misfish Posted January 1, 2011 Report Share Posted January 1, 2011 Just for you bud. It,s a hardwood smoked ham, I get from a butcher out in Utopia.He aswell as the spial cut method down like the big store hams,(save on messy carving)but his smokie flavor is awesome. This is our newyears day dinner, as far back as I can remember. Virgina ham. Link to comment Share on other sites More sharing options...
aplumma Posted January 1, 2011 Report Share Posted January 1, 2011 That ham is both artistic as well as delicious I am sure. I have a pot of red beans with rice bubbling as we speak. The cornbread with jalapeños and sweet butter is making a sweet smell now. Down to Joes shortly for the rest of our dinner for 17 people. Art Link to comment Share on other sites More sharing options...
misfish Posted January 1, 2011 Author Report Share Posted January 1, 2011 The cornbread with jalapeños and sweet butter Sounds like something you need share the recipe of. Enjoy yer dinner with the family. Link to comment Share on other sites More sharing options...
Roy Posted January 1, 2011 Report Share Posted January 1, 2011 Dang...sitting here now with a beauty rack in front of me. NO, not J, this is a rack of lamb going to the BBQ served with asparagus, carrots, snow peas, green beans and flageolets. The marinating is done now but a little early to power up the BBQ rotisserie . Have a great meal everyone. And Brian....I'll trade you a few slices of that for a chop or two off the rack. Link to comment Share on other sites More sharing options...
irishfield Posted January 1, 2011 Report Share Posted January 1, 2011 ..and we're having KD... DANG ! Link to comment Share on other sites More sharing options...
misfish Posted January 1, 2011 Author Report Share Posted January 1, 2011 And Brian....I'll trade you a few slices of that for a chop or two off the rack. DEAL.Atleast the two cuts will be for me only,as Betty dont like lamb. Wayne you poor soul. Come on down.You can naw on the bone.LOL Link to comment Share on other sites More sharing options...
irishfield Posted January 1, 2011 Report Share Posted January 1, 2011 If I had of got $30 more for the hut I could have bought a roast .... Link to comment Share on other sites More sharing options...
Roy Posted January 1, 2011 Report Share Posted January 1, 2011 Come on down.You can naw on the bone.LOL If I had a nickle for every time I heard that. Link to comment Share on other sites More sharing options...
misfish Posted January 1, 2011 Author Report Share Posted January 1, 2011 If I had of got $30 more for the hut I could have bought a roast .... Thats why I have a nice ham,and yer eating KD. Sweet victory.LOL Never mind Roy,it,s too close to dinner.LMAO Link to comment Share on other sites More sharing options...
mercman Posted January 1, 2011 Report Share Posted January 1, 2011 flageolets. Roy.........i know i've got loads to learn,but what the heck is flageolets Link to comment Share on other sites More sharing options...
skeeter Posted January 1, 2011 Report Share Posted January 1, 2011 mercman, ya had to open up that box didnt ya? Link to comment Share on other sites More sharing options...
mercman Posted January 1, 2011 Report Share Posted January 1, 2011 mercman, ya had to open up that box didnt ya? you know me i know what it looks like, but i didnt want to go there skeets. Link to comment Share on other sites More sharing options...
misfish Posted January 1, 2011 Author Report Share Posted January 1, 2011 (edited) Roy.........i know i've got loads to learn,but what the heck is flageolets I didnt know either but did a search. Flageolet beans are small immature kidney beans with a history that dates back to the 1800’s in France. The are very hard to find in the US but are sometimes available fresh, dried, or canned. The bean is available in a variety of colors including white (flagolet blanc), black (noir), yellow (jaune), red (rouge) or green (vert). Flageolet beans are traditionally served with lamb.Theres yer sign.LAMB. He got us on the Flageolet,but Im sure I,ll get him on the creamdala green peas 2morrow.LOL Edited January 1, 2011 by BrianB Link to comment Share on other sites More sharing options...
mercman Posted January 1, 2011 Report Share Posted January 1, 2011 thanks B.....I got to get out more often Link to comment Share on other sites More sharing options...
Spiel Posted January 2, 2011 Report Share Posted January 2, 2011 Well it certainly looks yummy Brian (and I love ham) but I'll have a bowl from the massive pot of stew I spent all afternoon making, cooked around 5lbs of venison. Link to comment Share on other sites More sharing options...
misfish Posted January 2, 2011 Author Report Share Posted January 2, 2011 Well it certainly looks yummy Brian (and I love ham) but I'll have a bowl from the massive pot of stew I spent all afternoon making, cooked around 5lbs of venison. Ya see, this is what Im talking about,,,,,,,,,,,Piss off Spiel,,,,,,LMAO. Sounds good to me bud.Enjoy.I know I would. Link to comment Share on other sites More sharing options...
aplumma Posted January 2, 2011 Report Share Posted January 2, 2011 Corn bread Ingredients 2/3 cup butter or margarine, softened 1 cup sugar 3 eggs 1 2/3 cups milk 2 1/3 cups all-purpose flour 1 cup cornmeal 4 1/2 teaspoons baking powder 1 teaspoon salt 5 diced jalapeño peppers fresh or pickled 1 sliced to place on top Directions In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Honey Butter Melt 1 stick of butter till soft not liquid 4 tablespoons of honey or liquid cane sugar for more earthy taste. Mix together and put in refrigerator till semi firm. Art Link to comment Share on other sites More sharing options...
misfish Posted January 2, 2011 Author Report Share Posted January 2, 2011 TY Art. I,ll be sure to try and post pics and thoughts on this tastey bread.Im thinking it would be served best along a side of chille. IMO Link to comment Share on other sites More sharing options...
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