Month: September 2011

Categories
Ham Main Dish Pasta

Ham Linguine

2 cups ham, shredded into medium-sized pieces
1 pound linguine
4 tablespoons extra virgin olive oil
3 cloves garlic
1 cup peas, fresh or frozen, thawed
lemon zest, and juice of 2 lemons
1 teaspoon sea salt
1/4 teaspoon pepper, freshly ground
1/4 cup mint, chopped
1/4 cup fresh basil, chopped
Cook pasta according to pkg. directions. While pasta is cooking, heat 2 tablespoons olive oil in a non-stick skillet over medium high heat.  When pan begins to smoke, sauté garlic for one minute.  Add the ham and continue to sauté until ham begins to brown.  Finally, add the peas; sauté for one more minute. While skillet is still hot, drain the pasta and add to the ham mixture.  Add the lemon zest, juice, salt, pepper and 2 more tablespoons of olive oil.  Sauté for 1-2 minutes to let the flavors combine.  Remove from heat and toss with herbs.  Serve immediately.
6  Servings
Categories
Main Dish Pizza Vegetarian

Grilled Veggie Pizza

1 pizza crust, Boboli or other pre baked pizza crust
2 cups mixed vegetables, grilled
2 cups mozzarella cheese, cheddar and parmesan
1/2 cup pizza sauce
dash oregano
Assemble pizza and bake at 400 degrees for about 10 minutes.
4  Servings
Categories
Main Dish Seafood

Grilled Shrimp with Piri-Piri Sauce

Grilled shrimp:
3 pounds jumbo shrimp
1/4 cup dry white wine
1 tablespoon extra-virgin olive oil
6 garlic cloves
5 small hot red chile peppers, seeded and thinly sliced
Piri-piri sauce:
1/2 cup white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
4 small hot red chile peppers, seeded and chopped
Cooking spray
To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and thinly sliced peppers in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally. To prepare piri-piri sauce, combine vinegar, 1/4 cup oil, salt, and chopped peppers; stir well with a whisk. Prepare grill. Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 7 minutes on each side or until done; turn and baste frequently with reserved marinade. Remove shrimp from skewers; toss with 1/4 cup piri-piri sauce. 
Categories
Main Dish Pork

Grilled Pork Tenderloin

1 pork tenderloin
salt and pepper
Grill for 17-20 minutes or until the meat reaches 160 degrees internal temp.
4  Servings
Categories
Beef Main Dish

Grilled Hamburgers

1 pound ground sirloin burger
everglades seasoning
Form the hamburger into 4 patties.  Sprinkle with Everglades.  Grill until done – about 5 minutes each side.
4  Servings
Categories
Ham Main Dish

Glazed Ham

6 pounds ham, fully cooked – rump half or shank portion
2 teaspoons orange peel, finely shredded
1 cup orange juice
1/2 cup brown sugar, packed
4 teaspoons cornstarch
1 1/2 teaspoons dry mustard
24 cloves
Score ham by making diagonal cuts in a diamond pattern.  Stud with cloves in middle of each diamond.  Place on a rack in a shallow roasting pan.  Insert a meat thermometer.  Bake in a 325º oven until thermometer registers 125º.  For rump, cook 1 1/2 hr to 1 1/2 hr; for shank cook 1 3/4 hr to 2 hours.  For glaze, in a medium pan, combine orange peel and juice, brown sugar, cornstarch and dried mustard.  Heat until thickened and bubbly.  Cook and stir 2 minutes more. Brush ham with some of the glaze.  Bake 20-30 minutes more or ‘til thermometer registers 135º.  Let stand 15 minutes more before carving.  Serve with remaining glaze.
16  Servings
Categories
Asian Main Dish Pork

Ginger Stir-Fry

2 teaspoons fresh ginger, grated
2 cloves garlic, crushed
2 tablespoons teriyaki sauce
1 teaspoon cornstarch
1/8 teaspoon red pepper, flakes
2 tablespoons oil
1 pound pork, thinly sliced
Combine first 6 ingredients in a 10 inch skillet.  Heat over med-high heat until bubbly.  Add the pork; stir fry 3 minutes.  Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl.  Add to skillet, cook 2 minutes to thicken.  Serve over noodles.
4  Servings
Categories
Main Dish Turkey

Fried Turkey

1     turkey, giblets removed, rinse and pat dry
      salt and pepper, to taste
In turkey deep fry pot, pour in oil to the appropriate mark for the size of your bird.  If your pan is not marked, put the turkey in pot and add water to just above the turkey.  Remove the turkey and mark the depth of the water.  Pour our the water, dry out pot, then add peanut oil to the mark. Preheat the oil to 350º.  Place the seasoned turkey on the stand, use the hook to lower into the preheated oil.  Cook the turkey for 3 minutes per pound at 325º.  Remove turkey and test for doneness with meat thermometer.  The temperature should reach 170º in the breast and 180º in the thigh.
10  Servings
Categories
Main Dish Pork

Fried Pork Chops

4 pork chops, trimmed of almost all fat
1/2 cup flour 
1 teaspoon everglades seasoning
1/2 teaspoon paprika
Place about a 1/2 inch depth of cooking oil in a cast iron skillet and heat until oil splatters when one drop of water is flicked at the pan.  Meanwhile…put the flour, Everglades seasoning and paprika in a zip lock bag.  One at a time, shake the pork chops until well coated; place on a plate. Place no more than two pork chops into the hot oil at a time.  Fry on one side until golden, then gently turn over and fry the other side.  When they look done, remove to a paper towel lined plate.  Repeat with remaining pork chops.*Everglades seasoning is our regional favorite seasoning – if it is not available in your store, you can order it online at http://www.evergladesseasoning.com/
4  Servings
Categories
Chicken Main Dish

French’s Crunchy Onion Chicken

1 1/3 cups French’s French Fried Onions
1 pound chicken breasts, boneless, skinless
1 egg
Crush French fried onions in plastic bag.  Dip chicken into egg then coat in onion crumbs.  Bake 20 minutes at 400 degrees until cooked through.
4  Servings