We're having people in for cocktails tomorrow. Not many. Not including me and Juiceboy there will be seven. Enough to have to think about food. Because these folks expect cocktails and dinner, not just a drink and a handshake and you're on your way....
So I'm working out my menu tonight. Here's what I'm thinking of:
Three semi/soft cheeses--Port Salut, Herbed Chevre, and a brieWill it be enough? Will I have enough time? I'll be cleaning and tending to the giant baby at the same time...ack! Will try to take photos to record the horrible mistakes I made. Did I mention the Pork Shoulder will take 8 hours to braise in the oven?
Spinach-Artichoke Spread on French bread
Snow-pea wrapped shrimp
Crudite and dip (don't know what kind yet...whatever I have left!)
Pigs in a blanket--yes, this crew of people love these. Served with a variety of mustards and ketchup
Pork Shoulder sandwiches with tomato marmalade from the Top Chef cookbook