"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 12-22-2010, 07:50 PM   #21
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,446
Split pea soup (Boiled smoked ham shank bone in water for 1 ½ hours; removed bone from pot and stripped the meat off. Simmered carrots, onion, potato, smoked ham shank meat, green split peas and liquid smoke in ham stock for approx. 1 hour till peas broke up and veggies were tender.)

__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 12-22-2010, 08:11 PM   #22
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Now that's my kind of split peas. Definitely a main dish.

I just have one question you mentioned before that you cook your ham hocks first, then add the split peas. Any special reason?
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 12-22-2010, 08:35 PM   #23
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,446
Quote:
Originally Posted by Zhizara View Post
Now that's my kind of split peas. Definitely a main dish.

I just have one question you mentioned before that you cook your ham hocks first, then add the split peas. Any special reason?
Thank you!

No ham hocks. I boiled the ham shank bone from the other night first. Then I take it out and let it cool while the peas and veggies cook. When the bone and meat are cooled down I take the meat off. If I cooked the bone/meat with the peas then it would be very messy to take the meat off the bone.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 12-22-2010, 11:37 PM   #24
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Quote:
Originally Posted by msmofet View Post
Split pea soup (Boiled smoked ham shank bone in water for 1 ½ hours; removed bone from pot and stripped the meat off. Simmered carrots, onion, potato, smoked ham shank meat, green split peas and liquid smoke in ham stock for approx. 1 hour till peas broke up and veggies were tender.)
Yummy, yummy! I would love some of that!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 12-23-2010, 12:05 AM   #25
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
We had a pork roulade with roast potatoes, salad with garlic dressing of doom, and rødkål. I made a stuffing inspired by Pan Seared Pork Tenderloin with Blue Cheese Stuffing. I didn't have any blue cheese, so I used some quark and parmesan. I did make up a tapenade.

I made the sauce that ironchef lists, but left out the honey, because we aren't crazy about sweet with meat. It was yummy. I didn't bother seasoning with salt because the stuff I deglazed was plenty salty from the tapenade. I also didn't bother salting the meat before putting the fillings.

It was yummy. I'm not sure if the quark and/or the parmesan added anything. I will do some experimenting. I think blue cheese would be over the top. I'm not sure you would taste the meat.
Attached Thumbnails
Click image for larger version

Name:	IMG_2397.jpg
Views:	120
Size:	90.4 KB
ID:	9328  
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 12-23-2010, 12:33 AM   #26
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,446
Quote:
Originally Posted by PrincessFiona60 View Post
Yummy, yummy! I would love some of that!
Thank you PF!! I must say it was the best pea soup I have made in years!!
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 12-23-2010, 12:48 AM   #27
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Quote:
Originally Posted by msmofet View Post
Thank you PF!! I must say it was the best pea soup I have made in years!!
I could eat split pea soup everyday.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 12-23-2010, 07:05 AM   #28
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Very nice MsM and Taxlady.

I was out of wings, so made poutine and warmed up the leftover bone from my rib roast the other night.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-23-2010, 10:46 AM   #29
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,446
Quote:
Originally Posted by taxlady View Post
We had a pork roulade with roast potatoes, salad with garlic dressing of doom, and rødkål. I made a stuffing inspired by Pan Seared Pork Tenderloin with Blue Cheese Stuffing. I didn't have any blue cheese, so I used some quark and parmesan. I did make up a tapenade.

I made the sauce that ironchef lists, but left out the honey, because we aren't crazy about sweet with meat. It was yummy. I didn't bother seasoning with salt because the stuff I deglazed was plenty salty from the tapenade. I also didn't bother salting the meat before putting the fillings.

It was yummy. I'm not sure if the quark and/or the parmesan added anything. I will do some experimenting. I think blue cheese would be over the top. I'm not sure you would taste the meat.
Very nice Taxlady
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Old 12-23-2010, 10:46 AM   #30
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,446
Quote:
Originally Posted by pacanis View Post
Very nice MsM and Taxlady.

I was out of wings, so made poutine and warmed up the leftover bone from my rib roast the other night.
Thank you PaC!
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.