Lunch

Yummy! And i only had breakfast...

I have some friends coming over for dinner tonight.
About 48 of them. Here's what I'm serving....

2 cups vegetable oil
1 cup annatto seeds
24 cloves garlic, peeled
3 tablespoons dried oregano
3/4 cup salt
1/2 cup sour orange juice
1 whole (25 pound) suckling pig, dressed
16 cloves chopped garlic
16 peppercorns
12 fresh jalapeno pepper, seeded
2 cups extra virgin olive oil
1 cup distilled white vinegar
1 cup lime juice
2 tablespoons salt
cheesecloth


1 Annatto Oil: In a small saucepan, heat oil over low heat. Stir in annatto seeds, and cook for about 5 minutes, stirring occasionally. Cool, and strain it before use, removing the seeds.
2 In a large mortar, crush 24 cloves garlic with oregano and 3/4 cup salt. Stir in the sour orange juice. Set aside.
3 Make deep cuts in the pig on the neck, just under the lower jaw, on the loin, legs, shoulders, and ribs. Rub the seasoned orange juice into the cuts, as well as all over the skin, and in the cavity of the pig. Cover the pig with cheesecloth, and refrigerate overnight.
4 Build an open charcoal fire over a bed of stones. Hot coals may need to be added during the long cooking period. Place a post with a Y shape on either end of the fire.
5 Pass a smooth pole with no bark thru the body of the pig. Tie the front legs tightly around the pole. Do the same with the hind legs, stretching them as far as possible. Resting the ends of the pole on the Y posts, place the pig over hot coals. Rotate the pole constantly and slowly in order to cook the pig evenly, and baste it frequently with the annatto oil. Roast the pig for about seven hours, or until a thermometer stuck into the thickest part of the thigh reaches 160 degrees F (75 degrees C). Carve.
6 Meanwhile, prepare the garlic sauce by first crushing the remaining 16 cloves garlic, the 16 peppercorns, and the fresh chilies in a mortar. Transfer mixture to a small bowl. Stir in olive oil, vinegar, lime juice, and 2 tablespoons salt. Serve with carved meat.


Makes 48 servings


Problem is: What the hell am I going to eat? Why can't someone come up with a recipe that serves 49?

Ewwww, i don't like pork... It's... it's just not kosher.
If i was you, i would've sticked to the pizza frutti di mare with some green sallad and orange juice.

I've got my fork ready! Save a seat for me!

Re: Lunch


no, already eaten today meat, but turkey meat.

What is this?

When you said "lunch" I didn't know you meant I was on the menu.

Squeal squeal squeal ...

gus, you can cook? I think I'm in lurve!

he is even a farmer...

Gus if you serve them that then your guests will have gastic distress resulting in severe flatulence. I hope you have the gas masks ready! Maybe you can have a bowl of grape nuts.

I didn't eat pork today, I had Turkey

I taste like chicken.

turkey hen is better than pork....

Why the heck is there a chain of places in Maryland called "Cactus Willies"? That's like having a "Charlie's Crab Boil" in Tuscon.

Cool, Heeven. I taste like chicken, too!

Did I miss lunch? Is it your birthday, Victor or are we just gonna tell them it is so we get free dessert?

I'm from DC, but when I visit the BWI area, I love cactus willies!

zippidee welcome to A2K

you like buffet style food in odd places like Dundalk and Eastern Ave ?

You so crazy.

Hey Victor hope you ate some low grade sirloin for me....

I'm not necessarily fond of Dundalk or Eastern Avenue.
I do like a fun "down with the common-ers" type atmosphere of
a good buffet-style place though, every now and again.

Not many of those in Georgetown, where I live and frequent.
However, my work takes me into alot of more working-class areas
and I love sampling the different offerings of those places. I have
to watch it though, and counter that with a good workout.

Georgetown, eh? 495 is a biatch!

Don't travel during regular rush hour time much. Work mostly from my home office, travel offsite during midday.

But yes, 495 is horrid.