Friday, July 10, 2009

Hamming it up!!

I'm beginning to realize I'm pretty behind on blogging about recipes these days.

This is one I made, well, over a month ago! I had bought a small ham at the market at a great price. Ham's not something I really think to cook unless it's a holiday or special occasion but this little guy was good for a nice meal for my husband & I and enough for some yummy leftovers. We love leftovers here at this house!

Anyway I'm leaving this recipe in tact with the original measurements. Obviously I scaled it down since my ham was not that large. This was a fantastic recipe - so flavorful, easy to make, and the ham was so moist when it came out of the oven. It's a definite keeper!

Fresh Baked Ham with Whisky and Cola Glaze

1 (8-pound) fresh ham (shank and leg of pork)
2 teaspoons salt
1 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
Whole cloves
1 cup packed dark brown sugar
1/2 cup whisky
4 cups cola drink
Wild Pecan Rice, Bacon, and Tasso Dressing, recipe follows

Preheat the oven to 325 degrees F.

With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.

In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour. In a container, combine the whisky and the remaining 2 cups of cola.

Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.

Remove from the oven and let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain and arrange on a platter.

Essence (Emeril's Creole Seasoning):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Steak - it's what was for dinner

I don't buy a lot of steak here, typically because it's pricier and also because red meat isn't the healthiest thing out there. But every now and again when it's on sale I'll buy us some nice hearty steaks.

Given that it's the summer time I of course wanted to grill these and am always looking for a new marinade recipe to try. This is an Applebee's copycat recipe that I do have to say came out great. The only thing I would change next time is to marinate it a bit longer. I had it marinating about 5 hours and I think I'd prefer to do it at least 8 hours or even overnight just so the steaks soaked up more of that delicious flavor.

Applebee’s Bourbon Street Steak

1/2 Cup steak sauce
1/4 Cup bourbon whiskey
1 Tablespoon honey
2 Teaspoon mustard
4 (10 oz. each) steak

Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight.

Preheat the grill to medium−high heat. Grill the steaks for 12-15 minutes, or until desired doneness, turning them over halfway through the grilling.

Tuesday, July 7, 2009

S'more please!!!

As many of us do at this time of year, we had multiple 4th of July cookouts to hit this past weekend. I always like to have something in hand to bring from house to house and usually it is something in a dessert form because, well, dessert is one of the major food groups. Right?

My friend Cathy actually had made these a few weeks back and I had fallen in love with these while at her house one day. That's when I realized it was the perfect dessert to bring to one of the cookouts!

We were not there at the end of the night, however, I was told the last piece of this dessert was fodder for bickering over who would get it. Ha!

Warm Toasted Marshmallow S'more Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz) (I used semi-sweet here)
4 1/2 cups miniature marshmallows

Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.

Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.