Easter Dinner
- Thread starter lovinmaryland
- Start date
mitzi
Well-Known Member
Same to you!
I'm looking forward to stuffed ham and fried oysters that I don't have to make!
By pure coincidence we are having ham. I don't celebrate Easter now that my kids are grown and EBG is a thing of the past.
KDENISE977
New Member
Change of plans! Grilled steak, grilled chicken, corn in the cob and taters !!!!
The Easter brunch buffet at Killarney House was very nice! Usually I don't care for buffets because they usually have a lot of icky starchy, heavy and/or overcooked side dish type of foods I rarely eat or certainly wouldn't eat all together. Also, I dislike the all you can eat aspect of buffets, for that reason, also. This buffet was awesome and really had more than a few items I might have ordered from the regular menu. Traditional breakfast and lunch items, a "real" homemeade corned beef & potato hash, fruits, a few different salads, and desserts. Something for everyone. Their homemade Shepherd's pie was Yum!
GWguy
*
Nope. You mean you don't just throw it on the grill, feathers and all? Hmmm. That could explain why it always tastes funny....
desertrat
0_0
No you throw the bird in a tub of scalding water, then pull out the feathers. Stinks pretty badly and the one I did was farm raised. I imagine the wild ones would be worse.
GWguy
*
Never heard of ham gravy. Huh.
The turkey came out perfect. Made mashed 'taters from some russets baked on the grill alongside the bird, giblet gravy.
Fresh strawberries in sugar over yellow cake with whipped cream for desert.
Redeye gravy! Yum yum!
I only know how to do it with fried ham, though. Deglaze your pan with 1/2 cup or so of leftover coffee, scraping up all the ham bits, then add a blop of butter and let it bubble until reduced and thickened a bit.
When I bake a ham, I stick round pineapple slices all over the ham with toothpicks & cloves. (sometimes, I put maraschino cherries on it, too) Then I melt butter along with brown sugar & fruit juice (usually the pineapple juice from the pineapples but ANY fruit juice works) & sometimes, cinnamon & nutmeg, which I pour over the ham while it bakes & use to baste the throughout the baking time.
When the ham is nicely baked and browned, all of the juices from the basting mixes with the ham juices and I make a gravy from that. It's really good! I haven't made this in years, but whenever I used to make make it, it was a big hit.
OR you can make a redeye gravy, like Vrai posted.
When the ham is nicely baked and browned, all of the juices from the basting mixes with the ham juices and I make a gravy from that. It's really good! I haven't made this in years, but whenever I used to make make it, it was a big hit.
OR you can make a redeye gravy, like Vrai posted.
