White Bean Soup Recipe With Ham Hocks : Mixing Dry Ingredients for Cornbread Recipe

Learn how to mix the dry ingredients to make cornbread for aham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Contact: www.thebigeasycateringcompany.com Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=NU-ATUkL-3E&hl=en

Wilma's Anthem

Lyrics: To the left, to the left To the left, to the left To the left, to the left When your omelette's done it'll be to the left. In the omelette, that's your stuff. If it's not yours, please don't touch! Now keep standing in line, that's fine. I can cook and rhyme at the same time, and It's my name that's on this grill, So give me your plate, you can get your fill. Standing by the sneeze guard Wondering when you'll get your food. While you wait, Why not get some waffles, ham, or juice. It's got me to say... You must not know 'bout me. Your omelette has eggs three. I'ma gonna give u this here omelette Even though I do not know what is on it, Babyyyy You must not know bout me. I don't work after three. But I'll be right back here tomorrow, So don't you ever for a second get to thinkin' that I'M replaceable. So go ahead and get swiped. Prepare yourself for the meal of yo' life. Oops! I bet you thought that you had some more, But that's okay, it's what you bought flex for. But when you come through Rolling on in with the plan your dad bought you, Drop your ids, Hurry up before the whole staff leaves! Standing by the sneeze guard Wonderin' when you'll get your food. While you wait, Why not get a sandwich or some soup. It's got me to say... You must not know 'bout me. Your omelette has eggs three. You know that I'm the only one that can do it, You can't get as good a meal up at Hewitt John Jayyyyy You must not know 'bout me. I don't work after three. But I'll be right back ...



http://www.youtube.com/watch?v=nzCypAEul70&hl=en

Home-Cooked Ham

Ham, gammon, whatever you like to call it (I still haven't worked out at which point in the cooking process a gammon becomes a ham), a home cooked ham glazed with mustard is a worthy centrepiece for any celebration.. Cold it gives a focus to a buffet lunch, it's warm colour and smoky flavour providing an excellent counterpoint to plain roast chickens and creamy quiches. Served hot in winter it is warming and can sit alongside mountains of potatoes and roasted vegetables to make a good hearty meal.

A friend of ours around the hill keeps brindled pigs on a small scale, looks after them well and produces his own wonderful bacon, hams, sausages and the rest. Our enormous 4kg Christmas ham was unsurpassed: tender, sweet, delicately smoky it was eaten up in no time with not nearly enough leftovers. Last time we had to get two smaller 2kg(4lb) hams as all the big ones had gone. They didn't quite hit the taste sensation heights of Christmas but were excellent by any less exalted standards.

If you want to cook your own ham, go for the best ham you can from a good butcher or small farmer - large scale commercially produced ones lose out on flavour somewhere along the line, though can still produce satisfying results.

How to cook your gammon / ham

I take Nigella Lawson's advice. Instead of soaking the ham to get rid of excess salt from the smoking process, I cover it with cold water in a large stock pot, bring it just to the boil, then throw out the water and put in fresh cold water. I then add the rest of the ingredients and bring it back up to the boil again and start the cooking time from this point. Check with your butcher though, if he says that the ham doesn't need soaking at all then you'll be ok without this step, unless you'd like to get rid of some of the salt anyway.

To calculate cooking time work on 1hr per kilo plus 20 minutes or 30 minutes per lb plus 20 minutes. The meat should be loosening from the bone slightly without crumbling completely to pieces when it is cooked.

Gammon/ham weighing about 2kg/4lbs

1litre/1.5 pints apple juice or cider

2 carrots

2 sticks celery

2 medium onions

4 bay leaves

8 whole cloves

10 peppercorns

bunch of herbs (thyme, parsley, rosemary)

2 tablespoons brown sugar

After you have got rid of excess salt as above put all the ingredients except the sugar into a big pot, cover with cold water and bring to boiling point. Add the sugar now. Turn the heat down so that the water is simmering not too energetically and cook for the allotted time as above. If you are going to eat the gammon hot you can serve at once. If you want it cold, leave to cool in the stock to retain moistness in the meat. Once it is cool take the ham out of the stock. Cut the tough rind away from the fat and smother the fat and meat with your chosen glaze ingredients.

