We know how to celebrate in Rappahannock County. Maybe it’s in the air we breathe. Or in the soil that feed us.
We were asked to spit roast a lamb for a large party.
We have a motorized spit that’s perfect for a whole pig roast or lamb roast (or mechoui), and since there are always some guests who don’t eat lamb, it’s a good idea to slow-smoke a few chicken, over cow-boy charcoal with some applewood. For that, we bring our smokers along.
And since this is the end of summer, often associated with harvest & abundance, what better than a few platters of grilled seasonal vegetables, mounds of bi-color green beans with roasted shallots, a huge couscous salad (couscous goes so well with lamb, don’t you think? – I like mine with a twist, though: I put dry cranberries for color, not tomatoes). Tomatoes, of course, we have plenty at this time of the year, and slow roasted (Roma type, please!), they become the base for a rustic looking tomato Tatin bursting with a very intense tomato flavor (for a large party like this, I make a rectangular Tatin, using a large rimmed cookie sheet, making it easier to cut & serve for a crowd). And the (almost) last peaches of the season find their way in a savory spicy dish. Peaches are here for a little longer than usual this year; they also started later than usual with the cool spring we had. Read more