I had no ida ham/pork was an Easter thing. Besides steak and pork sausages, I asked the butcer to deliver a small Boston Butt. I boiled it and we now slice it cold to have with pickles etc. I can tell it is the pork neck as has fatty marbling here and there. It is very tasty.
Having a French mother, my family was always aghast (maybe not my father) at all of those images of huge hams and even more the ones that you could see cross-hatched in commercials with honey and pineapple slices and even maraschino cherries. My mother would buy big picnic hams to boil and we would eat them as they were. And they were good but never used as a special occasion -- this was only for ordinary consumption.
There are also "picnic" pork roasts that aren't smoked. Usually a good value, but once again, a staple.
More for families than singles or couples. Aren't they shoulders rather than bums?
Oddly, Livia, unlike my previous cats, is not attracted to "human" poultry or other meat. I think the little family was fed mostly dry food by cat rescuers, other than the odd mouse mamma caught.
My arroz al pollo was fine, but the rice, while delicious, with the vegetables used in ratatouille and similar dishes, was a bit porridgy or risotto-like. Of course the pollo was fine (just large legs, sliced by the butcher - I prefer dark meat and for some reason it is cheaper.
I think ham is a regional or familial tradition. Not as fixed as turkey at Thanksgiving.
I come from the opposite end of the country from Kimby & it's a firm tradition in my family, so maybe more familial than regional.
Those pictures of glistening hams with pineapple on top were advertisements & not really like home hams. The bone-in ham first gets boiled, then baked. It gets a coating of brown sugar along with pineapple & sometimes cloves. The brown sugar caramelizes along with the slight tang of the pineapple juices during the baking process, meaning there is a touch of bitter with the sweet. This also protects the skin from drying out too much. The resulting ham is moist and very hammy and not sweet at all. It's a far cry from "honey-baked hams" and other commercially produced ham, which are indeed disconcertingly sweet to the point of covering up the ham flavor.
My Easter dinner was capellini dressed with crushed garlic, olive oil, & parsely. It was accompanied by Neapolitan style fried zucchini, and was perfectly delightful. If any of you have ever wondered, dogs are enthusiastic about fried zucchini.
This evening I made chili con carne using pork sausage meat. I chopped an onion as usual and also incorporated two small tomatoes which would have rebelled to being comestible in another day or two. And I also chopped up two small carrots, which is something that I would normally never add, but I don't like to waste things and there is nothing wrong with eating carrots. I also used a tin of tomato pulp and then a tin of Portuguese beans (bought at Auchan in Luxembourg but sold there to the Portuguese community). Beans are beans. For the seasoning, I used an ancient package of chili mix (at least 10 or 15 years old). My test for items like that is that if you shake the package and it is still moving powder, it is perfectly fine, but if it has congealed into a flat lump, it must be tossed.
One interesting detail is that the package said "HOT chili mix" and I chose to believe them for once. Normally I would also chop up little Thai chillies or sprinkle in quite a bit of Cayenne pepper (or both), but today I didn't. I also did not add any additional salt. And it turned out to be perfectly spicy (HOT!) and did not need any more salt, so I am a happy diner tonight.
(I just fished the package out of the trash and the brand is Astor, and the expiration date was 2004.)
Oh, man, once you’ve tried chili with bacon you’ll never go back!
I chop up and brown the bacon (3 or 4 strips) first, then brown the ground meat (usually 1# burger, half # pork sausage, but sometimes buffalo or elk or venison if I have it), then toss in a lot of chopped onion. If using less lean meats, when all is cooked, drain excess fat. Stir in at least 3T of salt-free chili powder, a good dash of cayenne, then the cans: diced tomatoes, tomato sauce, tomato paste (all reduced salt, if possible) and chopped chili peppers. Then the beans: a can each of low-sodium kidney beans and black beans, drained, and a can of “chili beans” which are canned in a flavored sauce.
The bacon and pork sausage add enough salt that I use as many salt-free products as I can, both to avoid being very thirsty, and to protect Mr. Kimby’s blood pressure! Simmer as long as you like.
To serve, garnish at the table with chopped raw onion, sour cream and shredded cheese.
I make a big pot and freeze two containers, eating off the first 1/3 for a couple days.
i made tomato-spinach lasagne with gorgonzola and mozzarella. a lot of sauce, and i used canned tomatoes as i didn't have fresh ones, so it was more liquid than planned. still, with the amounts of cheese i used, i thought a. was going to love it. i made a lot, mainly because the only dish i have for making it is kind of big ... turns out a. didn't like it and had a sandwich instead. so i guess i will be having lasagne for lunch the next few days ...
That's one of life's little mysteries, LaGatta. If you say the word ham to a Canadian or American here, they'll make pitiful little moaning sounds of yearning. There are various hams sold here, generally from a cold cuts counter, called "Virginia", but they're a far cry from what we would think of as good country ham. They have no bone and all of them seem to be processed ham, as they're hot pink, salty but boring, and with a completely wrong texture. Oddly, in this ham wasteland, there is a popular restaurant that has pata negra on the menu.
Well, I really scored this evening! I opened the gate so I could take the dogs for their walk and there was a lady there with a cart selling organic produce. It was really nice stuff & I got arugula, fennel, radishes, beets, nopales, cilantro, & broccoli. I already had some produce in the house, so tonight I made gazpacho with the usual ingredients, plus through in some of the arugula and fennel, plus a small beet and hotted it up with some radishes. It was one of the best gazpachos I ever made, although not a pretty color.
I also used a tin of tomato pulp and then a tin of Portuguese beans
You got me interested in Portuguese beans as I shop at what used to be a Portuguese supermarket but now new owners. I don't recall having seen a tin but when I Googled them I see they are a 'pink' bean which could also mean a type of red kidney bean maybe? I have 5 different cans of beans in my store cupboard and all are from Italy except one which is product of South Africa, namely Rhodes brand. The others are Serena, La Italiana, Mayfair and Woolworths. All packed in Italy for varies distributors here.
Well lI'm well and truly confused now - I went to the translating site and Feijao are Beans and Manteiga is Butter. But on further YouTubing I come across lots of different beans listed under Feijao Manteiga. This can of beans clearly lists the beans as Pinto beans which are the pinky/brown beans. I opened my Mayfair Borlotti Beans and they look identical to pinto beans. So, is Feijao Manteiga a bean by any other name…….
I've seen those pinky beans in Portuguese shops here but don't remember the name, and never happened to buy them. They always have black eye peas, and black beans; I like both of those but do have a bit of problem digesting black beans, alas.
An Argentinian friend who was a refugee in Barcelona after the coup in her country (and not long after the fall of Franco in Spain) returned here from a trip to see friends in Barcelona and brought us a pata negra ham, which alas was confiscated by Canadian customs, damn them!
It's a lovely sunny day after much rain yesterday. I've prepped all by veg that will be accompanying the roast chicken I'm doing. It's a Free Range one which to my mind means it was probably allowed to walk from one end of the cage to the other jus to say hello to its companions waiting for the chop. As I have an abundance of rosemary and thyme in the garden I thought of shoving it under the skin on the breast. Will have to be careful not to break through the skin. I'm a bit lazy to do stuffing so will put a large onion in the cavity.
Lockdown has got half my potatoes wanting to sprout. Just starting so what can I do to save so many. I thought of boiling them up and mashing then freezing but that's too much mash! Is it possible to blanche slices then freeze them? How do the fries people do it.?