ECNETNews, NEW YORK, NY: As the festive season continues, Caribbean culinary experts are gearing up for the vibrant celebrations of New Year’s Eve and New Year’s Day! They are on a mission to source the freshest ingredients, ensuring that their guests enjoy exquisite dishes and memorable experiences.
This season’s flavorful New Year’s Eve Party menu features:
Appetizers
Jamaican Pepper Shrimp
Jerk Chicken Wings
Mini Ackee and Salt Fish Pizza
Mango Pineapple Salad
Honey Baked Ham
Main Course
Oven-Roasted Leg of Goat with Carrots, Brussels Sprouts, Mushrooms, and Celery
Red Rice & Peas
Steamed String Beans with Pickled Beets
Creamy Cornmeal Cheese Soufflé
Dessert
Blue Draws/Caribbean Black Cake
Signature Drinks
Rum Punch
Sorrell
Champagne
Here is a delicious recipe for Oven-Roasted Leg of Goat:
Leg of Goat
To prepare this dish, season the leg of goat with salt, pepper, garlic, and soy sauce. Sear it in a hot, oiled cast iron skillet until browned on all sides. In a separate bowl, toss vegetables, such as mushrooms, carrots, celery, Brussels sprouts, and onions in oil, season them well, and arrange them around the goat leg in the skillet. Cover and roast at 375°F until fork-tender. Let the meat rest before preparing the gravy by deglazing the skillet with red wine and beef stock, thickening with flour. Slice the goat leg thinly and serve with the roasted vegetables and rich gravy.
- 1 4-5 pound leg of goat
- Salt and freshly ground black pepper to taste
- 4 tablespoons olive oil divided
- 8 ounces button mushrooms
- 2 small onions, quartered
- 4 cloves of garlic, crushed
- 1 large carrot, sliced
- 4 stalks of celery, diced
- 8 Brussels sprouts
- 1/4 cup soy sauce
Gravy
- 1 cup red wine
- 1 cup low-sodium beef stock
- 1/4 cup flour
-
Preheat the oven to 375°F.
-
Season the goat leg with salt, pepper, crushed garlic, and soy sauce to taste.
-
Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until hot. Sear the meat on all sides until browned.
-
In a bowl, combine the mushrooms, carrots, celery, Brussels sprouts, and onions. Add the remaining oil and season. Toss well, then add around the roast in the skillet. Cover with a lid.
-
Transfer the skillet to the oven and roast until fork-tender.
-
Remove the roast from the oven and let rest for 10 minutes. Remove the vegetables from the skillet.
-
Prepare the gravy by placing the skillet over low heat. Add red wine and stock, scraping up the browned bits. Whisk in flour until the sauce thickens and is smooth.
-
Slice the beef into thin slices. Serve with the vegetables and drizzle with gravy.
Serve hot for a delightful experience. Bon Appétit and wishes for a prosperous New Year!
