Tag Archives: ham

Podcast Roundup: Gringo Bandito Hot Sauce

If I had to break down the percentage of topics of my non-work conversation, it would probably go something like this:

  • 70%: Food
  • 15%: Podcasts
  • 5%: Netflix
  • 5%: Naps
  • 5%: Other, including but not limited to Jon Hamm, the john, ham, Jon Hamm’s John Hamm, etc.

Food is a given, as are Jon Hamm and naps, but I’ve become a huge fan of podcasts. They’re a wonderful way to pass the time when you need a little entertainment. Out on a walk? Throw on a podcast! Driving to a place? Throw on a podcast! Prepping your meez? You see the pattern here, people.

There are all sorts of podcasts for your listening pleasure, but here are my go-tos.

  • The Nerdist Podcast: Chris Hardwick (stand up comedian and former Singled Out Host) and his besties/fellow comedians, Jonah Ray and Matt Mira, co-host. They have wonderfully weird and funny conversations with celebrities and each other. Kyle Clarke, Katie Levine and Scout the dog join in and hilarity ensues.
  • Wits: Have you guys ever listened to Prairie Home Companion? Wits is like Prairie Home Companion if Prairie Home Companion had better writing, funnier guests and cooler musical artists. I don’t hate Prairie Home Companion or anything. I just adore Wits. John Moe hosts this delightfully oddball variety show.
  • WTF with Marc Maron: I resisted this one for awhile, but a friend recommended and I fell for it. Marc Maron is a comic who takes long form conversations to a new level. His honesty is charming and disarming and it allows his guests to really share with him. It feels like you’re listening in on someone’s therapy. Notable episodes are: Terry GrossHenry WinklerRemembering Harris Wittels
  • The Thrilling Adventure Hour: Fans of old time-y radio and kitschy things will love this silly, delightful show. It’s a serialized radio show that follows among others a a society couple that seed ghosts and the marshall on Mars. All the comedians ever are on this thing. Notable episodes are: all of them. The new episodes end in August, but there are 250 episodes to go back to and enjoy.

Now you’re probably wondering: what the actual fuck does this have to do with food?

Well, I LISTEN to them during cooking. Which how I sometimes fuck up cooking. Look at how I messed up my buns.

Not MY buns. These hamburger buns. My buns are great. WINK.

To a crisp.

To a crisp.

The cool part about a podcast is that you never know what you’ll learn. Even if you have preconceived notions about the guest, you might learn something really cool. For example: a recent Nerdist episode featured Dexter Holland. You might not know his name, but you probably know his work. He’s the lead singer of the bang The Offspring. They’re still touring (who knew?) but he’s also getting his PHD in molecular biology studying HIV (wait, WHAT?!) This conversation was fascinating. The most interesting thing is that this guy is curious about so many things. He didn’t know how to play music when he started his first band. He loves science so he started pursuing science. And he wanted to play music and continue studying science, so he did both.

And this is how he made a hot sauce. He’s passionate about hot sauce. So he decided to make one. You know, as you do.

Yeah. That's him on the bottle.

Yeah. That’s him on the bottle.

It’s a nice hot sauce for casual hot sauce consumption. It’s say it has a similar heat level to a Tabasco. Unlike a Tabasco, it’s much more of pepper-forward vs. vinegar-forward. It was a nice kick of heat, but it didn’t blow out my palate.

So, I salute you, Dexter Holland. Your hot sauce is solid. Your scientific research is baller. And your music is a major earworm.

That’s pretty fly for a white guy.

OH, YOU SAW IT COMING.

Gringo Bandito Hot Sauce is available at most grocery stores and online. Try it on tacos, eggs, and all the things. Eat it while listening to The Nerdist podcast and enjoy your burrito, folks.

P.S. There are some food podcasts that I’ve started exploring. More on that to come.

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Split Pea Soup: The Creamiest, Hammiest, Splitiest, Pea-iest Soup Ever

And now, a dad joke.

