Winter Greens & Ham Tortilla Española

January 13th, 2012 § 0 comments § permalink

Serves 10

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil
1¼ pounds red bliss potatoes, peeled and sliced 18 inch thick
6 ounces Serrano ham sliced and cut into 2 inch strips
1 yellow onion, halved and thinly sliced
1 cup winter greens of choice, chopped
Kosher salt and freshly ground pepper
1 teaspoon smoked paprika
8 large eggs

Directions

Preheat the broiler. Heat ¼ cup of the olive oil in a large cast-iron skillet. Add the potato, onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned; about 15 minutes. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potato mixture into the bowl, being sure not to leave any in the skillet, and add the ham and the greens. Return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the egg mixture, spreading it out in an even layer. Cover and cook over low heat until the tortilla is set on the bottom and the edges; about 10 minutes. Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set; about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.

Manchengo Cheese & Ham Croquettes

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons olive oil
1 small medium yellow onion
½ cup flour
¾ cup milk
1 teaspoon salt
1 teaspoon black pepper
2 eggs
½ cup fresh parsley, chopped
1 cup Serrano ham, chopped
1 cup manchengo cheese, grated
1 cup bread crumbs
Oil for frying

Directions

In a medium sauce pan, heat oil to a medium high heat, add onion and sauté for about 3-4 minutes or until onion is translucent. Add flour and stir well until completely mixed in, sauté about a minute, stirring constantly. Pour in the milk whisking continuously for about 3-4 minutes. Season with salt and pepper. Add parsley, Serrano ham and cheese, again whisking continuously as the mixture cooks and the cheese melts. Spread misture onto a large baking sheet and place in the refrigerator to cool. When cool, beat eggs and set aside in a bowl and place bread crumbs in a bowl as well. Remove cheese mixture from the refrigerator and scoop up and form into balls, dip in the egg mixture and then roll in the breadcrumbs. Place rolled croquettes in a pan filled with oil and deep fry for about 3-4 minutes or until browned and cooked through. Serve warm, serve with garlic aioli if desired.

Whole Wheat Broccoli Calzones

June 12th, 2011 § 0 comments § permalink

Makes 4-6 calzones

Ingredients

1 recipe Ger-Nis Whole Wheat Pizza Dough
2 cups broccoli florets
1 tablespoon butter
1 tablespoon olive oil
1 cup ham, cooked and chopped
1 medium onion, chopped
1 tablespoon whole-wheat flour
¼ cup milk
1 cup milk cheddar cheese, grated
1 teaspoon salt
Black pepper

Directions

Preheat oven 425°F.

Roll the pizza dough out into 4-6 five inch circles. Place on a large baking sheet or two of them. In a pot of boiling water blanch the broccoli florets for a few minutes until just al dente and beginning to soften. Remove and set aside. In a medium sauté pan add butter and oil and bring to a medium high heat. Sauté ham and onions for a few minutes until onions and ham begin to brown, about 4-5 minutes. Add broccoli florets and mix well. Add the flour and sauté a few minute longer until all flour is absorbed around the ham and broccoli. Add the cheese and the milk and reduce heat to low, stirring constantly until all the cheese has melted and the cheese is smooth. Remove from heat season with salt and pepper.

Place a dollop of the broccoli close to the center of each of the whole wheat dough circles, off to one side but still centered. Fold over the dough so that the sides are even and touching and a half circle is formed. Starting with one side top or bottom roll up or down the pizza dough sides curling up and twisting until top or bottom is reached. Place in the oven and bake for about 15 minutes or until golden brown.

Eggs Sardou

June 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

8 poached eggs
8 cooked or canned artichoke bottoms
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 cups cleaned spinach leaves
Salt, pepper and Tabasco sauce to taste
½ cup minced ham
1 tablespoon white vinegar
1 cup Hollandaise Sauce

Directions

Rinse artichoke bottoms and place in a saucepot. Cover with 1-inch lightly salted water. (If using fresh artichokes, add juice from half a lemon). Simmer 5 to 10 minutes or until artichokes are tender but not overcooked (fresh artichokes will take longer to cook). While artichokes are cooking, add butter to a warmed pot over medium heat. Add flour and whisk briskly, fully incorporating flour with butter. Let cook for 1 minute, whisking all the while. Whisk in milk. Let mixture come to a gentle boil, then reduce to a simmer, whisking frequently. Let simmer 5 minutes. Add salt, pepper and Tabasco to taste. Stir in spinach leaves, 1 cup at a time, allowing to wilt before adding next cup. Stir in minced ham.

