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Planning a dinner party

Chef Macross of the Rogue Estate
My coworker and friend Patrick and I have been planning a dinner party for our friends, both as an excuse to really cook together as well as have one last big outdoor hurrah on the smokers and grills before summer ends.
We're both beyond excited about the menu we've come up with and wish to share - to tantalize the taste buds of our friends as well as a matter of foreshadowing for this blog - the upcoming content of which will reflect the recipes and experiences of this weekend's party. I proudly present our working menu for IPM Radio's Summer Sizzle 2009: The starters:
  • Roasted Tomato Gazpacho (tomatoes sourced from my gardens)
  • Cucumber & Dill salad
  • Roasted & smoked garlic spread on toasted baguettes
  • Salsa by Big Steve
The sides:
  • Vidalia Onion & Apple salad
  • Roasted asparagus w/ Thai spiced Hollandaise Sauce
  • Sweet corn on the cob
  • Real Slaw by Big Steve
From the smokers:
  • BBQ Pork Ribs
  • Pulled Pork Sandwiches w / 6 custom BBQ sauces*
  • Venison Roast
Extras if we have time:
  • RE Bacon Explosion
  • slow roasted Leg of Lamb
  • vegetable kebab
Sweet finishes:
  • Fire roasted peaches w/ honey-whipped cream topping
  • Sugar Coma custom cupcakes by Sara Nicholas
We're expecting more sweets and sides as our friends continue to chime in with their own contributions, of course... but this is the main body of the menu we'll be working from this weekend. It's going to be incredible and We'll have photos, process, recipes and lessons learned to share with you in the coming weeks. (And of course the aforementioned formal introduction to Patrick, the newest resident of the Rogue Estate.) Eat well, -Mac
A consummate nerd, yet still plays well with others.

What’s For Dinner: Fried Green Tomatoes

Well... More like an after dinner snack. The garden is full of big green orbs and I couldn't resist. I dressed up the kind Grandma makes with a little extra seasoning. Still fast and easy: Fried Green TomatoesThe Goods:
  • 1 large green tomato
  • Salt to taste
  • Pepper to taste
  • garlic powder to taste
  • paprika to taste
  • Corn meal to coat
  • 1 dollop of bacon grease or other cooking lubricant
The Process: Preheat your pan on medium heat and drop that bacon fat in there. Evenly coat the cooking surface. Drop a pile of corn meal onto a paper plate. Slice the tomato. I prefer a thin cut, around 1/8th of an inch. Sprinkle salt, pepper paprika and garlic to your liking. press te seasoned side of the tomato into the cornmeal to get a nice coating on there. repeat for the other side. Slide your coated tomato slices into the pan and brown each side. Plate, let them cool for a minute or two and enjoy. Any simpler and it would be a salad. Does your Grandma have a better FGT recipe? Let me know in the comments. -///
A consummate nerd, yet still plays well with others.