What’d you have for breakfast?

Pea soup.

What’d you have for lunch?

Pea soup.

What’d you have for dinner?

Pea soup.

What’d you do all night?

Pee soup.

Get it? Cause…pea….and pee….it’s a homonym.

It’s literally a dad joke because my dad told it to me when I was like 10 or something. And I’ve cherished it all these years. I don’t know what that says about me/us.

After my New Year’s Easy Eve ham, I had a leftover hambone and a lot of leftover ham. So, the natural course of action was to make a split pea soup. HASHTAG SOUPCLUB

Hambone Burnett.

Hambone Burnett.

I have to say, this is one of my favorite soups. It’s thick and creamy, but without the addition of any dairy for the anti-lactites. It’s full of vegetables and has an underlying hamminess. And while that sounds ridiculous to type, it actually is true. The hambone flavors the background of the soup with the broth and the water, and then including actual ham reinforces that flavor and is just plain delicious. Don’t skip the lemon juice at the end; it really brightens the soup up.

I can’t tell you that this soup will help your comedy at all.

After all, it is a bit of a ham.

You knew it was coming.

Oh, don’t look so surprised. We all knew I was going to wrap up with a bad joke/ham joke. #selfaware

Split Pea Soup with Ham from MarthaStewart.com

  • 1 tablespoon olive oil
  • 1 chopped medium onion
  • 4 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 tablespoon dried thyme leaves
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 bag (16 ounces) green split peas, picked over and rinsed
  • Ham bone plus 2 cups reserved ham from the recipe Glazed Ham with Apricot-Mustard Sauce, cut into 1/2-inch cubes | I didn’t make this recipe, but I’m sure it’s delicious.
  • 2 tablespoons butter
  • 4 slices whole-wheat sandwich bread, crusts removed, cut into 1/4-inch cubes
  • 1 to 2 tablespoons fresh lemon juice

In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.

Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Pay attention here, these mo-fos will burn. Transfer to a paper-towel-lined plate.

Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.

Ahhh.

Ahhh. Out of focus soup.

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Happy New Year: Predictably, rang it in with Ham

It’s 2014 now.

Time for me to write 2013 on my rent check until roughly August.

I’m fairly certain that you guys know me well enough by now that you know how I spent my New Year’s Eve: with a pork product. And I DID.

In reality, I spent the evening with my friends Alison, Cagney, and Jennie. We had a relaxed New Year’s Eve, on account of desired laziness and Alison and Cagney’s baby being under the weather. We made dinner, Cagney obsessively watched Miley Cyrus Takeover on Fuse, we got super drunk*, and I was home by 12:20.

*We did not get super drunk even a little bit. No hangover on New Year’s Day? Great start to 2014.

As for the dinner making, our motto was New Year’s Easy. COPYRIGHT ME 2013.

Our menu was as follows:

  • Oyster Cracker Snack
  • Honey-Bourbon Glazed Ham
  • Stuffing with Sausage
  • Roasted Butternut Squash
  • Chocolate Pudding with Espresso Salt

I was responsible for ham and squash. And as promised, they were so easy you could get super drunk and rage all night and still make them without cutting your fingers off.**

**We did not get super drunk at all, we flipped the channels between Jackass the movie, the aforementioned Miley Cyrus takeover, and the New Year’s Eve shows making fun of the people who stood in front of Times Square.

The ham is unbelievably simple, but has amazing flavor. Sticky sweet and deeply smoky because of the bourbon.

I’m hot, sticky sweet.

Why haven’t I put bourbon with ham before? It was a revelation. And all you have to do is baste the ham every half hour. And you have time to get, like, monumentally drunk.***

***We did not get monumentally drunk. I fell asleep for a minute on the couch at like 11:30 because I get sleepy. And this is a picture of Alison PROBABLY asleep in her dog’s bed.

