Roasted Pig ... Snout to tail baby!!

• 1 (15 pound) suckling pig
• kosher and cracked black pepper
• 1/2 cup chopped garlic
• 1/2 cup finely chopped parsley
• 1/4 cup chopped fresh thyme
• salt and fine black pepper
• 3 bay leaves
• 2 tablespoons cumin
• 2 cups julienne onions
• 6 oranges, halved
• 3 limes, halved
• 3 lemons, halved
• 1/2 cup olive oil
• 1 cup white wine

Directions

This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing.

calling all home cooks......

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TIME TO MAKE THE DONUTS !!

recently working on a new shared plate item i decided to go with savory donuts.. using a deep fried brioche dough stuffed with beef short ribs that were sous vide for 48 hours and teased. i replaced the cinnamon and sugar with fine salt and smoked black pepper. to compliment the dish i served a warm anson mills yelllow corn grits and corriander tomato stew and for slight contrast a garnish of pickled mango.. tasty treats a must try for your own kitchen. you can stuff them with almost anything and if your looking to try this recipe feel free to contact me ..