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We are having a potluck and you are invited... what are you bringing? Options · View
Dreamcatcher
Posted: Monday, August 13, 2018 12:22:56 PM

Rank: Forum Facilitator

Joined: 3/15/2011
Posts: 3,084
Location: Only my friends know...
Please share your favorite foods or drinks to bring to our SS potluck... I'll start it off with:

Calico Beans

10 slices thick cut bacon cut into 1” pieces
1 lb ground beef
1 large can baked beans
1 can green beans drained
1 can lima beans drained
1 can white kidney beans drained
1 medium yellow onion chopped
1cup Ketchup
1 tsp salt
1 Tbsp dry mustard
3 Tbsp white vinegar
1 Tbsp Worcestershire sauce
1 cup brown sugar

In a large frying pan, cook bacon, remove to dish, then add onions and ground beef until done.

Mix ALL ingredients into a large baking pot/dish and bake at 350 degrees for one hour.

Serves 8-10 people.
toast

AnnaMayZing
Posted: Monday, August 13, 2018 12:51:10 PM

Rank: Forum Guru

Joined: 9/1/2015
Posts: 5,579
Slow simmered Ham.

One Ham Joint, prepared.
English Mustard
Coarse ground black pepper
I pint sweet Cider
I medium Onion.

Thinly coat ham joint with mustard and dust generously with black pepper.
Pour cider into a slow-cooker and place ham therein.
Chop and add onion.
Switch on slow-cooker and leave until tender... about four hours.

Leave to stand for ten minutes before carving.

The cider and onions can be used as basis for gravy if desired.

The third part of this epic journey starts here... https://www.storiesspace.com/stories/drama/the-long-road-home-chapter-1.aspx


"Those who cannot remember the past are condemned to repeat it." George Santayana
AriesDragon
Posted: Tuesday, August 14, 2018 2:10:11 PM

Rank: Forum Guru

Joined: 4/10/2015
Posts: 982
SMOKED SALMON PATE


100g each of cream cheese and extra thick double cream
200g smoked salmon
The juice and zest of half a lemon
1 tbsp creamed fresh horseradish
2 tbsp finely chopped fresh dill
Salt and pepper to taste

Put all the ingredients in a food processor and pulse until a thick textured pate forms. Make sure you don't puree it.

Taste to check the seasoning .

Serve as a dip with carrot, cucumber and/or celery sticks, or on slices of crusty french baguette.
Dreamcatcher
Posted: Tuesday, August 14, 2018 3:04:59 PM

Rank: Forum Facilitator

Joined: 3/15/2011
Posts: 3,084
Location: Only my friends know...
AriesDragon wrote:
SMOKED SALMON PATE


100g each of cream cheese and extra thick double cream
200g smoked salmon
The juice and zest of half a lemon
1 tbsp creamed fresh horseradish
2 tbsp finely chopped fresh dill
Salt and pepper to taste

Put all the ingredients in a food processor and pulse until a thick textured pate forms. Make sure you don't puree it.

Taste to check the seasoning .

Serve as a dip with carrot, cucumber and/or celery sticks, or on slices of crusty french baguette.


What is double cream and where would you find it?

Dreamcatcher
Posted: Tuesday, August 14, 2018 3:05:41 PM

Rank: Forum Facilitator

Joined: 3/15/2011
Posts: 3,084
Location: Only my friends know...
AnnaMayZing wrote:
Slow simmered Ham.

One Ham Joint, prepared.
English Mustard
Coarse ground black pepper
I pint sweet Cider
I medium Onion.

Thinly coat ham joint with mustard and dust generously with black pepper.
Pour cider into a slow-cooker and place ham therein.
Chop and add onion.
Switch on slow-cooker and leave until tender... about four hours.

Leave to stand for ten minutes before carving.

The cider and onions can be used as basis for gravy if desired.


What do you all call a ham joint? shoulder? knuckle?

