Showing posts with label Ham. Show all posts
Red Beans and Rice, the John Besh Way!
in Beans, Ham, My New Orleans Cookbook, Rice, Side Dish on Thursday, February 23, 2012
“Being a chef here in New Orleans
My New Orleans: The Cookbook by John Besh is a masterpiece! It is a cookbook of anecdotes and humorous stories while being filled with amazing recipes and exquisite photographs. It is no small cookbook either, it weighs over 5 pounds!
John Besh is the owner and executive chef of Restaurant August in New Orleans as well as owning 5 other restaurants in New Orleans Louisiana
I’m sure he does a great job of fishing and hunting and as a chef but he has outdone himself with this cookbook. He shares his love for New Orleans
The cookbook is beautifully laid-out with unique chapters as well, including Feast Days, The Urban Farm, Mardi Gras, Crawfish and Rice, Thanksgiving, Oyster Season, Reveillon, Gumbo Weather and Chanterelles and Blackberries; just to name a few.
With his narrative bringing the cookbook together, he has raised it to a phenomenal level. It is a worthy testimonial to the region, the fishermen, the hunters, the farmers, the cooks and all lovers of food. This is absolutely an outstanding cookbook to peruse!
Here’s what John says about red beans and rice:
“Time is the key to making successful red beans: they need to cook slowly and well. Using flavorful fat is another secret. Just as my grandmother did, I keep the fat from every batch of bacon I make, and I save the fat that solidifies on the surface of chilled chicken soup and roast chicken drippings, too. Just a little bit adds big flavor.”
Now for the recipe:
Red Beans and Rice
2 onions, diced
1 green bell pepper, seeded and diced
1 stalk celery, diced
2 tablespoons rendered bacon fat
1 pound dried red kidney beans
2 smoked ham hocks
3 bay leaves
½ teaspoon cayenne pepper
3 green onions, chopped
Salt and freshly ground pepper
3 cups white rice
Sweat the onions, bell peppers and celery in the bacon fat in a heavy soup pot over medium-high heat.
Once the onions become translucent, add kidney beans, ham hocks, bay leaves and cayenne. Add water to cover by 2 inches.
Increase the heat and bring the water to a boil. Cover pot, reduce heat to low and allow the beans to simmer for 2 hours. Periodically stir the beans to make sure that they don’t scorch on the bottom of the pot, adding water if necessary, always keeping the beans covered by an inch or more of water.
Continue cooking the beans until they are creamy and beginning to fall apart when they are stirred.
Remove the ham hock meat from the bones, roughly chop it and add it back to the pot of beans.
Stir in the green onions and season with salt, black pepper and Tabasco
Serve with white rice.
This is my kind of red beans and rice!
ENJOY!!!
By the way, did any of you happen to watch his “Iron Chef” performance?
Shrimp and Ham over Angel Hair Pasta
in Entree, Fish/Seafood, Garlic, Ham, Pasta, Rotel tomatoes on Thursday, December 8, 2011
This delicious dish takes a short amount of time to throw together and if you like pasta, shrimp and ham, this just may be the recipe for you.
“Angel hair” is the Americanized name for the Italian word cappellini, literally meaning “thin hair.” The pasta is very fine and excellent with delicate sauces. The sauce in this recipe is light with just the right ingredients to complement the pasta. The ham renders a wonderful smoky flavor to the dish with the Rotel tomatoes adding a touch of heat to the shrimp and ham.
This is a savory dish that makes meal time a snap and your family and friends will love it!
Shrimp and Ham over Angel Hair Pasta
Ingredients:
1 pound medium shrimp, peeled and de-veined
1 pound steak ham, diced into small pieces
1 (10-ounce) can Rotel diced tomatoes and green chilies
1 small onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon cornstarch
1 cup water
¼ teaspoon salt
½ teaspoon pepper
1 pound angel hair pasta, cooked according to package directions
Method:
In a large skillet on medium high heat, add olive oil and garlic and onions, cook for 2 minutes.
Add ham and sauté for 3 minutes. Remove to a bowl and set aside.
In skillet, add tomatoes and onions. Cook slowly for 10 minutes.
Add cornstarch and water; combine well and cook for 5 minutes.
Meanwhile cook pasta.
Add ham and shrimp to skillet mixture.
Bring to a boil, lower heat and cook for about 5-7 minutes until shrimp is cooked.
Serve over hot pasta.
4 servings
YUM!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Today is the last day to enter my friend Bo’s great Le Crueset giveaway, so go visit him at Bo’s Bowl!
Just Bean Soup
My cousin, Vicki, commented a while back on my round steak post about how much she loves it and when her Mom asked her what she wanted for her birthday dinner, she always requested round steak.
I know exactly how she feels, it is just a simply delicious meal and I feel the same way about bean soup also. This would be a perfect dinner to me anytime and especially on my birthday. I am guessing there are very few people who love it that much.
When I was growing up, I could count on every Saturday night Grandma cooking bean soup and corn bread or sometimes it would be with dumplings and always a large glass of ice tea. Those were the good old days, for sure!
