More snow food: country ham and bourbon
A day before this little weather incident occurred, I decided to go the grocery store. I went to the SuperFresh in Hampden. Crazy. I walked in and walked right back out.
I thought it wouldn’t be that big of a deal. After all, I still have most of that ham I bought at the hardware store in Smithfield. I also have a bottle of Rebel Yell Bourbon.
My ancestors were among the first settlers of both Virginia and Tennessee, and a country ham and a bottle of bourbon would have lasted them a winter, so surely it would be sufficient for me to get through the weekend.
I made my meal plans for the weekend. I would have country ham spread along with a pasta dish my wife found in an old Charlie Palmer cookbook that features orecchiette, country ham, peas and goat cheese. ...
Neither dish ended up the way I wanted. I was trying to recreate the ham spread that Graul's and Eddie's sell, but I ended up with something that was more mousse-like. If I do it again, and I probably will considering the ham seems to be regenerating itself each time I cut off a piece, I will omit the butter and cream cheese.
As for the pasta, the flavors were good, but it was too salty. I’m not sure what Charlie Palmer was thinking or tasting when he thought it was good idea to add “a good pinch of salt” to a dish that already had country ham. I’m going to try and restore the leftovers today by adding more orecchiette and goat cheese.
The cocktails, however, turned out great. I had some Ale-8-One, a soda only available in Kentucky that tastes like a mix between ginger ale and Mountain Dew. (It tastes much better than it sounds.) The Ale-8-One was mixed with bourbon and some fresh snow. It was slushy goodness.
I should admit that I didn’t live on country ham and bourbon alone this weekend. Right before the snow became heavy, I stopped by Mount Washington Pizza for some chicken korma, palak paneer and samosas.
The ancestors may have lived in Jamestown and Piney Flats, but I don’t.