Cort
- 1,444
- 163
I'd love to see some collard greens, and some good black-eyed peas made with ham hocks, and some good rice to go with 'em. In fact, I bet most hillbillies can appreciate some good southern Louisiana cooking, couldn't they? Can you do a whole piglet? A weanling would be a good size, started early in the day, bet you'd have no one refusing it or the leftovers. Some dirty rice.. all I can think about are beans and rice, no matter how they're made. I fucking LOVE cream puffs, good choice!
the family (mostly hillbillies)
Wedding cake is not my department, but I really like a prime rib option. My garlic smashed taters are not off the menu by any means, in fact I think its a go on my end. Saves me from firing a second grill.Sounds well rounded. IMO..and yes just another opinion..I'm with SM on another meat. It seems most receptions I've been to offer 2-3 main course meats. Personally, I really like prime rib with a cream horseradish. I know you only have 20-30 heads..but red meat helps satisfy hungry people if it's in the budget. I also prefer mashed potato to baked..but the grill seems quick and will be hot-off-the-grill compared to warming mashed. I agree with Sea..beans would compliment the poultry.
I would make half that of cream puffs..less a couple meringue pies and add ice cream and cake..unless that is ordered already...weddings and cake have a long tradition.
hope all goes well..you sound prepared.
Wedding cake is not my department, but I really like a prime rib option. My garlic smashed taters are not off the menu by any means, in fact I think its a go on my end. Saves me from firing a second grill.
If I oven roast any beef, the other side of my family requires yorkshire pudding. Mom might not dig that but I for sure will.
last reception I was at they had the bird and the prime rib..it was off the hook..I think they had sliced fried taters and green bean with that..but the Prime Rib is a stand-out memory. Yorkshire pudding sounds easy enough..I bet the prosciutto evaporates the min you put it out. A large cake or individual minicakes can be whipped up at a bakery...but find decent small bakery to do it..you don't want the expensive "wedding cater" bakery to do it. Maybe a volunteer from someone in the fam. I just don't know if everyone would be happy with lemon meringue...I like it..but some people seem not to like a heavy lemon flavor.
Mendel. Do you have any experiance putting a piglet on the rotisserie?
Say I brined it in sage, apple juice, rosemary, ginger, onion and garlic, what kind of time per lb am I looking at ?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?
We use cookies and similar technologies for the following purposes:
Do you accept cookies and these technologies?