Wednesday, April 26, 2017

Smoked Ham on the Oklahoma Joe

Mr. Grisham has outdone himself smoking hams on the Oklahoma Joe grill at the river. We have more cooking apparatuses than anyone I know. He had been looking over smoker/grills for some time and kept going back this particular model. Of course, each one has to be tested before we cook for anyone else. We have smoked and grilled numerous meats and both agree this one is definitely the best one by far. (well, tied with a nice grilled steak!) We were getting everything together for Easter dinner this year and I realized I had never posted how our recipe for smoked ham on the blog. I clearly remembered snapping a few pics with my cell phone and thought I had. (These pictures do not do the taste of this ham justice!) Turns out I shared to my Man, That Stuff is Good timeline on Facebook. He smoked this shank portion ham for my birthday weekend and it was very well received!

Andy used about 5 lbs. of charcoal to get this going. He added hickory wood throughout and kept the smoker at a steady 300 degrees.
 My country cook went all high tech with this digital thermometer.
He went low-tech and comfirmed the final temp check. It took 2-1/2 hours on 300 degrees steady to reach am internal temp of 160 degrees. The ham was ready to wrap and go have some fun!
We fixed a stuffed cabbage and it too was amazing!
Andy double wrapped up the ham and let it go for another 2-1/2 hours while we were out fishing.
We loosened the foil and let it rest a bit before slicing. It was absolutely delicious!

This smoked picnic ham was amazing this past Easter weekend! It went down well with potato salad, green beans, macaroni and cheese and yeasty rolls. Alli and Aydan enjoyed searching for Easter eggs around the cabin and down the 71 steps to the dock and worked up an appetite for some good food!

Monday, April 10, 2017

Stuffed Mini Sweet Peppers

When I tasted my first sweet pepper many years ago, I heard angels singing in the background. Don't get me wrong, green peppers are perfect for many dishes. However, when the pepper is the dominant flavor I'll be tasting, I will break the bank to buy red, yellow or orange. 

I bought a bag of mini peppers for a dish and for whatever reason, the menu changed. A week rolled by and there was no way I was going to let them go to waste. What to do??? I had a small pack of mushrooms in the fridge and I got inspired. Part of the container would go in a spaghetti meat sauce and the rest of them would be stuffed inside the peppers similar to how I make my stuffed mushrooms.

Were these good? I opened the refrigerator the next day and Mr. Grisham had a new bag of peppers ready for me. To say they went over really well is an understatement.

INGREDIENTS (and approximate measurements):
1 bag of mini sweet peppers (about 15/bag)
1 cup of chopped mushrooms

1/4 cup Panko bread crumbs
1/2 stick butter (softened)
1/4 cup onion, finely chopped
Garlic salt and pepper
1 tbsp. Parmesan cheese
Mozzarella cheese
 Cut the tops off the peppers and remove seeds and membrane.
 Line a baking dish with foil and spray your rack.
 Mix mushrooms, onions, bread crumbs, garlic salt and pepper together.
Cut in softened butter until well blended.
 Stir in Parmesan cheese and mozzarella cheese.
 Stuff mixture into peppers.
 Bake in 350 degree oven for 30-40 minutes until done.

Saturday, March 11, 2017

Whisky Balls

If you were one of the lucky ones to enjoy the Rum Balls I made for the library's quarterly Christmas Tea, you most likely will enjoy these at the next tea. I found a bourbon ball recipe contributed by Barbara Pankey in the Fabulous Food Auction recipe book when I found the Horseradish Carrot Casserole recipe and filed it away for future use. We have our next tea coming up at the end of the month and it will have an "Irish" theme. I swapped the bourbon for a Canadian whisky and they turned out just fine. Since putting on a tea is very labor intensive and the whisky balls can be frozen ahead of time; I chose a day when I had a little spare time to go ahead and get these made. Making two batches, I ended up with around 90-100 balls.

1 cup crushed vanilla wafers (regular size-12 oz. box will make 2 batches)
1 cup finely chopped pecans
1 cup confectioners' sugar
2 tbsp. baking cocoa
1/4 cup whisky (I used Canadian Hunter)
1-1/2 tbsp. white corn syrup
Additional confectioners' sugar to coat the balls*
*I chose to tint them a light green for the tea. 
Must use a dry color additive (I used Wilton's Petal Dust)
 In a small bowl, mix the additional confectioners' sugar and petal dust until you get the color you want.
Set aside to roll the balls in.
 Using almost 1/2 of a tiny (not cheap) vial, I ended up with a light spring green.
 Crush the vanilla wafers in a food processor if you want to make this task easy.
 In a large bowl, mix all the ingredients.
 Line your counter with wax paper. Some for the coating and another area to set the balls.
Spoon out a little of the colored confectioner's sugar.
Roll into 1" balls and coat them. Store in the refrigerator or freeze them.