Ten for dinner. The extended HG clan plus Noel and Yossi M., BSK’s sister and brother-in-law (owners of super verdant PEI property south of HG/BSK’s home). After many nights of seafood, it was SJ’s turn to create a pork feast. SJ knows how to glorify the piggy wiggy. The dinner group, maddened with hunger honed by salt air, walks along the bluffs and beaches, awaited the food with (understatement) eagerness. SJ had rubbed a pork shoulder with a mix of brown sugar, chile powder, white pepper, garlic powder, celery seed, mustard, cumin and salt. Smoked it on the barbecue for five hours. This was the basis for pulled pork enhanced by a homemade vinegar based barbecue sauce. In the oven was another slow cooked pork shoulder prepared in the Mexican/Oaxacan/ Puerto Rican (pernil) style. The pork was stuffed with slivers of garlic and baked with onions, orange juice, lime juice, salt and cumin. Produced lots of sauce to enrich rice. As a side SJ also produced a spicy stew of black beans and Hungarian sausage and some fresh pico de gallo. BSK did a salad of PEI’s wonderful yellow beans and Lesley R. sliced heirloom tomatoes, sweet onions and avocado into a sprightly mix. There were plenty of tortillas on the table plush icy Gahan’s beer and Spanish Tempranillo wine. Finished with Lesley R.’s blueberry and strawberry gratin — a perfect desert balancing the sweet, the buttery and the sour. Though the day was grey, SJ created food that brought Mexican and Caribbean sunshine to the table. Viva SJ !!
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