Yesterday was the Rockledge Beach Pig Roast…just a couple of doors down from us. They put the pig on the handmade (by one of the attendees) bbq spit made from an old oil drum and it was placed on a sort of wagon with tires. The pig weighed approximately 175 lbs. and there was certainly enough for the 143 people who had signed up. Everyone brought a dish to pass as well so there was quite a selection. I love a potluck.
A large tent had been set up the day before and friends started arriving along the beach the night before all with appetites ready to go I think…s*. The weather held up…there was a nice gentle breeze…margarittas were made and sampled and then the pig and 2 turkeys were all ready for dinner. Yummy!
You can see from the before eating and after eating pictures of the bbq how good the meat was! Fireworks were let off after dusk and everyone seemed to be having such a nice time…
We brought a dish to pass….it is an Orzo Salad. Its very simple to make and oh so yum. This is the recipe.
1 8-oz package of Orzo
1-2 large tomatoes, cut into small pieces
green pepper cut into small pieces
orange pepper, cut into small pieces
1/2 cup chopped onion
small can corn, 2 celery stalks cut into smaller pieces
roasted red pepper – about 8 of them chopped smaller
sundried tomatoes – about 8 of them chopped smaller
sprinkles of parmesan cheese
Italian Dressing – approx. 1/2 large jar (add per your taste)
Just cook the Orzo as per instructions on package. Meanwhile dice and cut up the veggies. Drain the Orzo and add the vegetables, parmesan cheese and toss with the Italian Dressing. Let it sit in the fridge for about 6 hours until it is nicely chilled and the flavours have all combined.
It looks so fresh and pretty and is light to eat. It is a very versatile recipe really and you could add more or less as you like….we decided that olives and cucumber would be great in it also. Try it….