First Fall

Yay Fall!  Yes I am an autumn person.  The colors, the temperature, and oh yes the food.  Slow roasting, savory, rich, earthy goodness.  So tonight, lamb, squash, and spinach.  But sorry, no camera on hand at my parents, so no pictures.

[Leftover] Pork Shoulder Pasta

Last week I slow cooked a large pork shoulder, we got from the farmer's market.  It was tasty, and fatty, and RED, and the way pork is supposed to be.  Yay, Slow Food!  Anyway, it was a large shoulder, 2-3 lbs, and there were leftovers.  When I got back in town, the next day my mother-in-law came to town.  I made dinner.

Quasi-Catering

In March,  I helped my Mom throw a bridal cocktail party for a young lady I have been friends with for 25 years.  (Apparently, I was also the group tutor for her new husband's chemistry class at NC State).  I helped her plan the menu, order the plates and glasses and other hardware, cook and execute the menu and cocktails, and serve the food.  Everybody really liked it, and really enjoyed themselves.  Another friend of my Mom's got married recently, and she decided to throw her a reception cocktail party, and asked if I'd help again.  We planned an eight dish heavy hors d'oeuvres menu, with beer and wine.  I think it went well.  Below are the recipes and pictures of our food.


Menu:

• Caprese Skewers
• Asian Sesame Krab Salad
• w/ Tempura Crunchies
• Spinach Artichoke Wonton cups
• Smoked Pork BBQ Sliders
• w/ Bourbon Whiskey Sauce
• w/ Eastern NC Vinegar Mustard Sauce
• Flank Steak Skewers
• w/ Horseradish Sauce
• Key Lime Tarts
• Mini Chocolate Peanut Butter Cakes
• w/ Peanut Butter Frosting & Chocolate-Peanut Butter Glaze

Asheville Wine & Food Festival 2010
presented by WNC Magazine

 So I went to the Asheville Wine & Food Festival 2010 this weekend, and was able to convince my wife, Mom, and Dad to go with me/ drive. There were a ton of vendors there, and I spent the afternoon taking photos (below), and sampling wines (some really good reds) and food, many of them from local and slowfood providers. My favorites were a local farm cheese, sunburst trout, and a duck confit gumbo over truffle grits. Also the Western NC Chef's Challenge Finale cook-off!

Duck Confit Gumbo

Cake Weekend: Round Two

So...belated update. After my first weekend post, I had another weekend of mini-cake experimentation. I had two friends from law school in Chicago stop over, and I made three cakes to celebrate. I made a "Hazelnut Crunch Cake with Mascarpone and Chocolate", a key lime vanilla cake, and a remix o the Aztec chocolate cake from last time:

First!

I have decided to start posting recipes and meals that I and my wife cook for ourselves and our friends; mostly to have a record, and a live-action recipe collection. We live in Charlotte, NC and have other jobs, but love FOOD. So enjoy.

Also, if any more experienced Bloggers, or people associated with any other media or food brands I mention read this, can you tell me the appropriate way to link or cite your material to give you credit?

- - - - - - - - - - - - - - - - - - -

I was inspired to do some baking this weekend: "Baking is science for hungry people." (Questionable Content No. 1679) So, I made cakes and pie, and this past weekend we had some friends who had just moved to Charlotte over for Sunday dinner. They liked the desserts I made; so I'm posting the recipes (maybe next time I'll remember to take photos before noming).

Key Lime Pie: Backdated

So in my First! post I mentioned a Key Lime Pie I had made, and never got around to posting about it.  Apparently it was good...I adapted the recipe from one at Phoo-d, and will describe it below.