The invite has gone out via Facebook and we are patiently waiting on replies from 26 people as to who will be joining us for what should be an amazing dinner. After some pondering and recipe scouring, we've decided on the final menu for Sunday. We will start off with an appetizer of grilled chorizo skewers with grilled onions and bell peppers. Then for dinner we have ribs, of course, cole slaw, baked beans, homemade potato chips, collard greens, and corn bread. For dessert, homemade apple pie (crust from scratch) and homemade vanilla ice cream. Mmmm.
The barbecue sauce will be molasses and brown sugar based with some chipotle pepper for kick. The corn bread will have fresh jalapeno and fresh corn right off the cob. Honestly, I'm a little nervous about the potato chips. On the trial run, I sliced part of my thumb off with the mandoline when I was slicing the potatoes. Hopefully, they will come out this time without any finger parts mixed in. We've never made collard greens before either, but I am looking forward to working with ham hock and bacon! When it comes to southern style cooking, there's no such thing as too much pork!
I'm really looking forward to cooking this meal. It's one that we'll start tonight and will work on for the next three days. Because of the menu, my seven year old can help with the prep, too! I can't think of many other ways I'd rather spend my time.
Sounds delicious! I hope to hear a report of how it all went, and photos. I have cooked with collard greens many times, but never the southern way. I typically just saute them with garlic and red pepper flakes, which is my default for most greens. You can't go wrong with bacon!
ReplyDeleteWell wishes for your fingers, and mandolin success!
although I am a veg head, your menu offers me fond memories of the days when I ate this type of food. Have a great dinner!
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