I can happily say, I am porked out. We co hosted a going away party for a friend who is moving to Virginia and I made porchetta. That’s right, porchetta, one of the most delicious pork items on earth. I didn’t have a deboned suckling pig handy, so I asked my butcher to debone two fresh picnic hams with the skin on for me. The porchetta deserves a post all on it’s own, so expect that soon and hold me to it. Two 10 pound legs. I figured I was cooking for 45 and there was going to be pulled pork too. One porchetta would have been just fine as it turns out. The other one is now comfortably in our freezer awaiting a special event or a need to make about 40 pork sandwiches (thank goodness we bought a slicer last winter). At any rate, I could go on, but I did promise a solo post didn’t I?
This week’s key ingredient is plantains. Manda of Asparagus Thin is hosting and always has a nice international menu that is loaded with Indian and Cajun dishes – two of my favorites. Since I am on the road for most of the week and have already done the early week shopping, I don’t think I will be able to fit plantains into the menu mix, but I do love them and look forward to seeing everyone else’s recipes and menus.
Sunday: Mexican – the Michigan weather is rain, rain, rain for 3 days straight and we want a hearty soup because fall is definitely here, along with Ike:
Albondigas Soup by Elise at Simply Recipes, one of my favorite blogs.
Monday: Mexican again: Chicken Flautas (didn’t have time or desire last week, I was too tired from traveling) with chipotle crema and fresh salsa
Tuesday: Beer club Brat Fest, bring a dish to pass featuring broccoli ( I have loads of it at the moment) or if I skip it (because I still need to pack for 5 days away), spaghetti and meatballs (from the pantry and freezer)
Wednesday – Friday morning: On the road for work for the next two days to Marquette MI on Lake Superior, then off to a family cottage on Lake Michigan for a relaxing weekend of beach time in the upper peninsula.
Friday: Cooking at the cottage : Basque: Potato, kale and chorizo stew, roasted broccoli with garlic
Saturday: Cooking at the cottage
Lunch: cheese, barrel aged pickles and salami platter with GF crackers and apples on the beach
Dinner: Fresh local fish (whitefish) on the grill, farm market findings for a side dish (I will bring fresh herbs with me from the garden)
Sunday: Cooking at the cottage
Brunch: Alsatian bacon and onion tart, fresh roasted coffee – or go out to eat along Highway 2
Dinner: home again, something quick and easy – maybe burgers and tater tots with a salad
For the workshops that I will be holding, I was able at least to order GF meals for my lunches. One advantage of being in charge. We have workshops on Monday, Wednesday and Thursday, then it is fun time. Three workshops in three locations with 6 different speakers. It is a lot of work to pull that together with zero funding and I will be ready for a break.