Glaze
My favourite glaze is a mix of grainy mustard and dark brown sugar, two tablespoons of each mixed together. Sometimes I squeeze in some orange juice or use honey instead of sugar, then I usually put in a teaspoon of mustard powder too to thicken the glaze. Experiment with your favourite flavours. Mustard is always a good one for ham though. The glaze should be fairly thick, so it doesn't run straight off the ham again. Put the glazed ham under the grill/broiler for ten minutes or so to set it.

Always cook yourself a bigger ham than you actually need as the leftovers are so good you'll be happy to eat them all week!

Don't even think about throwing out the cooking liquid from the ham. This stock makes the most wonderful thick winter soups, particularly with pulses - lentils or beans, there is so much flavour there already you can just throw in a cup of lentils and have an instant soup ready in as long as it takes them to cook. Freeze the stock in conveniently sized containers to bring out whenever you need a warming, flavourful supper.

Copyright Kit Heathcock 2007

Blizzard 02052010.wmv

They said a MASSIVE storm was coming today, they even tried NOT to hype it as did the Weather Channel, ahem, a few years back with the "Storm of the Century" that went bust. But even cautiously this is going to be a MONSTER storm at least for the record books. So what do you do when you have done all you can, shopped, battened down the hatches and hoped for the best? Well, you make SOUP!



http://www.youtube.com/watch?v=h_lLPcp0X0k&hl=en

Grilling Ham on the Grill

Pork has been celebrated as a special occasion food for centuries. Coined "the other white meat" pork is as versatile as chicken, and some may say even tastier. A method of cooking pork which is becoming more popular is on the grill. Grilled pork is more convenient than using the frying pans of ovens, and grilled food has an unmistakable smoky flavor that people seem to love. Contrary to popular belief, you don't have to be a grilling pro to pull off great tasting pork recipes. All you need is a little patience to make your next meal spectacular.

I love smoked hams. They come pre-cooked and are already packed full of flavor. I've experimented around with different flavor combinations until I found one that I really loved. Then I decided to move it to the grill. I was astonished by the results. I fire up my gas grill every Christmas Eve and Easter and make this recipe. Pineapple and brown sugar glazed ham with orange Dijon-honey sauce.

Grilled and Glazed Ham:

You may want to make this recipe when hams go on sale. They can be rather expensive. While we're at the store, we'll want to grab a few items for this. First, get a nice smoked ham; I like the butt portion as opposed to the shank. It's meatier with less fat. Next, grab some pineapple juice, orange juice, Dijon mustard and some honey.

We're going to make the glaze for the ham first. In a medium sauce pan, pour in 2 cups of pineapple juice with ½ cup of brown sugar. Bring these ingredients to a boil and cut the heat back to medium and let it cook down until it's reduced by half. It will start to look thick, almost like syrup. In another pan, we want to make the sauce for the ham to pour over once it's cooked and sliced. Add 2 cups of orange juice and reduce that down just like the pineapple juice. When it's reduced down to ¾ to 1 cup, add 2 tablespoons of Dijon and 2 tablespoons of honey and combine well. Kill the heat and set aside.

There's not much preparation for the ham, just cut one burner of your grill on to medium low heat. We want to place the ham on the opposite side of the grill to cook with an indirect method. Place the ham, flat side down, on the opposite side of the grill, cover very loosely with foil and close the lid. Don't stray too far away from the grill, but you don't have to babysit either. This ham will cook for 2 hours before we begin to glaze.

After the 2 hours, we want to turn the heat up to medium and glaze the ham thoroughly. Using a clean, preferably new and unused paintbrush does a great job. After you glaze the ham, close the lid and return every 15 minutes to glaze again. In another 2 hours of glazing, we will have developed an awesome crust on the ham. Almost like a glossy candy-coat.

