Salad With Fried Goat Cheese

There are only two things that I can remember in my entire lifetime that I didn’t like but said to myself “I am going to learn to like this!” The first is burgoo. There are lots of different recipes and no matter who makes, it tastes unique. I guess there are so many ingredients and spices that go into burgoo, and that results in all the different varieties. When we moved to Kentucky, burgoo was on the buffet at several BBQ places. The first time I tasted it, I thought it was just horrible and only ate one little bite. The people in Kentucky just love it and at any festival or get together, burgoo is being served. I told myself . . if I’m going to live in Kentucky, I’m going to learn to like burgoo. Every time we would go to The Moonlight to eat, I’d get a little cup. Vince said “Why do you get it if you don’t like it?” I told him . . I’m going to learn to like it and, I learned to love it. If I could have a bowl of Moonlight Burgoo right now, I’d be so happy! Here’s a recipe that’s supposed to be Moonlight’s recipe. I’ve never tried the recipe so I don’t know.

This is a recipe I’m going to make some day. I’ve been wanting to make it for a long time but it takes a lot of time. Maybe I can get Vince to help me over the Thanskgiving holidays.

The second thing I’ve learned to like is goat cheese. Because of the mutton in the soup and the goat’s milk in the cheese, both have a weird “twang” that I wasn’t used to but I’ve also learned to love goat cheese, or chevre.

Chevre

My favorite way to use this cheese is to slice off little “coins”, pat them a bit thinner and place them on parchment paper to go into the freezer til they’re frozen. It doesn’t take long.

Chevre Coins

Once they’re frozen, and just before ready to serve, I whip up an egg with whatever seasonings sound good, pour some panko into a zipper bag. The frozen cheese goes into the egg wash, then into the panko and then into a skillet of hot butter/olive oil for a quick browning.

Salad with Goat Cheese

The cheese is crispy on the outside and warm and soft on the inside. Delicious! We usually add just a little olive oil and flavored balsamic vinegar for dressing. I think I’m addicted to this salad. I want it with every dinner!