Hoppin John…I make it for every New Year’s Day…
What Are You Eating?
- Thread starter Brute
- Start date
We don’t usually bother with the rice. For me it’s all about the beans and the collards. Gotta get good collards.
Dear Uncle Brute,
Merry Christmas, and thank you so much for inviting me to dinner. 7.30 PM as usual, I presume?
As always, I'll bring the napkins.
Your ever-loving favorite nephew,
Kenneth
Merry Christmas, and thank you so much for inviting me to dinner. 7.30 PM as usual, I presume?
As always, I'll bring the napkins.
Your ever-loving favorite nephew,
Kenneth
We had prime rib as well last night. If I ever thought to photograph food, that would have been the one. I think it turned out as our best yet. My SIL takes the bones home to chew on. We had baked taters instead of mashed, however. Hard to believe I only buy russet potatoes about once a year these days. There's enough left over to alternate rib roast with turkey after today's dinner for the rest of the week. And it will be mashed taters with turkey gravy today. I might be glad after the cooking is finished today!
It's fun how active the kitchen becomes on a holiday. With just the two of us, we run the dishwasher once every two or three days. Ran it twice yesterday.
It's fun how active the kitchen becomes on a holiday. With just the two of us, we run the dishwasher once every two or three days. Ran it twice yesterday.
Is that Reno??
wanderingrichard
Life of the Party
Sorry no pics. Forgot.
Last night was bacon wrapped scallops, linguine alfredo, bana calda, crab, pollock fillets, and ceasar salad. No alcohol, we seldom drink any more b/c of meds.
Last night was bacon wrapped scallops, linguine alfredo, bana calda, crab, pollock fillets, and ceasar salad. No alcohol, we seldom drink any more b/c of meds.
For Christmas dinner, we did prime rib, pesto capellini, bacon cider vinegar brussel sprouts, and frah sourdough. Enjoyed with a bottle of lambrusco.
Cover pork shoulder with 1 cup white sugar and one cup table salt, seal in ziplock bag. Cure overnight in fridge, or freeze it for later. Needs to thaw for 3 days in the fridge if frozen.
Rinse salt off and bake in roasting pan at 300F for 6 hours, bathing with its own juices/oil every hour.
Pull out of oven, put on foil covered quarter sheet pan and let sit up to an hour. Preheat oven to 500F. Make a paste of brown sugar, some salt, and cider vinegar and brush liberally over entire surface. Place in 500F oven and watch it like a hawk so the sugar foams up but does not burn.
Shred. I like to eat it in Bibb lettuce cups with rice, bits of pork, a hot vinegary Asian sauce ("ssam sauce"), a ginger scallion sauce, and kimchi. That's how we had it tonight. Leftovers are versatile, because the only flavor on the pork is salt and sugar.
Rinse salt off and bake in roasting pan at 300F for 6 hours, bathing with its own juices/oil every hour.
Pull out of oven, put on foil covered quarter sheet pan and let sit up to an hour. Preheat oven to 500F. Make a paste of brown sugar, some salt, and cider vinegar and brush liberally over entire surface. Place in 500F oven and watch it like a hawk so the sugar foams up but does not burn.
Shred. I like to eat it in Bibb lettuce cups with rice, bits of pork, a hot vinegary Asian sauce ("ssam sauce"), a ginger scallion sauce, and kimchi. That's how we had it tonight. Leftovers are versatile, because the only flavor on the pork is salt and sugar.