Ham

Chris Lilly’s Six-time World Championship Pork Shoulder (with rub and injection)

by

Chris Lilly’s Six-time World Championship Pork Shoulder Recipe By : Chris Lilly of Big Bob Gibson’s Ingredients For the pork shoulder rub 1/4 cup dark brown sugar 1/2 cup white sugar 1/2 cup paprika 1/3 cup garlic salt 1/3 cup kosher salt 1 tablespoon chili powder 1 teaspoon oregano leaves 1 teaspoon cayenne pepper 1 teaspoon … Read more

Enchiladas (Hamburger)

by

Dona Foltz 2 large tomatoes peeled and chopped with a pinch of sugar 1 clove of garlic, minced 1/4 cups shortening 1 1/2 teaspoons salt and pepper to taste 12 tortillas 1 large onion 1 pound meat (hamburger) cooked and minced 1/4 cups mild cheese oregano to taste Mix the chooped tomatoes and garlic. Saute … Read more

Ham-Broccoli Quiche

by

Ham-Broccoli Quiche Dona Foltz Quiche Pastry (recipe follows) 1 cup sliced fresh mushrooms 1 clove garlic, minced 2 teaspoons butter or margarine 1/2 cup shredded Swiss cheese (2 ounces) 1 cup cooked chopped broccoli 6 ounces chopped fully cooked ham (about 1 1/3 cups) 3 eggs 1 cup milk 2 teaspoons all-purpose flour 1/4 teaspoon … Read more

Cuban Bean Soup

by

While in Tampa for work, I enjoyed a nice evening at Columbia Cafe. I especially enjoyed their Cuban Bean Soup. This is my recreation of that soup. This is a modification of Spanish Bean Soup, from tasteofcuba.com.

I often use a frozen package of chopped onions, peppers, and celery rather than the fresh ingredients.

Original recipe: http://www.tasteofcuba.com/spanishbeansoup.html

  • 1 large green pepper, diced
  • 1 large onion, diced
  • 6-7 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 cans of garbanzo beans (drained and rinsed)
  • 5 to 6 medium russet potatoes, cubed (about 1 1/2 inches)
  • 1 tablespoon oregano
  • 2 quarts or so of chicken stock or water
  • 2 bay leaves
  • salt and pepper to taste
  • 1 ham steak, cubed
  • 1 package sausage

Read more

Persian Eggplant Stew

by

Translated

http://www.familyspice.com/recipe_html/persian_eggplant_stew.html (basic recipe I used)

http://c-marie.suite101.com/persian-eggplant-stew–authentic-recipe-for-khoreshe-bodemjoon-a364970

 

Firstly the meat does not need to be beef, it can be made with lamb as well (i personally prefer lamb, it has more flavour). The meat is usually boneless, lean, and is cut into pieces of about 2x3x1.5 cm.

Read more