As a “restauranteur” (I put restauranteur in quotations because I feel uncomfortable calling myself one when I only own 50% of one restaurant) I don’t get many weekends off. Friday and Saturday nights are my busiest of the week, so more often than not, I’m working while everyone else is playing. (And the weekends I do get to take off nowadays are booked up with weddings, oh being in your late twenties…). Instead, I usually take Sunday and Monday off as my “weekend”. Luckily, the boyfriend (who work’s for a photo booth company) also has an erratic schedule, and can take the days off with me. This post is about my lovely “weekend” on the last hot days of July (I mean, can you believe it’s August right now?! I feel like I’m in San Francisco with this weather!), which culminated with a little roof top gathering (of course).
The boyfriend had been out of town for a week (he’s pretty much been out of the town most of this summer), and was about to leave again Tuesday for another two weeks. We woke up late Sunday and caught the tail end of the Cooper Park Farmers Market in Williamsburg (I’m still waiting on a good Bushwick farmer’s market…). We met Shelle from Full Circle Farms, which is now officially my favorite farm stand anywhere in NYC (and you should go there and buy things from her), and picked up tons of produce, raw honey and eggs. We then went (mostly window) shopping with Misses Loretta in Greenpoint, had some beers then spent pretty much the rest of our “weekend” cooking. I once again spent way too much money at the Meat Hook on chicken and most importantly a couple pounds of PORK SHOULDER! Which, inspired me to have yet another dinner party to celebrate the boyfriend’s last night in town.
Sunday night the boys fried Zucchini flowers, while I made a FLOWER SALAD, peach cake and my version of the boyfriend’s favorite chicken corn chowder. Monday was the real event, I slow cooked the pork shoulder for eight hours (in my crockpot, which I love almost as much as my Le Creuset dutch oven), prepared a few sides, including my go-to super easy cole slaw (I am very excited to give you the recipe for below!!!), as well as caramelized onion dip and my very first gallette (which is way easier to make than pie, FYI)(not that I don’t love making pies) and texted some friends to come over. Right before we were ready to eat, I fork pulled the pork shoulder (which was already falling apart) and served it with potato rolls and an assortment of BBQ sauce (mostly different kinds of Sweet Baby Rays, because even though I could make my own BBQ sauce, Sweet Baby Rays is the most delicious). As per usual, all the food was demolished and fun was had by all. And it was a great way to spend one of my few and far between nights with the boyfriend!
MY SUPER EASY COLESLAW RECIPE
Like many of my recipes, this was adapted from the Barefoot Contessa (I love you, Ina Garten), the original recipe is amazing (and you should definitely try and make it); mine is a simplified version. What makes it so easy is that I only use one kind of cabbage, unlike most recipes, which call for at least two varieties and shredded carrots. I also rough chop the cabbage rather than shred it (which also cuts down on prep time) though you are more than welcome to shred if that’s your preference. Finally, I cut the mayonnaise with greek yogurt which I like to pretend makes it healthier. Here’s what you’ll need:
1 cup mayonnaise
1 cup greek yogurt (I always go with FULL FAT)
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
3 teaspoons celery salt
1/2 teaspoon salt
1/2 teaspoon pepper
1. Roughly chop entire cabbage, to about 1/2 inch thick ribbons. Put aside in a large mixing bowl.
2. Mix the rest of the ingredients the together and taste (if you like more celery salt/salt/pepper, go for it!)
3. Pour mayonnaise/yogurt mixture onto chopped cabbage and mix together until the all of the cabbage is completely coated. You can use tongs (the most useful kitchen appliance) or if you just don’t care (like me) feel free to use your hands (actually the most useful kitchen appliance)
4. Cover with saran wrap and let sit for at least a half hour in the fridge (more if you can wait!)
PERFECT for pulled pork sammies or just a side at your next BBQ!
Now for photos!