Tuesday, December 27, 2016

Another case of mistaken food identity.

Yeah, the pumpkin/carrot soup thing was funny - but that was my husband - this was ME! Here's how it all started…

Fondue bites, BBQ pork balls and Deviled Ham
First we had a little cocktail party the other night with a couple tasty appetizers - some BBQ pork balls, deviled ham and mini fondue bites - those are the ones on top with a little cornichon. They were really tasty but it made way too much of the cheese mixture - which was basically shredded swiss cheeses, a little mustard some mayonnaise and a splash of brandy. Then for Xmas breakfast I made us a sausage cheese grits casserole - perfect because I made it the day before since those lovely stoneground grits I got for xmas - (thank you Kenny and Francis!) take a while to cook - and I had a little bit of extra plain grits that I stored in one of my weck jars - do you see where this is headed??
Then on Xmas day, I hadn't really made much of a food plan (I know - shocking!)  other than breakfast so after we went out to a movie we stopped at the only open grocery store in town - Casa del Mole- and got two large baking potatoes because I also received a wonderful Virginia smoked ham for xmas (thank you Jack and Mindy!) and thought scalloped potatoes and ham sounded pretty damn good on this cold day. SO, I have my potatoes baking and when they were about 3/4 way done I remembered my leftover fondue - which in the past I've used to top my scalloped potatoes and it is awesome! I pulled it out of the fridge and started crumbling it on top of the potato ham gratin - and Richard comes in and says "Huh - why are you putting grits on top of the potatoes??" 
And that is when I looked over and realized I was crumbling leftover grits instead of leftover fondue on top! Hello! I mean seriously though - they look just alike and are in the exact same storage container! Well, at least this was an easy fix - I was able to scrape off the grits and apply the correct topping - the cheese - and back into the oven - it came out bubbly and good, didn't even notice those little specks of grits that were probably there - maybe that could be a new thing? Cheesy-grits topping?

Anyway, that is the story of how anybody can be fooled in the kitchen! - It's a tricky place to be ; 0

Deviled Ham


  • 1/2 pound thinly sliced ham
  • couple sprigs parsley
  • 1/4 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon Worcestershire
  • 1/2 teaspoon Sherry vinegar
  • ground pepper
  • celery, small sweet peppers or saltines to serve
Takes , serves 24.


  1. In a food processor finely chop 1/2 the ham and then put in a mixing bowl.
  2. Chop the rest of the ham until minced with a knife along with the parsley.
  3. Add that to the bowl along with the rest of the wet ingredients and mix.
  4. Put a teaspoon of ham on bite sized pieces of celery or raw sweet peppers or even better saltine crackers.
  5. Will keep for a few days in the fridge..

Post note:  I actually considered for a moment putting a layer in between the scalloped potatoes - but used my sliced ham instead. HA.

No comments:

Post a Comment