New Year's Easssssy

New Year’s Easssssy

Make this ham. You don’t be disappointed. You’ll have plenty of leftovers. And even if you don’t get drunk, at least your ham did.

Honey Bourbon Glazed-Ham from PopSugar, originally adapted from Southern Living

In the original recipe, the ham is studded with whole cloves; however, speed up the recipe by adding the whole cloves into the bourbon sauce. The clove flavor will still infuse in the ham, plus upon service, your guests won’t have to pick out the buds as they eat the ham.

Ingredients

  • 1 fully cooked, bone-in ham (7-9 pounds)
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup honey
  • 1/2 cup bourbon
  • 1/3 cup Dijon mustard
  • 1/3 cup molasses
  • 1/2 teaspoon Worcestershire sauce
  • Several shakes of Tabasco sauce
  • 40 whole cloves

Preheat oven to 325°F. Remove skin from ham and trim fat to 1/4-inch thickness. If ham is not precut, make shallow cuts in fat 1 inch apart in a diamond pattern. Place ham in a 13- x 9-inch pan.

In a medium bowl, stir together all other ingredients. Spoon entire mixture over ham. Bake at 325°F on lowest oven rack for 2 hours and 30 minutes, or until ham has an internal temperature of 145°F. Baste with pan juices every 30 minutes as ham cooks. Remove ham from oven and rest it for 15-30 minutes before carving. Strain sauce and serve it in a gravy dish alongside the ham (optional).

Serves 12-15 people.

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And on the 15th day, I moved.

A brief respite from my humble bragging about Barcelona and #ham to tell you that in between my trip to Barcelona and my upcoming production, I moved. (Oh, you didn’t know that I went to Barcelona? WELL, I DID)

I didn’t move because I wanted to. Well, I did want to. But I also had to. My landlady decided to sell the condo I’d been renting. So, I had to find a new place. 

My parents came up last week and frankly, I could not have done it without them. Literally. If I’d done it alone, it would’ve gotten done. Like, all the stuff would be at my house. But I would’ve been living in a fort of boxes because I would’ve gotten overwhelmed and instead of unpacking the boxes, I would’ve come up with something new to do with them. Like make a fort. 

I’m living in a house now, which is exciting. And kind of scary. I think I might set up a tar and feather station, a la Home Alone. Just for some extra security. Bless this highly nutritious, microwavable meal and the people who sold it on sale. (Sorry, Sarah. Home Alone sin, quoting it out of season.)

Here are some pics. 

Naturally, the thing I’m most excited about is my new kitchen. And one thing in particular.  

IT. HAS. AN. ACTUAL. OVEN. For the last 5 years, everything I’ve baked was made in THIS monstrosity. 

Although, to be fair, it didn't usually have other racks in it.

Although, to be fair, it didn’t usually have other racks in it.

I know, it’s worse than Portia di Rossi’s new face. But, seriously folks…

This was really hard for someone who loves to bake. To make a batch of chocolate chip cookies, it would take me over 2 hours. I could fit 4 cookies on a sheet tray. I had to buy special sheet trays to fit the oven. It was just dumb. 

My dad, whose passion is model railroading (I know…we’re a really cool family), compared my love of baking to model railroading. And he said “you’re probably just as excited to bake something as I was to get out there and put cracks on the sidewalks on my model railroad!”

Again, VERY cool family. Welcome to the family, fake future husband!!

So, he asked what the first thing I was going to bake was. And I said: coconut tres leeches cake.

Much like the patatas bravas, I haven’t had a chance to make this yet. But it’s from Food 52, so I feel like it’s gonna be delicious. It’s going to be the first thing I bake. I mean, I may throw a piece of salmon in the oven. But this will be the first cake-ular thing that happens. Because man should not live on bread alone. And let them eat cake. And I’m out of phraseology, but now I’m hungry for cake.

Fuck.

