Friday, September 24, 2010
Monday, September 13, 2010
Wednesday, September 8, 2010
The air and the light are subtly changing as we begin to round the slow curve into fall. The colors and textures of onions and garlic curing in the top of the green toe barn make me think of every fall i've ever been through and the excitement and energy in the air. i have been in a mad rush to put up tomatoes and potatoes for the winter. Not to mention keeping tabs on firewood and household repairs that need to be done before the roof is covered in snow. And while that is still a good ways off it must remain on my mind.....
This session at the farm was easy to plan as on each visit all the ingredients seemed to jump out at me. Onions, garlic, eggplant, sweet peppers, basil, and LAMB! I love getting lamb from Gaelan because I know what a luxurious life they have had. Sunny southeast pastures and lovely grass and fresh water all abundant. After eating so much of what this farm has to offer I feel that I could pick out their products in a blind taste test. The terroir is very evident and delicious.
This recipe almost made itself. I massaged a fresh basil and garlic paste onto two lamb chops and grilled them rare while I sauteed garlic, onion, pepper, and diced eggplant in a pan with extra virgin olive oil, salt,pepper, thyme and a splash of fresh lemon. Turn the sautee out onto a plate and top with a few fresh basil leaves and mount the chops on top and then drizzle a reduction of lamb stock over the whole! Fantastic!
Saturday, September 4, 2010
The hot sauce is real easy.
Just take one cup of sugar and two cups of apple cider vinegar and put them in a sauce pan. Add four cloves peeled garlic, one tablespoon salt, and ten mixed hot peppers. I used czech black, cayenne, poblano, jalapeno, and hidalgos. Then add two sweet peppers that are red. Bell peppers will work but I had jimmy nardello peppers and sweet red pimiento peppers. Bring all this to a boil and allow to simmer about thirty minutes or until all the peppers are soft. Then blend. I use a stick blender but you could use any other blender just make sure to follow maximum hot liquid recommendations as to not have caustic hot liquid explode in you face or all over the walls of your kitchen. This sauce will keep in the fridge in a jar for months but i usually don't have the chance to find out.
Thursday, September 2, 2010
So, without digressing into just the details of all the mad fun that we had at this last fourth of july roast, let me get into some details. When feeding a frenzied, hot, and tipsy crowd of revelers a roast pig make sure to have around one pound of animal per person. This includes bone weight and in this case pepperoni weighed in at about 140 with the three chickens and the organs and herbs.
It is of the utmost import that the fire is vigilently tended and maintained. The most quoted internal temperature for a fully cooked, pullable whole pig is 200 degrees F. This took us a full nine hours and to keep people from pulling too much skin off before she was done there was a giant, mostly vegetarian potluck buffet about an hour before the pig was done. This was a most capital idea. Also we had endless entertainment including the tunes and general MC talents of DJ Abbot and after dinner we had live music where I got to beat on the drums a bit and of course, fireworks, a fashion show, and lots of dancing. I long to do this again. If you were not there you really missed out.