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Sunday, September 24, 2017

Autumnal Geekquinox 2017

Yesterday Pete, with Ellen's sterling assistance, brought us yet another moutwatering, belly-bursting Geekquinox feast. "I can't break away!"...from the table, because I'm stuffed to the brink of drooling unconsciousness.
This is candied bacon, with brown sugar and a hint of heat. I've been somewhat skeptical regarding the candied bacon trend, but it works - this went down very smoothly.
I love seafood and I love bacon, so I wound up downing three or four of these delectable bacon-wrapped shrimp. Utterly heavenly.
The chili verde was my favourite dish; it was incredibly savoury, with generous chunks of tender pork. I may actually ask Pete for the recipe; I love this stuff so much that I'm motivated to try to cook it myself, since I can't very well ask Pete to come over and cook it for me once or twice a week.
A Facebook request from Sylvia, though she didn't know it, inspired Pete to create these remarkable prosciutto potato roses. Actually, maybe this was my favourite, the chili. But it's close.
I was too busy gulping down the main course to get a photo. For the record, it consisted of porchetta (very, very tender pork belly with some sort of incredible stuffing) bacon mashed potatoes (too delicious by half), grilled cabbage (surprisingly excellent), and green beans with...some kind of pork I can't remember. In lieu of dinner, here's a shot of dessert: ice cream with chocolate sauce, maple bacon and homemade toffee. The homemade toffee alone was delectable, but in combination with all this--exquisite.

Another incredible meal, another great evening with a group of dear friends. Thanks again, Pete and Ellen! As ever, I am amazed by your dedication and near-insane level of commitment to this event. 


Totty said...

Pete shared the recipe with us after G&G XII so no need to request it again.

Here was his message:

Maybe this is due to altitude, so your results may vary outside of Edmonton, but I recommend 5 hours in the oven, not 3. I do the chiles and pork one night, then refrigerate and do the simmering the next night.

Earl J. Woods said...

I'd forgotten that, Mike - thanks!