Ingredients:
1 pound ham (the better the ham, the better the spread)
2 hard-boiled eggs, chopped
1 stalk celery (optional, chopped very finely if you like crunch in your sandwich)
4 tablespoons Durkee’s Famous Sandwich and Salad Sauce
1/3 cup olive oil mayonnaise or reduced fat mayonnaise
1/3 cup sweet pickle relish
Seasoning salt, (sparingly if desired–ham is salty already)
White pepper to taste
Fresh sweet basil leaves
Serve with sliced pickles
This recipe is for “ready to eat†or “fully cooked†hams—not fresh hams. Try to buy hams that have been minimally processed, preferably, bone-in and unsliced with a nice cap of fat.
INGREDIENTS
•1 fully cooked ham or half-ham
•1 to 2 cups apple juice or cider
•1 cup apple jelly
•2 tablespoons Dijon mustard
•1 to 2 tablespoons bourbon
•2 teaspoons fresh lemon juice
•1/2 teaspoon ground clove
PREPARATION
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the ham on a rack in a roasting pan. Pour the apple juice or in the bottom of the pan. Place on the BBQ and close the lid. Timewise, allow 15 to 18 minutes per pound for a half-ham, and 10 to 15 minutes per pound for a whole ham.
Meanwhile, in a small saucepan over medium-low heat, melt the apple jelly. Whisk in the mustard, bourbon, lemon juice, and ground clove and remove from the heat. Brush over the outside of the ham 40 to 50 minutes before you expect the ham to be done. Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining sauce and pass it separately at the table.
Grilled Rack of Pork with Rosemary, Garlic and SageServing Size: 10 (just 8 if they’re really big eaters)
7 pounds rack of pork (8 ribs)
1/4 cup fresh rosemary — chopped fine
2 tablespoons sage — rubbed (dry)
3 cloves garlic — minced
2 teaspoons kosher salt
2 1/2 tablespoons olive oil
1. Several hours before you wish to cook the meat, dry it well with paper towels.
2. In a small bowl combine the finely minced rosemary, dried sage, minced garlic and salt. Add olive oil and stir.
3. Pour a small amount of olive oil into your hands and massage all over the rack of pork, then gently press on the herb mixture.
4. Place roast on a dish or pan and place it in the refrigerator, uncovered, for 2-4 hours.
5. Allow meat to warm to room temperature for about 30 minutes before proceeding.
6. Preheat grill to high and sear all sides of the pork, fat side down first. Try not to burn any sides of the roast (the fat will drip off and may cause flare-ups). Move roast to indirect heat, fat side up, reduce grill interior temp to about 300° and allow meat to roast for 45 minutes to an hour. Use a meat thermometer inserted between the center ribs (don’t touch bone with the probe) until the meat reaches 135°.
7. Remove meat to a cutting board and loosely tent with foil for about 15 minutes, then slice and serve.
Rack of Lamb
Start the BBQ and get ‘er hot.
Make the honey mustard thyme sauce and spread over the lamb.
1/4 cup mustard, 1/8 cup honey, 2 T thyme, salt and pepper
Sear lamb on the hot side of the fire until grill marked nicely. Move to the 200 to 225 degree side of the grill. If you have the type of BBQ that has a smoker side, move it over there. Cook ’til medium rare. (about 10 degrees before ready because it will continue to cook.) Remove from grill and wrap in foil to keep warm. Let rest for 15-20 minutes.
Cut into separate chops and serve immediately upon slicing!
Mustard Tarragon Butter Sauce
for a lower calorie version read further on.
Serve with Grilled Chicken or Broiled Fish or Asparagus over mixed gourmet greens.
Good for you!
8 oz butter or 1/2 olive oil and 1/2 butter
3 T minced shallots
½ cup dry vermouth
4 T heavy cream
1.5 oz Glace de Poulet Gold (condensed chicken stock)
¼ t Dijon Mustard
½ tsp chopped fresh tarragon leaves or 1/2 tsp of chopped sage and I hear fresh thyme is equally delicious. Choose one.