Coconut Tres Leches Cake from Food 52

Serves one 9×13 cake

  • 1 1/4 cup all-purpose flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (1 stick), plus more for the pan
  • 1 tablespoon honey
  • 5 large eggs
  • 3/4 cups sugar, plus 2 tablespoons
  • 1 teaspoon vanilla
  • One 13 1/2 ounce can coconut milk
  • One ounces 14 ounce can sweetened condensed milk
  • 1 1/2 cup whole milk
  • 1 pint heavy whipping cream
  • Zest from 1 lime
  • 1 cup sweetened shredded coconut
Heat the oven to 350. Butter a 9×13 baking dish. Melt the butter and honey together and set aside.
Whisk the flours, salt, and baking powder together in a medium bowl.
Beat the eggs, sugar, and vanilla in a larger bowl until everything lightens in color and is nice and smooth. Now on lower speed or with a gentler arm, beat in the flour in 2 additions until the batter is just smooth. Fold in the butter and mix until it is just fully incorporated. Pour the batter into the pan and bake 25-30 minutes, rotating cake once halfway through, until it is golden and a toothpick comes out clean. This is going to look like a sort of shallow cake. Don’t worry.
While the cake bakes, mix the three milks (tres leches) together and also spread the coconut out on a baking sheet. When the cake comes out, pop the coconut into the oven to toast. Check and stir every 3-4 minutes. It should only take 8-9 minutes to get golden brown.
Use a toothpick to poke little holes all over the warm cake. Now pour the milk over it — slowly. It is going to look like a LOT of milk and you are going to want to panic. Don’t. My cake actually floated up like a raft briefly! But pour it all on and wait — 95% of that milk is going to adsorb into the cake and the rest is that lake you are looking for. Allow the cake to cool completely, and the toasted coconut as well.
Now whip the cream, 2 tablespoons of sugar, and lime zest together until stiff peaks form. Spread the cream over the cake, then sprinkle the coconut over top. You can dig in right now, our keep it in the fridge for 3-4 days, though I doubt it’ll last that long.
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Mi Viaje a Barcelona (Part 2): Patatas Bravas EVERY. DAMN. DAY.

This is a typical conversation between me and the Voice in my Head about potatoes. You know. As you do. 

Voice in my Head: So, Bethany. You just got back from Spain? What did you eat?

Me: Well, Voice in my Head who already knows the answer but who is asking me questions for the conceit of this blog post, clearly you did not read my last post. I ate bread. And much of it. 

Voice in my Head: Wow! They have bread in Spain!

Me: Yep. …Just like in America.

VIMH: What else do they have in Spain that they have in America to eat?

Me: Seriously? You didn’t read the post at all. They have ham.

VIMH: I’m a figment of your imagination. Also, HAM!

Me: …calm down… 

VIMH: And? What ELSE?!

Me: Wow. This was an annoying device to tell this story.

VIMH: And? What ELSE?!

Me: Potatoes.

VIMH: Potatoes?

Me: Potatoes.

VIMH: What kind of potatoes?! 

Me: Patatas bravas.

VIMH: OOOOH. Those sound FANCY.

Me: They’re not fancy. They’re at every regular bar/restaurant in Spain. But my friend Marla and I decided to become connoisseurs and we ate them almost every day. Sometimes twice a day. Because, well, they’re absurdly delicious.

Seriously. And this isn't even all of them.

Seriously. And this isn’t even all of them.

VIMH: What makes them so good? 

Me: Well, they’re fried. 

VIMH: OOOOOH.

Me: Will you just…shut… They’re potatoes that are fried and then covered with a paprika sauce and a garlic aioli. And they’re frankly delicious. 

VIMH: OOOOOH.

Me: I hate you.

VIMH: I get that a lot. How do you make them? 

Me: Well, I don’t know because I’m moving and then going on production so I have not cooked anything and won’t be doing so for awhile. But I’m going to transcribe a recipe I’ve never tried by the great Jose Andres. And then try to cook them….in awhile.

VIMH: Wow. This really is a fake food blog.

