Peachy Piglet! And brunch advice requested, too!

Despite the horrible images of food factories still in my head from Food Inc., I ate a delicious pork dish for dinner. I made it before I watched the movie and served it tonight.  It was especially good because I used buy-one-get-one-free boneless country ribs.

Want the recipe? Here it is!

1/2 cup peach preserves, more if you want

1/4 cup fresh lemon juice

1/4 cup Dijon mustard (the grainy kind)

2 teaspoons Ancho chili powder (not a lot of heat, just flavour)

allspice!  I used about 12 whole allspice but you can grind up just a touch. Gives it a little Jamaican somethin.

salt -n- pepa

Stir the ingredients together, throw the pork into a crock pot, and then cover with the peachy mixture. Cook on low for a few hours, like at least 5 hours. The pork will fall apart or you can easily shred it for sandwiches or, as I like it, with fresh mashed taters.  And the recipe is friendly to the gastro-esophogus business. 

The recipe is adapted from this, my favorite inspiring cookbook. Bon Appetit!  It's green, like my nails right now.

Jade is the New Black!  Thank you, All Lacquered Up.

Now to my request for advice.

I'm hosting my mothers and family on Mother's Day for brunch. What a novel idea.

I'm serving Creme Brulee French Toast casserole, sausages of various funky flavours, scrambled eggs with smoked salmon and caviar with creme fraiche, fruit, bagels. Do greens have a place on the table?  A green salad with fruity dressing?  Asparagus?  A mustardy potato salad with green beans?  I really don't know. I'm considering my guests and some of them might want veggies but what would complement the creme brulee french toast (which is the centerpiece of this brunch) and savory eggs?

Comments

[Kristin]

Maybe a salad with a poppyseed dressing with strawberries and pineapples (gawd, that is a salad from Panera...)
And I bet ya the mothers will love that green polish - HAH!

[Alpha Mom]

Your brunch sounds lovely! Thanks for reminding me I'll be missing Mother's Day with my girls, mom, and new MIL. I should be making that meal!

Anyway, your menu sounds fab and complete. If you're desperate for something green, a mixed field green salad with raspberry vinegrette (sp???) or white balsamic would be nice. Maybe just grape tomatoes, thinly sliced red onion, dried cranberries, walnuts, and some crumbled stinky cheese.

Or, those asparagus wraps I make -- just steam the asparagus until it's done but still crispy-ish. Smear a slice of ham or proschuitto (sp??? too lazy to spell-check this post) with a mix of mayo, dijon (smooth kind), salt, pepper, and thyme and roll up! So pretty arranged on a square or rectangular platter or coming out of a clear glass.

[blaugra]

Thanks girls! I think the salad with a semi-sweet dressing is the way to go. I love the asparagus wraps too, perhaps I'll try those. Can you make them ahead of time (like 10 hours before serving?)

[Alpha Mom]

Yes! They keep well and are always a hit!