Menu for today, Wed. 12/22/10

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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.)

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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?
 
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.
 
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!:pig:
 
We had a pork roulade with roast potatoes, salad with garlic dressing of doom, and rødkål. I made a stuffing inspired by http://www.discusscooking.com/forums/f14/pan-seared-pork-tenderloin-with-blue-cheese-stuffing-2109.html#post11532. 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.
 

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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.
 
We had a pork roulade with roast potatoes, salad with garlic dressing of doom, and rødkål. I made a stuffing inspired by http://www.discusscooking.com/forum...with-blue-cheese-stuffing-2109.html#post11532. 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
 
I couldn't get into DC last night. Did anyone else have that trouble?

Hubby cooked me a wonderful birthday dinner, and we had a bottle of my favorite Chardonnay, Kendal Jackson, Santa Rosa, Ca.

He knows how much I love shell fish, so he made a starter of fresh crab cocktail in Martini glasses. The main course was a wonderful stir fry with shrimp and lobster, served over steamed Jasmine rice. I felt like a queen.
Thanks for the birthday wishes MsM.
 
I couldn't get into DC last night. Did anyone else have that trouble?

Hubby cooked me a wonderful birthday dinner, and we had a bottle of my favorite Chardonnay, Kendal Jackson, Santa Rosa, Ca.

He knows how much I love shell fish, so he made a starter of fresh crab cocktail in Martini glasses. The main course was a wonderful stir fry with shrimp and lobster, served over steamed Jasmine rice. I felt like a queen.
Thanks for the birthday wishes MsM.
Yes there was an outage last night. There is a thread about it.

I am glad you had a wonderful night Queen Kayelle!! LOL
 
I couldn't get into DC last night. Did anyone else have that trouble?

Hubby cooked me a wonderful birthday dinner, and we had a bottle of my favorite Chardonnay, Kendal Jackson, Santa Rosa, Ca.

He knows how much I love shell fish, so he made a starter of fresh crab cocktail in Martini glasses. The main course was a wonderful stir fry with shrimp and lobster, served over steamed Jasmine rice. I felt like a queen.
Thanks for the birthday wishes MsM.

Happy Belated Birthday, Kayelle! Glad you enjoyed your dinner!
 
I couldn't get into DC last night. Did anyone else have that trouble?

Hubby cooked me a wonderful birthday dinner, and we had a bottle of my favorite Chardonnay, Kendal Jackson, Santa Rosa, Ca.

He knows how much I love shell fish, so he made a starter of fresh crab cocktail in Martini glasses. The main course was a wonderful stir fry with shrimp and lobster, served over steamed Jasmine rice. I felt like a queen.
Thanks for the birthday wishes MsM.

Hey! How did I miss your birthday? Happy late one Kayelle! Glad you have a hubby who knows what a treasure he has.
 
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