Me: I know, right? Also, you’re an asshole.

VIMH: I get that a lot.

Patatas Bravas from Olive Oil from Spain 

 For the brava sauce

  • 6 fresh tomatoes
  • 3 Tbs. Spanish extra-virgin olive oil
  • 2 tsp. sugar
  • 1 bay leaf
  • 1 tsp. pimentón (Spanish sweet paprika)
  • 1 pinch cayenne pepper
  • 1 Tbs. sherry vinegar
  • Salt to taste

For the allioli sauce | Allioli is Catalan for Aioli which is Italian for Garlic-Olive Oil-Amazing Sauce

  • 1 small egg
  • 1 cup Spanish extra-virgin olive oil
  • 1 garlic clove, peeled
  • 1 Tbs. Spanish Sherry vinegar or lemon juice
  • Salt to taste

For the potatoes

  • 4 cups Spanish extra-virgin olive oil
  • 2 pounds Idaho potatoes (about 3-4 large potatoes), peeled and cut into 1″ cubes
  • Salt to taste
  • ½ cup allioli (see recipe to follow)
  • 1 bunch chives, finely chopped, for garnish

Preparation: 

Cut each tomato in half lengthwise. Place a grater over a bowl and grate the open side of the tomato into the bowl. Strain the grated flesh through a sieve to produce 2 cups of tomato puree.

To make the brava sauce, pour the 3 tablespoons of olive oil into a small pan and warm over low heat. Add the tomato puree, sugar, bay leaf, pimentón, and cayenne.

Raise the heat to medium and cook until the mixture reduces by 2/3 and becomes a deep red color, about 20 minutes.

Remove from the heat. Add the vinegar, add salt to taste, and reserve.

Take a deep and heavy-bottomed pot and pour in the olive oil. Heat to 250°F. Place the potatoes in the oil and poach them, frying them slowly until soft, which normally takes about 10 minutes. The potatoes won’t change color but they will soften all the way through. You can test for softness by inserting a toothpick; if it comes out easily, the potatoes are done.

Remove from the pot with a slotted spoon or a spider and drain on paper towels. Set aside.

Raise the temperature of the olive oil to 350°F. Return the potatoes to the pot.

Fry in batches until crispy and brown, about 2 minutes. Sprinkle with salt to taste. Continue until all the potatoes have been fried.

 Drizzle a little brava sauce on a serving plate. Top with the potatoes, add a dollop of the allioli, and sprinkle with chives.

Allioli a la moderna | Modern garlic and oil sauce

Break the egg into a mixing bowl. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice.

Using a hand blender/immersion blender, start mixing at high speed until the garlic is fully pureed into a loose paste. Little by little, add what’s left of the olive oil as you continue blending. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce. Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be a lovely yellow color. Add salt to taste.

** If you do not have access to a hand blender, you can use a hand mixer (the kind with the two beaters) or a food processor. If you use a food processor, you must double the recipe or the amount will be too little for the blades to catch and emulsify.

José’s tips

What happens if the oil and egg separate? Don’t throw it out. You can do two things. One is to whisk it and use it as a side sauce for a fish or vegetable. But if you want to rescue the allioli, take 1 tablespoon of lukewarm water in another container and start adding to the mix little by little. Blend it again until you create the creamy sauce you wanted.

 Bethany’s tips

I told you. I haven’t made this yet. Don’t be a dick. 

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Mi Viaje a Barcelona: A Carbtastrophe

Those of you who know me as a real life human being know that I studied abroad in Spain junior year of college. I believe it was the fall of 2004 and oh my god that was so long ago and it feels like yesterday. (Call on me, anyone?)

This vacation was my first time back to Spain since then. While I was there, I had some really powerful visceral memories of things I did/did not miss from my time living there.