Be careful taking the ham off. Make sure to let it rest at least 20 minutes before cutting into it. Leave it sitting flat as it cooked and slicing will be that much easier. Drizzle a bit of the orange Dijon-honey sauce over and enjoy all the wonderful flavors. It's smoky, sweet and savory. It's a huge hit at my place. We have it twice every year, at least.

Recipes for Turkey Leftovers

With the holidays approaching, I'm betting your thinking what I am - presents to buy, decorations to put up, lists to make, baking to do, get togethers to prepare, and the most dreaded thought; what to do with leftovers. The turkey on Thanksgiving Day is so perfectly matched with stuffing, green bean casserole, mashed potatoes and gravy, cranberry sauce, dinner rolls, squash, and all the other scrumptious sides. Once all the guests have left and you're stuck with 10 pounds of leftover bird in your fridge, what do you do other than choke down sandwiches for the next 2 weeks?

This is my least favorite aspect of Thanksgiving - the leftovers of turkey sandwich after turkey sandwich. Recently I set out on a mission to create a couple of leftover turkey recipes that don't involve bread or mayo. So this Thanksgiving, ditch the idea of having sandwich meat for days and create some tasty dinners other than the traditional Thanksgiving meal.

Slow Cooker Turkey Soup

4 cups cooked cubed or shredded turkey

1 can chicken broth

3 cloves minced garlic

4 cups water

2 cups sliced carrots

2 bay leaves

½ tsp black pepper

barley, noodles, or cooked rice

Combine all ingredients in crock pot, cover and cook on low 8-10 hours. If using barley, use 1 cup and add with rest of ingredients. If using noodles or rice (1-2 cups), prepare as directed on package and stir in at the end of cooking time.

Turkey Cobbler

1 can Cream of Potato soup

½ cup milk

½ cup water

3 cloves minced garlic

­¼ tsp black pepper

¼ tsp thyme

¼ tsp basil leaves

1 tbsp minced onion

3 cups cooked shredded or cubed turkey

2 cups frozen vegetables (I prefer carrots, broccoli, peas, corn, or a combination)

1 ½ cups bisquick

½ cup milk (in addition to above)

¼ cup egg substitute, or one egg

Combine first 8 ingredients in a bowl. Add turkey and veggies, pour into 8x8 pan. Mix bisquick, milk, and egg in bowl, spoon onto turkey mixture. Bake at 400 degrees Fahrenheit for 30-40 minutes.

Put the loaf of bread away and turn on your crockpot or preheat your oven to create these easy leftover Thanksgiving meals. For more quick and easy recipes and ideas, visit www.natalies-recipes.com. Happy Thanksgiving and happy leftovers!

The Poetry of John Berryman (1970) 4/6

I ripped this straight from the only existing videotape copy of this astonishing and historically crucial interview. It needs to be shared with the world, not only those with high-end worldcat accounts. Let the chips fall where they may. This interview took place on October 8, 1970. Fifteen months later, on January 7, 1972, John Berryman committed suicide by jumping from the Washington Avenue Bridge in Minneapolis, Minnesota. He was 57. In this interview, as on the page, Berryman is bristling with life. ................................................................................. THE POETRY OF JOHN BERRYMAN (1970) Brockport Writers Forum (State University of New York College at Brockport) Interviewers: William Heyen & Jerome Mazzaro Produced & Directed for Television by Francis R. Filardo ................................................................................ From John Haffenden's THE LIFE OF JOHN BERRYMAN (1982): "In October, shortly after beginning another slip [from sobriety], Berryman flew to give a reading and be interviewed on videotape at the State University of New York at Brockport. William Heyen, director of the Brockport Writers Forum, who was his host for a visit lasting two days, found himself awed and agitated by Berryman, whose arrival late on Wednesday 7 October had been preceded by erratic and inconsequential phone calls and travel delays. Immediately after the visit, Heyen took copious notes from having 'felt a sense of history in his ...



http://www.youtube.com/watch?v=hjRNhrTnZbc&hl=en