Sarah's Wild about Wildtree: Greek Marinated Goat Chops, Garlicky Golden Squash and Grilled Corn on the Cob

Tonight’s dinner is a new one. My family is not shy about trying new things. Okay Roger & I are not (Roger has eaten street meat in Iraq so he's a brave soul) & I have an agriculture background and a degree in animal science with a poultry emphasis. So when we found a vendor this past weekend at the local farmer's market selling Goat, Lamb and other natural meats we were ecstatic. I hadn't had goat since I was 4-H almost 15 years ago and lamb is something we splurge on. So after finding goat for a very reasonable price I knew we had to have it. Sometimes for me the joy of cooking is buying something on a whim then deciding how you are going to prepare it. I see goat being interchangeable with lamb and lamb is classic in the Mediterranean diet. So naturally I set forth in making a Greek inspired goat chop. We like garlic in our house so for some the combination may be too much. Adjust accordingly. Serves 4!

Greek Marinated Goat Chops

What you need:

1lb Goat Chops (you can substitute lamb or even beef and servings are subjective here. I am actually preparing 8 tiny goat chops)

3 tbsp Wildtree Opa! Greek Seasoning Blend

1.5 tbsp Wildtree Roasted Garlic Grapeseed Oil

Preparation:

I generally try to marinate meat a minimum of 12 hrs. So the day before mix the chops, greek seasoning and grapeseed oil in a ziplock bag or other sealable container. Smush the bag or give the container a good shake until meat is coated. Place in fridge until ready to cook. I tend to bring my meat out a bit early and allow it to come up in temp before cooking as it helps the meat cook more evenly.

Cooking:

Toss the chops on the grill between 350-450 degrees. Medium high heat is sufficient for my grill. These need to cook quickly due to size so 4-5 minutes on each side to medium doneness and try to avoid charring as much as possible. Remove from grill and allow a 5 minute resting period to allow juices to redistribute through the meat (10min for lamb or beef cuts).

Garlicky Golden Squash

What you need:

2 Golden Squash (you can also use yellow summer squash or zucchini)

Wildtree Grapeseed Oil

Wildtree Garlic Galore Seasoning Blend

Preparation:

This is pretty easy to prepare and doesn't require much cook time. Remove the ends and cut the squash in half lengthwise. Brush each piece with regular grapeseed oil and lightly coat with the garlic seasoning. If you do not want garlic veggies just brush with oil and season with a little salt and pepper.

Cook:

Put this on the grill the same time you do the chops over low or indirect heat if you can. If they cook too long they tend to get mushy. No need to flip! Just put seasoned side down on the grill. You’ll end up with beautiful grill marks if you don't move them while they cook.

Grilled Corn on the Cob (no pictures sorry)

What you need:

Sweet Corn that is still in its husk and do not remove the tassels. It can be messy but it peels off incredibly easy after the corn has been grilled. Some of it will also burn off during the grilling process but what remains will allow you to grip the tassel and husk and clean it off fairly quick.

Preparation:

Until you understand how your grill (gas/charcoal) will cook the corn I really suggest soaking it for at least an hour. It's essentially a fire prevention measure. We want you safe while cooking yummy food!

Cook:

I am cooking on a Weber gas grill. So cook times, temps and everything else will vary depending on your method as well as what you are cooking with it. For this recipe I started our medium size corn 10 min prior to the goat chops as the goat chops are small and will not take long to cook. As the corn husk browns (and parts will char) turn the corn to cook it evenly. The beauty of leaving the husk intact is the corn is cooking via dry heat, but no moisture is lost since the husk is still tightly wrapped around the corn.

Please please please note the corn will be EXTREMELY hot. I use pot holders to peel the corn and break the husk off. If the corn is done a bit early leave them wrapped. That husk works great to keep the corn hot until you are ready to eat it. Season as you please. A good piece of corn needs no butter or seasoning after being grilled but to each his own on this one.