Most people like bean soup in a bowl best, but many times I place a slice of bread on my plate, slather it with butter, load it up with bean soup and top it with a blob of ketchup. Yum!!! If I bake cornbread, that works just as well.
I like a thick bean soup, very basic, no added frills except for maybe a ham bone. When the soup is nearly cooked, I mash some beans to thicken it up and then enjoy. It’s like a touch of heaven to me and if only Bill would agree!
My Bean Soup
Ingredients:
1 pound navy beans
1½ quarts water or more
1 small onion, chopped
Salt and pepper
Ham chunks, hock or bacon
Method:
Wash beans.
Add to dutch oven or a suitable pot.
Fill with of water.
Add ham, onion salt and pepper to taste.
Bring to a boil.
Lower heat, cover and simmer for 1 ½ hours or until done.
With the back of a wooden spoon, mash some beans against the side of the pan to thicken the soup, if needed.
Serve
This is so simple but an absolute favorite of mine! Yum!!! Yum!!!
Mom’s Baked Ham and Cheese Sandwiches
in Cheddar, Cheese, Ham, Mom's recipes, Sandwiches, Turkey on Friday, October 21, 2011
Carpenter Chuck Haines Relaxing on Sixth Story I Beam,
Alfred Eisenstaedt
Are you looking for a good sandwich to make for your family? I’ve got one right here! It’s great in that it they can be assembled ahead of time and then are ready to bake after a busy day.
The cornflake topping and touch of dry mustard puts a flavorful spin on these sandwiches filled with turkey, ham and cheddar cheese. The sandwiches are assembled the day before, then topped with an egg batter, refrigerated and baked the next day before serving.
This is a unique sandwich and I’m not sure where Mom found it but, it makes a great sandwich! It could probably be compared to a Monte Cristo, except that this one is baked and not deep fried. It’s a tasty sandwich and I’m sure you won’t be having any leftovers!
I do not recommend enjoying it like Chuck is though!
Mom’s Baked Ham and Cheese Sandwiches
Ingredients:
16 slices bread, crust trimmed
8 slices ham
8 slices turkey or chicken
8 slices medium cheddar cheese
6 eggs beaten
3 cups milk
½ teaspoon onion salt
½ teaspoon dry mustard
2 cups crushed cornflakes
1 stick melted butter
Method:
Make single layer of 8 slices bread in a baking dish.
Top each slice with ham, turkey and cheese.
Place remaining 8 slices of bread on top.
Mix eggs, milk, onion salt and dry mustard well.
Pour over the sandwiches.
Refrigerate over-nite.
Next day before baking, combine corn flakes with melted butter.
Spread mixture over sandwiches.
Bake at 350 degrees for 1 ¼ hours.
Serve warm.
8 servings
It’s a ham sandwich kicked up a notch! Yum!
P.S. Up to a foot of snow headed this way later today! Wish you were here!
P.S. Up to a foot of snow headed this way later today! Wish you were here!
Barbecue Baked Bean Dip
in Appetizers, Beans, Cheddar, Cream cheese, Dijon mustard, Ham, Super Bowl, Syrups on Tuesday, October 4, 2011
AP Photo ~ Larry Crowe
Wow! Does this look good or what??? It looks and sounds like it’s filled with a gazillion calories and is probably worth every last one of them. Actually though, the article states it packs an only slightly more reasonable 567 calories per serving. Do you think it’s worth it? I do!
This was published in our local newspaper, The Northwest Herald yesterday and the photo had me salivating. According to the article: the dip combines the best of barbecue-style baked beans with a creamy sauce laced with maple syrup, brown sugar, cream cheese and – just for good measure – cheddar cheese.
It’s best served with tortilla chips for dipping, or spooned over them nacho-style. Since Super Bowl is nearly here, this just might be the dish you want to cook for the big party day. And if you do, please let me know how you like it!
Barbecue Baked Bean Dip
Ingredients:
1½ cups ketchup
½ cup molasses
1/3 cup maple syrup
1/3 cup packed brown sugar
3 strips bacon, finely chopped
4 slices deli ham, finely diced
1 small yellow onion, diced
¼ cup Dijon
1 cup water
3 (15 ounce) cans cannellini beans, drained
8 ounce package cream cheese, softened
8 ounces shredded cheddar cheese
1 pound bag corn tortilla chips
Method:
In medium saucepan over medium heat, combine ketchup, molasses, maple syrup, brown sugar, bacon, ham, onion, mustard and water.
Bring to a simmer, then reduce heat to low and cook, stirring often, until very thick, about 2 hours.
Add beans and simmer another 10 minutes.
Heat oven to 325 degrees.
Spread the cream cheese in an even layer across the bottom of a deep 8”x8” baking or casserole dish.
Spoon beans and sauce over cream cheese.
Top with cheddar cheese.
Bake for 10 minutes, or until the cheese is melted and heated through.
Serve with tortilla chips.