Things I did not miss:

  • Weird old men that hit on you while you’re walking down the street
  • The smell of sewage that randomly assaults your nostrils as you walk down a picturesque sidewalk
  • Dog shit just all over the aforementioned picturesque sidewalk

Things I did so much miss:

  • The sound of church bells ringing in the hour
  • Cafe con leche
  • The weird, nonsensical graffiti that is so well executed that you can’t even be mad at it, for example:
  • What? But...ok.

    I don’t remember this from the movie.

  • The rapid fire Spanish you both can and can’t understand; and on the flip side, broken English for tourists
  • The amazing sights, including but not limited to beaches, cathedrals, parks and monuments
  • Sigh.

    Sigh.

  • And duh. The food.

For me, this trip was about relaxing and eating. It was like How Stella Got Her Groove Back if Stella had been jilted by a Lean Cuisine and she chose to get her true revenge ON the Lean Cuisine by eating and drinking all of the carbs that there were in the world.*

*I think it’s pretty clear that I’ve never seen the movie. So this is a really bad metaphor based on what I THINK the movie is about. But somehow I don’t think I’m too far off.

Anyway. Barcelona.

Spanish food is generally simple, fresh and so, so good. And, y’all, they have the best ham in the world.

HAM!

If you’re a lover of ham like I am, then you simply haven’t lived until you’ve had jamon iberico. Prosciutto? Garbage compared to jamon iberico. The meat is salty and the fat melts in your mouth. I miss it already. But be warned, it is also a little bit stringy and hard to eat in front of people you think are good looking. But I digress. Jamon iberico is delicious and it’s perfect on my new favorite Spanish delicacy: pan con tomate.

This was a new discovery for me. The Spanish have bread at every meal, but in Barcelona that bread is so much more than just bread. They take sliced crusty bread, toast or grill it, rub it with a bit of garlic, and then rub it with a ripe tomato.

THAT’S IT. It’s effing delicious.

I have more posts about Barcelona to come. A whole post about potatoes. (MMHMM. POTATOES.) And one a restaurant you simply must go find if you’re in en Barthelona.

Cause everyone deserves a chance to get their groove back , y’all.**

**Seriously, I’m not going to see the movie. But I will continue to make references like I have.

Pan Con Tomate adapted from Tapas: Sensational Small Plates from Spain by Joyce Goldstein

Ingredients

  • Crusty Bread
  • Olive oil
  • Garlic
  • Ripe Tomato, cut in half

Heat grill pan (or broiler) to medium-high heat.

Cut the bread ½ inch thick. Brush both sides with olive oil. Grill (or broil) until marked on both sides and somewhat crisp. Immediately rub one side with a garlic clove. Then rub the cut side of halved tomato on the still-hot garlic-rubbed bread. If desired, garnish with an anchovy or a slice of Serrano ham, since we cannot easily get the delicious jamon iberico here in America.

Roast salmon, tomato and watermelon salad and pan con tomate.

Roast salmon, tomato and watermelon salad and pan con tomate.

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Happy Easter! Southern Recipes for 4 Days ago or 361 Days from Now!

Happy Easter, y’all.

Wait, what? It’s not Easter? Well, just like Jesus, this blog post done rose up three days late.*

*I am, in fact, four days late in writing this blog post.

This Easter was great. My Dad came up to visit. Mom stayed home with some other family who was in town. Dad and I had lots of fun with no one to boss us. (“No one to boss us” is what my Dad and I used to say when Mom was at the store or something and we were free to be silly.)

We watched Season 5 of The Wire. Fucking Kennard, right?

We watched Season 2 of Justified. Margo Martindale’s Emmy was Justified, amiright?

We dyed Easter eggs. Adorable!

Egg Dyeing

We also replaced my tires after someone LITERALLY slashed two of them. I am not joking. This actually happened. Someone stabbed two of my tires in the parking lot of my apartment complex. It seemed random…unless I’ve been sleep walking-and-robbing again.

Anyways. On Easter Sunday, I made a big ole Southern Easter lunch to be served at 2 pm. As Southern holiday lunches are.

