Girl & The Goat by Stephanie Izard
Instructions

Escape to Goat Island: Live Cooking Class


To Store

  • Kit ships with ice packs, will not arrive frozen
  • Upon arrival place immediately in the fridge
  • All ingredients have to be refrigerated until cooking

To Serve


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 
  • Peanuts 
  • Crispy shallots 
  • Garlic chips 
  • Pickled fresnos 
  • Basil
  • Mint

  • STEP 1: Remove shrimp from the packaging and remove the tails by pinching where the tails meet the body of the shrimp. 
  • STEP 2: 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. 
  • STEP 3: Heat a sauté pan over medium-high heat and coat with a drizzle of cooking oil. 
  • STEP 4: Add in the shrimp and sauté until no longer opaque and cooked through, about 5 minutes. 
  • STEP 5: Set aside to cool while you assemble your salad. 
  • STEP 6: Slice the tomatoes in half, lengthwise. 
  • STEP 7: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. STEP 8: 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. 
  • STEP 9: Season to taste with salt and serve immediately. 

Tuna Poke
  • Persimmon
  • 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)
  • Avocado
  • Shio kombu
  • House-made furikake

  • STEP 1: First, make your pickled persimmons. Remove the ends from the persimmon, peel, and dice into ½-inch cubes. 
  • STEP 2: Place in a small mixing bowl and pour over the seasoned rice vinegar and 1 Tbsp water. 
  • STEP 3: Toss to combine, making sure your persimmons are completely submerged in liquid. 
  • STEP 4: Let sit for about 25-30 minutes (no more than 45), allowing your persimmons to achieve a quick pickle. 
  • STEP 5: Meanwhile, in a small bowl, whisk half of the Kewpie mayo (about 2-ounces) with 1 tablespoon This Little Goat went to Tokyo sauce. 
  • STEP 6: Transfer sauce to a small Ziplock bag (this will act as a disposable squeeze bottle once you snip off the bottom corner). 
  • STEP 7: In a small bowl, whisk half of the Kewpie mayo (about 2-ounces) with 1 Tablespoon This Little Goat went to Tokyo sauce
  • STEP 8: 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). 
  • STEP 9: Halve the avocado and remove the pit. 
  • STEP 10: Dice into ½-inch cubes and place in the mixing bowl along with the tuna. 
  • STEP 11: Strain the persimmons and add to the bowl. 
  • STEP 12: 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!
  • STEP 13: Toss to combine and season to taste with additional salt and Tokyo sauce, as desired. 
  • STEP 14: Transfer to a serving bowl. Snip one bottom corner off of your Ziplock bag and drizzle Tokyo mayo all over your poke. 
  • STEP 15: Garnish with another pinch of furikake and dig in! 

Coconut-Braised Pork Belly
  • Pork belly
  • Red curry 
  • Coconut cream 
  • Lime
  • This Little Goat went to Southeast Asia 
  • Kosher salt (not provided)
  • Crispy shallots
  • Garlic chips 
  • Mint
  • Basil

  • STEP 1: Preheat oven to 350 degrees. 
  • STEP 2: Place the pork belly on a baking sheet and cover with foil. 
  • STEP 3: Roast until warmed through, about 20-25 minutes. 
  • STEP 4: Meanwhile, make your coconut curry.
  • STEP 5: 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. 
  • STEP 6: Heat to a simmer over medium heat, whisking to combine. 
  • STEP 7: Continue simmering, whisking occasionally, until the sauce is well combined and warmed through. 
  • STEP 8: Season to taste with salt. 
  • STEP 9: 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 
  • Mint 
  • Basil 

  • STEP 1: 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. 
  • STEP 2: 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. 
  • STEP 3: Next, make your crepes: Heat an 8-inch non-stick pan (or crepe pan) over medium heat. 
  • STEP 4: Once hot, add in about 3 Tbsp of your crepe batter. 
  • STEP 5: Swirl the pan around so the batter evenly covers the bottom of the pan in a very thin layer.
  • STEP 6: Let cook until the bottom side is set, about 2-3 minutes. 
  • STEP 7: Carefully flip your crepe using a small spatula and continue cooking until cooked through, about 1-2 minutes more. 
  • STEP 8: Transfer crepe to a clean plate and repeat with remaining batter. (Don’t worry if some get messed up, we gave you plenty of extra batter!)
  • STEP 9: Fill each crepe with a large spoonful of squash puree. 
  • STEP 10: Fold in half, then in half again, enclosing the squash puree and creating a triangle shape. 
  • STEP 11: Coat a large skillet with about 2 tablespoons of canola oil and heat over medium heat. 
  • STEP 12: Once hot, add in your crepes (working in batches if necessary). 
  • STEP 13: Cook until lightly browned on each side and warmed through. Transfer to a serving plate. 
  • STEP 14: 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)

  • STEP 1: First, make your simple syrup. In a small saucepan, combine equal parts sugar and water and heat over medium heat. 
  • STEP 2: Continue cooking, whisking constantly, until all of the sugar is dissolved. 
  • STEP 3: Let cool completely before using. 
  • STEP 4: 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.  
  • STEP 5: Shake well to combine. 
  • STEP 6: For each cocktail, combine 2.5oz cocktail mixer with 2oz of your favorite tequila (or other spirit of your choice). 
  • STEP 7: Shake well and strain into a large rocks glass with ice.  Enjoy!