Nesco Honey Baked Cola Ham

Nesco Honey Baked Cola HamRecipes in this Post

Merry Christmas to all! I make a ham on Christmas so I can have Hoppin’ John on New Years day. I also like to make quiche and I found a recipe for soup that I will be posting in a few days.

No one can stand a ham that is all dried out. Thank goodness for the Nesco which keeps your ham nice and moist. I had heard that Coke-a-cola made for a really moist ham, so I decided to try it. Who doesn’t like Honey Baked ham glaze? I wanted to make a glaze with similar properties, and I was able to do that with the help of a little coffee. Yes, coffee!

Nesco Honey Baked Cola Ham YouTube Video


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French Cuban Sandwiches

French Cuban Sandwiches

Recipes in this Post

When I first came to work in Glendale, California, I was introduced to two things I came to love, Porto’s Bakery, and their Cuban sandwiches.

What is a Cuban sandwich you may ask. Well, a Cuban sandwich has roast pork, ham, cheese, pickles and mustard on Cuban bread, which is similar to a submarine bread, but it is pressed in something similar to a Panini press without the ridges. If you have never had one, please find a Cuban bakery or sandwich shop and get one. You, too, will fall in love.

My mother used to make Monte Cristo sandwiches when I was particularly well-behaved, or turned in a really good report card. Monte Cristo’s are an older kind of sandwich, basically a ham and cheese sandwich that has been dipped in an egg wash, pan grilled and is served with currant jelly. They can be on any kind of bread, and very good.

When ever I have left over pork roast, I always try to make Cuban sandwiches. But, this time when I had left over pork, I had sour dough bread, which I also love. I decided to combine the two, and have a French Cuban Sandwich.

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Mother’s Day Breakfast Brunch

Recipes in this PostMother's Day 2013

Well, the good folks at Ascencia have asked me to make Mother’s Day breakfast – for 40. Of those 40, there are several mothers, and I’m going to make this breakfast special for them. Of course, I have to have the breakfast ready at 6:00am, and that is going to be eye-opening, to say the least.

Update – Thanks to my friend, Shem of Kobelin by Shem for taking great photos of the food. She even made me look good!

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Chicken Cordon Bleu Poached in Beer AKA Gussied Up Beer Can Chicken

Recipes in this PostChicken Condon Bleu Poached in Beer AKA Gussied Up Beer Can Chicken with Risoto Fungi

Chicken Cordon Bleu is one of my favorite dishes. Usually, it is flattened chicken breast rolled around ham with cheese, breaded, and fried. An American dish, it has its roots in the Schnitzel from Switzerland and Chicken Kiev from Russia. Cordon Bleu means Blue Ribbon, not to be confused with the famous cooking school of the same name.

Beer Can Chicken has wonderful flavor, but does not lend itself to small pieces of chicken.

I try to not deep fry things too often, and I don’t like breading that much. I had chicken tenders, black forest ham, Swiss cheese, and a can of beer. I thought I could combine them and make Gussied Up Beer Can Chicken. Perfect!

My small 4 quart Nesco Roaster oven was the best appliance to use for this, just simply fill the well with some of the beer, and let it cook. Beer Can Chicken all gussied up.

This is a really simple dish to make. If you don’t have a Nesco, then you can use a baking dish, a cake rack, some foil and your oven. It might not turn out quite the same, but it will still be good.

This recipe calls for Lavender mustard – if you can get it, wonderful, if not, use Dijon.

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Ham and Spinach Quiche with Goose Fat Crust

ham and spinach quiche

Ham, spinach and cheese Quiche with a goose fat crust

Recipes in this Post

When I made the Roast Goose for Christmas dinner, I had a lot of goose fat. I didn’t want to waste it, so I rendered it, and have used it here and there. It’s wonderful stuff. I thought I could make a pie crust out of for the Quiche I was making for the picnic today.

Most of the time, I buy a ready-made crust in the refrigerated cookie dough section. The reason I do this is because my crusts don’t usually turn out that well. Today, whist visiting The Smitten Kitchen’s Pie Crust 102, I found out why – I have been using the wrong tool for the job – I’ve been using a food processor. So, if you’re using a food processor and your crust isn’t turning out flaky, that’s why.

Making a crust by hand is not that difficult. You just need a pastry dough blender, and a little elbow grease. My pastry dough blender died a couple of years ago, so I used a heavy fork. It worked just fine.

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