justpigs

Labor Day Feast

"Let's have a dinner party."

"Oh! I'll get the tongues out."

"...and the liver..."

"...and the pig's foot."

This is how conversations go at our house on the weekend. We pull a bunch of crazy stuff out of the fridge and get cooking. The pigs foot was boiled in a vegetable & white been soup, then rubbed with spices and barbequed, and finally dropped back into the soup pot for a later meal. But we ended up using the other things we pulled out of the freezer for a fantastic, fun, impromptu dinner party that lasted about four hours and fed sixteen people.

Labor Day Feast

A selection of cheeses, olives, cornichon, and sweet pickled peppers

Bread and breadsticks

Melitzanasalata with pita bread

Lamb's tongue and potato salad with salsa verde

BBQ'd larded lamb's liver

Tim's Homemade Pizzas

Margherita

Olive and Basil

Salami

Leg of Lamb marinated in Anchovies, Garlic, Rosemary and Olive Oil

Roasted potatoes

Israeli Couscous with Grilled Vegetables, Preserved Lemon, and Feta

Brownie Sundaes with Fresh Berries

Filed under // lamb menus offal pork tongue

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I know, I know...

I've been told by friends that I need to make it official. I'm taking a hiatus from the blog for the summer (But I reserve the right to post here and there should inspiration strike). We've been eating lots and lots of veggies and grilled meats and that's probably just what you're eating too! Lamb kebabs, riblets, salads, and caprese, caprese, caprese is all I can say.

In any case, I'm catching up on my other interests including gardening (the edible part of my garden includes herbs, grapes, lemons, limes, figs, apples, and a little pot of lettuces), reading, swimming, and generally feeling the relaxing vibes of summer. So forgive me. I'll be back.

In the meantime, you may want to pick up my new favorite cookbook. It is perfect for summer. Michael Psilakis's How to Roast a Lamb. I've made the lamb's tongue stew with Oregon morels picked by the amazing and wonderful Leann;

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tzaziki; the incredible recipe for potatoes, olives & capers with anchovy vinaigrette; and stewed english peas with mushrooms.

I'm getting a lamb heart in this month's lamb delivery so I can try grilled lamb heart with crispy & shaved fennel and I really can't wait to try grilled watermelon and grilled manouri (greek cheese)! The photos in the book are so so beautiful and Psilakis's story with his emphasis on family gives the book real human substance--not something frequently found in cookbooks.

I have photographed a few things with the intention of blogging about them, so I'll include a couple of extra pictures of oatmeal current cookies; bass cooked in parchment with new potatoes, fennel fronds, caramelized fennel, and bacon salt; and the homemade chocolate birthday cake with cream cheese frosting that I helped Gwennie make for her daddy's birthday!

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Happy summer everyone!!

Filed under // cake morels tongue

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Labor Day Feast

I know, I know...