At 9am we will be celebrating the last market with an "Italian Celebration"! Chef Vizzina and Chef Bernard Tamburello are going to be showing off their love for Italian food- Picnic Style! Come join use for a great celebration and some wonderful food sampling
Joining us this week for your listening pleasure is another singer/guitarist new to our market, Zach Knight. Zach is a local guy who has played at any number of small venues in our area and is always on the lookout for novel new gigs like ours. As a bonus, he may entice his upright bass-playing friend Zach Wright to join him this Saturday, and you know what that means: the Knight time will be the Wright time to join us one last time this summer at Helena Market Days!
Can you believe that Labor Day weekend is almost here and you haven't ordered your barbecue yet? No fear! The Knights of Columbus of Our Lady of the Valley Catholic Church will be cooking and selling slabs of ribs for $20 at the market this Saturday, August 24th. You can also pre-order Boston butts for $30 and 1-pound containers of pulled pork for $10. You can pick them up at the church on August 30th. Don't forget their heavenly sauce...only $2!
Recipe from Last Week
HOE CAKES
1 cup self rising flour
1 cup self rising cornmeal
2 eggs
1 tbsp butter
¾ cup buttermilk
1/3 cup plus 1 tbsp water
¼ cup pork fat or vegetable oil
Oil/Lard for frying
Combine ingredients until just mixed. Do not overmix
Heat a heavy bottom cast iron pan over med heat with about ¼ inch of lard in the bottom of the pan.
Carefully spoon the batter into the pan, about two tablespoons per cake. Cook for about 2 minutes per side or until golden brown.
Drain on a paper towel. Serve hot.
PULLED PORK
1 Fresh Picnic Ham, Boston Butt, or Pork Shoulder
Salt and Pepper
Season heavily the pork rubbing the seasoning into the meat.
Place into a roasting pan covered, place into a cold oven, heat oven to 325 and cook until the meat falls apart and any bones can be easily pulled out.
Shred or chop meat while hot
SAUCE
4 cups bloody mary mix
1 ½ cups brown sugar
1 cup cider vinegar
Black pepper to taste
Combine ingredients and bring to a boil to dissolve the sugar.
Cook longer and reduce if a deeper richer flavor is desired
PEACH RELISH
4 peaches (unripe works best for this application)
¼ cup pecans chopped
½ bunch scallions sliced
¼ bunch cilantro chopped
¼ cup Cider vinegar
2/3 cup Olive oil
Salt and pepper to taste
Dice half the peaches, grill the other half and dice.
Heat a sauté pan over high heat.
Sauté the raw peaches for about 30 seconds, remove from heat and add ¼ cup cider vinegar and pecans to this.Let stand for a few minutes and add the grilled peaches, olive oil, scallions and cilantro. Mix and season to taste.
Thank you for supporting us!
See you Next Year