AriesDragon
Posted: Tuesday, August 14, 2018 4:22:09 PM

Rank: Forum Guru

Joined: 4/10/2015
Posts: 982
Dreamcatcher wrote:
AriesDragon wrote:
SMOKED SALMON PATE


100g each of cream cheese and extra thick double cream
200g smoked salmon
The juice and zest of half a lemon
1 tbsp creamed fresh horseradish
2 tbsp finely chopped fresh dill
Salt and pepper to taste

Put all the ingredients in a food processor and pulse until a thick textured pate forms. Make sure you don't puree it.

Taste to check the seasoning .

Serve as a dip with carrot, cucumber and/or celery sticks, or on slices of crusty french baguette.


What is double cream and where would you find it?



It is full fat heavy cream. I get mine from a local farmer. You will find it in the supermarket
fuzzy1954
Posted: Wednesday, August 15, 2018 4:12:57 AM

Rank: Forum Facilitator

Joined: 9/29/2012
Posts: 1,968
Location: OZ [Prairie Village KS]
Lemon Blueberry Bread made with freshly squeezed lemon juice, lemon zest and baked to perfection

1/3 cup butter melted
1 cup white sugar
1/4 cup lemon juice (freshly squeezed)
2 eggs
1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 teaspoon lemon zest grated
1 cup fresh blueberries (frozen if out of season)
2 tablespoons all poseur flour (to coat the blueberries)

pre heat oven 350 degrees F (175 degrees C)
butter an 8x4 inch loaf pan, line the two sides and bottom with parchment paper
In a mixing bowl, beat together butter, 1 cup sugar,lemon juice and eggs.
In a separate bowl, combine flour, baking powder and salt. stir into egg mixture alternately with milk.
In the same bowl where you combined flour, add in blueberries and toss them in 2 tablespoons flour. This will help them from sinking in the batter.
Fold in lemon zest. and blueberries into the batter. Pour into prepared pan
Bake in preheated oven for about 60 minutes, untila toothpick inserted into centre of loaf comes out clean.
Cool bread in pan for 40 minutes on a wire rack. (don't watch the clock!!)

serve with real butter

Enjoy


Dreamcatcher
Posted: Wednesday, August 15, 2018 11:29:59 AM

Rank: Forum Facilitator

Joined: 3/15/2011
Posts: 3,084
Location: Only my friends know...
fuzzy1954 wrote:
Lemon Blueberry Bread made with freshly squeezed lemon juice, lemon zest and baked to perfection

1/3 cup butter melted
1 cup white sugar
1/4 cup lemon juice (freshly squeezed)
2 eggs
1 1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 teaspoon lemon zest grated
1 cup fresh blueberries (frozen if out of season)
2 tablespoons all poseur flour (to coat the blueberries)

pre heat oven 350 degrees F (175 degrees C)
butter an 8x4 inch loaf pan, line the two sides and bottom with parchment paper
In a mixing bowl, beat together butter, 1 cup sugar,lemon juice and eggs.
In a separate bowl, combine flour, baking powder and salt. stir into egg mixture alternately with milk.
In the same bowl where you combined flour, add in blueberries and toss them in 2 tablespoons flour. This will help them from sinking in the batter.
Fold in lemon zest. and blueberries into the batter. Pour into prepared pan
Bake in preheated oven for about 60 minutes, untila toothpick inserted into centre of loaf comes out clean.
Cool bread in pan for 40 minutes on a wire rack. (don't watch the clock!!)

serve with real butter



Enjoy



That seems like something you could make and ship to the coast with little difficulty.

AnnaMayZing
Posted: Wednesday, August 15, 2018 2:35:19 PM

Rank: Forum Guru

Joined: 9/1/2015
Posts: 5,579
Dreamcatcher wrote:


What do you all call a ham joint? shoulder? knuckle?


Generally this:



But whatever fits really. I haven't tried a knuckle but I imagine it would work too.


