How about some Easter dinner ideas?

Teefus

Every Easter at Casa Teefus it's Ham, Cheese Potatoes, and Asparagus. Never not yummy, but getting boring.

I'm looking for some outside the box ideas. Whatcha Got?

dannys

I'm making a Pumpkin Tart with spinach and gorgonzola to bring to dinner.

fishlessman

going to make a couple canadian pork toutierre pies for saturday with some ham and kale colcannon. easter will be left over pork pie with lamb and smoked ham and cheese scalloped potatoes for easter dinner

didnt make my traditional tourtierre for the xmas holidays this year. cant find the recipe i have here, its up at camp but its mostly pork, potatoes, onion, coated with a ketchup frosting when serving

fishlessman

maybe a side of lasagna with the lamb instead of potatoes

another pic of pork pies, really looking forward to these this weekend

lkapigian

fishlessman said:

maybe a side of lasagna with the lamb instead of potatoes

another pic of pork pies, really looking forward to these this weekend

Tell me more about this please 

fishlessman

@ lkapigian

ill have to look and see if i have the recipe at home tonight. it was something my portuguese nana would make for family events when i was young. she gave everyone in the family a different recipe. i merged the copy i had with stikes wifes recipe, it is pretty close to what i remember it being. i will look for it tonight, its pretty much a french canadian christmas pie. when served at a gathering the men grab the pie and disappear into another room and devour it. needs the ketchup frosting, either straight up ketchup or mix in a little heat, the french canadians and my grandmother would never add rooster sauce  i allways used the lard crust recipe off the snows lard box but i have not seen lard up here for a long time

looks similar to this recipe, change the cinnamon to allspice, ill look for my copy and post it tomorrow if i can find it. google doesnt seem to go back as far as it used to, and i know ive posted it here before but cant find it

similar recipe

https://www.allrecipes.com/recipe/93330/tourtiere-french-pork-pie/

lkapigian

fishlessman said:

@ lkapigian

ill have to look and see if i have the recipe at home tonight. it was something my portuguese nana would make for family events when i was young. she gave everyone in the family a different recipe. i merged the copy i had with stikes wifes recipe, it is pretty close to what i remember it being. i will look for it tonight, its pretty much a french canadian christmas pie. when served at a gathering the men grab the pie and disappear into another room and devour it. needs the ketchup frosting, either straight up ketchup or mix in a little heat, the french canadians and my grandmother would never add rooster sauce  i allways used the lard crust recipe off the snows lard box but i have not seen lard up here for a long time

looks similar to this recipe, change the cinnamon to allspice, ill look for my copy and post it tomorrow if i can find it. google doesnt seem to go back as far as it used to, and i know ive posted it here before but cant find it

similar recipe

https://www.allrecipes.com/recipe/93330/tourtiere-french-pork-pie/

Thank You @fishlessman

Botch

Sweet Potato Gratin With Coconut Milk and Chipotle Chile

Serves eight

• 3 pounds sweet potatoes (about six medium), peeled and cut into 1/4-inch rounds
• One 15-ounce can unsweetened coconut milk
• 1/2 chipotle chile in adobo sauce, seeded and minced
• 1 tbs. fresh lime juice
• 1 tsp. salt
• 1 tbs. maple syrup
• 3 garlic cloves, thinly sliced

Preheat the oven to 350 degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish (8 x 11-inch Pyrex is ideal). Cover with aluminum foil. Bake 45 minutes to one hour, until the sweet potatoes are just tender. Uncover and bake an additional 30 minutes, or until the tops are browned.

 

(I use a whole chipotle, but I don't cook for eight)

Ybabpmuts

lkapigian said:

fishlessman said:

@ lkapigian

ill have to look and see if i have the recipe at home tonight. it was something my portuguese nana would make for family events when i was young. she gave everyone in the family a different recipe. i merged the copy i had with stikes wifes recipe, it is pretty close to what i remember it being. i will look for it tonight, its pretty much a french canadian christmas pie. when served at a gathering the men grab the pie and disappear into another room and devour it. needs the ketchup frosting, either straight up ketchup or mix in a little heat, the french canadians and my grandmother would never add rooster sauce  i allways used the lard crust recipe off the snows lard box but i have not seen lard up here for a long time

looks similar to this recipe, change the cinnamon to allspice, ill look for my copy and post it tomorrow if i can find it. google doesnt seem to go back as far as it used to, and i know ive posted it here before but cant find it

similar recipe

https://www.allrecipes.com/recipe/93330/tourtiere-french-pork-pie/

Thank You @fishlessman

I love French meat pies. Both of my parents are French Canadian and my mom used to make French meat pies every couple of weeks. The Allspice was key, and my mother always said if you put too much,  it'll taste too much like perfume. I never tasted perfume but apparently my mom had. I hope it wasn't off of the neck of another women.

fishlessman

Ybabpmuts said:

lkapigian said:

fishlessman said:

@ lkapigian

ill have to look and see if i have the recipe at home tonight. it was something my portuguese nana would make for family events when i was young. she gave everyone in the family a different recipe. i merged the copy i had with stikes wifes recipe, it is pretty close to what i remember it being. i will look for it tonight, its pretty much a french canadian christmas pie. when served at a gathering the men grab the pie and disappear into another room and devour it. needs the ketchup frosting, either straight up ketchup or mix in a little heat, the french canadians and my grandmother would never add rooster sauce  i allways used the lard crust recipe off the snows lard box but i have not seen lard up here for a long time

looks similar to this recipe, change the cinnamon to allspice, ill look for my copy and post it tomorrow if i can find it. google doesnt seem to go back as far as it used to, and i know ive posted it here before but cant find it

similar recipe

https://www.allrecipes.com/recipe/93330/tourtiere-french-pork-pie/

Thank You @fishlessman

I love French meat pies. Both of my parents are French Canadian and my mom used to make French meat pies every couple of weeks. The Allspice was key, and my mother always said if you put too much,  it'll taste too much like perfume. I never tasted perfume but apparently my mom had. I hope it wasn't off of the neck of another women.

