Daniel

Not just Bacon in c-cake.. But toffee Bacon in chocolate cake... Thank you Susan and LMF praise from you guys means a lot..

You guys are all great and so very nice.. Thanks for your kind words..

Also... I make oyster stuffing sometimes.. What I do is, take oyster crackers.. Crush them.. Make a layer of crushed crackers.. Then layer oysters that have been scissored in half..Then butter.. Repeat.. Then pour heavy cream over the whole thing and bake.. Its awesome.. I would serve that stuffed inside a crown roast.. Or would make a great side dish to anything..

I just ran into a recipe with duck,oysters and ham.. The Gift of Southern Cooking by Edna Lewis and Scott Peacock I think it was.

Unsmoked.. Got a three pound slab from the butcher.. Cut it thick and cubed it..

I should add the toffee bacon to the discussion then.. I was just looking over Scott Peacock's Southern Table book and they talked about the brown sugar bacon.. But havent seen any mention of toffee..

I wanted to post the desserts from my Porkfest here as well as the entire dinner under cooking there here Oink.. Thank you for all your help and ideas everyone.. Shout out to Ling and the Bacon Brioche.. "This was IMO the most creative and interesting part of the meal.. It really was based around toffee covered bacon.. Or Bacon Brittle or whatever you want to call it.. We basically cubed bacon, fried it and covered in toffee.. It really is amazing.. Covers the bacon in a protective sweet shell forever keeping it crisp.. Beautiful Cake.. We made a Pierre Hermes Suzy's Cake.. Put the Toffee Bacon and a Caramel Ganache in between the layers.. Covered with the glaze from the Pave cake.. Giving the cake a hard shell.. It was delicious, rich, and the bacon went really well... Served with a 10 egg yolk vanilla custard with toffee bacon.. Thanks to Ling for the suggestion.. We made a Bacon Brioche Pudding with a sugar bourbon glaze.. This was awesome.. It really was delicious.. Amazing.. "

My friend has a saying regarding eating a good meal. “Wheelchair, IV, gurney, remote.” Ditto. Absolutely beautiful job, Daniel (and girlfriend). Now are you going to post these recipes, or tell us where they came from? I was a little apprehensive about pork-based desserts, but these looked delicious. I'll have to take an extra dose of Lipitor tonight just from looking at those photos! ← The recipes came from Bones, Cook's Book and Frank Stitt's Southern Table.. I would highly recommend Cook's Book and Frank Stitt's Book..

Bacon Toffee is the best thing ever. I am not even speaking of the novelty aspects.. It really is awesome.. That ice cream was outrageous.. I tried it yesterday because I was thinking it couldnt be as good as I remembered.. It is..

I tried to get a keg.. But alas, it was too big of a deal.. We drank a variety of beers.. A lot of german wheat and white bears..

Thanks everyone for your comments.. It was a lot of fun to do.. I am considering a Lamboree and a Duckstock.. But these are just far away thoughts.. In total there were 10 guests.. Not including doormen and we had someone helping us who took home some food.. She is from Ecuador and actually took a lot of parts home.. The skin from the ham hocks, the skin from the 7 lb bacon to make a bacon potato soup.. It was interesting to see her reaction.. She actually loved a lot of the dishes and wants us to email her recipes.. Despite the huge amount of food, there were very few left overs.. I have about 6 chops left on the crown roast.. Two slices of cake and a bowl of ice cream left.. Last night I used the rest of the shoulder making a Cuban Sandwich.. The best thing I do have is huge amounts of Stock left over from boiling 10 pounds of ham hocks.. Oh the collard greens I will make..

In terms of the pig pictures, I refer you to OINK Since it was an all day affair I didnt think it would work in Dinner..

Cut the skin off and cut into small pieces.. Dessert This was IMO the most creative and interesting part.. It really was based around tofee covered bacon.. Or Bacon Brittle or whatever you want to call it.. We basically cubed bacon, fried it and covered in tofee.. It really is amazing.. Covers the bacon in a protective sweet shell forever keeping it crisp.. Beautiful Cake.. We made a Pierre Hermes Suzy's Cake.. Put the Toffee Bacon and a Caramel Ganache in between the layers.. Covered with the glaze from the Pave cake.. Giving the cake a hard shell.. It was delicious, rich, and the bacon went really well... Served with a 10 egg yolk vanilla custard with toffee bacon.. Thanks to Ling for the suggestion.. We made a Bacon Brioche Pudding with a sugar bourbon glaze.. This was awesome.. It really was delicious.. Amazing.. I am very thankful for what a great job my girlfriend did and what a great time I had with my friends.