The third part of this epic journey starts here... https://www.storiesspace.com/stories/drama/the-long-road-home-chapter-1.aspx


"Those who cannot remember the past are condemned to repeat it." George Santayana
Dreamcatcher
Posted: Wednesday, August 15, 2018 4:19:26 PM

Rank: Forum Facilitator

Joined: 3/15/2011
Posts: 3,084
Location: Only my friends know...
AnnaMayZing wrote:
Dreamcatcher wrote:


What do you all call a ham joint? shoulder? knuckle?


Generally this:



But whatever fits really. I haven't tried a knuckle but I imagine it would work too.


Oh... we just call that ham over here. It all eats good no matter what you call it.

fuzzy1954
Posted: Thursday, August 16, 2018 7:51:00 AM

Rank: Forum Facilitator

Joined: 9/29/2012
Posts: 1,968
Location: OZ [Prairie Village KS]
Dreamcatcher wrote:
AnnaMayZing wrote:
Dreamcatcher wrote:


What do you all call a ham joint? shoulder? knuckle?


Generally this:



But whatever fits really. I haven't tried a knuckle but I imagine it would work too.


Oh... we just call that ham over here. It all eats good no matter what you call it.



sorry Larry here in the centre of our country that looks more like a pork roast not a true ham (will post picture later today) for you Lfunny


fuzzy1954
Posted: Thursday, August 16, 2018 7:55:49 AM

Rank: Forum Facilitator

Joined: 9/29/2012
Posts: 1,968
Location: OZ [Prairie Village KS]



and.......










AriesDragon
Posted: Thursday, August 16, 2018 9:30:36 AM

Rank: Forum Guru

Joined: 4/10/2015
Posts: 982
POTJIE (pronounced poy key)

Oil to cover the base of your potjie pot (this is a large round bottom cast Iron pot, sometimes with legs)
2 - 3kg of Lamb/mutton or beef on the bone, with a good a good amount of fat. Cheap cuts of meat are great for this. Lamb shanks, Oxtail or Ossabucco work well
2 very large Onions chopped up, not diced
Several large chunks of Potatoes and Carrots, I use large ones cut in half or if small, I use them whole.
Butternut squash, green beans and kidney beans
A couple of tablespoons of freshly minced Ginger and Garlic
Salt to taste
Black Pepper to taste
Some fresh thyme or marjoram
A bottle of good wine or a beer
Some stock.

Put the potjie pot on an open fire or on the stove. Cooking on an open wood fire does give it a lovely smoky flavour.
Heat the oil keeping in mind how much fat is in the meat.
Fry the chunks of meat until browned on all sides to seal the flavour.
Add in the onions and fry until soft and translucent.
Add the ginger and garlic, salt and pepper. If you find the pot is too warm and the meat is burning add a few tots of wine or water.
Make sure the meat is covering the base of the pot. Layer the carrots on top followed by the potatoes, butternut, green beans and kidney beans.
Pour in stock and wine or beer until the liquid is just covering the potatoes. Toss on the fresh thyme or marjoram.
Bring the liquid to a simmer then turn the heat down very low. if on an open fire, move to the side of the fire.
With the lid on tight leave it cooking for 3 to 4 hours depending on the meat used.
NEVER EVER stir the pot... This is potkie, not a stew! If you are concerned about the meat sticking, very gently shake the pot.
If the liquid is reducing, add some more stock and wine.
The smell will have you salivating.
Serve it from the pot with either Ugali or pap (maize meal cooked until its firm... our equivalent of grits I think) or if your too precious, eat it with Rice. dontknow



AnnaMayZing
Posted: Thursday, August 16, 2018 3:29:35 PM

Rank: Forum Guru

Joined: 9/1/2015
Posts: 5,579
fuzzy1954 wrote:



and.......





Carl, these are cooked hams. The one I depicted was an uncooked, cured ham, gammon or bacon, whichever you prefer.

