Sep. 20, Dinner?

[odell]

HI, I don't mind cooking, but sometimes I just can't think of "what". I do not make fancy stuff, just get something on the table most of the time. I hope lots of folks will join in telling what ur having for your eve. meal. You might spark my imagination
I'm trying a new recipe tonight. I don't know where I got it. It's jotted down a little tiny slip of paper. (hate when I do that) I may have gotten it here, if so please tell me and take credit!

Broccoli Cheddar Ham Strada

1 Tab. olive oil
1 med. onion diced
1 (16 oz) frozen broccoli thawed
1 loaf Italian bread cut in cubes
1/2 lb. sliced deli ham chopped
6 eggs
1 1/2 cups milk
2 Tab. chives chopped
1 Tab. mustard
s/p to taste
1 1/2 cup shredded cheddar

heat oven to 375 spray 2 qt. casserole. Cook onion in olive oil 5 min. add broccoli, cook another 3 min. In large bowl put bread cubes. Stir in broccoli and ham.
In another bowl whisk eggs, milk, chives, mustard, s&p. Pour over bread, stir, put in casserole top with cheese. bake 40-45 min.

** I'm going to let it set alittle while to soak up some of the liquid, maybe a dash or two of cayanne pepper.

[K. Slink]

I'm getting lazy and/or uninspired lately, so I've been making large things and dining from them for a few days at a time. Tonight will be pernil, a Puerto Rican slow cooked pork shoulder I was inspired to try from a new cookbook I recently bought. Wonderful stuff!!!

[odell]

That sounds very interesting, have you posted the recipe somewhere? If not would you mind sharing?

[K. Slink]

There are many versions on Google, I combined some of those with the cookbook version. Basically a garlic, oregano, olive oil paste, S&P, maybe a few other seasonings of your liking. Peel back the skin from the roast, make some slits in the meat, and fill them with the paste. Rub remaining paste over the roast and refrigerate for however long you like, up to 3 days.

I added cumin seeds and white onions to my paste, with a splash of vinegar. I didn't have time for a long "marinade" so roasted it immediately in a 300 degree oven for 7 hours. The meat absolutely MELTED in my mouth, it was amazing. It's a relatively inexpensive cut of meat, $1.29@lb. in NE, and the paste can be made to your own liking if you don't care for certain spices that are in a classic pernil. This is so good I may serve it for the holidays, where it truly belongs!

Thank you Puerto Rico!!!

[K. Slink]

P.S.--It was a 9 1/2 lb. bone-in roast, hence the long cooking time......

[fitzfood]

Sounds great! And the leftovers would make a great breakfast/lunch a day or 2 later

[K. Slink]

I feasted off of that baby for an entire week and never tired of it, now I'm about to make stock from the bone. This one was a winner!