Hard Cooked Eggs with Basil and Fluffy Ham

devilled ham and eggs 1Wonderful opportunities arise when you have a bit of leftover ham in the frig.  I’m not talking about deli meats…not cold cuts… but a real hunk of boneless or semi boneless smoked ham.  They come fully cooked, but in my family we still roast the heck out of it anyway so that we can shave it into thin, melt in your mouth slices.

The first serving of a ham around here is hot from the oven, carved at the table with a  cheese grits casserole  and a big green salad.  After that, it goes into eggs at breakfast, sandwiches for lunch and flavors soups and salads throughout the week.  The possibilities are endless, of course, as demonstrated by my latest discovery, Ham Fluff.

Looking for a way to perk up some deviled eggs I was making, I spied the last bits of a ham that I had cooked last Friday.  Using a microplane grater, the one that is designed for parmesan cheese, I grated the ham into a big pile of the softest, fluffiest stuff you can imagine.  Then I leveled off the filling from the deviled eggs to make room and topped each egg with a generous amount.  So what you get is the salty good taste of ham, which we all know goes well with eggs, without taking away from the creamy, light texture of a good deviled egg.  If you are looking for a resource for ham, I highly recommend the  The Good Ham Company in Memphis, TN.

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1 dozen medium or large eggs*

2-3 tablespoons heavy cream

6 large leaves of fresh basil, slivered thinly

salt and pepper

2 inch piece of leftover baked smoked ham, cold

Fill a large sauce pot half way with water and bring to a simmer over medium heat.  Carefully lower the eggs into the hot water and simmer, being careful not to let the water boil, for 15 minutes.  While eggs are cooking, prepare a large bowl with ice and water.  At the 15 minute mark, remove there eggs from the hot water and immediately put them in the bowl with the ice water.  Let sit 15 minutes, then peel.  Cut the eggs in half crosswise or lengthwise  and pop the yolks out into a small bowl.  Using a fork, mash the yolks then stir in enough of the cream to create a smooth, luscious filling.  Stir in fresh basil and season to taste with salt.  Fill each egg white half with the egg yolk mixture, leveling off the top. (recipe can be made to this point, covered and refrigerated until ready to serve.)  When ready to serve,  grate the cold ham with a small microplane grater (the one designed for grating parmesan cheese) creating a big pile of fluff.  Top each egg generously and sprinkle with freshly ground black pepper.

*If you want to guarantee easy-to-peel eggs, use a push pin to poke a tiny hole, just barely through the shell, in the larger end of each egg.  If done correctly, only air bubbles will escape from the holes while the eggs are simmering.  If you go too deep, you’ll get some egg white oozing out into the water, but your eggs will still turn out fine.  The ice bath helps with the peeling too, as well as keeping the yolks from developing the greenish ring around the edges.

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Little Leebos (bacon wrapped potato bites w/BBQ sauce)

bacon potato bitesBy popular demand, I offer you the treats of the tailgate, the most quickly disappearing nibble of our holiday buffet and soon to be, the must-have recipe for your Super Bowl Party. Those of you who are personally acquainted with me will know exactly who went on a one-man campaign to name these little gems.  Such devotion deserves recognition and reward.  I’ve yet to be able to make enough of these to satisfy my guests…a testament to their tastiness, not to their difficulty.   The truth is, they are very simple to throw together.

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1 pound very small potatoes (1-2 inches)

drizzle of olive oil

lemon pepper

1 pound thin sliced center cut bacon

your favorite barbecue sauce for dipping

Preheat oven to 350.  Scrub potatoes and cut each in half.  In a small bowl, toss the potatoes with just a bit of olive oil and generously season with lemon pepper.  Cut bacon slices into halves or thirds (figure out the right size for your potatoes…the bacon must wrap around the potato piece and can just meet, or slightly overlap, on the bottom).  Wrap each potato with a piece of bacon, and place them flat size down, bacon ends tucked under, on a rimmed baking sheet. Bake for 45 to 60 minutes, or until potatoes are tender and bacon is golden.  Remove immediately from baking sheet and cool on a wire rack or paper towels. (note: if you leave the potatoes to cool on the baking sheet, they will adsorb every bit of the fat that has been rendered from the bacon.)  Serve hot or warm with barbecue sauce for dipping.

