Drew Hall wrote:Smoked a side of salmon yesterday then prepared a pound of crab cake which I elongated and piled on top of the salmon....delicious.
Karen/NoCA wrote:After the discussion about buying a ham for an upcoming 50th anniversary 2- day party we are having at our home, I bought a Hickory smoked ham from a Berkshire pig upon a recommendation from someone on here. Everyone told me I was being silly to even think of cooking all the food myself, with all the company, grandkids, etc. and many offered to bring food. I did not want that, so I hired a caterer. It took a big concern off my shoulders.
Tonight I am heating the 13 lb. ham. A glaze of orange marmalade, honey, whole grain mustard, ginger and ground cloves is ready to go, and it is delicious. One side will be the recent Green green beans cooked in layers with garlic, beans, tomatoes. I am using plum tomatoes called Tesoro, that have proven to be very tasty after cooking. Hasselback potatoes, with evoo, butter, fresh rosemary and garlic are also on the menu for tonights dinner.
We'll one more dinner with the leftovers, then cutting the ham into thick breakfast slices and sandwich slices, plus a bag of cubed ham for a few omelets. Since I am not a fan of ham, I am very anxious to try this from this specific pig, as I have heard a lot about them. Either way, Gene will be thrilled to have some good breakfast slices available in the freezer. His very favorite along with fried eggs.
Jo Ann Henderson wrote:My mother and I took a tamale making class together last month at El Centro de la Raza. Our plan was to make tamales for Cinco de Mayo, but she took ill that weekend. So, today is the day. I have filling prepared for chicken chili verde tamales, tamales carnitas (pork) in mole and beef tamales. We estimate making between 2-3 dozen of each variety, so we will be at it most of the day. Wish us luck!!
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