Progressive Dinner for Aug 15

Great job, Dan, and I can envision exactly what this would look like as an appy.

I did wonder, when we discussed this privately, how you were going to capture the salty signature of the Red Eye. Sounds like you solved that problem nicely.

Normally I don't flour grit cakes; just shape and fry. But if it works for you that's what counts.

When did you need an excuse?

ere is my contribution to the dinner...our dessert of baked apples with crispy topping. This is an obvious ripoff of everybody's favorite "apple crisp" but I just could not resist.

What exactly are 'Grits' ???

Grits are just ground corn Anne...think cream of wheat cereal, but made of corn.

    Nice Hoser!

    That is such a cool way to do Apple Crisps, I love it!   ...and I'm sure the kids will love this one too...thanks for sharing!

 Dan

Just how do you cook a grit?

from the film "My Cousin Vinnie."

LOL...one of my favorite movies of the last couple of decades.

OK, our second meal is now history. Here is the recap:

Appy: Pulled pork on Fried Grits with Quail Egg topping.
First: Marinated Baby Octopus with Tomato & Fennel Salad.
Main: Serbian Grilled Pork Loin.
Side: Pogacha Bread and Shopska Salad.
Dessert: Baked Apples A La Hoser

So, having both the time and inclination, I actually made this week’s meal.

Truth to tell, I cheated a little, in that I knew what Dan intended as the appetizer. And I did modify the meal for various reasons. Here’s what I actually prepared.

Appetizer: Coincidentally I had made pulled pork earlier in the week, so had left-overs. I fried the grits wheels without flouring them, out of habit. Like Dan, my supplier has not stocked quail eggs for several weeks. I wonder if it’s some sort of seasonality thing? At any rate, I just left it off. But I can see the egg as a definite contribution, and am anxious to try it that way.
     Opinion: First rate! There is a danger of the red eye gravy conflicting with the pork flavors. This did not happen with mine, because I did it Kentucky style and, if anything, they complimented each other. But it’s something to keep in mind.

First course: Here I used tarragon vinegar instead of the more usual Sherry vinegar. I think I prefer it this way. Forgot to buy the Pernod, and subbed Anisette, which worked just as well. Tomato element was several of my home-grown Depintos---a plum type Italian heirloom tomato---which I just cored and quartered lengthwise.
     Opinion: Well of course I liked it. I offered it up, didn’t I. :>)

One major change. I served Anne’s Pogacha bread with the octopus, and dropped her Shopska salad completely. To my mind, bread and salad is a first course, rather than a side. Both the Shopska and Marinated Octopus are tomato-based salads, and I thought that a bit too much.
      I did have some problems with the bread. I had to add considerably more flour than called for in the recipe (which may just be a difference in flour sources). And mine did not form the way her’s did. It didn’t rise well, and the individual pieces did not stick together.
     Opinion: Not a bad tasting bread. But not something I’m in a rush to repeat.

Main course: I am always experimenting with this dish, and think of it more as an approach than a set recipe. This time I included a layer of fresh sage leaves. When I went shopping I noticed the Deli had a rosemary and sun-dried tomato ham, and gave that a try. Worked very well with the dish. Mustard was my own home-made German style mustard, and I used aged Provolone for its smoky flavor. For a garnish I deep-fried multi-leaved sage tips.
     I had thought about making this in the form of individual servings, by cutting the loin in slices an inch or so thick, butterflying them, and continuing from there. But on second thought I decided that would just wind up as stuffed pork chops, and would not have the visual appeal of the Serbian Grilled Pork
     Opinion: Probably the best version of this dish I’ve made to date.

Side dish: As noted, I dropped the Shopska salad for the sake of total balance. Instead I substituted fried sweet potato balls. Sweet potatoes, like apples, are a natural pairing with pork.
     Opinion: I like these sweet potato balls, and make them several times a year. They’re a bit more trouble than, say, a mash. But worth the effort in my opinion. Recipe follows below.

Dessert: What can I say? Dave’s hybrid apple crisp is typical of his creativity. I didn’t have any strawberry preserves on hand, and didn’t want to run out just for them. So I substituted black current preserves cuz I had them handy.
     Opinion: You da man, Dave! The black current preserves were good, but probably would have gone better making this dish with pears. Even so, a great dish, not too sweet, and a perfect end to a pork-based meal.

SWEET POTATO BALLS

1 lb sweet potatoes
1 small onion, minced
¾ tsp grated fresh ginger root
Pinch cayenne
1 egg, beaten
1 tbls butter, softened
2 tbls flour
1 tbls parsley, chopped
Salt & pepper to taste
2 cups (approx.) whole wheat bread crumbs
Oil for frying

Cook sweet potatoes. Mash and mix with all other ingredients except the oil and bread crumbs.

Put the breadcrumbs in a shallow bowl. Using a 2 tablespoon measure, drop balls of the mixture into the crumbs, coating them well and forming into patties about ½ inch thick. Lay the coated patties on a sheet pan and refrigerate until ready to use.

Heat the oil in a heavy skillet. You want enough to at least come halfway up the patties. Working in batches fry the patties until golden brown and crisp on the outside, 1-2 minutes per side. Drain on a rack and keep warm in a 250F oven until ready to serve.