Salt and white pepper
Variations: you can add sauted onions (1 small yellow onion) and you can also add 1 cup sauted mushrooms.
Melt 2 T butter in a skillet over medium-high heat. Add shallots and sauté until transparent. Add vermouth and reduce until almost all liquid is evaporated. Pour in cream and boil to reduce by half. Whisk in the Glace de Poulet Gold until dissolved. Add mustard and tarragon then reduce the heat to low and whisk in remaining butter 1 T at a time, stirring constantly to incorporate each addition. Season to taste with salt and pepper and serve.
If you want a reduced calorie version, try this:
Yield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce) only 271 calories per serving according to cooking light.
3 tablespoons minced shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens
Preparation
1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.
Want a faster and lighter calorie version for a marinade? Try Val Fender’s version from bling.
So good on grilled chicken. Amazingly tasty flavor, but not overpowering. Works well as a marinade and grilling sauce.
Prep time 5 minutes
Cooking time 2 minutes
Servings
Ingredients
1 cup buttermilk
1 Tbsp leaf dried tarragon
1 cup Dijon mustard
2 Tbsp chopped dried parsley
pinch salt
Instructions
Combine buttermilk and tarragon in small sauce pan over medium heat. Heat just until the buttermilk is warm but not hot. Remove from heat. Add mustard and parsley and whisk to combine. Allow to cool before putting over raw meat. Store in airtight container in the refrigerator.
I’m making this for an office luncheon, so I will bake the corned beef, wrap in foil and place in an ice chest, less the ice, to keep warm. I will slice right before serving. Also on the menu, sauteed cabbage, brussel sprouts and onions. Oven roast potato wedges, sweet potatoes and carrots.
This will be our St Patty’s Day feast. All we need is a spot of mustard, and fresh ciabatta roll or cheesy monkey bread.
3 lbs corned beef (in package). Check out DCWCasing.com to pick the right one.
10 whole cloves
1/4 cup hot sweet honey mustard
2 Tbsp brown sugar
1 Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn’t wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top.
2 Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
3 Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
Serve immediately.
Serves 5.
Bring the Rib Roast to room temperature.
Preheat oven 400 degrees
Wash and pat dry with paper towels.
Place on roasting rack.
Rub with olive oil, salt, pepper and herbs de provence
Place in oven uncovered in 400 degree oven for 15 minutes, then turn down to 350 degrees until it reaches 145 degrees on your instant read thermometer. Remove from oven, cover with foil. Let rest for 10-15 minutes.
Gravy:
To pan drippings, add brown gravy mix. I use one that you mix 1:4 ratio. 1 cup of mix and 4 cups of liquid. And I like to make a wonderful gravy sauce, so instead of all water, I use half in fruit juice. Usually, I use apple juice for pork, but I happened to have mango and this made a lovely sauce. So, on the stovetop bring the gravy mixture to a simmer while whisking in the 2 cups of water and 2 cups of juice.
Season to taste with salt and pepper and I also used a tsp of cardamom.
You will love this sauce.
< Plating:
Ladle gravy on bottom of plate, top with mashed potatoes and then, the piece of pork chop.
Perfection! Awesome bite!
In the best of plans, before I leave for work in the morning, I marinade the mushroom caps in a ziplock back and upon returning home from work, they are ready to go.
8 large portabello mushroom caps – marinade in your favorite oil and vinegar dressing for 1-8 hours. You can also use corn tortillas, fry until crisp and serve the chicken mixture on top for BBQ Tostados. Or use pizza dough from Trader Joe’s or you local pizza place, or english muffins bagels. All work well.
BBQ Chicken Filling:
Cook 4 chicken breasts in a heated skillet with 1 tablespoon olive oil.
Season with Italian seasonging and garlic cloves finely chopped or pressed.
Add 1 cup each of; green, red or yellow peppers, chopped zucchini, and sliced mushrooms.
