Yesterday's dinner ;
drained and rinsed Diner Peas from Target. note they are small , and do not have added salt.
minced and soaked in cold water " Country Ham Seasoning Pieces " most fat removed.
https://www.broadbenthams.com/Country-Ham-pSeasoning-Pieces_p-p2-2-Lb-Pkgs/productinfo/840/
these are very very smokey and salty , as one might suspect. in the cold water soak , a lot of the salt is
removed and enough of the very very very smokey flavor to be ' just right '
Ravioli from TJ's , Vacc'd and Fz , refrigerator thawed and ready for its Bath
ham dice gently sautéed in my 10 " Fond-Less pan , of which im quite fond of these days
Wait !
I know we live in topsy-turvy times , but is that Fond in the Fond-Less ?
as these were ' beef ' I cooked them in some Minor low-er-salt soup base
the added the ham and the peas.
N.B. : there is no final pictured. Camera fine , BTW
this smelled so good , and tasted sooooo good , I forgot.
I didn't even add some TJ's house cheddar , as planned.
or green onion tops , which Im getting very very low on.
I forgot how tasty Ham and Peas are. esp w de-salted CountryHam
( I have several packs , many in my refrigerator , and some in the freezers in the basement.)
I know they don't need refrigeration or freezing. I check that all the bags were sealed tight
and choose to do this " just in case " I don't regret it.
I also have a ' supply ' of these ham bits :
https://www.broadbenthams.com/Premium-CountrypHam-Seasoning-Pieces_pp-4-1-lb-Pkgs/productinfo/830/
I moved in this direction on my second ( large ) order some time ago
as they were all on sale. there is a fare amount of fat on the first items , very little on the second
and I think the price difference is well worth it for the premium if you don't plan to use the fat.
this was a really really good dinner.
all items are available by clicking ' return '
a new-dish standard for me , pre-vacc's
the target peas are almost the same as Le Sueur peas :
https://lesueurvegetables.com/vegetable/le-sueur-very-young-small-sweet-peas/
I can't really explain the Fond. An Inversion ? I put some stock from the Rav's
in the FL pan and the Not-Fond dissolved nicely.
this is going to be on my menu for quite some time.
I also plan to dice up several cups of the country ham
add to a SV bag , w several ice cubes and vac. then 130.1 F for a few hours
to remove most of the salt and enough of the Smoke to be " Suburban Ham "
I use ice cubes as its easier to seal ( quickly ) than using cold water.
no other reason
great stuff !
when I run out of ravioli , bow-ties ( Barilla ) will do fine.
I impressed myself !
ravioli about to simmer in the MC2 medium pan . also a current favorite