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Main Course Spinach Salad with Prosciutto, Cannellini, and a Maple Vinaigrette

Spinach Prosciutto Salad

I love the way proscuitto changes when it is slightly warmed.  It loses the waxy texture and it’s salty flavor is intensified.  Try it in this excellent main course salad; one that can easily come together in 10-15 minutes if you have the pantry ingredients on hand.  A warm fire, a glass of Chianti and this salad are a heavenly combination!

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For the vinaigrette

3 teaspoons maple syrup

2 teaspoons Dijon mustard

2 tablespoons apple cider vinegar

1/4 cup light olive oil

1/2 teaspoon coarse ground black pepper

pinch of salt

For the Salad

1 bunch fresh baby spinach (about 6 cups) stemmed

1 can cannellini beans, drained and rinsed

1/2 small red onion, peeled and thinly sliced

1 tablespoon butter

4 ounces very thinly sliced Prosciutto ham, cut into ribbons (see note below)

1/4 cup pine nuts

In a small bowl, whisk vinaigrette ingredients together until blended.  Place spinach, cannellini beans and red onion in a large bowl.  Add vinaigrette and toss.  Melt butter in a small skillet over medium heat.  Add the pine nuts and stir until fragrant, about a minute, then add the prosciutto and stir constantly, separating the ribbons, until it is warmed through, about 2 more minutes.  Remove from the heat and let this mixture cool slightly before adding it to the salad and tossing to combine.  Taste and season with salt and pepper if needed.  Serves 4 as a main course.

Note: If you are a Costco shopper, that is where you should get your prosciutto and pine nuts….good quality and best value around for these pricey ingredients.

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Grilled Pork Tenderloin with Black Peppercorns and Rosemary

Grilled Pork Tenderloin with Black Peppercorn Rosemary Marinade

 

Use this quick and easy marinade and you will almost feel like you are eating a luxurious beef filet instead of a simple pork tenderloin.  If you love the warm, gentle spice of black peppercorns as I do, you will turn to this recipe for casual week-night suppers and elegant dinner parties alike. Adapted from Grilling, Where There’s Smoke, There’s Flavor by Eric Treuille and Birgit Erath.

 

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2 pork tenderloins

Salt

4 garlic cloves

2 tablespoons whole black peppercorns

3 tablespoons fresh rosemary leaves

1 teaspoon fennel seed

1/4 teaspoon red pepper flakes

1 tablespoon lemon juice

3 tablespoons olive oil

 

Trim the pork tenderloins, taking care to remove all silver skin, then sprinkle lightly with salt on all sides.  Place the rest of the ingredients in a blender or food processor and pulse to a coarse paste.  Rub the paste over the tenderloins, cover and marinate in the refrigerator for 2 hours or more.  Preheat grill to medium high and grill for 15-20 minutes (depending on the size) or until just barely pink in the center. Let rest 10 minutes before slicing and serving.  Serves 4-6

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Grilled Pork Tenderloin with Tomato Salad and Coconut Sauce

Grilled Pork Tenderloin with Coconut Sauce and Tomato Salad

Last week, with sweet summer tomatoes lining my kitchen windowsill, I rediscovered a favorite dish from a few summers ago.  Tyler Florence introduced me to this amazing flavor combination and I’ve just tweeked it a bit to accommodate my pantry staples and simplify the steps.  The original recipe can be found in Tyler’s Ultimate, a very reliable recipe source.  Here’s a link… check it out  if you have fresh lemongrass and fresh coconut on hand. Original Recipe.