So the Porkfest was a huge success...The biggest thanks and praise goes to my girlfriend.. She really worked so hard and let me hang out and drink beer with my friends.. She did such a great job. We had hors devours waiting for people when they arrived.. The first dish was pork tenderloin brined for two days served on crostini, with a puree of sweet potatoes and bacon.. This dish is fantastic. The tenderloin really absorbs the brine, which consists of star anise, all spice, equal parts sugar and salt.. Great dish We also had mini pork burgers.. This was a little bit of an after thought. I basically took spicy Italian Sausage out of the casings and made into burger.. I wasn't going to make this until I found the mini potato rolls.. I was going to do this with country ham, but went this route.. Next, I took 10 pounds of smoked ham hocks.. Boiled with carrots,celery,onion,leek, a bouquet garni.. Then I shredded the meat added some of the reserved stock... To that I added Cornichons, onions, capers, then added some gelatin and put in Terrine.. Served with toast So these were the starters.. I had waited to long to order a keg of beer.. But in all reality, with the deposit, the delivery, the returning of the tap and everything else, the convenience of a keg was taken away.. So a cheap plastic mini garbage can, filled with bottles of beer, was the best choice... It was difficult to really plan the menu out because I didn't know what time everyone was coming.. Some people were coming at 1pm others a 4pm.. Everyone showed up at 2 pm.. I only have one oven and all of the meats cooked for long amounts of time at different temperatures.. For example, I had a crown roast that needs at least 4 hours at 300 degrees.. Not to mention it took up all the space in the oven.. We worked it out and dishes came out at a perfect pace... People were served or came to get to get there own food.. There was no formal place settings and the football game was on.. So some ate in the dining room, others the kitchen or the living room.. First Course.. Boiled Bacon 7lbs of Bacon Boiled Boiled first with leeks,carrots and onion for 2.5 hours.. Put in the fridge overnight.. Then the skin layer is peeled leaving the this gorgeous pink meat.. A rub of star anise,coriander,cinnamon, is placed on it.. Then a glaze of port,rice wine vinegar and honey is brushed on.. It gets to room temperature and you serve.. It was phenomenal.. It was a few peoples favorite dish.. Second Course: Pork Belly We bought the Belly 6 1/2 pound pork belly with the skin off, but the butcher packed the skin.. We First tied the belly.. Cut the skin into pieces.. And browned.. Some things dont make it out of the kitchen Then we browned the belly.. The we placed the belly on top of the pieces of skin added vegetables and covered with chicken stock and soy sauce.. Braised for 3 hours.. Sliced it Fried the slices in foaming butter and then placed it in the reduced braising liquid.. Oh gosh, if this was served on a plate it would be the base for an amazing meal..It was very good as it was though served to 10 people on a platter.. This was one of a few platters of the meat yielded. Third Course: Next was the Pigs Head Dish.. PIgs headI described this dish in detail on another thread..This dish dried out a little.. Unfortunately, I made it too early or had the party too late.. It was still really good.. Everyone really like this dish until I told them what it was.. But people took it well and still thought it was good.. I was aware of the company and dont make a practice of sneaking people pig ears and tongues.. Fried this in butter..It was really creamy. .The sweetbreads,tongue and ear all melded together.. Fourth Course: We took 4lb Pork Loin Roast.. Hollowed a hold in the center running through.. Stuffed with bread cubes, bacon,garlic,rosemary and parsley.. Stuffed.. Cooked.. Fith Course: 16 Chop Crown Roast.. This thing was beautiful.. I guess now is the time to praise Espositos Pork Store.. They had all the meat and filled the order the same day. They were really helpful, helping me to my car and just overall really professional.. 16 chops stuffed with pork stuffing.. It was delicious.. Was moist and juicy as was all the pork.. Not one thing was dry.. Here is a double chop plate for someone.. Fith Course: A 7.5 pound shoulder..The night before we scored the skin with a razor and salted it.. The day of we roasted in the oven..

Found a place near by the sells cuban bread.. Took roasted pork from yesterday, slice hamed, swiss cheese,pickles,and mustard.. Grilled the sandwich.. It was really good...

Did anyone ever hear or go to a place called Gourmet Appetizing.. My grandfather's brother use to own it.. My father use to work there when he was younger.. It was between Yonah Shimmels and Russ and Daughters.. I would love to hear about it good or bad..

Tonight went great... The best part was seeing all my friends.. I will post the pictures and do the write up soon..The meal was a little over the top with all the courses.. But it was the first time cooking any of these dishes and most of the cuts of meat.. What a great time.. Here is cool shot of boiled bacon..

Awesome foodman!!! Such a great photo.. I would take a Texas Redfish over a tuna in paella any day..

Looks really lovely Susan.. I really like those pots, are they cast iron...

The Non-Co's are doing ok.. I had to go out at one point yesterday and get a straight razor for scoring the skin on the shoulder.. But after that, everything was irie.. While butchering the pig's head I could have used more powerful knife.. But I went the gentle approach and used a hammer to break the cheek... But everything is comming together really well.. Hors Devours are almost done, have two desserts left, and the other dishes just need to go into the oven...

My, you are persistent! I really think its so great that e-gullet allows me to have all my questions answered..

This is all very interesting to learn.. Thank you guys for sharing your experiences..Would anyone be able to direct me to a website where I could buy my own set of chopsticks..

Thats funny Jason.. I think peanut contests are a rather popular game.. Anyway, I am aware of some of the customs and rules with chopstick use.. Lets get away from traditional places.. Lets take a fusion or Japanese Restaurant that isnt holding to tradition, that is dealing with an American Audience.. Are you going to say there isnt a better chopstick they could provide?

Thanks Megan.. Chufi i am serving it tomorrow.. At a Pork Themed Gathering.. Here is a link to the Gathering.. Oink!

Sounds like a great dinner Chufi, sorry you arent feeling well..