Sandwich with Heritage ham on ham and egg salad

Because Thanksgiving dinner was moved up sooner than I wanted, I was still finishing up at the last minute. I was still making gravy and slicing bread when people started arriving.  That is why I did not have time to take any pictures.  I brought ham back to the Thanksgiving table after many years absence. My uncle never ate any kind of fowl so we always had some ham along with the turkey. I started serving Heritage ham along with turkey because it is so good.  This is a leftover ham and egg salad that is Charlie's favorite. I added some ham slices to my sandwich.  The following is a description of one of the farms that raised pigs for Heritage Foods.

Healthy Heritage Hogs

Unlike the overcrowded inhumane conditions of industrially farmed pigs, which makes up
97% of the dry, tasteless pork sold today, White Oak Pastures’ pigs forage on lush pastures
 and pecan groves, while also enjoying farm fresh eggs, nuts and grains. These
accommodations coupled with the mixed heritage breed of Tamworth, Berkshire, and
Gloucester Old Spot result in the most astonishingly healthy, full-flavored ham you will ever enjoy.

Ham n Egg Salad

Ingredients

2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
1/2 c. chopped celery
1/4 c. chopped sweet onion
1/4 c chopped dried apricots Have used dried apples and or golden raisins.
Salt and Pepper to taste

Instructions

Combine diced ham, eggs, celery, onion, and dried apricot. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.

Cornish Hens with Asian Orange Sauce

GAME HENS WITH ORANGE AND HONEY

2 Cornish game hens

SAUCE

1 cup orange juice

3 inch strip orange zest

1/2 teaspoon salt

1/8 teaspoon red pepper flakes

1/2 inch ginger peeled and sliced

1 clove garlic peeled and split

3 green onions, sliced 1-inch thick

1/3 cup soy sauce

1/3 cup honey

1/4 cup sesame oil

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1teaspoon corn starch dissolved in  water 

orange slices for garnish

MIX sauce except, cornstarch  water.  Simmer to reduce to about a cup. Add cornstarch and water to thicken.  Cook cornish hens according package directions.  Baste with sauce every 15 minutes.  Serve hens with sauce.

SPINACH KIM CHE         2 servings

10 oz. spinach 1 T. Sesame oil

2 T Soy sauce 1 T scallion, minced

2 tsp Sugar 1 tsp vinegar (optional)

1 1/2 tsp sesame salt salt & red pepper (optional)

BLANCH SPINACH IN BOILING WATER UNTIL BRIGHT GREEN ( ABOUT 2 MINUTES).  PLUNGE INTO COLD WATER.  SQUEEZE OUT EXCESS WATER.  MIX REMAINING INGREDIENTS AND  TOSS WITH SPINACH.  SERVE IMMEDIATELY OR REFRIGERATE UP TO SEVERAL DAYS.

Ham Hocks, Navy Beans and Collard Greens

I tried this recipe for collards today and don't care for it. Charlie couldn't tell a difference and it is easy and quick but it leaves the bitterness in the greens more than I like. I prefer to simmer them in seasoned water for a couple of hours instead.  I used navy beans today. Charlie does not care for black-eyed peas and we only have them on New Years Day any way.  Beans were cooked OK but they were probably too old to cook as tender as they should have after two hours. I didn't use the scallions for garnish. 

Black-Eyed Peas With Ham Hock and Collards 

• DAVID TANIS YIELD About 12 cups cooked beans, 10 to 12 servings TIME2 hours

INGREDIENTS

• 2 pounds black-eyed peas, soaked overnight if possible

• 2 pounds smoked ham hock, meaty ham bone or slab bacon

• 2 teaspoons kosher salt

• 1 large onion, peeled and stuck with 2 cloves

• 1 bay leaf

• ½ teaspoon black pepper

• ½ teaspoon allspice

• 2 tablespoons vegetable oil

• 4 garlic cloves, minced

• ½ teaspoon crushed red pepper

• 2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)

• 1 bunch scallions, cleaned and chopped, for garnish

•

PREPARATION

1 Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.

2 Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.

3 Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.

4 To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Kielbasa and Cabbage

Kielbasa and Cabbage  

6 slices bacon

1/4 cup water

2 tablespoons white sugar

1 onion, chopped

2 teaspoons minced garlic

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoning salt

3 teaspoons caraway seed

1 large head cabbage, cut into small wedges

1 pound Polish kielbasa

Directions Prep10 m Cook 30 m Ready In 40 m

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels. 
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes. 
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

Smoked ribs and beer brats

I got some ribs even though I thought it would be difficult to use the smoker on a cold day but it fired right up and held temp. for four hours just like it was a summer day.

Chili

Norm's Chili

1 lb hamburger 

1 lb  chorizo

1 onion, finely chopped 

2 cloves garlic, smashed

8 oz tomato sauce 

1 Tbs. sugar

3 Tbs. chili powder 

1 ounce red wine vinegar 

1 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans, not drained 

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1/2 bottle beer 

1-2 ounces cocoa powder 

dash or two Tabasco No Tabasco, added about 1/4C ketchup

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Chili toppings

corn chips 

thinly sliced green onions 

grated cheese

sour cream 

diced fresh jalapeno 

Corn

Cut corn off cob, heat with 1 Tbs, butter, add salt, 1 Tbs honey and a dash of cream or milk to taste. Heat for about 5 minutes.