We made a run up to a local meat processing place a while back. It’s just a tad too far away to make spur of the moment purchases or to include in weekly grocery runs. We take coolers up there when we go and plan on filling them up with various items. One thing they offer that just puts Kroger’s meat section to shame are their smoked ham hocks.This is half of one. They brought out two whole hocks and asked if we wanted them cut down. Yes, please! They are cured and just lightly smoked. I boiled this one for almost three hours so I could break it apart with a pair of forks. I cut the rind into lardons and crisped them as bacon and used those crumbled crisps and the rendered fat in the cornbread.This is the standard back of the box cornbread recipe, with chopped peppers and a handful of shredded cheddar to go with those bacon-y crisps.Recipe for the beans? This one is pretty good! The minced veggies add a bit of color and the seasoning suggestions are on point.
Sounds more involved than it really is – it’s a one hour no rise recipe. It sounded like the perfect thing to serve with the posole I have simmering. I had a little bit of cheddar so this one was made with shredded Parmesan to round it out.
I wish I’d gone with the white bowl for this, I really thought there would be more contrast. This is a copycat recipe, as far as I know, nowhere does it indicate it’s an actual Panera recipe. I stayed right with the recipe as written except I added an extra handful of shredded Parmesan I had out for the garlic toast. I can say that it’s a damn good soup, we both gave it two thumbs up.I couldn’t resist making a sammich out of the leftovers.
I’m sure the gentlefolk in Ohio would take it amiss if I called this Cincinnati style so I’ll just take a whiff on the name. I had a little ground beef left from the sliders and I figured beans would stretch that into something I could use for supper today. Worked great for enough chili to make this dish.
I call this one simple because it really was – the local market had a sale on thin sliced chicken breasts so I didn’t even have to get out the meat mallet. It scares the critters, all that pounding. That, or my vocal accompaniment. “Serves you right to suffer! Serves you right to be fla-at!”
The chicken slices were dipped in beaten egg and then dredged in seasoned bread crumbs and then quickly fried in a quarter inch of oil. The cauliflower was boiled for a few minutes and then tossed with a cheddar mornay sauce. I’ve pretty much settled on using the microwave to jump start baked potatoes and then finishing them in a 450-ish oven to set the skins. Coat them with oil and sprinkle liberally with kosher salt and set them on a baking tray for the oven. Timing will depend on your particular set-up but potatoes are very forgiving, just check for done with a fork.
I may be in trouble for calling this lasagna because no pasta is involved, it uses corn tortillas between layers of refried beans, salsa, beef, and cheese. Cook a pound of ground beef down with minced peppers and onions and season with taco spices and add a can of tomato bits with green chilies. Add chicken stock to a couple of cans of rinsed pinto beans and mash them down over medium heat. The beans play much the same role as ricotta in an Italian lasagna, spread the refried beans over warmed corn tacos, spoon on your favorite salsa, then spread the beef atop that, and then cheese. I used cheddar but Monterey jack would work, or a combination. Repeat the layering until you run out of room in your casserole. Any kind of luck your makings will run out the same time as the room in the dish.