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For the Pork:

2 pork tenderloins, trimmed

kosher salt and freshly ground black pepper

1/4 cup extra virgin olive oil

juice of 1/2 lime

 

For the Chile-Coconut Sauce

2 tablespoons olive oil

1-inch piece of fresh ginger, peeled and minced

2 garlic cloves, minced

zest of one lemon

1 hot red chile, cut into rounds (or sub crushed red chile flakes, about 1/4 teaspoon)

1/4 cup cilantro leaves, chopped

1 can unsweetened coconut milk (not “lite”)

1 teaspoon sugar

juice of 1 lime

1 tablespoon asian fish sauce

salt and pepper to taste

 

For the Salad:

2 pounds fresh heirloom tomatoes, cut into big chunks

1/2 small red onion, slivered

leaves from 1/4 bunch fresh cilantro

handful of fresh mint leaves

salt and pepper to taste

extra virgin olive oil

2 scallions, trimmed and chopped

 

1.  Marinate the pork:  Put the pork on a platter and sprinkle generously with salt and pepper.  Add the olive oil and lime juice and turn to coat the pork. Cover with plastic wrap and set aside in the refrigerator.

2.  Make the sauce:  Heat the olive oil in a saucepan over medium heat.  Add the ginger, garlic, lemon zest, chile and chopped cilantro and cook to soften, about 3 minutes.  Add the coconut milk and sugar and simmer until thickened, about 5 minutes.  Squeeze in lime juice and season with the fish sauce, salt and pepper.  Cool to room temperature.

3.  Make the salad:  In a big bowl, toss together the tomatoes, red onion, cilantro, mint, and salt and pepper.  Drizzle with olive oil and fold in the scallions.

4.  Grill the pork:  Grill the pork over high heat until crusty brown on all sides and just cooked through, 10-15 minutes.

5.  To serve:  Slice the pork and add it to the bowl with the tomato salad.  Pour over the chile-coconut sauce and toss it all together.  Serves 4-6

 

 

Indonesian Grilled Pork Tenderloin

pork again tp post

Today I am sharing an excellent marinade courtesy of Tide & Thyme.   I’ve adapted the recipe for a quick turn on the grill, either gas or charcoal, and I’ve butterflied the pork tenderloins. This maximizes the surface area to soak in the yummy marinade, and also speeds up the grilling time so that the meat cooks through before the outside burns… which tends to happen when there is any sugar in a marinade.  To prepare the tenderloins, simply trim all visible fat, remove the silverskin (very important) then use a large knife to cut the meat lengthwise, about 1/2 of the way through.  Open the meat up to lay flat and pound  gently  to even it out, either with a meat mallet or just the palm of your hand.  For best flavor, marinate overnight.

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2 pork tenderloins, trimmed and butterflied (see note above)
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp ground coriander
1/4 cup soy sauce
1 tbsp rice wine vinegar
2 Tbsp creamy peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
2 Tbsp vegetable oil
1 Tbsp fresh cilantro, chopped

Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter.  Place pork tenderloins in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 1 hour, or up to 8 hours.

Preheat grill on high.  Remove pork from marinade and bring the marinade to a boil in a small saucepan, reduce to a simmer and keep warm.  Grill tenderloins on both sides until you have nice golden grill marks then turn the heat down a bit (or move to a cooler spot on the grill if using charcoal) and cook 5-10 minutes until just cooked through.  Brush tenderloins with the reserved marinade (thoroughly heated). Slice and serve with fresh cilantro if desired. Serves 4-6

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Grilled Garlic Lime Pork Tenderloin with Jalapeño Onion Marmalade

From Gourmet Magazine, September 1995, one of my favorite recipes for entertaining.  The Jalapeno Onion Marmalade can be made up to two days ahead, refrigerated, then gently reheated.  The pork needs to marinate for at least one day before grilling.  So you can see that this leaves very little work to do on the day you are serving this dish.
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Serves 6-8
For the marinade:
6 large garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh ginger root
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne to taste
4 pork tenderloins, about 3/4 pound each, trimmed
For the marmalade:
1 1/4 pounds red onions, chopped fine (about 4 cups)
3 tablespoons olive oil
2 fresh jalapeno chilies, seeded and minced
2 tablespoons honey or sugar
3-4 tablespoons red wine vinegar
1/4 cup water
To make the marinade:
In a blender or small food processor, blend marinade ingredients with salt and pepper to taste.
In a large sealable plastic bag, combine pork with marinade.
Seal bag, pressing out air, and put in a shallow baking dish
Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
Prepare grill.
Let pork stand at room temperature about 30 minutes before grilling.
Remove pork from marinade, letting excess drip off, and grill on an oiled rack turning every 5 minutes until a meat thermometer registers 150-160.  (15-20 minutes)
Transfer to a cutting board and let rest 5-10 minutes before slicing.
Serve with onion marmalade.
To make the Jalapeno Onion Marmalade:
In a large heavy skillet, cook onions in oil with salt and pepper to taste over moderate heat, stirring until softened.
Add jalapenos and cook, stirring one minute,  Add honey or sugar and cook, stirring one minute,  Add vinegar and simmer , stirring until almost all liquid is evaporated.  Add water and simmer, stirring until mixture is slightly thickened and onions are very tender, (the recipe says about 10 minutes but I find that it takes quite a bit longer to get them very tender, about 25 minutes, and I tend to need to add a bit more water as the marmalade cooks down.)  Season with salt and pepper.
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Vietnamese Pork Stirfry with Garlic, Chilies and Lime

