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Easter Meals- whatcha making?

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posted on Apr, 14 2017 @ 01:13 AM
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I'm smoking a pork butt for bbq (with homemade bbq sauce). and then a bunch of picnic food stuff...potato salad, cole slaw, beans, deviled eggs, somebody mentioned something about a pie or two but I don't do sweets. we figured we'd break tradition from the usual sit down dinner this year since everybody is coming from all over the place.




posted on Apr, 14 2017 @ 02:20 AM
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a reply to: PolyCottonBlend

It's not Easter down south without ham, potato salad and deviled eggs and homemade lemon pie..



posted on Apr, 14 2017 @ 03:43 AM
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You guys are big on devilled eggs ... ?

Is that an unwritten holiday cooking law ?




posted on Apr, 14 2017 @ 07:25 AM
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originally posted by: Sillyolme
a reply to: kaelci

I have a bamboo cutting board too!
Nice prep work.
I cook the same way.
Gather everything I need, measure, chop before I start the cooking.



Looks like a good start too.


Ah, mis en place (spelling). Husband is a big fan of it and always like to start there.



posted on Apr, 14 2017 @ 07:25 AM
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a reply to: Timely

I don't know. Deviled eggs just seem to be a spring thing along with potato salad. They are always on the Easter table.



posted on Apr, 14 2017 @ 07:29 AM
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a reply to: PolyCottonBlend

I'm hoping the recipe I am trying out won't be too sweet. It's a no bake strawberry.

You take the strawberries slice some up and macerate them, puree some, make up a bit of unflavored gelatin and mix that in with the puree and the liquid from the macerated berries. Then put the resulting stuff in a graham crust with the macerated berry chunks and chill. I am hoping it shouldn't be too sweet and all very strawberry.

My whole family loves strawberries except husband, but he only really has problems with the tiny seed texture, so he might even have a bit.



posted on Apr, 14 2017 @ 07:36 AM
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We do our dinner on Good Friday.

For starters while dinner is cooking...cheese,crackers,sausage and shrimp.

I'm having honey maple glazed ham and a turkey.
Trimmings are potatoes,corn,turnip,baby carrots,beats,coleslaw and stuffing.

Dessert is a pie but not sure what kind yet.

Happy Easter!!



posted on Apr, 14 2017 @ 12:35 PM
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a reply to: Raxoxane

Chopped liver and spam casserole! Yummy stuff that!



posted on Apr, 14 2017 @ 03:59 PM
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I broke down a requested (demanded?) that my sister make a cheesecake.
regarding deviled eggs: it's just a must!



posted on Apr, 15 2017 @ 04:48 AM
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I'm sorely tempted to try what I have seen in an advertisement for Easter breakfast ....

Its French toasted hot cross buns with grilled smoked bacon smothered with maple

syrup .....


Hmmn .... looks delicious, but I think I could only manage one!



posted on Apr, 15 2017 @ 10:45 AM
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i've kicked this around all week....with the kids all grown, i want to get away from tradition....

....so im gonna do a citrus/teryaki spare rib, some wasabi slaw, a cucumber salad (using stevia, rice vinegar, and sriracha for the dressing) and some strawberries served with a white chocolate/blackberry ganache (i made the white chocolate last week, low carb, and its pretty darn good).

Im also thinking about doing a deviled egg using some Indian inspiration. No idea what its called, but you grate down boiled eggs, and mix with some soy sauce, cilantro, and curry. I love the stuff, so im going to do that with the yolks and make deviled eggs. I've thought about using "jangjolim" (korean soy egg) boil technique....im not sure i want that much soy sauce flavor.

My youngest will want me to include some sausage, so im picking up this nice, course ground kielbasa that we all love. The wife is making cupcakes for the people who are eating carbs.



posted on Apr, 15 2017 @ 10:49 AM
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originally posted by: Timely
You guys are big on devilled eggs ... ?

Is that an unwritten holiday cooking law ?



Tradition...consider what foods are available during this time of year.

