Thursday, August 9, 2012
Pig Roast and Oysters and a Lamb recipe
We gathered our courage and planned another pig roast for August. You see, I had to prove to myself that I didn't attract hurricanes. Last year when we tried to do this a big one hit and our guest list of 50 was dwindled down to 10 of our hardiest friends.
So the Friday before this soiree, Dr. Food and I made our way to Adams farm to pick up our pig. Last year it was over 100lbs. This year it was under 100lbs. Made it much easier to pick up.
Look away now if you don't want to see the preparation. It is a dead pig people. In the meantime let me show you the cutest kid in the whole world. What? NO, it isn't because I am his Granny that I say this.
See? Cutest ever. Ok, I am giving you another chance to look away.
SHUT UP! I don't look like Aladdin. (NOT ONE WORD OUT OF YOU ABL! YOU know who I am talking to. Don't act like you don't read your mama's blog)
This is my Kate Hil look. She is my meat hero. (Waving to Kate).
The pig was ready to be prepared.
"Dexter" aka Dr. Food had his area all ready for the injection. I had made the marinade the day before. I also had made an adobo rub.
It really did come out great.
We were also going to have an Oyster tasting because many of us are members of the Oyster Century Club Our fearless Oyster leader, Jacqueline Church shipped 8 dozen assorted oysters to my house the day before. Matt brought 3 more dozen.
I mean we slurped through LOTS of oysters. David brought a Bonny doone Verjus de Cigare. Jacqueline brought an amazing Cucumber, shallot, rice wine, yuzu kosho mignonette.
Everyone was really into it. Even little William. I love that kid.
There were lots of kids here. I really flunked at getting pictures. Here are Jude and William (Cutie Patooties) saddling up Dakota to take her for a ride (NOT REALLY).
Here is David carving up El Piggy. Note the jaunty way he sports that glove.
Last but not least are these awesome pig cookies that Rebecca made. I love love love them.
Ok, you want a great recipe?
Jacqueline brought me some Chinese 5 Spice powder that smelled so good I had to make something with it.
Dr. Food had strongly suggested that we start using up some of the meat in our freezer. Ok, I can do that. We have lamb, goat, some of a cow. I chose lamb chops.
I found a recipe for Chinese Char Siu Grilled Lamb Chops and went with it.
I know I know... I took a bite of corn before I took the picture. I was hungry.
Chinese Char Siu Grilled Lamb Chops
Adapted from Bon Appétit | May 2007
3 tablespoons hoisin sauce
3 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon sugar
1 teaspoon Chinese five-spice powder
1/2 teaspoon salt
18 rib lamb chops (about 3 pounds), well trimmed
2 tablespoons honey
1 tablespoon water
Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.