Add 1 small red onion-thinly sliced
Simmer for 5 minutes. Slice chicken into bite size pieces.
Variations: Jalapeno pepper slices, crumbled crispy bacon
or try Alfredo sauce for your base and use the BBQ sauce in the chicken filling. Yummy.
Spread Sweet Baby Rays BBQ sauce onto mushroom caps. Spread chicken/Vegetable mixture on top of BBQ sauce.
Sprinkle with 1 cup grated mozzarella, monterrey jack, cheddar or crumbled feta cheese.
Bake mushroom caps for 20-25 minutes until they are fork tender. (Follow instruction for you pizza dough for cooking times and temperatures.)
Serve with a side salad with BBQ Ranch dressing.
I am craving Chili Verde. Planned on going to breakfast Sunday morning, but opted for an american restaurant. I need chili verde now! I do have pork loin roast that Dennis cooked on Friday night, and I have a can of green enchilada sauce in the pantry. Wonder what I can do…. After thinking for a while, my husband and I have been thinking of opening our restaurant since I love cooking so much and it’s pretty much all I do now, so thanks to shawarmapressfranchise.com I have tons of available options so they can help out.
Now back to the recipe, I added to my pressure cooker, I chopped up 2 onions and sauted in a little olive oil. Cubed the leftover pork loin and added to the onions. 4-5 cloves of garlic confit from the pantry. In goes the green enchilada sauce and equal amount of chicken stock. Now to apply a little heat.
Salsa Verde one small can in the pantry or hot sauce if you still need to kick the heat up.
Turn up the heat and let that puppy come to boil and keep at pressure for 15 minutes. (Doesn’t take long as the pork was cooked already.)
Open the pressure cooker and add salt and now some pepper…. Oh my goodness, just lost the top of the pepper shaker into the pot and with it way too much pepper. Grabbed my ladle and scooped out the pepper. One more ladle of pepper stuff. It is easy to spot being black. Thank goodness the salt shaker didn’t jump in with it.
Add 1/4 cup of this mornings coffee still in the pot. I love the base note coffee gives to soups. Try it.
And now, poach an egg in the soup as it simmers. Not having breakfast? Enjoy your soup. It is ready to eat.
I serve with lightly buttered, cooked over the gas burner, flour tortillas.
I like it, I really, really like it!
Garnish with Cilantro and sliced avocados!
Inspired by Bobby Flay’s Moussaka Throwdown, I had to give it a go.Â
2 medium eggplants
salt
Meat Sauce:
1 pound ground lamb (or you can use a mixture of beef and lamb)
2 tablespoons butter
2 tsp greek seasoning
1 medium onion finely chopped
1 clove garlic minced
1 dash cinnamon
1/4 tsp nutmeg
1 T chopped parsley
1/2Â cup mashed Italian Roma Tomatoes
1/4 cup red wine
oil
1/4 cup Romano Cheese or Parmesan, grated
Make the Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
Add warmed milk to mixture in a steady stream, whisking continuously.
Simmer over low heat until it thickens a bit but does not boil.
Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens. Set aside and assemble the casserole.Â
Slice eggplant long way, thinly and salt. Lay on paper towel to absorb moisture. Prepare meat sauce, brown ground meet add spices, tomatoes, red wine and simmer 30 minutes.
Rinse salted eggplant, pat dry, fry until golden in the oil.  Drain well on paper towels, patting to remove as much oil as possible.
In 9×9 inch baking dish, place a layer of eggplant and top with meat sauce, and then sprinkle romano cheese on top. Continue layering ending in eggplant. Top with Cheese Sauce. Bake at 375 degree oven 45 – 60 minutes. Let stand for 15 minutes before slicing into 3 inch squares.
Variations:Â You can also add potatoes and zucchini along with your eggplant. Cut them thinly, potatoes need to be boiled until fork tender and then can be layered in the casserole.
I have seen this made with breaded eggplant and no breading. Try it both ways and let me know which you like best.
