Labor Day 2005

Wine from Silverlake Wine
Prosecco Sparking Wine (3 bottles)
2003: Santa Lucia Vigna del Melograno (2) (red)
2004: Bisson Ciliegiolo Rose
Calvados

Guests: Barbara Follick, Bea Landen, Greg Stone, John Conaty, Ty Woodward, James Anderson

We had been given a subscription to the Rosengarten Report by our San Francisco neighbor Jill Dilley. He had an issue where he talked about Texas Barbecue. In addition Slate Magazine had a survey of barbecue. They both agreed that Texas had the best barbecue. Specifically they liked the barbecue from Lockhart Texas that is served dry style with a rub. We decided to order in a variety of barbecue and make our own decision. Apparently we ordered too much. So we have lots of leftovers.

We started on the deck with drinks and guacamole and our favorite chips from the Cheese Store of Silverlake. We also had a great Artichoke and Garlic spread that we heated in the oven. Bea brought great crab cakes that she had made. The weather was perfect and it was a great sunset.

After appetizers we went in to the dining room.

For dinner we had:

Grilled Corn on the Cob
One of our favorite dishes an Asian Pasta we made from Barbara Tropp’s: The Art of Asian Cooking. For the Noodles we had to go to Thai Town to find fresh Chow Mein Noodles.
We made a cole slaw from Slanted Door in San Francisco. It is a Vietnamese recipe and very good with a tangy sauce, Thai Chilies, Jicama, Carrots, candied pecans, red cabbage, and we substituted Pixie Oranges for Grapefruit due to the curse of Lipitor.

We also toasted Hot dog buns from Gelson’s.

Now to the barbcue!
From Kruez Market we them ship: Ribs and Pork Sausages. We got so many sausages we gave several links to Chris at Cheese Store of Silverlake.

From Willy Ray’s we had a Roast Pork. All of the articles said that Willy Ray’s was the ultimate pork.

For Greg, who is a vegetarian we had chicken sausages from Gelson’s.

Everyone, except Greg, who didn’t get a vote, agreed that the pork was exceptional. The ribs and sausage were good, but we wouldn’t get them again.
The Pork is a keeper!

Cathy had made a fabulous white nectarine crisp. It is her recipe and excellent. We served with docle de leche ice cream and calvados.

We had an enormous amount left over. We gave lots of doggy bags.

After all of the sadness of the New Orleans flood it was nice to indulge with neighbors and friends and enjoy our selves with good food and drink! It is the way the do it in the Big Easy. We will keep up the tradition until the city comes back!