Hi! The recipe is in Word.doc – please provide a link for uploading or an eddress I can send it to.

Best,
Chi

One last thing MM…Estrels caramel cake…recipe???

You can go to https://www.smithfieldhams.com/cookinginstructions for detailed how-to information. Smithfield hams also come with full preparation/cooking instructions. You can’t completely eliminate the saltiness because Virginia hams are traditionally that way. That’s why they’re always served in paper-thin slices.

We brought a toddler-size Smithfield ham to my family when we recently visited. The plan was to cook it while we were there but we just plain ran out of time. They’ll be feasting on it at Xmas instead!

Two dishes that I haven’t had since childhood are Lengua Estofada and Pastel de Lengua. Once, a long time ago, I had this brilliant idea of trying to make the Estofada but all it took was one look at the main ingredient which was, surprise!, a TONGUE !!!! I’d only ever seen it sliced so duh, despite the name, I never made the connection. No, I am NOT blonde. Needless to say, the attempt was nixed. But I’d like to try it again if I can get a Lengua 101 from someone. I remember our Estofada had enough gravy to generously spoon over the Lengua. The gravy had a deep brown color and a rich taste that comes from long braising and it was also slightly sweet. The Lengua was served sliced with button mushrooms, fried whole saba, and quartered potatoes fried in olive oil. YUM!

When we were little, we got to choose our birthday party menu. My dessert was always Sans Rival (made by a cousin) and Pastel de Lengua never failed to make the list. This was purchased from somewhere and it was absolutely delicious. The crust was nicely browned, light, and flaky. I would definitely love to learn how to make this dish.

Speaking of fruitcakes, I have a killer recipe for a Plum Pudding and a very simple but drop-dead delicious Hard Sauce to go with. I’ll be happy to send it out to whoever’s interested …