Month: March 2016

Jalapeno Stuffed Lumpia

Jalapeno Stuffed Lumpia

Gosh, I do love jalapeno poppers, don’t you? I love the actual surprise, not only with the piping hot cheese but the uncertainty if the jalapeno is going to be on the mild side, or the hot side. I prefer the hot side. With that […]

Crispy Fried Shallots

Crispy Fried Shallots

This past weekend I stopped by one of our local ethnic markets called Cermak. I actually like shopping at this place as the have an array of ethnic aisles and pretty good produce to boot. This particular stop actually yielded a bunch of fruit, Indian […]

Smoked Ham

Smoked Ham

I’m probably getting excited, not only because it is Spring time, or at least getting close, but probably because Easter Sunday is near. Unfortunately this year much of the family will not be around and no one will be able to get together to enjoy an Easter Sunday feast, hence why I had glanced in my freezer only to find a small ham I had found on sale some time ago. I love ham, don’t you? It’s probably my son’s favorite, maybe both of my kids, and to me, there is nothing better than a ham that is plated on a table. The big question is, is why do we typically only make ham once or twice a year?

When I saw that ham, I knew I could go the standard route and bake it, but I wanted to do something different, plus I wanted to bust out the smoker, and hence why I now had that smoked ham.

Smoked Ham Recipe
Smoked Ham Recipe

This is so easy to make, and the smoke adds a great additional character to the ham. Did my family love it? Yes! We actually ended up eating it for three days straight.

Let’s get started.

Ingredients:

  • 1 ham (I use the butt end)
  • 1/2 cup of yellow mustard
  • 1 cup of light brown sugar
  • cherry wood for the smoker
  • water pan for the smoker

Start by rubbing the ham with the mustard. The yellow mustard will act as the glue for the brown sugar.

Next, add the brown sugar, and massage it onto the ham. Let the mixture sit on your plate as you prepare your smoker.

When I smoke, I use charcoal as my ignition, and chunks of cherry wood as my smoking agent. I also have been using the Smokenator for well over a year now, and love it. But whatever smoker you use, have at it.

Smoked Ham Recipe
Smoked Ham Recipe

Once the charcoal is lit and nice and grey, add the wood chunks and water pan, and set your ham over the indirect heat on the grill. Cover, and cook for about three hours at 250 degrees.

After three hours, remove the ham from the smoker, wrap it in a couple of sheets of aluminum foil, and place into a 300 degree oven until the internal temperature of the ham is about 140 degrees. I do this in a two step process as to not only get the great smoke flavor from the grill, but to also have it finish and be nice in tender in the oven.

Once the temperature has reached 140 degrees, remove it from the oven, and using a sharp knife, cut it into thin slices, or your desired thickness.

Now you are ready to serve. The subtle smokiness of the cherry wood really had my kids, all of them, coming back for more. Again, we ate the ham for dinner three nights straight, and even my kids loved it so much they were making ham sandwiches for their lunches, plus I had plenty of leftover ham to freeze. I’m sure I’ll be serving it again during the Easter holiday.

If you are looking for a nice smoked ham, give this one a shot. That mustard and sugar combination, along with the cherry smoke, really made this smoked ham shine. Enjoy!

Mexican Menudo

Mexican Menudo

Whatever you heard about menudo is probably right. Mexican menudo is one of those soups that you typically only find being cooked on the weekends, whether that be in a Mexican restaurant, or in many traditional homes. My home was one of those this weekend, and […]

Awesome Burger Sauce Recipe

Awesome Burger Sauce Recipe

I’m a sucker when it comes to sauces, or burgers for that matter. Especially now that we are starting to see temperatures in the 60’s in Wisconsin. That temperature always has me thinking about grilling out for dinner, getting out from in front of the […]

Twice Baked Pimento Cheese Potatoes

Twice Baked Pimento Cheese Potatoes

Good Lord I love pimento cheese! Pimento cheese is something that I probably only make about twice a year, but when I do, I just cannot get enough of it. As a man from the North, this recipe is typically one from the South, and it is typically referred to as the ‘caviar of the South’, and I can tell why. If you have never tried pimento cheese, well, I suggest you make it yourself as it is not only super easy to make, but it is extremely delicious.