I put allspice in alot of things, go extremely light if your not a greasy portuguee. This was from my grandmother from the Azores, my french meme couldn't cook a hotdog.....😁

TheFishWhisperer

fishlessman said:

@ lkapigian

ill have to look and see if i have the recipe at home tonight. it was something my portuguese nana would make for family events when i was young. she gave everyone in the family a different recipe. i merged the copy i had with stikes wifes recipe, it is pretty close to what i remember it being. i will look for it tonight, its pretty much a french canadian christmas pie. when served at a gathering the men grab the pie and disappear into another room and devour it. needs the ketchup frosting, either straight up ketchup or mix in a little heat, the french canadians and my grandmother would never add rooster sauce  i allways used the lard crust recipe off the snows lard box but i have not seen lard up here for a long time

looks similar to this recipe, change the cinnamon to allspice, ill look for my copy and post it tomorrow if i can find it. google doesnt seem to go back as far as it used to, and i know ive posted it here before but cant find it

similar recipe

https://www.allrecipes.com/recipe/93330/tourtiere-french-pork-pie/

Take a tour with me through my mind and my life and try not to get lost.  Many others have tried and failed.  

Dyal_SC

The traditional leg of lamb.  Here’s last year’s. Got one in the fridge I’m doing the same with. 

fishlessman

TheFishWhisperer said:

fishlessman said:

@ lkapigian

ill have to look and see if i have the recipe at home tonight. it was something my portuguese nana would make for family events when i was young. she gave everyone in the family a different recipe. i merged the copy i had with stikes wifes recipe, it is pretty close to what i remember it being. i will look for it tonight, its pretty much a french canadian christmas pie. when served at a gathering the men grab the pie and disappear into another room and devour it. needs the ketchup frosting, either straight up ketchup or mix in a little heat, the french canadians and my grandmother would never add rooster sauce  i allways used the lard crust recipe off the snows lard box but i have not seen lard up here for a long time

looks similar to this recipe, change the cinnamon to allspice, ill look for my copy and post it tomorrow if i can find it. google doesnt seem to go back as far as it used to, and i know ive posted it here before but cant find it

similar recipe

https://www.allrecipes.com/recipe/93330/tourtiere-french-pork-pie/

Take a tour with me through my mind and my life and try not to get lost.  Many others have tried and failed.  

Anti Easter as well.  Maybe a Cadbury egg will help your sourness😝

Botch

Dyal_SC said:

The traditional leg of lamb.  Here’s last year’s. Got one in the fridge I’m doing the same with. 

Today I watched a new video from Adam Ragusea on why many eat lamb for Easter, and it was a fascinating weave of biology, geography, and history; Adam also deftly danced between the traditions of at least three religions and many, many cultures, without stepping on any toes (hopefully).  
 
I'm 64 now, and can honestly say I don't think I've ever had lamb!  I've already purchased one of China's finest hams for Easter, maybe next year.  I have had mutton, part of a wonderful outdoor community dinner we had on an Indian Reservation in north-central New Mexico, right before we played a HS Graduation dance for the tribe (a day/night that I probably should make a whole thread on, it was quite an adventure).   

fishlessman

Botch said:

Dyal_SC said:

The traditional leg of lamb.  Here’s last year’s. Got one in the fridge I’m doing the same with. 

Today I watched a new video from Adam Ragusea on why many eat lamb for Easter, and it was a fascinating weave of biology, geography, and history; Adam also deftly danced between the traditions of at least three religions and many, many cultures, without stepping on any toes (hopefully).  
 
I'm 64 now, and can honestly say I don't think I've ever had lamb!  I've already purchased one of China's finest hams for Easter, maybe next year.  I have had mutton, part of a wonderful outdoor community dinner we had on an Indian Reservation in north-central New Mexico, right before we played a HS Graduation dance for the tribe (a day/night that I probably should make a whole thread on, it was quite an adventure).   

Sear some leg as a rare  kabob, kick yourself. Get a Greek/ Lebanese recipe key is rare,hard sear, no reheat. Start with a kabob

Teefus

Thanks for the suggestions. Hard pass on the lamb. While the visual presented above is delightful. I've had a hate/hate relationship with lamb since I was a kid. We raised them (among other critters) when Teefus was a pup. Cute little buggers and fun to have around, but I found the smell of the lanolin in their wool absolutely revolting. I pick the same thing up in the meat. It just has that odd off flavor. Mutton is many times worse. I can't suppress the gag reflex. Bride of Teefus does not share my views and a couple times a year I hold my nose and grille her some lamb chops. The things you do for love (44 years together in May).

MasterC

Congratulations on that Teefus

fishlessman

@lkapigian

heres the recipe i use, the carrots i sometimes add but usually dont with this recipe

lkapigian

fishlessman said:

@lkapigian

heres the recipe i use, the carrots i sometimes add but usually dont with this recipe

Thanks so much !

fishlessman

picked up some tabbouleh, hummus, labne keifer cheese, cucumber feta salad, bag of zaatar, fresh pita and some kalamata olives from the local lebanese bakery. looks like the lamb will be saturday, pies sunday

Teefus

After much thought, I decided to do an Easter Brisket. I channeled my inner Bubbee and did a Jewish style braised brisket flat with onions and carrots.