Sunday, August 14th, 2005

40’s-70’s Party

The party was a success—even though a few of the dishes decidedly weren’t…

For my contribution, I made a Spiced Tomato Aspic from “The ABC of Salads” cookbook. It ended up looking like congealed blood and tasting like straight tomato paste; it was so tomato-y that I could barely finish one bite. I also made a Red Hot Salad, which was even worse than the tomato aspic! Luckily the last dish I made—Pork Roast from the “Siamese Cookery” cookbook, turned out amazing. I cooked the roast in my doufeu and the pork was rendered, yet again, meltingly tender. The pork had very subtle Asian flavors, but it was delicious. I will definitely be making this recipe again!

For drinks, I served Crater Lake Vodka and Plymouth Gin martinis and boxed wine. I had a hard time deciding which boxed wine to buy, so I went with the cutest packaging. Considering it was Chardonnay AND from a box, I was pretty impressed. The wine was very drinkable and inexpensive, and the next day, I was happy there weren’t any bottles to take out to the recycling.

To round out the menu, my guests brought:
Rumaki (marinated chicken livers and water chestnuts wrapped in bacon), which were really delicious and a huge hit
Celery sticks filled with Kaukauna cheese spread and cream cheese
Tuna noodle casserole, with potato chip topping!
A delicious coffee cake
Coconut cake, with a meringue frosting
Orange Jell-O with canned mandarin oranges and cool whip topping

Even though not all the recipes turned out, we still had a great time and it was fun to test out some strange recipes. Now I’m toying with the idea of recreating TV dinner menus, like Salisbury steak, mashed potatoes and those strange and oddly delicious desserts.

Siamese Cookery Pork Roast

4 pounds pork shoulder
pineapple rind
2 teaspoons cumin
6 cloves garlic, crushed
1/2 teaspoon pepper
2 teaspoons salt

4 tablespoons soy sauce
1/4 cup white wine vinegar
6 tablespoons brown sugar
6 tablespoons parsley, chopped

1. Mix together cumin, garlic, pepper and salt and rub into the roast. Place rind of pineapple over roast, cover and bake at 300 for 3.5 hours.

2. When roast is done, remove and discard pineapple rind. De-fat the liquid and return to the pot. Combine soy, vinegar, brown sugar and parsley and pour over roast. Cook, uncovered for another 30-45 minutes, basting every 15 minutes.

10 Responses to “40’s-70’s Party”

  1. joey says:

    Looks like you had a fun party! The roast does sound really yummy…and the tomato aspic looks so, uh, RED. No pictures of the Red Hot Salad? :-)

  2. Tara says:

    So the aspic and red hot salad were odd. So what! I had a good time. You make a fabulous martini and hostess. Not to mention the pork shoulder. I found myself wishing that I’d brought a bag for leftovers and herbs.

    Thank you for hosting.

  3. Molly says:

    Yes, thank you for hosting! Actually, I found the red salad quite palatable—or should I not admit that, lest my taste buds lose all credibility? I also took a pretty strong liking to that box wine…

  4. megwoo says:

    Hi Joey,
    Yeah, we had a good time—lots of laughs. I can’t even stress how disgusting the aspic was!
    I tried to take pictures of the red hot salad but it was so neon red that it did something weird to my camera; it refused to be photographed. At the end of the night I “forgot” to put it in the fridge and by morning it had turned into a puddle of red slime.

  5. sam says:

    megwoo – i was so bummed i couldnt take part in this. I was all buusied up witht the Bay Area food bloggers picnic and local ingredients.

    i hope there will be another one sometime!


  6. megwoo says:

    Thanks Tara! I had a really fun time and it was nice to get to know everyone a little better. I’m thinking we might have to do this more often! (Getting together, not aspic eating.)

  7. megwoo says:

    I enjoyed the boxed wines as well. I actually think I’d buy them for a regular party. Oh, and I was all mixed up—the wine is from California, not Australia, and it really was only $10 per box. (Which is insane because that’s equivalent to a $5 bottle!)

    I really can’t agree with you on the Jell-O, but here’s the major thing: I KNEW I’d hate it before I even made it. Why? Because I don’t like cherry flavor and pineapple is too acidic for me in most cases. I think it actually would have been better with a lime or lemon Jell-O base—not that I’d ever try making it again. Ha!

  8. megwoo says:

    It sounds like you were very busy! I’m so bummed that I couldn’t go to Biggles’ b-day bash. It looks like it was a total meat fest!! Your pics of the andouille and bacon are making me drool!

  9. eliz says:

    congratulations on a fabulous simulcast blog party well done! your food looked infinitely more edible than the stuff at my house. but, alas, it represents the many confusions, contradictions and inconsistencies that made the 1950s the decade that it was. we’ll have to do this again…i’ll start brainstorming now.

  10. megwoo says:

    Yes, so much fun! Let’s definitely do it again…

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