To do something with this damn-ol Hamhock.

Easy and good, fuckers.

Phil's gonna chime in with a doctoral dissertation on Ham Hockology. If you're lucky, that is.

Panties.

No Soup for you and why do you have a hamhock?

that's what I been hopin for

If you want something with a Suthun twist to it:

Ham, Mustard Green, Red bean, and Sweet Potato Soup

1 lb (or more) ham, cut up into edible sized pieces
2 28 oz can kidney beans, drained
2 cloves garlic, chopped
1 1/2 tsp pepper
1 tsp salt
3 tbs parsley, chopped
2 bay leaves
1 1/2 tsp thyme
3 leeks (optional), chopped
2 medium onions, chopped
1 lb sweet potatoes, cubed
1 1/2 lbs mustard greens
8 cups water or chicken stock

Simmer ham in water/ stock for a few minutes.
Add all other ingredients except mustard greens. Let cook app. 15 minutes.
Check seasoning, adjust as necessary. Add more water/ stock if soup is too thick.

Add greens. Simmer about 10 minutes, until greens are just tender.

Eat with crusty bread and very cold beer.

consider it made

that there is a lot of ingredients

tho i may leave out the kidney beans, or replace them ad it were.

Feel free to substitute at will- that's what cooking is for me. Besides, I think Lee Bailey is dead anyway, so he won't get offended.

Black Eyed Peas, here we come!

this should mak my GA game watching in the evening better.

Now dat do sound like a good sub to me...coincidentally, I have a big pot of vegetable beef soup cooking right now, and I'm starving.

my recipe wasnt good enough for you fancy man?

No, no it wasn't

INGREDIENTS :

Chopped up goat head (record vinyl optional)
Garlic,escallion.thyme,pimento seed, salt to taste
Whole green pepper,black pepper,
1pk. Chicken Noodle
3-6 green bananas
½ lbs.Yam
3 small Irish Potato
Flour for dumpling
2 chochos (optional)
1 Whole Scotch Bonnet Pepper

METHOD:

Wash chopped goat head
Put in a large pot (pressure cooker best) with enough water to cover the meet
Add 3 teaspoons salt, 8-10 seeds of pimento and let cook and 5 crushed garlic cloves
Cook on a medium/high stove till meat tender
Add more water and and also 1pk. Chicken Noodle
Peel and cut up potatos and chochos and add
Peel Green bananas (or cut off the top and bottom and slit in skin)
Add Peel and add Yam when bananas almost cooked.
When almost done black pepper,thyme,couple pimento seed,escallion, whole Scotch Bonnet Pepper (do not let it burst open) and let simmer
Serve hot

You are alot classier than I am my friend, although I plan on marinating a steak tonight. Usually I go with the Totinos pizza or hot dogs for the football game.

Beef Barley Veggie Soup

2 Tablespoons vegetable oil
1 lb. round steak trimmed and cut into 1/2 inch cubes*
1 large onion, coarsely chopped
2 bay leaves
4 medium carrots, peeled and diced finely
4 potatoes diced
2/3 cups of quick-cooking barley
1/2 teaspoon dried thyme leaves
4 cups low sodium beef broth
3 cups water
1 tablespoon tomato paste salt and pepper to taste
4 cups finely shredded rinsed spinach leaves**

Heat 1 tablespoon of oil in a 4 quart pot over medium heat.
Add beef and stir until well browned, about 3 minutes.
Remove with slotted spoon to plate.
Heat remaining oil in pot.
Add onion, bay leaves.
Cook stirring occasionally, 3 minutes.
Add carrots, potatoes, barley, and thyme.
Cook stirring constantly about 3 minutes.
Stir in beef and any juices on the plate, the broth, water, tomato paste.
Bring to a boil over high heat, then reduce heat and simmer 20 minutes or until meat and vegetables are tender. Remove bay leaves, stir in spinach and serve immediately.

If you like split pea soup my mom has a kickin' recipe and it is fucking awesome. I am actually making it tomorrow for a "soup party". that sounds really lame, but I'll be damned if it isn't good.

whenever i think ham and soup, i think split pea. But here's a good one for football season.

Baked Potato and Ham Soup

6-8 baking potatoes, cubed

2 cups 2% low-fat milk

1/2 stick of butter

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup sliced green onions

As much ham as you fucking feel like. Bacon too. Why not?

Place potato cubes in a medium saucepan; cover with water, and bring to a boil. Cook 15 minutes or until very tender; drain. Return potatoes to pan, and mash to desired consistency. Add milk, margarine, salt, ham, and pepper; stir well. Cook over medium heat until thoroughly heated, stirring frequently.


Ladle soup into individual bowls; top with green onions and crumbled bacon.



Here's a pumpkin, sage, and ham soup, sounds wierd, tastes awesome

3 tablespoons butter

1 onion, chopped

1 carrot, chopped

1 rib celery, chopped

1/2 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch dice

2 cups canned pumpkin puree

1/3 cup dry white wine

1 tablespoon dried sage

1 bay leaf

3 1/2 cups water

2 1/2 cups Chicken stock

1 1/2 teaspoons salt

1/4 teaspoon fresh-ground black pepper

1 1/2-pound piece of ham, cut into 1/4-inch dice

In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes.


Stir in the pumpkin puree, wine, sage, and bay leaf. Add the water, broth, salt, and pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender, about 5 minutes longer. Remove the bay leaf.

You're making us hungary.. dump recipe here please?

Those both sound awesome, bro, and Hegel's I am with ya on the split pea, but 10toes wins with the mustard greens (and teh COLD BEER)

Alright folks. I have the "recipe" for the split pea soup. One qualification though: the thing about my wonderfully italian family is that strict recipes are hard to come by. I am going to do the best to put what my mother and I do into a formal recipe:

One 16 oz. bag of split peas (I think you can only get one size. Maybe the big city has massive bags of the split pea already but here in VA we dont)

One medium onion (dice very fine)

Celery greens (buy a stock of celery and just use all the greens)
*you can also take a couple peices off the stock and chop them up really fine as well.

**I hate celery in things so I use carrots sometimes. Be careful with the carrots because if you chop them really fine then they will make your soup a mix between pale green pea color and bright carrot orange. This is not good for presentation purposes at least. chop them in thinish penny shapes and then your pea soup will be a little chunky -- it's all about preference there. If you gotta have smooth split pea soup then don't use the carrots

one MEATBONE (hamhock)

if there is any extra meat on that bone take it and chop it up and put it in the soup. It adds a little extra ham flavor and everyone except the Veggies like a little hunk of meat in their soup.

salt and pepper to taste.
use garlic only slightly. You don't want it to just taste like garlic.

Basic instructions for the cooking:

1. Strain the peas. Sometimes they are dirty and have like sand and stuff in the bag. This step is not a requirement
2. Put the hamhock, onions, celery leaves, split peas in 6-8 cups of water--or whatever it says on the back of the bag of peas(it may be twelve. I can't remember off hand)
3. Bring to a boil
4. pretty much as soon as it boils you will lower the heat to a simmer.
5. Let it simmer for 3-4 hours.
6. The longer it simmers and the thicker it gets the more you have to stir.

By the time it is done it will be that wonderfully gross looking thick green soup. This recipe is extremely simple but it is the best split pea soup I have had. No restaurant has ever been able to match momma's split pea soup.

Also, this makes a MASSIVE amount of soup, so I wouldn't suggets making it unless you can handle a lot of left overs or are feeding 8 people.

Yumm. Gracias, adding the Hamhock really kicks up the flavor. I'm getting busy already.