I hope all you competition BBQ cooks out there win lots of plastic pig trophies in 2009.
I am cooking for my family tomorrow and will be featuring Cassoulet. I have the duck confit legs (I made a week or so ago) and some garlic pork sausage. I also have some lamb shanks braising in the oven right now as well two stocks on the stovetop - one a dark chicken and the other a clear vegetable. I'm going to serve 4 or 5 courses in addition to the Cassoulet... I have some great Oysters from Island Creek and a small, but prime, piece of tuna loin in addition to some other goodies. I'm going to try to to keep the servings small so we don't get stuffed and pass out early!
For recipe guidance I have been using Michael Schlows cookbook... which I have really enjoyed.
Cheers!
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