans, Salt, Sugar), Maltodextrin, Salt), Cultured Dextrose, Modified Food Starch, Xanthan Gum, Salt
This Little Goat went to Southeast Asia – Canola Oil, Water, Apple Cider Vinegar, Grapefruit Juice Concentrate, Tamari Sauce (Water, Soybeans, Salt, Sugar) Roasted Garlic, Spices, Orange Juice Concentrate, Cultured Dextrose, Lime Juice Concentrate, Salt, Citric Acid, Xantham Gum, Contains Soy
Shaved Green Papaya
Seasoned Rice Vinegar – Rice Vinegar, Water, Corn Syrup, Salt, Brown Sugar)
Raw tuna (make sure well iced!)
Shio Kombu – Kombu, Soy Sauce, Mirin, Sugar
House-Made Furikake – Puffed Hondashi Rice, Bonito Flakes, Fried Capers, Sesame Seeds, Korean Chili Flakes, Nori
Pork Belly – Pork Belly, Light Soy Sauce, Dark Soy Sauce, Sugar In The Raw, Shoaxing Rice Wine, Pixian Paste, Red Fermented Tofu, Bullet Chilies, Star Anise, Cassia, Cardamon, Ginger
Red Curry – Harissa, Pickled Fresnos, Cardamom Seeds, Ginger, Lemongrass, Galangal, Shallot, Garlic, Lime Zest, Thai Shrimp Paste, Cilantro
Rice Crepe Batter – Rice, Water, Eggs
Kabocha Squash Puree – Kabocha Squash, Canola Oil, Brown Butter, Salt
Thai Sweet & Sour Sauce – Rice Bran Oil, Garlic, Ginger, Scallion, Shoaxing Rice Wine, Thai Seasoning Liquid, Fish Sauce, Gooseberry Pickling Liquid, Pickled Fresnos
India-spiced Tropical Punch – Coconut Milk, Mango, Lime, India Spice (Black Pepper, Cinnamon, Mustard, Cumin, Chiles, Cardamom, Star Anise, Cloves, Salt), Demerara Sugar
Instructions / Storage
- Kit ships with ice packs, will not arrive frozen
- Upon arrival place immediately in the fridge
- All ingredients have to be refrigerated until cooking
Shrimp Papaya Salad
- Shrimp (already peeled and deveined)
- This Little Goat went to Southeast Asia sauce
- Kosher salt (not provided)
- Cooking oil (such as canola or vegetable oil – not provided)
- Shaved green papaya
- 1 Lime
- Cherry tomatoes
- Crispy shallots
- Garlic chips
- Pickled fresnos
Make the Salad
- Remove shrimp from the packaging and remove the tails by pinching where the tails meet the body of the shrimp.
- Place in a medium-sized mixing bowl and toss with 2 tablespoons This Little Goat went to Southeast Asia sauce and a pinch of kosher salt.
- Heat a sauté pan over medium-high heat and coat with a drizzle of cooking oil.
- Add in the shrimp and sauté until no longer opaque and cooked through, about 5 minutes.
- Set aside to cool while you assemble your salad.
- Slice the tomatoes in half, lengthwise.
- Add to a large mixing bowl along with the shaved papaya, crushed peanuts, half of the garlic chips and crispy shallots (reserving half for your pork belly), a few tablespoons of the pickled fresnos (reserving the pickling liquid for your delicious Sweet ‘n Spicy Margarita), torn leaves of fresh basil and mint (about ¼ cup of each), and your cooked shrimp.
- Squeeze over the juice of 1 lime and about 2-3 tablespoons of the This Little Goat went to Southeast Asia sauce. Toss until well combined.
- Season to taste with salt and serve immediately.
- Seasoned rice vinegar
- This Little Goat Went to Tokyo sauce
- Kewpie mayo (reserving half for your crepes)
- Tuna (keep refrigerated or on ice when not using)
- Shio kombu
- House-made furikake
Make the Poke
- First, make your pickled persimmons.
- Remove the ends from the persimmon, peel, and dice into ½-inch cubes.
- Place in a small mixing bowl and pour over the seasoned rice vinegar and 1 Tbsp water.
- Toss to combine, making sure your persimmons are completely submerged in liquid. Let sit for about 25-30 minutes (no more than 45), allowing your persimmons to achieve a quick pickle.
- Transfer sauce to a small Ziplock bag (this will act as a disposable squeeze bottle once you snip off the bottom corner).
- In a small bowl, whisk half of the Kewpie mayo (about 2-ounces) with 1 Tablespoon This Little Goat went to Tokyo sauce
- Meanwhile, dice the tuna into ½-inch cubes (similar in size to the persimmons) and place in a medium-sized mixing bowl (keep refrigerated or over ice until ready to serve).