When ready to serve, poach eggs: into a pot of salted boiling water with a tablespoon of white vinegar added, gently break 4 eggs at a time and let simmer until whites are cooked through. Remove carefully with a slotted spoon and let drain on a paper-towel-lined plate. Place two drained artichoke bottoms on each plate. Spoon creamed spinach over artichokes. Place 1 poached egg in each artichoke, and top with a spoonful of Hollandaise Sauce.

Recipe adapted from The Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Jamaican Jerk Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Charles Joguet, Chinon “clos du Chene Vert” – Organic 2002, France.
This highly complex and extremely spicy wine does not overcomplicate the intricate flavors of the jerk glaze and spices, instead they forge an incredibly bold pair suited for bold palettes and the brave of heart, much like the dish itself! Retails for about $40.

INGREIDENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh sage leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken
1 cinnamon stick
2 cloves
1 star of anise

For the Glaze

1 cup fresh orange juice
1 cup light brown sugar
½ teaspoon cinnamon
1 pinch of freshly grated nutmeg
1 pinch of all spice
1 pinch of clove
½ habañero pepper, seeds removed and chopped superfine
¼ cup fresh thyme, chopped fine
¼ fresh chives, chopped fine

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
2 tablespoons orange zest
1 teaspoon freshly grated nutmeg
1 pinch cinnamon

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a medium sauce pan, add all ingredients, and bring to a boil, simmer, and reduce for about 15 minutes until thick. Cool, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone in this should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until the entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Apple Mustard Mint Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Domaine Zind Humbrecht, Riesling Gueberschwihr – Organic 2008, Germany.
This almost perfect German Riesling has smoke and stone notes lached with white peach, apple, and lemon zest. It’s zesty and snappy with a white pepper-tinged finish. It is perfect for this ham! Retails for around $18.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh mint leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken

For the Glaze

1 medium tart apple, peeled and seeds removed
½ cup fresh mint leaves
1 small red onion
½ cup brown sugar
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon salt

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
1 tablespoon olive oil

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a blender, blend the apples, red onion, sugar, salt, and the mint. Add the honey and the mustard, and mix well. Set aside, and let rest for at least 30 minutes.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Bourbon Persimmon Lavender Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Ch. De Trinquevedel Tavel Rosé 2009, France.
This one is a tough pairing the the potent floral lavender and the spicy sweet persimmon next to the smoky and salty ham. This French rosé is perfect for all. It is bright and bold but with spicy undertones that lend well to the persimmons, and it has a fresh, fruity note that allows the potency of the lavender to subtly shine while pairing well with the saltiness. Retails for around $20.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh lavender leaves
1 tablespoon orange zest
1 whole nutmeg, cracked and broken

For the Glaze

½ cup bourbon
1 tablespoon fresh lavender leaves, chopped fine
1 tablespoon fresh sage leaves, chopped fine
1 teaspoon fresh lavender flowers
1 persimmon, peeled and deseeded, very ripe
½ cup brown sugar
½ cup bourbon
½ cup orange juice
1 teaspoon fresh ginger, chopped fine
1 teaspoon salt
1 teaspoon black pepper

For the Spice Rub

2 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
1 tablespoon dried sage leaves

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a blender, blend the persimmon and all the herbs. Pour into a medium mixing bowl, and gently mix in the sugar, bourbon, ginger, and the remaining ingredients. Mix well, and set aside.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uniterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature to 425°F, and let the ham get a bit crispy and caramelized.

Ginger Sage Maple Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Domaine de la Chevalerie, Bourgueill “Cuvee Chavalerie” – Organic 2001, France.
This is an old Cab Franc Producer that has been producing traditional Cab Francs for generations. This wine is super robust, extremely herbaceous, and quite elegant. It is extremely compatible with the potent sage and ginger and excellent with the saltiness of the ham. It retails for around $23.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh ginger, chopped fine
1 whole nutmeg, cracked and broken

For the Spice Rub

2 tablespoons black pepper, cracked medium fine
1 teaspoon ginger powder
1 teaspoon dried sage leaves
2 tablespoons sea salt

For the Glaze

1 cup maple syrup
2 teaspoon fresh ginger, chopped fine
6-8 sage leaves
Sage brush (a bunch of sage tied together to form your glazing brush)

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture and add ham to pot – mixture should completely cover the ham, if it does not make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a medium saucepan, heat the maple syrup, sage leaves, and the ginger to just before boiling, let the maple syrup infuse for about 15 minutes or until the spicy ginger flavor is very apparent. Take off heat, and allow to cool. Set aside. Make your sage brush by twisting kitchen twine around the stems of a bunch of sage leaves.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze with the sage brush every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425°F, and let the ham get a bit crispy and caramelized.

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