Easter dinner

Here is our dinner; turkey and ham with green beans, deviled eggs, Muzicgirl's Spanish eggs, dinner rolls, dressing, gravy and creamed pearl onions.

Turkey roasted to 175º @ 350, spiral cut ham cooked in slow roaster @ 225 for an hour and a half, basted last 20 minutes with honey brown sugar glaze included with ham.  stuffing a blend or sage and corn bread with onions, celery, some turkey meat from neck and liver.  Gravy made with chicken base and turkey neck and liver.  Ubiquitous green bean casserole and store bought dinner rolls: Sister somebody-or-other brand. Deviled eggs made with salt, mayo, mustard and pickle relish.



My friend Muzicgirl provided this link and I posted my results.  I hope for better looking results next Easter.

http://www.thekitchn.com/thekitchn/passover/passover-cooking-huevos-haminados-048168 

Huevos Haminados
Makes 12 eggs

all measurements are approximate
Onion skins
2 tablespoons peppercorns
2 tablespoons salt
4 tablespoons of white vinegar (or 2 glugs, as Sierra says)
4 tablespoons olive or vegetable oil
1 dozen eggs
pretty leaves, such as parsley or cilantro (optional)
clean pantyhose (optional)

You begin by asking your grocer for as many discarded brown onion skins they can give you. For a dozen eggs, we used about 8 cups, although it's recommended that you have twice that for the best color, particularly if you are slow-cooking them. If the onion skins are dirty, wash them before proceeding.

Fill a large soup pot with the skins, cover with water, and bring it to a boil. You should see the color of the water change to medium brown. Then add the peppercorns, salt, and white vinegar. Turn down the heat to a simmer.

Gently lower the eggs in the water, making sure they are completely covered, and add more water if necessary. Cover the surface of the water with the oil, and then cover the pot with a lid. Let simmer, covered, until the eggs are a rich mahogany color - about an hour.

Cooked this way, the eggs have just the slightest flavor of onions, and are similar to hardboiled eggs. If you want hot eggs on your Sabbath table, you can move the pot to a preheated slow oven (about 225F) after you add the eggs. The longer cooking time will increase the onion flavor, although will still be delicate.

Adobo Chicken

CHICKEN ADOBO (FILIPINO VERSION)

Printed from COOKS.COM

1 whole chicken (cut into eighths)

1 whole garlic (chopped)

olive oil or vegetable/corn oil

1 tsp ground black pepper

4 whole black pepper cloves

3 dried bay leaves

1 cup soy sauce

1 cup vinegar

7-up or Sprite (optional)

1 whole lemon (cut into 4) (optional)

Remember to wash your chicken very well. We recommend using the lemon (in ingredients) to scrub all over the chicken parts and rub some salt into it as well.

Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and sauté until the chicken is beginning to tenderize.

Add ground black pepper, whole black pepper cloves, bay leaves, soy sauce, and vinegar, and let simmer for 25-35 minutes or until chicken is done.

Taste and adjust to suit your taste (should be a bit tangy). When chicken is tender, you may add some 7-Up or Sprite if you prefer a sweeter taste, and let simmer for 5 more minutes.

Serve over rice.

Salad is mixed greens with green onions, carrots and orange sections.

Sourdough french bread for sandwiches later.

Ham shanks, Mayocoba beans, collards and corn bread for lunch.

2 bunches collard greens

salted water to cover

4 large fully cooked smoked ham hocks

1/2 cup sugar

Salt

1 teaspoon crushed red pepper flakes

         several shakes hot pepper sauce

Directions

Thoroughly wash collard greens. Be sure to pull leaves apart and remove any sand. Chop collard greens.

In a medium saucepan, bring 4 cups of salted water to a simmer. Add collard greens and ham shanks.

Cover and cook greens for 1 to 1 1/2 hours.

Mayocoba beans. Soak beans overnight in water twice as deep as beans. Next day drain beans, pick over and discard dried shriveled beans and any stones. Cover with water, salt add one small onion chopped and simmer about 1 to 1 1/2 hours.

Cornbread was Marie Calendar package mix. 

