Easter Menu Ideas - MSNewsNow.com - Jackson, MS

Easter Menu Ideas

Praline Easter Ham

1 Smoked Ham, whole, picnic or shoulder cut

Tony Chachere's Praline Honey Ham Marinade

Tony Chachere's Creole Seasoning

½ stick Butter

1 ½ cups Pecans, whole

Remove Ham from packaging and rinse under cool water. Pat ham dry. Using the provided injector, inject ham with marinade, sure to reach the bone and outward. Use one ounce of marinade per pound. Rub the outside liberally with Tony Chachere's Creole Seasoning. Cover loosely with foil. Place ham in a roasting pan in a preheated 300 degree oven. Cook for about 2 hours, removing foil in last thirty minutes. During this time, melt butter in a pan, add nuts, and slowly toast nuts stirring occasionally until lightly brown and aromatic. Add praline marinade to just cover nuts. Reduce by half. When ham is removed from the oven and transferred to a serving platter, pour praline pecans over the top.

 Spicy Cheese Biscuits with Creole Gravy

Serves a crowd

2 cups Flour

1 tsp Tony Chachere's Creole Seasoning

4 tsp Baking Powder

½ tsp Cream of Tartar

½  cup Vegetable Shortening, cold

2/3 cup Milk, cold

½ cup Sharp Cheddar Cheese, grated

3 cups Tony Chachere's Creole Gravy, prepared according to package directions

1 cup Andouilli Sausage, grilled

Combine flour, Creole seasoning, baking powder, cream of tartar in a bowl. Cut shortening into mixture and blend lightly or cut into to resemble coarse meal. Add milk all at once and blend until just comes together.  Add cheese, and turn out onto a clean surface. Knead less than a minute and press into a square about ½ inch thick. Cut into biscuits. Place on greased sheet pan and bake 8 minutes. Remove. Serve hot with gravy and sausage.

Easter Egg Salad

Serves a crowd

4 cups Spring Lettuce Greens

6-8 Hard Boiled Eggs, halved or quartered

1 cup Green Onions

½ lemon, juiced

1 ½ cups Extra Virgin Olive Oil

Tony Chachere's Creole Seasoning

For Scallion oil, puree onions, lemon juice, and olive oil in a food processor or blender. Place greens on a platter, lay eggs on top, drizzle with scallion oil, and sprinkle with Creole seasoning.

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