- Thread starter Madman
- Start date
U
User-E
Guest
HOF said:
Find something for your hands to do.
Idle hands are the devils workshop.
:bs:
Transient said:
Not here.
He will be so full of himself. I don't what type of celebration would be appropriate?
Oh no, you're right transient, he will go mad. Papa will have to lock him up in his crate with a blanket thrown over it to keep him calm.
papasmerf
Senior Member
- Joined
- Aug 9, 2010
- Messages
- 33,614
Just a thought on brunch
Pork Butt
Salmon
Beets
Fingerling Patatoes
Brussels Sprouts
Head to the butcher and get a boneless Pork Butt with a heavy fat cap, figure 8 ounces per person
you will loose 20% during cooking.
Pacific Salmon figure 6 ounces per person
Fresh Beets 1 and one half per person
Brussels Sprouts 5 per person
Garlic
Shallots
Fingerlings, 4 per person
Honey or Maple Syrup
Ginger Root
Dry white wine
Preheat oven to 365
Place Pork Butt on baking rack in a roasting pan fat cap up
Coat with Honey or Syrup
Rub with Sea Salt, Black pepper and minced garlic.
Put in oven for @ 30 minutes per pound
Cook to internal temp of 160 degrees NO HIGHER or it will be dry
Remove from oven and let rest for 20 minutes wrapped in foil on a cutting board.
Use the renderings to make gravy.
Slice the Butt into 1/2 inch servings and serve lightly sauced.
For the Salmon
Place Salmon in a glass baking dish, skin down
Grate Ginger and rub on fish also rub garlic on it.
Season with Sea Salt, drizzle with olive oil and cover with white wine about 1/4 the way up.
Let set 15 minutes then cook in oven at 365 for 12 minutes when you remove the Pork Butt.
Beets
Peal and quarter the Beets dice Shallots.
Place in foil with butter and Sea Salt wrap foil into pouch and cook in same oven for 40 minutes
Brussels Sprouts
Clean and place whole in foil pouch with butter, Shallots, garlic and salt.
Cook the same as beets
Fingerlings
Place whole taters in foil pouch, butter, salt and pepper
Cook the same way as above.
Pork Butt
Salmon
Beets
Fingerling Patatoes
Brussels Sprouts
Head to the butcher and get a boneless Pork Butt with a heavy fat cap, figure 8 ounces per person
you will loose 20% during cooking.
Pacific Salmon figure 6 ounces per person
Fresh Beets 1 and one half per person
Brussels Sprouts 5 per person
Garlic
Shallots
Fingerlings, 4 per person
Honey or Maple Syrup
Ginger Root
Dry white wine
Preheat oven to 365
Place Pork Butt on baking rack in a roasting pan fat cap up
Coat with Honey or Syrup
Rub with Sea Salt, Black pepper and minced garlic.
Put in oven for @ 30 minutes per pound
Cook to internal temp of 160 degrees NO HIGHER or it will be dry
Remove from oven and let rest for 20 minutes wrapped in foil on a cutting board.
Use the renderings to make gravy.
Slice the Butt into 1/2 inch servings and serve lightly sauced.
For the Salmon
Place Salmon in a glass baking dish, skin down
Grate Ginger and rub on fish also rub garlic on it.
Season with Sea Salt, drizzle with olive oil and cover with white wine about 1/4 the way up.
Let set 15 minutes then cook in oven at 365 for 12 minutes when you remove the Pork Butt.
Beets
Peal and quarter the Beets dice Shallots.
Place in foil with butter and Sea Salt wrap foil into pouch and cook in same oven for 40 minutes
Brussels Sprouts
Clean and place whole in foil pouch with butter, Shallots, garlic and salt.
Cook the same as beets
Fingerlings
Place whole taters in foil pouch, butter, salt and pepper
Cook the same way as above.
papasmerf said:
A mix of both is fine. Thanks for all the suggestions I have a roasted carmelized beet dish that I forgot about but the beets and shallots sounds great.
i was thinking of trying an egg on polenta wrapped in bacon dish.
G
Guido
Guest
papasmerf said:
:clapping2::fixer::Still-friends::drinks2:
G
Guido
Guest
Transient said:
Time and address?? WTF??
G
Guido
Guest
Transient said:
Why not, I love eggs, polenta, beets....I'm easy to please!
I'll bring a couple of bottles of my home made red wine, a capicola and tiramisu for dessert!
papasmerf
Senior Member
- Joined
- Aug 9, 2010
- Messages
- 33,614
Traditional Easter Breakfast with one twist
Ham with gravy
Polish Sausage
Home Fries with onion
Scrambled Eggs with a fresh Salsa
To make the salsa you dice Roma tomatoes
Shallots
mince garlic
chop Cilantro
1/2 chopped Jalapeno per 1/2 cup of salsa seeds and all
Zest and juice one lime per 1/2 cup of salsa
Combine in glass bowl, salt and pepper then refrigerate for one hour or more.
Serve with eggs along with Feta Cheese
A fast and simple twist
Ham with gravy
Polish Sausage
Home Fries with onion
Scrambled Eggs with a fresh Salsa
To make the salsa you dice Roma tomatoes
Shallots
mince garlic
chop Cilantro
1/2 chopped Jalapeno per 1/2 cup of salsa seeds and all
Zest and juice one lime per 1/2 cup of salsa
Combine in glass bowl, salt and pepper then refrigerate for one hour or more.
Serve with eggs along with Feta Cheese
A fast and simple twist
U
User-E
Guest
papasmerf said:
Why aren't you in my kitchen making breakfast for me right now?
:wink2:
