Wednesday, November 2, 2011

Scattergood Day Dinner

Cooking Scattergood Day Dinner with Dana was a blast! The menu was pretty varied, the theme Carne Asada. The mission: use as much farm food as possible. I think we succeeded! In the pictures you will see peppers cooking, pico de gallo, and the finished product!

The Menu:

Meat: Chuck roast from the farm...27 of them! Marinated in onion, garlic, jalapeno, poblano and habenero from the farm and some liquids and cooked low and slow.

Side and veggie: Seasoned beans, not from the farm.

Sauteed Pepper and onion mix from the farm.

Pico de Gallo: Several variety of tomato, cilantro, onion and garlic from the farm.

Salsa Verde: Green tomato, onion, garlic, cilantro and habenero from the farm.

Cilantro aioli: eggs, garlic and cilantro all from the farm!

Green salad all from the farm.

Corn tortilla's came from our friends at Tortillaria El Norte in West Liberty and arrived fresh and hot from the press!

This was a great meal, took hours and a lot of help from the awesome people that came in and out of the kitchen!


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