vietnamese pork to post

Don’t let the lack of a syrupy sauce fool you….this quick stir-fry is bursting with flavor!    Try it over rice or noodles, wrap it up in lettuce leaves or rice paper, or use as a topping for an Asian salad with fresh greens and cucumbers. I love the pork tenderloin here but you can substitute chicken as well.

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3 tablespoons peanut oil

1 pound pork tenderloin, trimmed then cut into fine strips

4 scallions, chopped

4 garlic cloves, minced

1 1/2 inch piece fresh ginger, peeled and finely chopped

2 red or green chilies, seeded and finely chopped

1/2 cup shelled, unsalted peanuts (note: if you only have salted peanuts, just rinse under water to remove the salt.  Fish sauce is quite salty so salted peanuts might overwhelm the dish)

grated rind and juice of 2 limes

2 tablespoons Asian fish sauce

1/2 cup chopped fresh mint leaves

1/2 cups chopped fresh basil leaves

1/2 cup chopped cilantro leaves

 

Heat a wok or heavy pan and add 2 tablespoons of the oil.  Add the pork and sear over high heat until browned. (do not crowd pan…can do in two batches if necessary)  Remove the meat and juices to plate and set aside.

Wipe the work clean and return to the heat.  Pour in the remaining oil and add the onions garlic, ginger and chilies.   When the aromas begin to rise from the pan, add the peanuts and stir-fry for 1 minute.

Return the meat and its juices back to the wok, then stir in the lime rind and juice, followed by the fish sauce.  Add the fresh herbs and serve.

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Glazed Apricot-Dijon Pork Tenderloin Roasted with Caramelized Onions

 

Easy enough for a weeknight family supper but elegant enough for an Autumn dinner party, here is my new favorite recipe for pork tenderloin.  Go ahead and roast 2 tenderloins even if you don’t need that much because the leftovers are scrumptious. Recipe idea from Pure Flavor, by Kurt Beecher Dammeier, but I’ve adapted it for fool-proof results.

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2/3 cup Smucker’s All-Fruit Apricot Preserves

2 tablespoons Dijon Mustard

2 tablespoons whole grain mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

2 medium onions, thinly sliced

extra virgin olive oil

2 pork tenderloins, trimmed

2 teaspoons salt

coarsely ground black pepper

In a small bowl, combine the preserves, Dijon mustard, Whole-grain mustard, salt, black pepper and cayenne.  Set aside. (may be made up to one week ahead)

Preheat oven to 400 degrees.

Heat  2 tablespoons olive oil in a large skillet over medium high heat.  Add the sliced onions and sauté until they have softened and are beginning to show some color.  Meanwhile, season the pork tenderloins with salt and pepper. Transfer the onions to a baking dish just large enough to hold the two pork tenderloins.  Return the skillet to the heat and add a bit more olive oil if necessary.  Add the tenderloins, brown then on all sides, then remove them from the skillet and set them on top of the sauted onions.  Spoon the reserved apricot glaze over the pork and roast in preheated oven for 20-30 minutes or until the pork reaches an internal temperature of 150 degrees.  (instant read thermometer is the way to go here…a very small yet worthwhile investment to make if you don’t have one already) Let the pork rest for 10 minutes before serving.  Cut tenderloins into 1/2 to 1 inch slices and serve with the caramelized onions. Serves 4-6

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