Yum! Yum! Yum!
Bill’s Ham (?) Salad
in Bill's recipes, Bologna, Ham, Sandwiches on Wednesday, September 14, 2011
I’ve said before that my Mom knew her way around a kitchen and was a great cook and baker. Her pies had quite a reputation. She loved ham salad and made it now and then. I thought it was great until…
I was at Aunt Marge’s house one day back in the days when we lived on the farm in Picktown and Aunt Marge served ham salad sandwiches for lunch. I thought it was the best thing and wondered why hers was so much better than Mom’s ~ but I didn’t tell Mom that. Years later, when I met Bill, I found out! His Mom made ham salad with bologna.
So, now since Bill is the sandwich maker in the family; that is his way of making ‘ham’ salad: with bologna. This is a pretty simple way of making it. There are neither hard-boiled eggs in it, nor onions and it has to have Miracle Whip. Years ago, he put the bologna through a grinder, then later started grating it on a hand-held grater and now shreds it in the food processor. He says the only other requirement is that it be served on toast, that’s a necessity!
Bill’s Bologna Salad
Ingredients:
1 pound chunk bologna
1/3 cup pickle relish
½ to ¾ cup Miracle Whip
Pepper, to taste
Method:
Shred the bologna in food processor.
Place all ingredients in a bowl and mix well.
Spread on your favorite toast.
Yum!
How do you like your ham salad?
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway.
Cuban Sandwich
in Cheese, Cuban, Ham, Pork, Sandwiches, Swiss cheese on Thursday, September 8, 2011
Have you ever had the pleasure of eating a Cuban Sandwich? It is the Latin variation of ham and cheese that is believed to have been first served in restaurants in Cuba South Florida to work in the cigar factories; it became daily cafeteria fare there. The traditional flattened and toasted Cuban sandwich was made using a special press called a plancha.
The first time I had ever heard of or eaten a Cuban sandwich was in Key West
The key to a great, versus good Cuban sandwich is the manner in which it is grilled. It takes a heavy hand on the press or it can be weighted down on the grill or in a skillet to infuse the cheese and meat juices, thereby making it flat and giving it the great crunchy crust. It is one of the best sandwiches you will ever eat!
Cuban Sandwich
Ingredients:
1 loaf Cuban bread or Panini type bread
1 pound ham, cooked and sliced thinly
1 pound roasted pork, cooked and sliced thinly
½ pound Swiss cheese, sliced thinly
Dill pickles, sliced
Mustard
Method:
Use a Panini press or preheat a griddle or skillet on medium heat.
Method:
Use a Panini press or preheat a griddle or skillet on medium heat.
Cut the loaf of bread into quarters, slice each quarter in half lengthwise.
Spread mustard on the bread.
Layer ham, pork and cheese.
Lightly coat the cooking surface of griddle or skillet with butter or cooking spray.
Place one sandwich onto the hot surface.
Put a clean, heavy skillet on top of the sandwich to flatten it.
Press the bread down to about 1/3 of its original size.
Leave the skillet on top of the sandwich and grill for one to two minutes.
Lift the heavy skillet, flip the sandwich over repeat process for the other side of the sandwich.
Cheese should be melted and bread golden brown and crisp.
Slice each sandwich in half diagonally and serve.
Makes 4 sandwiches.
Once you’ve had a Cuban Sandwich, you will be craving them!
Grace’s Glazed Ham Loaf
in Entree, German, Ground pork, Ham, Mom's recipes, Pork, Sauces/Marinades, Smoked ham, Syrups on Monday, September 5, 2011
I love this dish! Yum!!! Sometimes it’s hard to plan a meal and think of something different that all your family will enjoy. This is a succulent entrée that will impress your family and friends. It is excellent any time of year and is a perfect meat for company that is a little out of the ordinary.
Grace, Mom’s friend, gave her this excellent recipe and it is a keeper, for sure. The ham and pork mixture is moist and full of flavor and the tangy brown sugar glaze is the key. You can grind your own ham or ask your butcher to do it for you like I do.
It is a hearty traditional German recipe with a mixture of old-world flavors that will please your family and friends. It would be so good served with a salad, mashed potatoes, steamed asparagus or even corn bread.
It is a hearty traditional German recipe with a mixture of old-world flavors that will please your family and friends. It would be so good served with a salad, mashed potatoes, steamed asparagus or even corn bread.
Grace’s Glazed Ham Loaf
Ingredients:
1 ½ pound smoked ham, ground
1 pound lean pork, ground
1 cup dry bread crumbs
2 eggs
1 teaspoon pepper
Combine all ingredients. Form into a loaf in a baking dish.
Syrup
Ingredients:
1 cup brown sugar
¾ cup water
¾ cup vinegar
1 ½ teaspoon dry mustard
Mix together above ingredients in a sauce pan.
Boil to a thin syrup.
Pour onto ham loaf.
Bake at 350 degrees for 1 ½ hours.
Baste every 15 minutes.
Absolutely delicious!
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