Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: 02ebz06 on December 29, 2021, 03:00:00 PM
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Got ham bone from Christmas cooking with the large Lima beans.
Will be dinner with a slice of home made bread.
I changed the thread title.
Thought it would be more appropriate so everyone can post their meals here.
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Looks great! Gonna make some split pea with country ham for New Years Day!
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I would be good with some of the ham and broth over a nice crusty or even stale bread.
That reminds me of Woman's ham pot pie growing up. She would put those huge lima beans in it. Also would have some on the side to add extra in, I usually picked them out.
Not to hijack, does anyone have a recipe for ham pot pie dough? The last time I tried to make it, I found on online and it eventually turned out okay but was quite the process.
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Here was dinner...
I like pepper. Can you tell ? ;D
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I am linking to my post on my broth based stew. It fits the category well.
The link shows how to make it, including the key part, cutting the vegetables the right size.
https://pelletfan.com/index.php?topic=6967.msg72739#msg72739
Here are some pictures.
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That looks great. :cool: Good time of year for these kind of meals.
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Looks great! Gonna make some split pea with country ham for New Years Day!
Did you ever make it?
Your post got me fired up to make some.
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I did, just no picture of it. I made some Bean & Ham soup last night. Fridge went out, new one was not supposed to be here till Saturday, but we got lucky and call this morning said they would be here tomorrow. 2nd fridge is stuffed full, so I just put the pot out on the patio last night. It is frozen, will try and thaw a portion tomorrow for lunch and post a photo.
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Here was dinner...
I like pepper. Can you tell ? ;D
We have a local butcher here that does humungous smoked pork shanks and they are dynamite. We use lima beans in ours too but, the baby ones. I have ran into so many people that use quite the variety of beans for their ham and beans. Most use navy beans, which I grew up on. I like lots of pepper too. :lick:
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This is the way I like my chili. Lots of different colored beans. This has kidney, pinto, black and white beans, plus corn.
Click on the picture to see the beans up close.
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Looks terrific!!!
Hardcore Texans would call that soup because it has beans.
I usually make chili with beans too.
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Looks terrific!!!
Hardcore Texans would call that soup because it has beans.
I usually make chili with beans too.
I have been to a few chili cookoffs. Not a bean in sight. That is why it should be called chili and beans.
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Looks terrific!!!
Hardcore Texans would call that soup because it has beans.
I usually make chili with beans too.
I have been to a few chili cookoffs. Not a bean in sight. That is why it should be called chili and beans.
Yes, but it also has corn in it. That's why it should be called soup. Looks like excellent soup though!
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Wife made some lentil soup. Had it with some homemade french bread (really good bread).
Didn't take picture of bread, as all that was left was the heal.
Wife and I ate almost the whole loaf when it came out of the oven yesterday.
They are small loaves. ;D
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My hand at jambalaya. Wife is on a diet so no rice. First time I have ever attempted something like this and to hear her say, "This is really good!" means I must have done a good job. I will have to admit that flavor wise it had the right amount of seasoning/heat.
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Looks great!
Have not made that in a long time. A good winter dish.
The recipe we use is from Ralph and Kacoo's, a restaurant in 'Nawlins.
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This is one of my favorites, "Shrimp Poached in Coconut Milk With Fresh Herbs". I modify it somewhat by sous viding shrimp, adding various vegetables (green beans, peas, carrots and mushrooms) and adding curry powder and yellow curry paste. Last night's version was especially good. Served over Jasmine rice.
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Another favorite is Tamale pie. For this version I used pulled pork, the recipe yielded two this size. The one shown is ready for freezer, we ate the other one for supper and next day lunch.
Note. the mesh lines are from vacuum bag
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Tamale Pie is a great dish, I had a bit of an issue last time I made it as the masa did not come out well. Yours looks much wetter! Or do you just use corn meal?
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Vacuum sealers are such great tools. We use ours a lot.
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Via PM Bob requested a copy of my poached shrimp recipe but I could not find a method to attach a file on the PM respond page so here it is.
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Thanks. I am going to try that.
