I am not sure what we are having... all I know right now is I am responsible for grilling the leg of lamb. I will start the grill when Kathleen says she is ready for me to and get that done.
I just rigged my Weber charcoal grill to operate as a smoker and after some test ribs in yesterday's great weather, today we have smoked Easter ham!
After searing, then rubbing with a home-made dry rub, I'm baking spare ribs in foiled pouches, in a very slow oven. I'll finish them on the Webber, with the fire made from maple wood gathered from the nearby woods, to give them a great smoky flavor. Add cole slaw, deviled eggs, honey glazed carrots with a pinch of dill, and some cold jello for desert (made the pumpkin desert 3 days back and it's completely gone), and you have our simple meal.
Andy and all who have to deal with picky eaters, I know that feeling every time I make a meal, which is daily. I feel your pain. But understand, that learning to tailor you meals under duress, and still satisfy that need for creativity, and varying menu makes you an extraordinary cook. Andy, you're proof of that.
Seeeeeya; and Happy Easter to all; Goodweed of the North
I do that the rest of the year. Corned Hams are only available seasonally, this is my last chance until Thanksgiving. They were just all here a couple of weeks ago. So I decided to do this for ME. I am tired of being a martyr all of the time.
I do that the rest of the year. Corned Hams are only available seasonally, this is my last chance until Thanksgiving. They were just all here a couple of weeks ago. Their finickiness restricts my creativity.So I decided to do this for ME. I am tired of being a martyr all of the time.
Hey Patty,OJ floats???????
Happy Easter...
Kades
rare roasted leg of Pennsylvania lamb (garlic and rosemary) carrots and parsnips in the pan.
tadziki and a pan sauce
roasted veg: tomatoes, asparagus, Dijon potatoes; sauteed mushrooms
cheeses hummus and smoked salmon before
Ina's chocolate cake or/and cia lemon meringue pie for after
Patty, do tell about "stuffed ham"??
It is a corned ham(think corned beef, but ham) stuffed with highly seasoned chopped cabbage, kale and onions, wrapped in cheese cloth and boiled. It is a local southern Maryland dish. The hams are only available seasonally. Locally there are different recipes. This is just what I stuff mine with. Google "Southern Maryland Stuffed Ham". You will get more info and recipes.