Foodies BS Thread.

Lol. This is far from my normal. So it's picture worthy

 

I prefer my cornbread plain, especially since there might be several people at a Easter dinner that might have different tastes. Just plain old traditional cornbread does not give them anything to complain about, but if they don' t like one of the added ingredients they might say that it was yucky because of that. Say you put onions in there, it would be easy for them to say that the corn bread looked good, but why the heck did he ruin it with onions.

Now, if you bake a specialty bread such as say raisin swirl or cheese & onion, or something then they know what it is and they can only comment on it for what it is.
That's just my opinion....

 

If there are traditional rolls on the table, and the cornbread is a special treat, then I will change my opinion and say go for it - make the cornbread special. Unfortunately I can't help with ideas because even though I like to play with all kinds of recipes when it comes to meat and veggies, I have never tried to do special corn bread. I have had it with bacon bits before, and that was good. Maybe not fitting for easter dinner though.
We are having lamb for easter dinner. If you know what your main course will be, maybe add something that compliments that - for instance with the lamb, if you add rosemary to the corn bread I think it would be a great compliment.

 

add some corn...give it a little pop with out spice

 

If you guys are ever in the South Seattle area take a stop at the Buttered Biscuit in Sumner/Bonney Lake. Best breakfast and comes with amazing cornbread free as appetizer

 

I just like a moist cornbread with a little sweetness.

 

How about boiling a couple ham hocks (keep the broth for whatever) and then shred the meat and add it to the cornbread mix? Ham is very traditional Easter and the shredded ham hock meat is way better than little chunks of city ham.

 

I've done this one before, very good, not crumbly...

http://cooking.nytimes.com/recipes/12247-husk-cornbread

 

Getting ready for Easter dinner tomorrow.
Mix olive oil, rosemary, shallots, garlic, thyme, salt, pepper in a blender until smooth. Butterfly a lamb leg and spread the mix on the meat. Roll it up and tie together, and spread some of the remaining mix over it. Let sit overnight.

Tomorrow it will go in the smoker, or it seems like it might rain so maybe just in the oven.
(And hopefully tomorrow's photos won't be upside down )

 

Lard?

 

I had the lamb leg in the oven for an hour then put it on the grill for some color. Was awesome.

 

NICE

 

Many stores carry it now...maybe in the Mexican food aisle or next to the shortening.

 

Dessert. Made chocolate bowls. Filled with strawberries and whipped cream.

 

Dinner tonight - blackened cod with asparagus and rice.

 

I didn't make it, but it was dinner, and it was hella good. Five different spicy sashimi

 

Looks good!

 

Pressure relief valves help avoid that, too.

 

Great idea!