Text 32935, 80 rader
Skriven 2009-12-31 16:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Ham
===========
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> I will be having the Southern tradition of
 SD> black-eyed peas for good luck next year.  I didn't last year and look
 SD> what happened!
 SD> These black-eyed peas will have ham, bacon, cayenne pepper and a few
 SD> other little things I will toss in there.
          
And some kind of greens too?

It's a tasty combo that I enjoy on occasion but it's not a Canadian
New Year tradition.

Tonight we are going out to the Scottish dog mushers' party again
which will feature a bon fire, a heated tent, hot mulled wine,
bagpipes at midnight and lots of good food, a lot of it vegetarian.
Lori is one of the few vegetarians (yes she has crossed the line)
I've come across who is also a gourmet cook and who cares about
taste.

As we had pork for Christmas Eve, goose for Christmas and no turkey
since Canadian thanksgiving way back in October, we have a hankering
for turkey and are thawing one now for roasting tomorrow. Since it's
not Thanksgiving or Christmas I'm hoping to have some flexibility
in the seasoning, dressing and side dishes for once.

Since a lot of people will be doing ham I'm going to keep pumping
out the recipes that need cooked, leftover ham...

---------- Recipe via Meal-Master (tm) v8.06

      Title: Asparagus, Poached Egg and Pine-Nut Salad
 Categories: Salads, Ham, Cheese, Eggs, Nuts
      Yield: 2 Servings

    1/2 lb Medium-thick asparagus
  1 1/2 oz Pine nuts
      2    Eggs; poached
    Handful rocket
      2 sl Parma ham
      1 oz Parmesan cheese; thinly
    -sliced
           DRESSING:
      3 tb Olive oil
    1/2 tb Balsamic or sherry vinegar
    Salt and pepper

  Trim off the woody ends of the asparagus. Cut off the top inch of
  the stalks and cut the rest into inch length. Drop the shorter
  bits into salted boiling water, simmer for two minutes, then add
  the tips. Cook for a further 2/3 minutes, then drain, run under
  the cold tap, and drain again thoroughly. Dry-fry the pine nuts in
  a heavy pan over a high heat. Whisk the oil into the vinegar and
  season.

  Just before serving, poach the eggs. Toss the rocket and asparagus
  in just enough of the dressing to coat evenly. Arrange on two
  plates. Drape a slice of parma ham over each, scatter with pine
  nuts, nestle a poached egg on top and strew with flakes of
  parmesan.

  Posted to EAT-L Digest 11 Aug 96

  From: erika metzieder


-----



Cheers

YK Jim


... In Manitoba a Thompson turkey is a raven.

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