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Nah....dig a pit, line it with palm leaves, throw the pig in there, put palm leaves over the oinker, pile the wood on top and torch that baby. Pig should be ready to eat in a couple of hours....
Nah....dig a pit, line it with palm leaves, throw the pig in there, put palm leaves over the oinker, pile the wood on top and torch that baby. Pig should be ready to eat in a couple of hours....
One slight drawback to the pit. It just is not very mobile.
I'm done processing them but spreading out my eating them fresh since it has turned so cold here.
I was watching Rachel Ray over the weekend she wedged up tomatoes for a salad and didn't cut the core out. Do any of you foodies eat the core also? I always take it out unless I am eating grape or cherry tomatoes.
Tonight we'll have two big sirloin stakes for dinner with a salad. I am planning to do something that came out nice once and it is also quick. I'll grill the steaks to medium rare, prepare a simple homemade Horseradish mayonnaise (basically prep a normal mayo with the addition of fresh grated horseradish and paprika). Then I spread the horseradish mayo over the steaks and put them in the oven at 400 degress for 5 minutes (use broiler). That will give time to the steaks to absorb the flavor of the mayo and at the same time take them from medium rare to medium, which is how we like it.
This is a very quick dish, takes more time typing about it than to cook it.
Posted in the wrong place...should have gone under"what's for dinner"...
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