| Louis Cohen |
We have some out of town guests coming (Amherst, Virginia, and Mumbai,
India) so I have a big feed planned:
Starters
========
Roasted bell peppers in sherry vinegar
Boquerones (marinated anchovies)
Roasted chiles stuffed with salt cod
Entrees
=========
Smoked brisket
Pork ribs 2 ways (carne adovada style and a regular dry rub)
Lamb sausage
Grilled chicken
Sides
========
Vinegar-based potato salad
Garlic cole slaw
Sauteed greens
|
|
|
| F.G. Whitfurrows |
Louis Cohen wrote:
> We have some out of town guests coming (Amherst, Virginia, and Mumbai,
> India) so I have a big feed planned:
>
Just lemme finish up with htis beauty bark and I'll be on my way. Set
another place at the table.<g>
--
Fosco Gamgee Whitfurrows
and his 6" boner
|
|
|
| J |
In alt.food.barbecue Louis Cohen <louiscohen@alum.mit.edu> wrote:
> We have some out of town guests coming (Amherst, Virginia, and Mumbai,
> India) so I have a big feed planned:
[most of awesome menu snipped]
> Grilled chicken
Ok, for some reason, this one just seems out of place. I suppose
its for the low-fat, avoid-red-meat crowd? There's always a
few in every crowd. ;-)
> Sauteed greens
Hot olive oil, infused with garlic and red pepper flakes, tossed
with bitter greens, topped with some fresh squeezed lemon juice,
is one of my favorites.
J
|
|
|
| Dimitri |
"Louis Cohen" <louiscohen@alum.mit.edu> wrote in message
> Pork ribs 2 ways (carne adovada style
More info please - marinated in red chilies and water or braised?
Thanks
Dimitri
|
|
|
| aem |
Louis Cohen wrote:
> We have some out of town guests coming (Amherst, Virginia, and Mumbai,
> India) so I have a big feed planned:
Sounds great. Are the salt cod-stuffed peppers a Basque recipe? -aem
|
|
|
| Louis Cohen |
Exactly right on the greens. I like to garnish it with some toasted
pine nuts, too.
|
|
|
| Louis Cohen |
I am thinking of marinating the ribs in New Mexico red chile sauce
overnight and then smoking them as usual (4-5 hr low and slow). In NM
they seem to use pork chops, sliced thin, and grill them, or thicker
chunks of pork (butt, maybe) and roast it, low and slow. I have no
idea how it will trun out - that's what friends are for.
|
|
|
| Louis Cohen |
Yup. Found it in _The Basque Table_. The filling looks a little thin
but maybe it will thicken when it cools (the cookbook calls it a salt
cod bechamel). Next time maybe I'll just make a regular brandade de
morue and serve it on crackers or bread.
The appetizers are all Spanish, if not Basque - I'm practicing for the
annual Basque picnic organized by a friend of mine - this site shows
the location, but not our group:
http://www.dantzariak.net/excursions.htm
|
|
|
|
