Happy Easter

Happy Easter (and happy feasting today)!

As children, we always looked forward to the Easter Egg hunts at school and church.  We would come home with at least  a dozen hard boiled eggs that our classmates had dyed.  We would gather these eggs in crafty baskets that we had made out of large cardboard milk containers (which aren’t made anymore) or brown paper sacks.

I think a couple of times we made deviled eggs out of the bounty from the church hunt.  (Mom thought these might be a bit fresher.) But our  Easter eggs from school were usually trashed because I am sure they had set out all day without any refrigeration.  Mom was diligent about botulism and salmonella!

I’m wondering how many deviled eggs will be made today?  How many dozens of these savory treats will grace family tables?  Millions?  Billions?  Gazillions?  (Do they even use real eggs for hunts anymore?  I would assume that all the eggs today are of the candy-filled plastic variety.)

We aren’t dying or hiding Easter Eggs here this year—no nieces or nephews will be here to hunt for them.  So, our Easter table will be simple.  We are smoking a boneless pork roast on the vintage cooker.  I will, of course, make deviled eggs—just the simple mustardy kind with a sprinkling of smoked paprika.  We will also have some sauteed kale from the garden and I will throw some potatoes on the grill with some garlic and olive oil.

Hope everyone has a great holiday!


Easy Roasted Pork on the Vintage Hibachi Pot

Bring your cooker up to 250 degrees.  Season the roast as you like.  Today we are using Dijon mustard and salt and pepper.  Do not wrap in foil!   Place roast on grill and close lid.  Roast on grill for 10-12 hours or until internal temperature reaches 160 degrees.

Remove and let set.  Slice roast or shred for sandwiches.


Sauteed Kale with Panchetta

2 oz. chopped pancetta
1 T. extra-virgin olive oil
2 garlic cloves, minced
1/4 t. dried crushed red pepper
6 packed cups of chopped kale
coarse sea salt and fresh ground pepper

Fry pancetta in a very large nonstick skillet (cast iron is best) until crisp (about 2-3 minutes).  Add olive oil and  minced garlic cloves with crushed red pepper; stir 15 seconds. Add kale and sprinkle with sea salt and pepper. Toss kale until wilted, about 4 minutes.

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