The menu was as follows:

  • Mom’s Green Beans
  • Tyler Florence’s Ultimate Macaroni and Cheese
  • 10 lbs. of Ham for 2 people 

It was pretty traditional and it was really good. There are some holidays where you want to experiment with things (who really needs the same cranberry sauce recipe each Thanksgiving?) But for Easter, I say tradition wins the day. That’s why I’m 28 and still dyeing Easter eggs with my Dad.

HASHTAG NO ONE TO BOSS US

Easter Sunday

Ham Recipe

Ingredients

  • 1 spiral cut ham

Drive to The Fresh Market. Buy a 10 pound ham for 2 people. Follow the directions on the packaging. Carve up the ham by following the ham directions. Eat all the ham. Make ham sandwiches. Freeze all the leftovers.

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Mom’s Green Beans

Ingredients

  • Green beans, about 1 lb.
  • 1 large onion
  • 4 slices of bacon
  • Chicken broth, enough to cover/about 2 quarts
  • Salt and pepper
  • Garlic cloves, smashed (optional)

Wash and trim ends off the green beans. If you are in movie musical, you will snap the ends off the green beans on the front porch singing Gary, Indiana. If you are not in a movie musical, you can just trim them in your kitchen.

Cut onion into large slices.

Put trimmed green beans, onion, and bacon into a pot. Cover with the chicken broth. Season with salt and pepper. Bring to a boil.

Mmhmm

Mmhmm

Keep on a low boil for about an hour or hour and a half until beans are tender and onions are translucent.

Tyler Florence’s Ultimate Macaroni and Cheese

Macaroni and Cheese Recipe, Pea and Bacon topping to follow

Ingredients

  • Kosher salt
  • 1 pound elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups warm milk | whole milk is best, you want the fat content when making your cheese sauce. MMHMM.
  • 5 ½ cups shredded sharp white cheddar cheese
  • freshly ground black pepper
  • ¼ cup chopped fresh flat leaf parsley

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees.

Melt the butter in a large, deep skillet over medium high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps form forming. Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth.

Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.

Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 ½ cups cheese. Bake for 30 minutes, or until hot and bubbly.

Pea and Bacon Topping

Ingredients

  • extra virgin olive oil
  • 4 slices bacon, cut crosswise into thin strips
  • 1 large onion, diced
  • 2 garlic cloves, smashed
  • leaves from ¼ bunch fresh thyme
  • 2 cups frozen peas, thawed in a colander under cool water

While the macaroni and cheese is baking, heat a 2 count of olive oil in a sauté pan. Add the bacon, onion, garlic and thyme and cook for about 5 minutes to soften the onion. Fold in the peas and season with salt and pepper.

To serve, scatter the pea and bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking pea mixture on each spoonful.

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Food and Brew Review

Triad restaurants and farms and craft beer! Oh my!

Motherhood - WHAT?!

Making it through motherhoodhood with the grace of a camel on ice skates

costablancamama

A Spanish Adventure - raising kids and giving birth in Spain

PornBurger

Burger Perverts Welcome

NC | NY

bringing a little bit of the south to the city

Erin Lesica

Real Food. Fake Blog.

The Crafty Cook Nook

Preserving Food, Stories, and Place

Justin Timberlake Does Things

Real Food. Fake Blog.

Feed Me Phoebe

{ health, hedonism & all the delicious things in between }

pancussion

Real Food. Fake Blog.

the-frenemy.com

Real Food. Fake Blog.

THE KIDS ARE RELATIVELY OKAY

Real Food. Fake Blog.

Curious And Curiouser

I Find the World Curious

POPSUGAR Food

Real Food. Fake Blog.

This American Wife

Real Food. Fake Blog.

Eat, Live, Run

Real Food. Fake Blog.

So Delushious !

personal random ramblings from a girl who loves bacon and can't be fat.

Seasoned to Taste

I'm just a girl with an appetite.