Easter Sunday Brunch

This Sunday I will be teaching a class on Easter Sunday Brunch at Williams Sonoma in Green Valley at The District in Henderson Nevada.  The Class starts at 12:15 due to the shortened Holiday hours.  This is special class that showcases some of my own recipes.  It is also the last class I will teach at that location for awhile.  I am leaving Williams Sonoma to accept another job with higher pay and benefits.  I wish the company and all the great staff at that store the best! 

So come by and join the class!  I post pictures and recipes tomorrow. Here is what I will be doing.

Spinach Quiche
Dirty French Toast Casserole
Cottage potatoes

Easter Ham

Easter Ham is a tradition for many people. I am not sure why but it is. There are several great recipes on line that show a myriad of ways and seasonings.  There are spiral sliced hams ( I usually do not use these unless there is a large crowd.  Afterward the meat tends to dry out. But they are great on a buffet.) there are also half and full hams.  You have a choice of the type and size as well as preparation. 

I like a simple easy method.  I use a half ham unless there is a huge crowd.  I place the ham face down in a roasting pan.  I make several shallow cuts on the ham leaving a diagonal pattern.  I place a Clove on each intersection,  put a lot of brown sugar on top and then I sprinkle with Coca-Cola to moisten the sugar.  I pour about a half of can in the bottom of the pan. cover with foil and roast at 275 for 30 minutes per pound. Simple easy no fuss.  My kind of cooking! The ham will be moist and tender and the spices in the soda add a great flavor.

Try it and let me know how you like it.

Chile Verde (pork)

I roasted a pork butt in the oven. I wanted to use the smoker but it was way too windy so I did it in the oven. That works great by the way.  I used the DAVIS DUST as the dry rub and cooked it at 275 for about 12 hours.  It was VERY tender and made some fabulous pulled pork for sandwiches and dinner.  However there is a lot of meat on one those!!  Here is what I did with the left overs.

Chile Verde

1 1/2 pounds of pulled pork
1/2 Spanish onion diced
3 cloves of garlic - smashed
2 cans of diced Green Chillies (not Jalapenos)
3 tablespoon of good salsa
1 teaspoon of good chili powder
1 tablespoon of DAVIS DUST
olive oil

Put some EVOO in a saute pan that has a lid.  cook the onions and garlic for 2 minutes and then add the rest of the ingredients.  Add 1/3 cup of water and simmer for 30-45 minutes covered.  Use in tacos and burritos or even on eggs!

You can increase the heat by adding some crushed red peppers.