I made this for a friend's birthday. Been a while since I have made this. But it turned out good. Served this with roasted pine nut cous cous and bacon Brussel sprouts.

#GoldenApron23Week7 challenge ingredient: Serrano hamAfter I started making puff pastry by myself, I felt it was not really hard but way better than the one we can buy in the store. And also this puff pastry recipe can be used in Portuguese egg tart and more!Apologize for no progress pictures because I forgot 🥲But I am still not a fan of beef😂

Pate with Spinach, Swiss Chard, Parsley, minced pork or lamb shoulder, and pork or lamb liver, soaked in brandy, the dish covered with white wine, baked, then cut in 16 sticks called “ little quails” in French and Vietnamese cooking.Thank you Dory in Cookpad, for reminding me, here is my recipe. Fresh Swiss chard, fresh spinach and fresh parsley are flash steamed before being mixed in. The “little quail” pate freezes well up to three months.

This is a dry cured ham from fresh pork shoulderham with the shoulder blade removed, airdried after curing in Himalayan coarse seasalt and prague #1 salt and washed with white vinegar. Removing the bone allows you to tie the ham tight and slice the dried ham thin across the grain by hand or on a slicer.I use cheesecloth to airdry the ham bug- free. It takes a year or more of drying to get the color and the flavor. Our climate here is desert hot with very low humidity. I home butcher in winter. A whole Parma ham now costs $300, $30 a pound. Home made, $3 a pound.

Cold smoking in your barbecue preserves hams with less salts and in a shorter time than traditional salt curing. The ham is flavored with herbs and spices, dried by the salt, the smoke, and curing pressure, by stacking two hams on top of each and flipping the bottom one to the top every day.Invented in Smithfield, Virginia, during Colonial times to preserve hams (long before refrigeration). Turns a cured pork shoulder ham into holiday dinners or into appetizers for special occasions, sliced thin, wrapped around melon, served with crackers, with cheese, pickles, wrapped around asparagus and belgian endive, or on sandwiches.

When the temperature cools in winter, if you have an indoor kitchen or pantry that is under 78F degrees for six weeks, you can start two fresh ten pound pork shoulder hams to dry to the most delicious dried prosciutto ham in a year. Imagine, 7 pounds dried weight of these delicacies for $10, instead of $144 on amazon. I process two fresh shoulder hams, use one as the weight to press on the other, flip them every day, so they cure better.

We collect acorns as pig food and raise our own piggies and cure our own hams: parma, prosciutto, serano, and smithfield, airdry till salty and tasty, then shave it thin, 1/16” or thinner.Croquettes are made with shaved ham, fried with flour in olive oil, milk and chicken broth added, with eggs and spices to make bechamel sauce, rolled in flour and bread crumbs.

Juicy red Peppers are ripe in the garden, the long and thin ones are delicious when stuffed with matchsticks of cheese, tomato and fresh basil and sliced prosciutto or cooked ham, served fresh or baked with a side of steamed beans and prosciutto or cooked ham in fresh tomato sauce.

If you are have ever tried a smoked chinese tea called Lapsong Souchong, imagine how delicious that flavor is on smoked bacon. You can use a grill or barbecue to “tea smoke” bacon.You only need a small charcoal and tea fire. Smoke 6 - 12 hours in a handwarm grill, 165F degrees. Tea and bacon are a perfect match of smoke flavors. String the bacon in the smoke pipe to hang and smoke, or lay on griddle with top closed.

A perfect Sunday dinner! This is an adaptation of Cookpad Member’s Leonella Recipe for German-Asian Ham Hock, my first German-Asian Fusion Dish. A whole ham hock is 2-4 pounds, a Shoulder Ham hock is double that. I put a whole shoulder ham hock in the Airfryer. This is the most tender piece of pork I ever tasted.

We grow sweet paprika peppers called California Wonder that turn deep red when left on the plant longer. We blister peel, deseed and dry the red ones to make red paprika powders to cook with all year.To make paprika schnitzel, pork steaks are coated with a paprika powder and egg breading, salt and pepper, covered with a paprika topping made from garlic, shallots, mushrooms and fresh sweet peppers that are sliced in rings, skillet fried in ghee, served over a large crisp breaded thin pork steak with french fried potatoes and cold beer.This is a big farm dinner with big portions for big appetites, but below your daily maximum for fat intake since very little fats and oils are used.

Teach your kids to love fennel by bringing out the surprising sugary anise candy taste of the vegetable and then serving it with a creamy ham and cheese and tomato sauce. Use the mild bulb centers to make fennel steaks, dry the trim to use as herb in soups. Each bulb makes two quarter pound steaks.#GlobalApron