In my copious spare time at the restaurant, which is to say none, I managed to find time to put together a plan for Sunday, thinking all the while that Carter would be off at Tom's house working to make some cash. I decided to make a frittata for brunch with a Bloody Mary for each of us and then I thought that we could walk around the State Arboretum of Virginia in the afternoon to take advantage of what I thought would be beautiful fall weather. While we were walking, I would have a pork shoulder in the oven going low and slow and that would be awaiting our return. Or so went the plan. Most of it happened, but that's not the important part. The important part is that Ann and I got to spend a great day together without having to be anywhere or do anything.
|Brunch: Bloody Marys and Frittata|
The Bloody Mary is something of an art form at our house and our efforts are far from the watery tomato juice cocktails that most bars serve. I made the mix on Saturday afternoon and like many things that need time to come together, it was better for having sat in the refrigerator overnight. I started with tomatoes, celery, and a little poblano chile which I pureed in the big blender. To this I added four elements of heat: chipotle for a little smoky back of the throat stealth heat; red Thai curry paste for a slow burn with vegetable notes of galangal and cilantro root; a small boatload of horseradish for its nasal cavity gymnastics; and for all purpose heat, about a tablespoon of Calabrese chile paste with its smoky lip-stinging goodness. The other ingredients were salt, olive brine, lemon juice, and lime juice.
|Pork Shoulder Before Roasting|
My pork rub is salt, brown sugar, pimentón, cayenne, white pepper, garlic powder, and onion powder and is very similar to rubs used by all competition BBQ teams. Sometimes I add a little ground thyme, but my spice mill died, the restaurant being hell on small appliances. Although you can buy lots of commercial rubs, if you have access to a lot of spices, making your own is trivial.
|My Infamous Farmers Market Slaw|
We took our drinks out to the patio to enjoy the fall sunshine, but that lasted only about ten minutes before we threw in the towel and came back inside to watch movies. The temperature was really nice, 50ish, but the wind was screaming out of the northwest at 10-15 miles per hour, simply no fun at all. The wind put an end to my plan to go walk around the arboretum and enjoy the day outside. So we enjoyed ourselves inside instead.
|Looks Like the Vultures Got This Pork Shoulder|
|Chief Vulture in Charge|
|A Delightful Bottle|