1 pound dried split peas
2 ham shanks (or 1 ham hock and 1 pound of diced ham)
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 bay leaf
2 teaspoons thyme
2 teaspoons red pepper flakes
8 cups water
Cover with water (2 inches) and soak peas 8 hours or overnight in large pot. Drain peas and set aside.
In large pot over medium heat melt butter. Add onions and cook stirring frequently until nearly translucent. Add carrots and celery and cook until soft (about 3 minutes). Add garlic and cook stirring for 1 minute.
Add ham shank and ham and cook stirring until ham begins to brown. Add drained peas, salt pepper, pepper flakes. Add 8 cups of water, bay leaf and thyme and cook, stirring occasionally, over medium low heat until peas are tender. (1-1/2 hours). Add more water as needed.
Remove bay leaf and discard. Remove shanks, separate meat from bone, dice ham, discard bone and return ham to pot.
Kudos to Paralegal Alison Lang for recommending this wonderful winter recipe! This recipe pairs well with Jon Ryan’s rustic bread! Enjoy a glass of Chianti with this dish on a cold winter night!
This recipe is reprinted from Food Network and can be found here.
Preheat the oven to 500 degrees.
Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.
Cut meat (pronghorn, deer, elk , or beef round steak) into thin cross-grain slices. To do this, lay a piece of meat (being partially frozen works easier) flat on a cutting board and press down with the free hand, while making thin angled slices across the grain (about ¼ to 1/8 inch thick.)
Heat a cast-iron skillet to medium or medium-high heat, add some butter, and place a layer of the slices into the skillet. Next, add a little salt and generous pepper on each side as the pieces are cooking. As the meat browns well, flip the pieces, pepper again, and add a bit more butter. (Warning: If you set off the smoke detector, you are doing it right, as butter and cast iron always seem to make smoke.)
When the first layer is done, remove the slices to a warming pan, which contains just a thin layer of water. Repeat the process with the next layer until you have cooked all the meat.
After about two rounds in the pan, turn up the heat a bit and pour in some tea (yes, just plain black tea or even coffee,) add pepper and let simmer, scraping the drippings around. Then pour this “au jus” into the warming pan with the steak. Turn down the heat before starting the next round of meat (if there is more to cook.)
Serve with sautéed (sherry and butter) mushrooms. You may want to serve it in a shallow bowl/plate so that the au jus is contained.
Paralegal (and huntress)