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Catch Em, Clean Em, & Eat Em March 2021

Catch Em, Clean Em, & Eat Em March 2021

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catch em, clean em, eat em

Chunky Egg Salad

1/2 medium red onion, chopped

12 large eggs

1 stalk celery (with leaves), chopped

1/2-cup mayonnaise

2 tablespoons chopped fresh dill

2 tablespoons whole-grain mustard

1 tablespoons plus 1 teaspoon freshly squeezed lemon juice

2 teaspoons kosher salt

Freshly ground black pepper

In a small bowl, soak the onions in cold water, for 15 minutes. Drain.

Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.

In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.

Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. 

Orange Baked Ham

1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone

6 garlic cloves

8 1/2 ounces orange marmalade

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catch em, clean, eat em

1/2 cup Dijon mustard

1 cup light brown sugar, packed

1 orange, zested

1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees F. 

Mince the garlic in a food processor. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. 

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