- Thread starter
- #461
freemotion
Food Guru
Oh, yeah, rrrrriiiiiiiiiiight...... 
Freemotion's food journal: Expanding the gardens, pics p 53
- Thread starter freemotion
- Start date
Henrietta23
Yard Farmer
Hence the, Oh yeah, right!"
What, Free, don't you trust me?
What, Free, don't you trust me?
- Thread starter
- #464
freemotion
Food Guru
I think you mentioned once that I have some payback coming.....something about goats..... 
LovinLife
Lovin' The Homestead
I just finished reading BBH's story on how she "aquired" a pig! That's funny! I'll check the others out too.....Thanks!freemotion said:Howdy! You would probably enjoy my pig journal: http://www.sufficientself.com/forum/viewtopic.php?id=4831 and OFG's blog! Go to her journal and click on her blog link. Also, Big Brown Horse has a pig tale to tell: http://www.sufficientself.com/forum/viewtopic.php?id=4407
Our bacon is ready, but I won't have time to go pick it up for maybe another week!!! AAAARRRRRGH!!!!!
Henrietta23
Yard Farmer
But I loooooove my goats, honest.freemotion said:I think you mentioned once that I have some payback coming.....something about goats.....
< of course i love bacon too......>
- Thread starter
- #467
freemotion
Food Guru
Sunday dinner with company! It was pig, pig, and more pig. All pig, all the time. Super delicious, too, and lots of leftovers....yay!
I started on Wednesday by taking out two roasts, a shoulder roast and a smaller butt roast, and putting them in a bucket in the cellar fridge to thaw. My folks had requested that I make the Puerto Rican pork roast recipe again. Then Saturday night I made the adobo to marinate the roasts in:
2 large heads garlic, peeled and minced in the food processor
Oregano from last spring, dried, and run through the processor to make about 3-4 Tbsp powdered oregano
Sea salt (homemade), about 2 Tbsp
Black pepper, about 2 tsp
White vinegar, about 3/8 cup
Organic EVOO, about 1/4 cup
I cut slits in the roasts and poked them all over with a sharp knife and rubbed in the adobo. Then I piled it on and put it all in a large mixing bowl, covered, back in the fridge for an overnight marinade.
Then I washed and trimmed two large bunches of collards and about 3 lbs of slightly overgrown fresh green beans and set them on the cool porch overnight.
I washed and sliced a quart of fresh strawberries and added about 3-4 spoonfuls of honey, mashing them well. Then added another quart, sliced, and put those in the fridge.
On Sunday morning, I got the roasts into the Dutch oven and into the oven at 275F at around noon. Then I made a couple of layers of yellow cake, with lots of changes to the recipe. I used:
2.5 c flour from soft white wheat berries
2.5 tsp aluminum-free baking powder
1/2 tsp salt
3/4 c lard
1/2 c honey
1/2 c sugar
2 Tbsp homemade orange extract
1 Tbsp dried orange zest, rubbed to about 1 tsp
2 large eggs, warm from the hens
Into two 8" round cake pans, greased with lard and floured, baked about 30 min at 375 F. The orange flavor was very faint, I'd at least double everything orange in this to actually taste it.
Went to services, came back around 3 and sautee'd up a bunch of homemade salt pork, added the torn collards and a bit of water and cooked about 15 min. Added the green beans and cooked, covered, another 30 min or so.
Uncovered the pork roasts and increased the heat to 350 F.
DH peeled and cut a large rutabaga into sticks like large steak fries and steamed them. We served them tossed with butter and salt.
Made a pan of biscuits....forgot to pre-soak them the night before so just made them from the recipe but unsoaked. :/ 7 c soft white wheat flour, 7 tsp baking powder, 1.5 c lard, 2 tsp salt. The recipe called for 2 c kefir, but I used some whey in some milk instead. I patted the dough onto a greased cookie sheet and cut them into a diamond pattern when they came out of the oven. Easy-peasy.
We transported everything over to my folk's place down the road, where they had been making beans and rice from a recipe from my half-PR SIL. They used short grain brown rice and black beans, onions, green peppers. Not sure what else as I am not a beans and rice fan, so I had biscuits instead.
The other couple who came brought salad and homemade avocado dressing, made with avocado, salt and pepper, sour cream, olive oil, and a bit of cream. This dinner was special for the man in this couple was the one who....er....helped dispatch our pigs back in early January.
