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.
Don’t throw that turkey carcas into the trash; put it into a large pot filled about half-way with water, on the stove, bring it to a boil and simmer for about 5 hours. Add water if necessary, so that you end up with about 1/3 of the pot being turkey broth when the bird remnants are removed.
Strain the broth and sort the shredded meat from any remaining small bones. Toss all of the bones and save the meat; set meat aside.
Return the (strained) broth to the pot; bring broth back to a simmer. Chop and add vegetables to taste, such as:
– 1 medium yellow onion, cut to about 1″ squares;
– 6 – 8 medium carrots, sliced;
– 10 celery stalks cut to about 3/4″; okay to include some leaves;
– mild small garlic; slice cloves to about 1/4″ size;
– 1 jalapeno pepper; remove seeds; cut to about 1/4″ squares.
Simmer all for about 15 minutes.
Add 1/2 cup to 1 cup of pasta (e.g. small rigatoni);
Add pepper and salt to taste;
Simmer all for an additional 15 minutes.
Return turkey to the pot. Add cilantro (2 teaspoons, chopped).
Let sit for 10 – 15 minutes; serve and eat.
1 stick butter
1 stick margarine
1/4 cup Worcestershire sauce
2 TBS ground black pepper
1/2 tsp ground rosemary
1 tsp hot sauce (such as Tabasco)
1 tsp salt
2 cloves garlic (minced)
2 large lemons
2 lbs. shrimp
Preheat oven to 400 degrees. Melt butter and margarine. Thinly slice one lemon and juice one lemon. Mix the ingredients except for the lemon slices and the shrimp. Put about 1/4 cup of the mixture in a baking dish. Layer the shrimp and the lemons. Pour the remaining spice mixture over the shrimp. Leave about 1″ of headroom in the baking dish. Bake uncovered until the shrimp are done, stirring every 10-15 minutes. (Depending on the size of the shrimp this takes around 30-40 minutes.) Serve with a crusty baguette and lots of napkins.