Again, like yesterday, I will keep this piece simple as I think I used up all my Holiday pontificating in that first one. So, we are going to be talking about Ham, my Grandmother’s filling, Chorizo and Cornbread stuffing, and some zucchini.
Step One: Making Cornbread
Do This: Follow the instructions for cornbread on the back of the bag. Trust me. It works. Don’t worry about getting fancy with jalapenos or cheese or something. This is for stuffing. Follow the rules.
Step Two: Potato Filling
5 pounds of potato
3 cups or so each – chopped onion and celery
2 teaspoons of fresh thyme leaves
6 sage leaves chopped
2 teaspoons marjoram
a cup of parsley
Kosher Salt and Grinded Pepper
Cup of chicken stock (use the stock you made for the matzo soup)
1. Make Mashed Potatoes. Do them like you like them. I peel the 5 pounds of potatoes. Boil them. Use a masher on them when they are done with salt, pepper, a cup (or more) of milk, and half a stick of butter. For the love of god – do not mash them into a gummy blob of bullshit. Mash just long enough that most (not necessarily all) the major lumps are gone.
2. Take the baguettes while the potatoes are boiling and chop them up and stick them on an oven sheet. Shove them in the oven at 425 for 15 minutes. But watch. Don’t make toast. Be vigilant. Then, when dried, tear them up into small pieces.
3. Throw a couple tablespoons of butter in your skillet. Heat it up and add the veg. Cook it until it is soft.
4. Add the hot soft veg to the potatoes and add the bread in the amount you want. More bread – drier and bready filling. Less – more like mashed potatoes with shit in them. Add the egg and the stock. Mix it altogether. Put it in a deep oven pan. There are shitty ones that work well for like a buck at Wegmans.
5. Stick that in the fridge until later
Note: When you do cook it – get to 165. Also, take clarified or just melted butter and brush it over the top. Make waves with a fork in the filling and put it under the broiler for a couple minutes at the end to get some nice browning. The crisp texture really elevates the filling.
Step Three: Chorizo and Cornbread Stuffing
3 cups of cornbread broken up
1 pound of chorizo
1 cup each – chopped carrots, onion, celery
Optional: 1 or 2 chopped jalapeno peppers
1 cup of chicken stock (again, matzo broth)
1. Brown the sausage. (I use chicken, you can use pork. I don’t care) Remove it after browning and keep it away from the cat.
2. Cook the veg in the pan.
3. When soft, deglaze the pan with stock and make sure to get all the cooked on brown and black bits up.
4. Add the chorizo back in.
5. Add the cornbread.
6. Stir it up on low for a minute and dump it in another oven pan like the one above.
7. In the fridge until it’s go time.
Step Four: Baked Ham
½ cup molasses
½ maple syrup (not the corn syrup bullshit – the real stuff)
tablespoon of decent balsamic vinegar
tablespoon of your favorite mustard that is not the yellow hot dog stuff
teaspoon of ground cloves
teaspoon of honey
1. Mix all that stuff together.
2. Preheat Oven to 250.
3. Put ham in roasting pan.
4. Brush it with the glaze.
5. Put it in the oven, tented with foil.
6. Let that sucker cook for about 20 minutes per pound and baste with the glaze and/or pan drippings every 20 minutes until it is done. After about 3 hours, jack the heat to 350 and add the filling pans. At this time, remove the foil and let it get all nice in there.
Zucchini – During that last hour chop up a few zucchini and sauté them with some olive oil and fresh thyme.
Enjoy Easter or whatever holiday. If you are reading this right now, thanks. My Easter posts have been the least successful since I started my blog. Lesson learned. That is what is nice about early days – apparently everyone cares much more about the fat guy struggle I introduced. Much more on that tomorrow. Leave a comment, say hi. Tell me my food is shitty. Share on Facebook. Follow me on Twitter.
Or don’t. I’ll still love you.