We whipped up some heavy cream to go with the cake and berries for dessert.
Wow, I'm stuffed!!!! And have lots of leftovers! We never even touched the larger roast, and there was leftover meat from the smaller one. So neither my folks nor dh and I will have to cook meat for the next three days at least. Yum!
I started on Wednesday by taking out two roasts, a shoulder roast and a smaller butt roast, and putting them in a bucket in the cellar fridge to thaw. My folks had requested that I make the Puerto Rican pork roast recipe again. Then Saturday night I made the adobo to marinate the roasts in:
2 large heads garlic, peeled and minced in the food processor
Oregano from last spring, dried, and run through the processor to make about 3-4 Tbsp powdered oregano
Sea salt (homemade), about 2 Tbsp
Black pepper, about 2 tsp
White vinegar, about 3/8 cup
Organic EVOO, about 1/4 cup
I cut slits in the roasts and poked them all over with a sharp knife and rubbed in the adobo. Then I piled it on and put it all in a large mixing bowl, covered, back in the fridge for an overnight marinade.
Then I washed and trimmed two large bunches of collards and about 3 lbs of slightly overgrown fresh green beans and set them on the cool porch overnight.
I washed and sliced a quart of fresh strawberries and added about 3-4 spoonfuls of honey, mashing them well. Then added another quart, sliced, and put those in the fridge.
On Sunday morning, I got the roasts into the Dutch oven and into the oven at 275F at around noon. Then I made a couple of layers of yellow cake, with lots of changes to the recipe. I used:
2.5 c flour from soft white wheat berries
2.5 tsp aluminum-free baking powder
1/2 tsp salt
3/4 c lard
1/2 c honey
1/2 c sugar
2 Tbsp homemade orange extract
1 Tbsp dried orange zest, rubbed to about 1 tsp
2 large eggs, warm from the hens
Into two 8" round cake pans, greased with lard and floured, baked about 30 min at 375 F. The orange flavor was very faint, I'd at least double everything orange in this to actually taste it.
Went to services, came back around 3 and sautee'd up a bunch of homemade salt pork, added the torn collards and a bit of water and cooked about 15 min. Added the green beans and cooked, covered, another 30 min or so.
Uncovered the pork roasts and increased the heat to 350 F.
DH peeled and cut a large rutabaga into sticks like large steak fries and steamed them. We served them tossed with butter and salt.
Made a pan of biscuits....forgot to pre-soak them the night before so just made them from the recipe but unsoaked. :/ 7 c soft white wheat flour, 7 tsp baking powder, 1.5 c lard, 2 tsp salt. The recipe called for 2 c kefir, but I used some whey in some milk instead. I patted the dough onto a greased cookie sheet and cut them into a diamond pattern when they came out of the oven. Easy-peasy.
We transported everything over to my folk's place down the road, where they had been making beans and rice from a recipe from my half-PR SIL. They used short grain brown rice and black beans, onions, green peppers. Not sure what else as I am not a beans and rice fan, so I had biscuits instead.
The other couple who came brought salad and homemade avocado dressing, made with avocado, salt and pepper, sour cream, olive oil, and a bit of cream. This dinner was special for the man in this couple was the one who....er....helped dispatch our pigs back in early January.
We whipped up some heavy cream to go with the cake and berries for dessert.
Wow, I'm stuffed!!!! And have lots of leftovers! We never even touched the larger roast, and there was leftover meat from the smaller one. So neither my folks nor dh and I will have to cook meat for the next three days at least. Yum!
glenolam
Lovin' The Homestead
Oooohhhhhh.....man. Can I be a part of your family?
That all sounds absolutely delicious. I soooo want to raise a pig this year. I think Big G's all for it, we just have to make a space for one.
That all sounds absolutely delicious. I soooo want to raise a pig this year. I think Big G's all for it, we just have to make a space for one.
LovinLife
Lovin' The Homestead
Bravo that sounds wonderful!- Thread starter
- #470
freemotion
Food Guru
Leftovers for dinner last night....some things are even better a day old, aren't they? Pork roast on a biscuit....I had one with homemade mustard and one without, and both were delicious. Also had a plateful of veggies.
Mmmmmmm.........
Mmmmmmm.........