The third part of this epic journey starts here... https://www.storiesspace.com/stories/drama/the-long-road-home-chapter-1.aspx


"Those who cannot remember the past are condemned to repeat it." George Santayana
AnnaMayZing
Posted: Thursday, August 16, 2018 3:35:18 PM

Rank: Forum Guru

Joined: 9/1/2015
Posts: 5,579
This a pork roasting joint.



Although it looks similar, it is not cured.


The third part of this epic journey starts here... https://www.storiesspace.com/stories/drama/the-long-road-home-chapter-1.aspx


"Those who cannot remember the past are condemned to repeat it." George Santayana
Dreamcatcher
Posted: Friday, August 17, 2018 10:29:35 AM

Rank: Forum Facilitator

Joined: 3/15/2011
Posts: 3,084
Location: Only my friends know...
AnnaMayZing wrote:
This a pork roasting joint.



Although it looks similar, it is not cured.


Thank you Anna... I tried to explain that to Carl but he's from Kansas... pigs fly where he comes from...

fuzzy1954
Posted: Friday, August 17, 2018 11:14:40 AM

Rank: Forum Facilitator

Joined: 9/29/2012
Posts: 1,968
Location: OZ [Prairie Village KS]


to enjoy with friends while larry makes his bean dish Lfunny Lfunny






AriesDragon
Posted: Monday, August 27, 2018 10:23:29 AM

Rank: Forum Guru

Joined: 4/10/2015
Posts: 982
Ice... for fuzzy's Bourbon, whilst we watch Larry make his bean dish.


AnnaMayZing
Posted: Tuesday, August 28, 2018 1:35:13 PM

Rank: Forum Guru

Joined: 9/1/2015
Posts: 5,579
For after we have eaten copious amounts of Larry's Bean dish. The bourbon probably didn't help either! Lwinking kekekegay



The third part of this epic journey starts here... https://www.storiesspace.com/stories/drama/the-long-road-home-chapter-1.aspx


"Those who cannot remember the past are condemned to repeat it." George Santayana
AriesDragon
Posted: Wednesday, August 29, 2018 7:44:58 AM

Rank: Forum Guru

Joined: 4/10/2015
Posts: 982
Fresh green chillis to add to Larrys bean dish... Anna, I think the loo rolls may need to go in the fridge...

AriesDragon
Posted: Wednesday, October 10, 2018 11:09:17 AM

Rank: Forum Guru

Joined: 4/10/2015
Posts: 982
Passionfruit and lemon cheescake.

ladysharon
Posted: Friday, October 12, 2018 1:47:40 PM

Rank: Forum Guru

Joined: 10/13/2010
Posts: 431
Location: Chicago
Lots of dirty martinis in honor of a legend



AnnaMayZing
Posted: Thursday, August 8, 2019 3:49:33 PM

Rank: Forum Guru

Joined: 9/1/2015
Posts: 5,579
Dreamcatcher wrote:
AnnaMayZing wrote:
Dreamcatcher wrote:


What do you all call a ham joint? shoulder? knuckle?


Generally this:



But whatever fits really. I haven't tried a knuckle but I imagine it would work too.


Oh... we just call that ham over here. It all eats good no matter what you call it.


The third part of this epic journey starts here... https://www.storiesspace.com/stories/drama/the-long-road-home-chapter-1.aspx


"Those who cannot remember the past are condemned to repeat it." George Santayana
AnnaMayZing
Posted: Thursday, August 8, 2019 3:53:44 PM

Rank: Forum Guru

Joined: 9/1/2015
Posts: 5,579


Roast pork Knuckle (Schweinshaxe)

1 Knuckle, mustard and Sauerkraut. Mmm...


The third part of this epic journey starts here... https://www.storiesspace.com/stories/drama/the-long-road-home-chapter-1.aspx


"Those who cannot remember the past are condemned to repeat it." George Santayana
DenimAngel
Posted: Thursday, August 8, 2019 5:10:48 PM

Rank: Forum Guru

Joined: 8/28/2016
Posts: 882
Location: On a tailgate under the stars


This can feed 8 to 10 people unless my mom makes it then it can feed an army ..


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