TWO BROTHERS SEASONING RECIPES

SKILLET HAM, CABBAGE AND POTATOES RECIPE | ALLRECIPES

Skillet Ham, Cabbage and Potatoes Recipe | Allrecipes image

Old fashioned one skillet meal with spiced potatoes, cabbage and ham; tasty and satisfying. Serve with green beans.

Provided by Priscilla Eibl

Categories Ham Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons margarine
1 onion, chopped
1 small head cabbage, coarsely chopped
¼ cup water
3 large potatoes, scrubbed and sliced
1 dash seasoning salt
1 dash paprika
2 cups cubed cooked ham

Steps:

In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

Nutrition Facts : Calories 452.9 calories, CarbohydrateContent 62 g, CholesterolContent 31.8 mg, FatContent 16.2 g, FiberContent 7.9 g, ProteinContent 17.6 g, SaturatedFatContent 4.7 g, SodiumContent 871.1 mg, SugarContent 8 g

PORK RINDS (CHICHARRON) RECIPE | COOKING CHANNEL

Pork Rinds (Chicharron) Recipe | Cooking Channel image

Provided by Cooking Channel

Total Time 14 hours 50 minutes

Prep Time 20 minutes

Cook Time 12 hours 30 minutes

Yield 30 to 50 pieces

Number Of Ingredients 11

Ingredients

1 large piece pork skin, trimmed of excess fat and nipples if present (the skin portion should be at least 1/4-inch thick, about 1 1/2 pounds)
Lard and/or peanut oil
1 1/2 teaspoons kosher salt
1 teaspoon maple sugar
1/2 teaspoon ancho chile powder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
1/2 cup vinegar (rice wine, apple cider or white distilled)
2 tablespoons fish sauce
1 tablespoon chili paste (sambal) or crushed red pepper flakes
2 cloves garlic, smashed

Steps:

For the pork: Put the pork skin in a large pot and cover with water. Weigh down with a plate to keep it submerged. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart and the water is white, 1 1/2 to 2 hours (adding more water as needed).
Carefully remove with a large spider or slotted spoon and arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put in the fridge, uncovered, and allow to cool until completely cold, about 2 hours.
Once the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin. Place the scraped skin on a rack set over a baking sheet. Set the oven to its lowest possible setting (ours was at 200 degrees F) and dehydrate the skin overnight, until dry, brown and brittle.
For the spicy-sweet blend: Mix the salt, sugar and chile powder in a small bowl.
For the five-spice blend: Mix the five-spice and salt in a bowl.
For the dipping sauce: Mix the vinegar, fish sauce, chili paste and garlic in a small bowl.
To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. Remove to a paper-towel-lined tray and season with one of the spice blends while hot. Serve immediately or to cool to room temperature. Serve with Richmond's dipping sauce if desired.
You can also store the squares in an airtight container at room temperature for up to 2 days before frying.

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