| #5 RD, please thank heroes like Jack Bross and all the others who have contributed so much. I appreciate your gratitude but there's so many others who deserve it too. |
| Posted by: Zenster 2006-10-20 23:56 |
| #4 Split Pea and Ham Soup Cold Weather Delight Preparation Time: 2 Hours Serves: 6-10 People Ingredients: 1 Quart Chicken Broth 2 Cups Dried Green Peas 2 Cups Fresh or Frozen Peas 1-2 Cups Diced Ham 1-2 Ribs Celery 1 Smoked Ham Hock 1 Yellow Onion 1-2 Bay Leaves (cracked) 1 TBS Chopped Celery Heart ¼-½ TSP Ground White Pepper Optional: Pearl Onions Leaves from the Celery Heart Diced Smoked Bacon or Pancetta Dash of Louisiana Crystal Hot Sauce Dash of Worcestershire Sauce Bunch of Baby Carrots Cream or ½ & ½ Preparation: Heat the chicken broth, bay leaves and ham hock in a large stewpot over medium-high heat. Rinse dried peas in a colander under running cold water and pick over to remove any foreign matter. Add rinsed dried peas to the hot broth and cover pot tightly. Allow the pot to boil or simmer for 20-30 minutes. If including pearl onions, peel and add them to the pot at this time. In a separate warmed skillet, begin sautéing the cubed ham and diced bacon. Pulp the onion with a grater or food processor and add to the skillet once the ham and bacon has browned slightly. Peel or scrub the baby carrots to remove their skins. Chop into small coins and add to the cook pot. Wait until the dried peas are tender and begin adding the other spices. Using a food processor or hand blender, puree the fresh or frozen peas until they match the soup’s consistency. Blend together and taste for salt and pepper. Serve immediately with garlic bread or herbed croutons. |
| Posted by: Zenster 2006-10-20 23:53 |
| #3 Zen, you da indefatigable man! thanks for all the recipes Dood! »:-) |
| Posted by: RD 2006-10-20 22:59 |
| #2 When do we start the "Rantburg Ramadan Jim-Jam ramy al-jamarât Grand Slam" Tombola, on how many muttwits get squished in the ROP's annual peacefest at the end of Hajj? My bet is on 550 - 600. |
| Posted by: Admiral Allan Ackbar 2006-10-20 12:50 |
| #1 Ramadan Holiday Ham Baked Fresh Ham with roasted Pineapple and Almond Salad. Preparation time: 1Hour Cooking Time: 4 Hours Makes: 12 Servings Ingredients: 1. 2 Cups blanched whole almonds 2. 1 Shank-end fresh ham (About 12 pounds) trimmed and tied 3. Salt and freshly ground pepper 4. 2 ripe pineapples, pealed, cored and cut into 1-inch chunks 5. 1 medium Vidalia onion sliced one-quarter inch thick. 6. One-quarter cup coriander seeds 7. 1 Cup loosely packed cilantro leaves Preparation: 1. Preheat oven to 350. Roast the almonds on a large baking sheet until browned, about 12 minutes 2. Season the ham with salt and pepper; place on a roasting pan large enough to hold while leaving room for the pineapple and onion. Roast the ham until it reaches an internal temperature of 140 degrees (About 2 hours and 45 minutes). Pour off fat from the pan, leaving any browned bits. 3. Add pineapples and onion, increase the oven temperature to 400 degrees, roast until ham reaches an internal temperature of 165 degrees and the pineapple and onions begin to brown, about 50 – 60 minutes longer. When done transfer to a warm platter and cover with a clean kitchen towel, and let stand 15 minutes. 4. Carve ham and shingle slices against the salad. Salad 1. In a small skillet over medium heat, toast the coriander seeds, until they smell like oranges, about 2 minutes. 2. Cool completely and crush or grind until coarse. 3. Transfer the pineapples and onion to a large bowl. Stir in the almonds and coriander, season lightly with salt and pepper. 4. Add cilantro, and toss gently until combined. |
| Posted by: Jack Bross 2006-10-20 12:10 |