Grocery Store Trip and a Change of Menu...

R

richard-in-cincy

Well-known member
We're having 14 for dinner a week from tomorrow for the Big Fat Italian Buffet and Post-Election Free-for-All. I packed the boys in the car and headed to the grocery to collect the fruits to get my punch starter going. And what to my wondering eyes did appear?

Pork Loin Roasts for $.99/lb!!!

I came out of the store with 26 lbs. of pork loin roasts (yes, that was $25.74--I would have bought more, but that is all they had in the case and the butcher had left for the evening) and a shift in my menu.

I had planned to serve Patsy's' Roasted Lemon Chicken, but now, we'll be having Pork Cutlets Milanese!

And of course, Big Honking Meatballs with Spaghetti Bolognese, a pasta-to-be-determined Carbonara (I bought this Italian 3-ft long Malfidine, but I'm thinking that is a recipe for a disaster on a buffet--farfalle or rotini would probably be much better), homemade Italian bread, Big Italian Salad, Grilled & Marinated Zucchini, Caramelized Oranges, and Patsy's (http://www.patsys.com/ - just about my favorite restaurant in NYC) Cassata Torte-I FINALLY got the recipe from Chef Salvatore on our trip to Gotham last month!!!!

 
Richard, your menus always amaze me and I admire your passion for

fine entertaining. I looked up recipes for the pork dish and it says that the pork is coated then browned and cooked in a fry pan. This sounds so work intensive for the amount of people you will be serving. Do you have another way of cooking the pork, maybe in the oven? I have been thinking about a good pork loin and wonder if you would share your recipe? thanks.

 
Yes

I will have everything prepped and in order on the counter for the pastas. The Milanese I will prepare earlier and hold in a warm oven. Holds up beautifully.

 
Sounds like a great menu! Lucky score on the pork.

For milanese, our favorite Italian restaurant serves the round sweet, and or hot pickled Italian cherry peppers, red and green. Really perks up the milanese.

I would pick penne rigate for the carbonara--good for your fabulous sauce to cling to. smileys/smile.gif

Have fun.

 
Great minds!

I did my shopping this afternoon. They were out of the Farfalle in the Italian pasta I use and guest what I subbed??? Penne rigate!

Thanks for the tip on the Milanese. I really like something sharp and acidic to perk it up. I always used lemons but that is a great alternative to keep in mind.

I did a shift on the menu and I'm now going to use Patsy's recipe for roast pork loin in port wine sauce instead of the Milanese. With the chill in the air it just sounded like such a great accompaniment to the pastas.

 
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