The final group of samples that I received from the Redwood Hill Farm were the goat milk yogurts. Made with all natural ingredients and many live active cultures, these yogurts are creamy, delicious, and healthy. The small yogurt jars were excellent for breakfast and snacks. We particularly enjoyed exploring the unique flavors such as apricot mango and cranberry orange.
Using the plain goat milk yogurt, I made a spicy and sweet marinade & sauce to prepare grilled Yellowfin tuna steaks.
Ingredients:
1 cup goat milk yogurt
1 teaspoon celery salt
2 teaspoons hot madras curry
1/2 teaspoon white pepper
2 tablespoons agave syrup
2 Yellowfin tuna steaks, sashimi quality
Directions:
In a large bowl, mix yogurt, celery salt, hot madras curry, white pepper, and agave syrup. Reserve about 1/4 cup. Use the rest of the mixture to marinade the tuna steaks, for at least 30 minutes.
Grill the tuna for about 30 seconds on pre-heated grill or until grill marks form. Top with the reserved yogurt sauce and serve with red quinoa.
