Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, December 13, 2015

Ham and Split Pea Soup



Ingredients:
1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme

Directions:
Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

This recipe was reposted from the Food Network Website.


Nutrition Facts
Servings 8.0
Amount Per Serving
calories 393 
% Daily Value *
Total Fat 11 g16 %
Saturated Fat 5 g23 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 40 mg13 %
Sodium 814 mg34 %
Potassium 763 mg22 %
Total Carbohydrate 62 g21 %
Dietary Fiber 15 g60 %
Sugars 3 g
Protein 27 g54 %
Vitamin A 40 %
Vitamin C 41 %
Calcium 15 %
Iron 30 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Friday, December 11, 2015

Mom's Beef Shish Kabab Marinade



Ingredients:
Marinade:
1/2 cup burgundy wine
1 tsp Worcester Sauce
1 clove garlic
1/2 cup salad oil
2 tablespoons Ketchup
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon MSG
1 tablespoon vinegar
1/2 teaspoon dried marjoram
1/3 teaspoon dried rosemary

12 large fresh mushrooms
1 1/2 pounds of stew meat
cherry tomatoes

Directions:
Add the ingredients for the marinade and mix well. Make sure the meat is cut in kebab sized pieces. Prepare the kebab skewers by threading meat, mushrooms, cherry tomatoes and any other components onto the skewers. Place in marinade for 24 hours

Grill to desired doneness.