Empanadas de Cabrito Medianoche - Goat empanadas at Midnight

Midnight at the Goat-asis. Sing your baby to bed. Got shadows painted on faces, traces,

of dinner in our heads.

... with apologies to Maria Muldaur

Late Dinner and New Recipes

You know my husband has a little blood sugar issue. So making him wait for dinner is always a risky proposition. I'm not talking about domestic violence, just serious crankiness. I've been talking about these goat empanadas for ages. Then there was a mixup at the butcher, the order was delayed. I spoke at TECHmunch, deadlines, family stuff, and finally it all came together.

I did a quick review of the recipe -- Bruce Weinstein & Mark Scarbrough's Goat: Meat ✻ Milk ✻ Cheese; Stewart, Tabori & Chang 2011) --

and thought I'd lay out the mise en place and take some photos at various stages. No problem. Just finish the last edits on the allergy piece I'm working on, then get started. Tick Tock. Tick Tock.

Knock, knock, who's there?

The neighbor's painter got locked out, could we help him find the spare key? Oops, where did those last edits go? Crap! Did I save over the edits?

Husband comes home early, with a beautiful side of salmon...and I realize I haven't eaten since breakfast, will I make it to dinner? Will he? I just don't know. In order to keep us going 'til dinner is ready, I decide to toast some pita chips and make some tomatillo-avocado salsa. The tomatillos were a little bigger than I'd wanted, and they turned out to be a little bitter. The avocado was a little past its prime, I fiddled around with it trying to make it tastier. More time passed.

So the way it unfolded, I was starting later than I thought.

Then I read the recipe more carefully - somehow I'd missed the "let the dough rest an hour" part.

In all the empanadas -- with brief pauses to photograph stages -- took about three hours to make. What I should have done was make the do-ahead stuff, ahead. Like the filling which is able to be done up to 3 days ahead. The chimichurri, up to a week. But no, I started the whole thing, at once. Late.

In the end, I didn't let the dough rest quite long enough which may have been why they didn't look so pretty. But tasty they were. At least, I thought so. Him, not so much. It was way past his bedtime by the time they were done. And he just prefers beef.

Medianoche means Midnight

Okay, it wasn't exactly midnight. It was more like 9:30 but for some of us, es lo mismo.

I loved this recipe and highly recommend it. I don't recommend doing it all on a day when you're running on caffeine. Do yourself a favor and do the do-ahead parts, ahead. And enjoy! The cinnamon and allspice are lovely. The sweet vermouth dough is silky. And the cabrito, ay mamĺ, que rrrico!

Empanadas Filling Mise en Place

Simmering filling

 

Filling cools while you make chimichurri and roll dough

Dough mise en place

Dough balls

 

Ready for the oven!

 

Done. Now the hard part is waiting...

 

Ahhh

 

Cut and sauced.

The Book

While I could urge you to eat more goat because it's sustainable. But my first rule is that it has to taste good. And goat does. Sensual, Sensible, Sustainability. It has to taste good. It has to be affordable, and we hope it can be sustainable. Happily cabrito is all three. And this cookbook is fun, it's filled with laugh out loud stories, little sidebars with helpful tips and "more to know" advice. Doc just looked at me and asked why I was laughing reading a cookbook.

The recipes include dishes from around the globe (tandoori, tzatziki, cajeta) and most all are made with ingredients anyone can find, from Paris to Peoria.

So get the book. Laugh at the stories. Learn from the authors of Real Food Has Curves. Enjoy these empanadas. Just don't wait till medianoche to eat.

 

And click the badge to go to La Fuji Mama's blog and peruse all the other goaterie posts: