Calling all cookers... Calling all cookers.. Its time to man your stations and prepare your Easter holiday menus. I'm going relatively light this year. 1 Boneless Leg of lamb, 1 Brisket Point OR 1 Beef Chuck Roast. Wild Rice and perhaps Collards if I can get Wifey to help clean them. Throw in a apple pie and rolls and call it a meal. Gonna go strictly with fruit woods for the smoke. Cherry and Apple wood for the meat this year. Going lighter on the smoke so I can let the meat speak for itself. Oh yeah, this time I'll be doing pics too. Nice high def pics. Learned my lesson with you guys..
A big fat saucy cheesy Lasagna. Made the meat sauce on Sunday--equal parts ground beef, pork, veal and sweet italian sausage, san marzano tomatoes, paste, fresh garlic, vidalia onions, fresh basil, thyme, oregano, flat leaf parsley. Will include a mix of whole milk ricotta, whole milk mozz, parm reggiano, locatelli pecorino romano, eggs, fresh parsely. DeCecco lasagna. Oh yeah. _
Damn! I hope you got spare bedrooms for your guests. That much meat and cheese would put down a Rhino!!
That was going to be the first course and I was going to rotisserie a 10 pound turkey breast but everyone decided that would be overkill so the lasagna is going to be the main course. But it will induce a food coma. I can't wait because I gave up wine for Lent like an idiot so I'm REALLY looking forward to Sunday. _
Both your menus sounds delicious. Can't wait for the pics. And I call this a contest between Cman and Stokes. Let's see who will win.
Wife is half-Italian (half French/English) so it's 'paisan' plus the traditional lamb. Drive down to Arthur Avenue with the missus and her sister very early a.m. on Friday to pick up the supplies (some pre-ordered, e.g. meats) for Sunday: - Lamb roast, sausages and the brasciole from Biancardi's. - Lasagna pasta sheets from Borgatti's. - Casa della Mozzarella for the 'mutz', cheeses and assorted antipasta items. - Take out (to eat later for lunch back at the ranch): eggplant parm from Tino's. Rosa (owner's wife) makes it by slicing the eggplant 'mandolin-thin' resulting in a soft-yet-firm texture that to the tooth is like eating a tender, savory tiramisu (think: small, almost wafer-thin layers). - The Arthur Ave. Retail Mkt. (and Mike's Deli) along with other misc. shops for the girls to pick up some various and sundry other treats. Some family and in-laws over, nice crowd. Kids playing wiffle ball in the back yard, 'adults' gabbing away, followed by the Easter egg hunt (eggs stuffed with $1 bills - how crass! -- with the few, well-hidden 'golden eggs' getting 10's and 20's in them). Wine glow ..... good day overall.
Is that the famous AA place for eggplant? I saw a food show maybe a year ago and the guy was making the eggplant for their parm sangwich and he was cutting it lengthwise and ever since I saw that show, that's how I've been cutting it. I gotta get back down there for some eggplant and fresh mozz. _
Matt, pix didn't open from this end - what'd you post? Sounds like good money Cman (pix pls) : ) And yeah, get Wifey to help with the pre-cook triple rinse...haha. For the collards, ham hocks or hog jowls?
Bugs Bunny easter cartoon with that little crazy kid saying I want a Easter Egg, I want a Easter egg...
We're smoked hocks folks Joe. I won't forget the pics either. Just finished cleaning and power washing both smokers and letting them air dry until Sunday AM. Not sure yet if I'm going offset stick burner or the gravity fed. Nice to have a choice like dat! Wifey is definetly gonna get some of the prep on those greens too. Getting all the stems out is crucial to tenderness and that takes time (and a lil bit of Makers Mark).
