Deviled Ham Tea Sandwiches
My childhood consisted of deviled ham sandwiches and Ball Park franks (“they plump when you cook em’). I loved opening up a tin of Underwood Deviled Ham and spreading it all over Wonder Bread. Talk about salt! This homemade deviled ham recipe is creamy and just a bit spicy. Serve it scooped onto lettuce leaves as a light lunch, too.
2 Cups Finely Chopped Smoked Ham
¼ Cup Mayonnaise
2 Tablespoons Finely Chopped Flat Leaf Parsley
2 Tablespoons Finely Chopped Green Onions
1 Tablespoon Worcestershire Sauce
¼ Teaspoon Hot Sauce of Your Choice
12 Slices Thinly Sliced Sandwich Bread
In a medium bowl mix together ham, mayonnaise, parsley, green onions, Worcestershire sauce and hot sauce. Cover and chill deviled ham for at least 2 hours. Divide deviled ham between 6 slices of bread and spread out evenly with a knife. Top with remaining slices of bread and press each sandwich down lightly. Remove crusts and cut in halves or quarters. Transfer to platter and serve immediately or cover platter with a slightly dampened paper towel and plastic wrap – then refrigerate until ready to serve. Serves 6
Easy Easter Ham
1 Whole Bone in Ham
12 Ounces of Pineapple Juice
2 Cups Packed Brown Sugar
1 Cup Water
½ Teaspoon Ground Cloves
Place the ham in a large roasting pan. In a saucepan bring pineapple juice, brown sugar, water and ground cloves. Bring to a boil. Pour mixture over the ham and bake uncovered in a preheated oven at 350° F for 2 to 2 ½ hours. Baste occasionally. Cover the ham with a foil tent if the ham is getting too brown. Remove from the oven and let cool a bit before carving and serving. Serves approximately 12 depending on how large of a ham you purchase.
Asian Baby Back Ribs
These ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. Poaching before grilling also reduces the fatty content.
2 Racks of Baby Back Ribs
4 Tablespoons Chopped Ginger
10 Chopped Garlic Cloves
7 Cups Water
½ Teaspoon Five Spice Powder
10 Ounces Hoisin Sauce
5 Tablespoons Soy Sauce
3 Tablespoons Peeled & Chopped Ginger
5 Diced Garlic Cloves
4 Tablespoons Roasted Sesame Oil
¼ Teaspoons Hot Chile Sesame Oil
3 Tablespoons Dry Mustard
4 Tablespoons Dry Sherry
1 Teaspoon Five Spice Powder
3 Tablespoons Honey
To poach your ribs, use a pan that will fit ribs and your stovetop. Use two pans if you need to. Place ribs fatty side down, cover with poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do NOT poach at a higher heat or the ribs will come out tough. Cool the ribs in the poaching liquid for 30 minutes and then discard the liquid and other ingredients. While the ribs are cooling prepare the marinade.
In a large bowl, mix hoisin sauces, soy sauce, ginger, garlic, roasted sesame oil, hot chile sesame oil, five spice powder, dry mustard, dry sherry and honey. Combine well. When ribs are cooled, coat them in the sauce and turn to completely cover. In a large sealable plastic bag (or bags) marinate in the refrigerator overnight.
When ready to cook, prepare the grill for indirect cooking over a low heat.
Remove the ribs from the marinade and reserve remaining marinade. Cut rib racks into 4 to 6 rib sections and arrange meaty side up on the grill. Heat marinade to boiling for three minutes and then reserve for basting ribs. Turn, rotate and baste ribs with marinade every 10 minutes for an hour. The ribs are done when they begin to pull away from the bone and bone tips are exposed. Transfer rib racks to a cutting board and cut between bones to separate. Serve any remaining marinade to use as a dipping sauce. Serves 4
Oven Barbecued Spareribs
You’re going to need a shower after eating these!
6 Pounds Pork Spareribs – Cut into 1 Rib Portions
6 Ounces Tomato Paste
¼ Cup Packed Brown Sugar
½ Cup Water
¼ Cup Honey
¼ Cup Cider Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Grated Onion
2 Teaspoons Chili Powder
2 Teaspoons Salt
Preheat oven to 325° F. Arrange spareribs in a single layer in a large roasting pan. Roast spareribs for 1 hour. Meanwhile prepare glaze. In a medium bowl, combine tomato paste, brown sugar, water, honey, cider vinegar, olive oil, grated onion, chili powder and salt until well blended. Brush spareribs with glaze. Continue roasting ribs, brushing frequently with glaze, until ribs are tender, about 30 minutes longer. Serves 6
Mu Shu Pork Stir Fry
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine
1 Teaspoon Dark Sesame Oil
2 Teaspoons Cornstarch
1 ½ Pounds Boneless Pork Loin (Trimmed & Cut Into Strips)
10 Dried Shiitake Mushrooms
½ Cup Sliced Green Onions
12 Cloves Minced Garlic
2 Tablespoons Minced Fresh Peeled Ginger
¼ Cup Dried Wood Ear Mushrooms
3 Tablespoons Rice Wine
3 Tablespoons Soy Sauce
½ Teaspoon Cornstarch
½ Teaspoon Sugar
¼ Teaspoon Black Pepper
1 Tablespoon Vegetable Oil – Divided
2 Large Lightly Beaten Eggs
3 Cups Thinly Sliced Napa Cabbage Stalks
4 Cups Thinly Sliced Napa Cabbage Leaves
2 Tablespoons Rice Wine
½ Hoisin Sauce
1 Tablespoon Soy Sauce
16 Mandarin Pancakes
Combine the first four ingredients in a zip lock plastic bag. Add the pork and marinate in the refrigerator for at least 1 hour. Turn occasionally. After an hour remove pork from the plastic bag and discard the marinade.
