Text 10711, 77 rader
Skriven 2008-07-17 16:55:36 av Janis Kracht (1:261/38)
  Kommentar till text 10667 av Dale Shipp (1:261/1466.0)
Ärende: Re: luau food
=====================
Hi Dale!

>> I bet :)  My grandmother used to make roast pig.. she did
>> the whole guy (g). Too bad it wasn't at a Luau though :)

> At the Montreal Munch years ago, there was a pig on a spit.  I'm not
> sure how big it was, perhaps 50 pounds or less.  I do know that it got
> done earlier than planned and some people missed getting any of the good
> meat -- the crowd there devoured it.

My grandmother made roast suckling pig.  If it didn't sound so terrible for the
piglet, I'd try it someday (g).  I checked her recipe and she calls for a small
10 lb. pig. This was my Dad's mom.. a very colorful lady and exceptional cook.
She taught my Dad to cook, and then my Dad taught Mom - at least that's what
they told me long ago :)

===Grandma Mary's Stuffed Suckling Pig===
1 small suckling pig (about 10 pounds) 2 sprigs thyme,  or 2 teaspoons dried
thyme 4 bay leaves
4 sprigs basil,  or 2 teaspoons dried basil 2 tablepoons chopped finoccio
leaves 1/4 pound blanched salt pork, chopped salt
freshly ground black pepper
1/2 teaspoon of mixure of white pepper, ground cloves, ginger and nutmeg 10
chicken livers
1/2 pound prociutto, diced
1/2 cup brandy
carrots, turnip, onions, celery
1 cup water
6 tablespoons lard
1/2 cup butter

Put thyme, bay leaf, basil and finoccio in cavity of suckling pig for 24 hours.
Grind the heart, liver and kidney.  Put the meat into a bowl and add the salt
pork.  Season with salt, pepper and spices.  Add chicken livers, prosciutto,
herbs and brandy to moisten.  Remove herbs from cavity and season the cavity
with salt and pepper.  Fill pig with stuffing and skewer closed.  Protect the
ears and tail with aluminum foil.  Line a baking pan with vegetables and herbs
and water.  Lay pig on vegetables and coat pig with lard.  Roast at 350F for 3
1/2 hours.  Baste frequently. When half done, strain the juices and discard the
vegetables.  Put pig back in the oven and add the strained juices.  Spread pig
with butter and finish roasting.
===


>At the picnic here last year, I
> smoked some pork shoulders -- about 25-30 pounds raw weight.  The crowd
> was smaller and there was more than enough.

That sounds like it was very good :)

> BTW -- we have a smoked turkey that I did a couple days ago.  I put it
> in the freezer and will be bringing it up in a cooler on the Thursday.
> I figure it should defrost by Saturday.

Ok, sounds good, thanks for the note Dale.

> Do you have a list of what people have said that they are bringing?

This is what I have so far:

Michael Loo: will decide what he's making when he arrives. Ruth Haffly: 
Lasagne, braccioli, meatballs, sauce (meatballs: ground beef and
  turkey from our local grass-fed beast farms(g)).
Stephen Haffly: Bread
Carol Shenkenberger: Miso soup, pork roast that I'll get for her here from the
  grass-fed farm.  Carol is also bringing some coffee-cups so we don't have to
  use paper which is great with the mugs I have (think I have about 6-8).  I
  think Carol is also going to make rice.

I'm planning to make some sushi and depending on how my dakon radish looks when
the picnic rolls around, some pickled radish and kimchi.

Take care,
Janis

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