The reason we eat ham and lamb....there isn't really much meat left over after the winter, but the ham tends to keep pretty well, and is usually left for last. If you don't have a ham, you find a newly minted lamb and give it a different mint. LOL

Eggs are plentiful in spring, too. Along with baby bunnies, which we don't tend to eat until summer. But since eggs are so plentiful, egg dishes are on the spring rebirth festival menu.



posted on Apr, 15 2017 @ 12:48 PM
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Adding to the non-traditional. We wanted ham and boiled eggs, but served differently. Tossed around ideas and settled on an Easter pizza. Hubby found a "Special Italian Easter Pizza" recipe online, which we will adapt to what we had in mind. So, pizza crust, topped w with cheeses (mozza, provolone, ricotta), cubed ham and eggs, Italian parsley, and cut up asparagus (couldn't find in jar, so bought can... versus pre-cooking fresh), maybe parm cheese on top. No red sauce.

There will just be the two of us, plus a friend who will bring a green salad. The friend is aware of the Easter pizza and still wants to join us. We're making a pineapple upside down cake for dessert.

Happy Easter to all!



posted on Apr, 15 2017 @ 02:11 PM
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a reply to: Raxoxane

I have a corned beef in the freezer, I might make some Irish stew.



posted on Apr, 15 2017 @ 02:17 PM
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Oh all your foods sound Fabulous
Thanks for sharing



posted on Apr, 15 2017 @ 03:46 PM
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Tonight? Beef tacos with fresh tomatoes, lettuce, scotch bonnet salsa and cheese.

Tomorrow lunch, egg salad sandwiches. Tomorrow night, a pork loin roast accompanied by spaghetti squash with crushed corn nuts, callaloo, rice n' peas.



posted on Apr, 15 2017 @ 07:26 PM
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a reply to: ketsuko

Hi Ketsuko,ya it snuck up on us too,this year.We usually have a lovely lamb roast with veggies and some cake or pastry dessert/ice cream dessert. But we had our oldest daughter's baby shower,which cost us thousands,and had to have the truck seen to,so we were 7K out of pocket this month. Still the lamb casserole was healthy and nice and the oxtail is going to be Fabulous
I started it tonight,so tomorrow i will just finish it. Must still make the apple+custard tarts too. My youngest daughter made us some sticky banana bread today,with toffee sauce, and she+the boyfriend made us toasted sarmies with lots of crispy french fries for dinner. We only use 100% pure GMO-free coconut oil for frying anything.It takes frenchies to a whole new level. It's expensive but we don't have fried/baked things more than twice a week,so it works out.
edit on 15-4-2017 by Raxoxane because: (no reason given)

edit on 15-4-2017 by Raxoxane because: spelling



posted on Apr, 15 2017 @ 07:30 PM
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a reply to: kaelci

Looks Marvellous



posted on Apr, 15 2017 @ 07:38 PM
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a reply to: rickymouse

Hi ya oxtail is an old traditional classic in my country,always with carrots and onion,some people use also red wine but my fam don't like it done that way.For starch i use rice,and i add potatoes to the oxtail for those who don't like rice,about 45 minutes before oxtail is done i add the taters. I add also green + red bell pepper,extra chopped onion and mushrooms to the oxtail,fresh parsley,seasoning with salt+freshly ground pepper and a type of meat spice one can find in my country,that's a huge national favorite. Sigh..it is Difficult sometimes to cook for my family,they tend to be very full of nonsense foodwise.This one won't eat this,this one won't eat that-which is why i am happy to have this easter,oxtail. EVERYONE loves oxtail,it's glorious.



posted on Apr, 15 2017 @ 07:52 PM
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a reply to: Timely

Oh lovely,i just love pasta,especially seafood pastas. Where i live,one cannot always find prawns or shrimps,so sometimes when we go to a really great foodmarket in the provincial capital,we buy some prawns and/or shrimps.For a poor man's nice seafood pasta i boil cavatappi,and for the sauce,chopped onion,green and/or red/yellow bell pepper+garlic fried in butter,then add a few pieces of haddock,or if you're fortunate enough to live near rivers,trout or something like that. Haddock gives a rich taste to seafood pasta though. Really nice.

Add cream,i never follow a recipe but about a cup,say about 250 ml at least. I cook by sight and smell and tasting,so i never follow recipes.Maybe more cream,you will have to judge for yourself.

And a LOT of grated Parmesan cheese, And chopped parsley. Season with freshly ground black pepper and salt.And slowly simmer till its done,which is when it's thicker and darker,take your time with this sauce. You could also add shrimps or prawns,i often add shrimps also to this dish,if i have them.




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