- Halve the avocado and remove the pit.
- Dice into ½-inch cubes and place in the mixing bowl along with the tuna.
- Strain the persimmons and add to the bowl.
- Add in 1 Tablespoon This Little Goat Went to Tokyo sauce, shio kombu, a few tablespoons of the furikake that you can use as a delicious crunchy topping!
- Toss to combine and season to taste with additional salt and Tokyo sauce, as desired.
- Transfer to a serving bowl. Snip one bottom corner off of your Ziplock bag and drizzle Tokyo mayo all over your poke.
- Garnish with another pinch of furikake and dig in!
Coconut-Braised Pork Belly
- Pork belly
- Red curry
- Coconut cream
- This Little Goat went to Southeast Asia
- Kosher salt (not provided)
- Crispy shallots
- Garlic Chips
Make the Pork Belly
- Preheat oven to 350 degrees.
- Place the pork belly on a baking sheet and cover with foil.
- Roast until warmed through, about 20-25 minutes.
- Meanwhile, make your coconut curry.
- In a small saucepan, combine the red curry, half of the can of coconut cream, the juice from half of your lime (reserving the other half for your Sweet ‘n Spicy Margarita – recipe to follow) and 1 teaspoon This Little Goat went to Southeast Asia sauce.
- Heat to a simmer over medium heat, whisking to combine.
- Continue simmering, whisking occasionally, until the sauce is well combined and warmed through.
- Season to taste with salt.
- Transfer warm pork belly to a serving plate and spoon over the coconut curry sauce. Top with your reserved crispy shallots, garlic chips and torn leaves of mint and basil.
Sweet & Sour Thai Squash Rice Crepes
- Rice crepe Batter
- Kabocha Squash Puree
- Thai Sweet & Sour Sauce
- This Little Goat Went to Southeast Asia Sauce
- Kewpie Mayo (reserving half for your tuna poke)
- Pickled Fresnos
Make the Crepes
- In a small mixing bowl, whisk half of the Kewpie mayo (about 2-ounces) with 2 teaspoons This Little Goat went to Southeast Asia sauce.
- Transfer sauce to a small Ziplock bag (this will act as a disposable squeeze bottle once you snip off the bottom corner) and set aside until ready to serve.
- Next, make your crepes: Heat an 8-inch non-stick pan (or crepe pan) over medium heat.
- Once hot, add in about 3 Tbsp of your crepe batter.
- Let cook until the bottom side is set, about 2-3 minutes.
- Carefully flip your crepe using a small spatula and continue cooking until cooked through, about 1-2 minutes more.
- Transfer crepe to a clean plate and repeat with the remaining batter. (Don’t worry if some get messed up, we gave you plenty of extra batter!)
- Fill each crepe with a large spoonful of squash puree.
- Fold in half, then in half again, enclosing the squash puree and creating a triangle shape.
- Coat a large skillet with about 2 tablespoons of canola oil and heat over medium heat.
- Once hot, add in your crepes (working in batches if necessary).
- Cook until lightly browned on each side and warmed through. Transfer to a serving plate.
- Snip one bottom corner off of your Ziplock bag and drizzle Southeast Asia mayo all over your crepes. Top with a few spoonfuls of Thai sweet & sour sauce, pickled fresnos and some torn leaves of fresh mint and basil.
India-spiced Tropical “Rum” Punch
- Tropical punch cocktail mixer
- Rum of choice (not provided)
Enjoy this tropical punch on its own as a delicious mocktail, or add 1.75 oz. of your favorite rum (or other spirit of your choice) to every 2.5 oz. of mixer. Shake over ice and strain into an iced Collins glass.
Sweet ‘n Spicy “Margarita”
- Pickled Fresno Juice
- This Little Goat Went to Tokyo
- Pineapple Juice
- Lime Juice (not provided)
- Simple Syrup (not provided)
- Tequila of Choice (not provided)
Make the Cocktail
- First, make your simple syrup. In a small saucepan, combine equal parts sugar and water and heat over medium heat.
- Continue cooking, whisking constantly, until all of the sugar is dissolved.
- Let cool completely before using.
- Add 3 Tbsp pickled fresno juice, 1.5 Tbsp This Little Goat went to Tokyo sauce, pineapple juice, ½ cup fresh lime juice and ¼ cup + 2 Tbsp of your simple syrup to a cocktail shaker.
- For each cocktail, combine 2.5oz cocktail mixer with 2 oz of your favorite tequila (or other spirit of your choice).
- Shake well and strain into a large rocks glass with ice.
- Items are prepared fresh and shipped directly from the shop
- Girl & The Goat ships Tuesday-Thursday of each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
- Have more questions about Shipping? Read our Shipping FAQ page.