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Bent's Andouille sausage inspired me to make semi-homemade jambalaya. I chopped and sautéed onions and green bell peppers, cut up some chicken thighs, cleaned a few shrimp and cut up his sausage. Then I used a box of Zatarains Jambalaya rice mix so I did not have to make a base. Was pretty easy and has turned out well I think.
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Love Jambalaya. Haven't made it in ages.
We have a cook book from a restaurant in New Orleans, Ralph & Kakoo's.
Great recipes, but you have to dial them back as they are for large quantities.
Jambalaya and Hush Puppies are our favorites in it.
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Love Jambalaya. Haven't made it in ages.
We have a cook book from a restaurant in New Orleans, Ralf & Kakoo's.
Great recipes, but you have to dial them back as they are for large quantities.
Jambalaya and Hush Puppies are our favorites in it.
I miss eating at Ralf & Kakoo’s. Good eats!
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When I lived in Texas, they had a restaurant about an hour from our house.
Not the same as the one New Orleans. Closed down now.
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Looks terrific!!!
Hardcore Texans would call that soup because it has beans.
I usually make chili with beans too.
Hard core Texans would call it STEW!
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The Jambalaya was delicious!
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Looks terrific!!!
Hardcore Texans would call that soup because it has beans.
I usually make chili with beans too.
Hard core Texans would call it STEW!
Well then I guess it depends on what hardcore Texan you talk to. Haha
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I some how missed this on the 1st go. The reason I like gumbo more is that it always seems to have more broth. I really like the looks of this, maybe I will start making Jambalaya without rice and serving it over the rice!
My hand at jambalaya.
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That does look tasty.
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Had a ham bone with lots of meat on it so had ham and beans for lunch with a homemade bread stick.
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I've started to soak my beans for red beans and rice tomorrow night. Ham hocks are thawing, and Andouille is sliced. Pictures to follow.
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May be the best I've ever made.
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Oooh, that looks so good.
Dang, now that's something else I gotta make. ;D
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That went so well today I'm going to try White Chicken Chili Game plan is to sous vide chicken breast at 145° for 2.5-3 hours, refrigerate, rewarm on smoker back to 145° then proceed to shred and make the chili. Since I'm using canned beans, I'll boil a couple of small ham hocks in chicken broth in advance and use the liquid and meat in the chili.
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Change of plans, I did not look at our calendar, wife made other plans for last night and I forgot. Chili today, maybe.
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I some how missed this on the 1st go. The reason I like gumbo more is that it always seems to have more broth. I really like the looks of this, maybe I will start making Jambalaya without rice and serving it over the rice!
My hand at jambalaya.
My wife is on a low carb diet so I added diced peppers instead of rice. She really liked it. Seafood boil coming up for Good Friday!
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Hugh, Those beans are looking good. I sure am glad Camellia ships their products. :beer:
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Hugh, Those beans are looking good. I sure am glad Camellia ships their products. :beer:
I actually bought them from Amazon.
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I made gazpacho again today, this time for a pot luck on top of a mountain. I needed something that I could carry that would survive the drive and the hike to the top.
This got me thinking that I should add a link to my gazpacho thread here.
The big difference with my gazpacho today is that most of the tomatoes were heirlooms from our garden. I added two vine ripened tomatoes from the store since I was a bit short.
My previous gazpacho had kind of a metallic flavor from the store-bought tomatoes. I got a much better tomato flavor using home grown.
I also blended it more since this was going to be served to folks that may not know gazpacho. I went for a smoother version. I also wanted people to be able to drink it from a cup, as is done in Spain, where gazpacho originates from.
I'll add a picture from my previous post. Hopefully, I will get some pictures from the mountain.
If you have not tried gazpacho, it is an excellent cold summer dish, especially when served in a bath of crushed ice.
The link it to a post where I go through how to make it step by step.
https://pelletfan.com/index.php?topic=7300.0
This is my previous gazpacho.
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Here are the tomatoes I used with my gazpacho today and the end result.
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Sitting in an ice path after 15 minutes in boiling water. I have peeled the homegrown tomatoes. The store bought tomatoes have not yet been peeled.
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I made this less chunky than before. I am tempted to blend it even more next time.
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