Sourdough bread was made with 2 1/2 cups sourdough starter, 2 tsp. salt, 1 Tbsp sugar and 1 T. olive oil plus enough extra flour to make a soft dough.  Raised once in bowl, shaped raised a second time. slashed tops, painted with egg yolk wash and then baked for 10 minutes at 450º, then oven lowered to 375 and baked until internal temperature of bread was 190º

Honey roasted game hens

A friend told me about a site which searches for recipes sort of like a search engine just for recipes.   I found this one. It is one that I lost before there was an internet and could not find it but here it is. My son confirmed it tastes like the old recipe and it was his favorite as a kid. I thought I'd recreated the recipe but forgot that there was hoisin sauce in it. That made it. It even looks and sounds like the way I wrote recipes 15 years ago. 

This is a game hen with honey orange sauce, steamed medium grain rice and a salad of cucumber, carrots, celery and radish. The dressing was just lime juice, olive oil and salt.




Cornish Hens with orange sauce

2 Cornish hens, halved
3/4 cup fresh orange juice
1/2 cup honey (ORANGE HONEY , IF POSSIBLE)
1/4 cup soy sauce
2 tablespoons hoisin sauce 
2 tablespoons minced orange rind
3 cloves garlic minced
1 tablespoon minced fresh ginger root
2 teaspoons oriental sesame oil
sesame seed

1. MIX MARINADE INGREDIENTS.
2. PLACE HENS IN BAKING DISH, SKIN SIDE DOWN.
3. POUR MARINADE OVER.
4. COVER AND REFRIGERATE 24 HOURS, TURNING ONCE.
5. PREHEAT OVEN TO 400 DEGREES.
6. TRANSFER HENS TO SHALLOW BAKING DISH.
7. PLACE MARINADE IN HEAVY SMALL SAUCEPAN AND BOIL UNTIL REDUCED TO 3/4 CUP, ABOUT 12 MINUTES.
8. BRUSH BOTH SIDES OF HENS WITH MARINADE.
9. ARRANGE SKIN SIDE UP IN PAN.
10. ROAST 5 MINUTES.
11. BASTE HENS.
12. COOK TEN MINUTES LONGER.
13. REDUCE OVEN TEMPERATURE TO 350 DEGREES.
14. BASTE HENS AND COOK 10 MINUTES.
15. SPRINKLE HENS WITH SESAME SEED AND ROAST UNTIL COOKED THROUGH 10 TO 20 MINUTES.
16. LET STAND 10 MINUTES BEFORE SERVING.


Salad was carrots and cucumbers sliced thin with a vegetable peeler, then sliced long ways and tossed with some cubed radishes and diagonally sliced celery.  Dressing was juice of one lime, about an equal amount of olive oil and Kosher salt to taste.


Rice steamed in a rice cooker then shaped by putting in a paper cup. 

Smoked BBQ ribs, April 6, 2011

Pork and Beef ribs, BBQ beans that started out as Bush's baked beans, salad with iceberg, mixed greens, Tusana Salame, avocado, Kalamata olives and shaved Parm. cheese.  Coleslaw and potato salad were store bought

Oklahoma Joe's Rib Rub

Living in Kansas City, we have a wide range of BBQ joints to choose from, but our favorite has always been Oklahoma Joe's in the heart of KC! This is a mixture of flavors - sweet, peppery and spicy. You'll love it!.

by  KC_Cooker         1/2 cup            10 min 10 min prep

2 tablespoons sugar 

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon black pepper

1. In a small bowl, combine granulated sugar, brown sugar, garlic powder, chili powder, paprika, cumin, salt, onion powder, white pepper and black pepper.

2. Store in a covered container at room temperature!

 BAKED BEANS

 1 can Bush's PORK& BEANS

1 tsp Oklahoma Joe's rub

1 Tbsp. Firmly packed brown sutar

2 Tbsp BBQ sauce

2 Tbs. Molassas

1/4 c. beef "burnt ends from brisket when available- from smoked brisket saved in freezer

1/4 tsp Hickory Smoked salt

1 Tbsp.  meat juice and or fat from meat being BBQed.

1. Mix all ingredients in pan and simmer about 20 minutes, stirring occasionally.