Cabrito Chili-Stuffed Poblano
Mild, pastured Texas cabrito chili with onions, peppers, garlic, tomatoes in a roasted poblano pepper..
Roasted Goat Chili-Stuffed Poblano
Cut a lengthwise strip off one side of a large poblano pepper. Remove and discard seed cluster and ribs.
Roast the pepper in a heavy skillet in a 400 degree oven until the pepper begins to blister. Set aside.
Dice the remaining raw strip of poblano and set aside.
Brown freshly-ground cabrito (young goat) in 2 tablespoons bacon fat or leaf lard. Pour off all but 1 tablespoon fat.
Add peppers and onions and sauté until vegetables begin to brown.
Add tomatoes, garlic and 1 tablespoon homemade chili base and stir to combine. Simmer 10 minutes.
Add green onions and cilantro and stir to combine.
Spoon chili mixture into the cavity of the roasted pepper, top with raw goat milk cheddar and roast until pepper is hot and cheese is bubbly, about 10 minutes.
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- Roasted Goat Chili-Stuffed Poblano
Roasted Banana Walnut Ice Cream
Ripe bananas roasted with raw brown sugar, walnut butter and a touch of fresh cream..
Roasted Banana Walnut Ice Cream
Makes 2-3 servings, no ice cream machine needed
4 large ripe bananas, cut into 1/2 inch sections
2 heaping tablespoons walnut butter
2 tablespoons (more-or-less) unrefined high-molasses sugar
1 1/2 tablespoons fresh cream
1 teaspoon fresh lemon juice
Slice bananas into 1/2 inch pieces, sprinkle with sugar and roast in a 400 degree oven until caramelized, about 20-25 minutes. Allow to cool, then freeze at least 4 hours or overnight.
Pulse frozen bananas with walnut butter, lemon juice and cream. Place mixture in a seal-able container and freeze at least 2 hours (longer is better).
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- Roast Banana Walnut Ice Cream
Your Victory Garden Counts More Than Ever
“…the failure of one thing repaired by the success of another; and instead of one harvest, a continued one throughout the year.” –Thomas Jefferson
Your Victory Garden Counts More Than Ever!