Combine boiling water and dried shiitake mushrooms in a bowl. Cover and let stand for 20 minutes. Drain and discard the mushroom stems. Thinly slice the mushroom caps. Combine the sliced mushroom caps, green onions, garlic and ginger in a small bowl. Set aside.
Combine boiling water and wood ear mushrooms in a bowl. Cover and let stand for 20 minutes. Drain and cut mushrooms into thin slices. Set aside.
Combine 3 tablespoons rice wine and the next 4 ingredients (3 tablespoons rice wine, 3 tablespoons soy sauce, ½ teaspoon cornstarch, ½ teaspoon sugar, ¼ teaspoon black pepper) in a small bowl. Stir well with a whisk. Set aside.
Heat 1 ½ teaspoons vegetable oil in a wok (or large skillet) over medium high heat. Add pork and stir fry for three minutes. Remove pork from pan and add 1 ½ teaspoons vegetable to the pan. Add eggs and stir fry for 30 seconds. Add shiitake mushroom mixture and stir fry 1 ½ minutes. Add cabbage and stir fry for 30 seconds. Add the wood ear mushrooms, cabbage leaves and 2 tablespoons rice wine and stir fry for 1 minute. Add the pork and cornstarch mixture and stir fry for 2 minutes. Place pork mixture on a platter.
Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 ½ teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with ½ cup pork mixture and roll up. Makes 16 pancakes
2 Cups Unbleached Flour
1 Cup Boiling Water
1 ½ Tablespoons Dark Sesame Oil
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (for about 3 minutes). Shape the dough into a 1 ½ inch thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6 inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
Heat a medium nonstick skillet over medium high heat. Place 1 pancake stack in pan and cook 1 minute on each side or until slightly puffed. Remove from pan and cool. Peel pancakes apart. Fill with Mu Shu Pork mixture. 16 Servings
Ham Baked In Beer
20 Pound Bone-In Ham
2 Cans Beer
Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.
½ Cup Sliced Green Onion
½ Cup Sliced Celery
2 Cups Diced Pork
1 Tablespoon Minced Garlic
2 Tablespoons Sesame Oil
2 Cups Cooked Cold Rice
1 Cup Sliced Water Chestnuts
1/8 Teaspoon Black Pepper
¼ Teaspoon Salt
1 Slightly Beaten Egg
1 Teaspoon Hot Pepper Flakes
2 Tablespoons Soy Sauce
Saute onions, celery and pork in sesame oil until the vegetables are tender. Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce. Stir into rice mixture. Cook, stirring about 3 minutes. Serves 6
A marinade adds flavor and in some cases tenderizes. Marinades are commonly used for thin cuts of meat, such as steaks.
A flavoring marinade is used with tender beef cuts for a short time. From 15 minutes to 2 hours.
A tenderizing marinade is used with less tender beef cuts (usually from chuck, round, flank and skirt).
A Tenderizing marinade contains a food acid or a tenderizing enzyme.
Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.
Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
Less tender steaks should be marinated at least 6 hours, by no more than 24 hours. Longer than 24 hours will result in a mushy texture.
Tenderizing marinades penetrate about ¼ inch into the meat.
Marinate in a food safe plastic bag or a non-reactive glass or stainless steel container. I like to use the large zip lock bags.
Turn steaks or stir beef strips occasionally to allow even exposure to the marinade.
Allow ¼ to ½ cup of marinade for each 1 to 2 pounds of beef.
ALWAYS marinate in the refrigerator. Never marinate at room temperature.
If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.
NEVER save and reuse a marinade.
Get your mind outta the gutter!
3 Pounded Pork Cutlets – Pounded To 1/3 Inch Thick
2 Tablespoons Olive Oil
3 Tablespoons Unsalted Butter
Fresh Ground Black Petter
2 Sliced Shallots
½ Cup Marsala Wine
1/4 Cup Chicken Stock
Heat the olive oil and 1 tbsp of the butter in a large sauté pan. Season the pounded pork cutlets with salt, pepper and a bit of flour. Saute the pork in the butter and oil mixture until it is medium well, about 2-3 minutes on each side. Remove the meat from the pan and transfer to a serving dish.
Add the remaining butter to the pan as well as the shallots, Marsala wine and stock. Reduce over medium high heat until slightly thickened, about 8 minutes.
Pour the reduced Marsala sauce over the pork and serve.