Twice Baked Pimento Cheese Potatoes Recipe
Twice Baked Pimento Cheese Potatoes Recipe

Pimento cheese is pretty diverse as well and it can be made several different ways, but the main foundation is shredded cheddar cheese, mayonnaise, and pimentos. I like to twist mine up from time to time, and include a couple of different ingredients. This latest batch was used not only for some dip, but I took a twist as a side dish and made twice baked potatoes, loaded with pimento cheese. Whoa, was this ever great.

Let’s get started.

Ingredients:

  • 2 cups of sharp cheddar cheese, hand grated
  • 3 tbsp mayonnaise
  • pinch of salt, to taste
  • 1/2 tsp cracked black pepper
  • 4 oz diced pimentos, drained
  • 1/2 cup cream cheese, room temperature
  • 1 clove of garlic, minced
  • 2 whole potatoes, cooked until fork tender
  • 1/2 cup of milk
  • 2 tbsp unsalted butter

Start by adding the cheeses, mayonnaise, salt, pepper, garlic, and pimentos to a small mixing bowl. Use a fork, and carefully stir and blend the mixture together. Make sure everything is combined.

Grab a cracker, and spread some of that delicious pimento cheese on top. Eat. Now you have to back away, otherwise you may attempt to eat that entire bowl. Cover and place into the refrigerator until you are ready to use for the potatoes.

Twice Baked Pimento Cheese Potatoes
Twice Baked Pimento Cheese Potatoes

You have a couple of options with your potatoes. Put them into the microwave for about 9 minutes, or place them into a 350 degree oven for 60 minutes. It’s your call. The goal however is to get them to be fork tender.

Once they are fork tender, remove them and let them cool slightly.

Take a knife, and carefully cut around the top of the potato. Repeat with the other one. Take the tops off and scrape any potato into a bowl. Use a spoon and scrape out the insides of each potato, being careful not to tear the skin.

To the potato mixture, add the butter, and milk. Use a fork or whisk, and mash the potato mixture. Now you are ready for the pimento cheese!

Add the potato mixture back into each potato. Generously top each potato with heaping tablespoons of the pimento cheese.

Place these onto a baking sheet, and place into a 350 degree oven for about 15 minutes or until the cheese mixture is nice and bubbly.

Dig in!

If you love the basic twice baked potato, then you are going to fall in love with these. Not only are they cheesy, and super creamy, but you get that awesomeness from the pimentos and that slight kick of garlic that make these an ultimate side dish, or heck, dinner for that matter! Hope you enjoy!

Twice Baked Pimento Cheese Potatoes
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups of sharp cheddar cheese, hand grated
  • 3 tbsp mayonnaise
  • pinch of salt, to taste
  • ½ tsp cracked black pepper
  • 4 oz diced pimentos, drained
  • ½ cup cream cheese, room temperature
  • 1 clove of garlic, minced
  • 2 whole potatoes, cooked until fork tender
  • ½ cup of milk
  • 2 tbsp unsalted butter
Instructions
  1. Start by adding the cheeses, mayonnaise, salt, pepper, garlic, and pimentos to a small mixing bowl. Use a fork, and carefully stir and blend the mixture together. Make sure everything is combined.
  2. Grab a cracker, and spread some of that delicious pimento cheese on top. Eat. Now you have to back away, otherwise you may attempt to eat that entire bowl. Cover and place into the refrigerator until you are ready to use for the potatoes.
  3. You have a couple of options with your potatoes. Put them into the microwave for about 9 minutes, or place them into a 350 degree oven for 60 minutes. It’s your call. The goal however is to get them to be fork tender.
  4. Once they are fork tender, remove them and let them cool slightly.
  5. Take a knife, and carefully cut around the top of the potato. Repeat with the other one. Take the tops off and scrape any potato into a bowl. Use a spoon and scrape out the insides of each potato, being careful not to tear the skin.
  6. To the potato mixture, add the butter, and milk. Use a fork or whisk, and mash the potato mixture. Now you are ready for the pimento cheese!
  7. Add the potato mixture back into each potato. Generously top each potato with heaping tablespoons of the pimento cheese.
  8. Place these onto a baking sheet, and place into a 350 degree oven for about 15 minutes or until the cheese mixture is nice and bubbly.
  9. Dig in!