This is one of my Favorite meals: Ham Steaks, Mash Potatoes and Corn. I know it seems to be very boring but it is a reminder of when I was a kid. However Julie isn't a big fan of Ham Steaks (which I usually just pan fry). Here is a good recipe for 2 people.
Ham Steaks with Redeye Glaze
1/2 cup of Firmly packed Brown Sugar
1/8 cup (1oz) whole-grain Mustard
1.5 oz Cider Vinegar
1 oz Strong Brewed Coffee (stronger the better)
Pepper to taste
1 - Ham Steak 1/2 to 3/4 inch thick (Costco usually has some good ones comes in pack of 3)
To Make the Glaze
In a small sauce pan over Med. heat combine Brown Sugar, Mustard, Vinegar, coffee, and Pepper. Bring to a simmer and stir to dissolve the Sugar. Simmer and stir until smooth (about 5 minutes).
Heat Grill to Medium Heat. Place ham Steak on there and brush with Glaze on each side. Usually about 3-5 minutes a side (Ham is already cooked so you are just warming it and caramelizing the Glaze).
Serve with Mashed Potatoes and Fresh Corn.
Wednesday, March 31, 2010
Sunday, March 14, 2010
Irish Whiskey and Guinness Stew
In honor of St. Patrick's day and also in remembrance of our trip to Ireland last year, I decided to make Irish Stew. I read probably 20-30 recipes and decided to create my own. Many people out there use beef and some use lamb, I used both. everyone used potatoes and no one used Parsnips ( which was a primary ingredient in all of the Irish stews that we had in Ireland) so I used both. Only 1 used Whiskey and Guinness so I did steal that from them. I am horrible at measurements so almost everything approximate. I will post tomorrow to let you know who it turned out (my In-laws are coming over for dinner).
Irish Whiskey and Guinness Stew
2 Medium sized Leeks
1 onion
3-4 Cloves of Garlic
3-4 stalks of Celery
1 lb of either Leg of Lamb or Shoulder of Lamb (I used Leg because that is all i could find yesterday)
1 lb of Beef roast (the better the cut the more tender...I used a Pot Roast because that is what I had, but would have loved to Tenderloin)
5-6 Parsnips (peeled and cubed)
5-6 Yukon Gold Potatoes (washed and cubed)
5-6 Medium Carrots (or about 20 Baby carrots) (cubed)
1/2 of Jameson Irish Whiskey
2 Bottles of Guinness Irish Stout
1/4 cup of Olive oil
3 Bay Leaves
Beef Stock
2 cups boiling water
2tsp Better than Bouillon Beef
To Taste
Thyme
Kosher Salt
White Pepper
Roughly chop the Leeks, celery, onion and Garlic. Saute with olive oil. Cut both lamb and beef into approx. 1" cubes and add to leek mixture. Cook meat fully (should take 5-10 minutes). Add Jameson and flame (this will get rid of the alcohol but leave the flavor). Then add the Guinness, Beef Stock (mix the Better than Bouillon and Boiling water, this is less salty than the Beef Stock you buy pre-made), Carrots, Parsnips, Potatoes and Bay Leaves. Add to your taste Thyme, White pepper and Kosher Salt. Cook of Low-Med Heat (the longer it cooks the more flavor it will have. Mine will have cooked for 5 hrs, but remember the longer you cook it the lower the heat. Keep an eye on it and add water or more beef stock if needed. If you want to really slow cook it put it in a Crock-pot then you can cook it all day).
Serve with some kind of fresh rolls.
Irish Whiskey and Guinness Stew
2 Medium sized Leeks
1 onion
3-4 Cloves of Garlic
3-4 stalks of Celery
1 lb of either Leg of Lamb or Shoulder of Lamb (I used Leg because that is all i could find yesterday)
1 lb of Beef roast (the better the cut the more tender...I used a Pot Roast because that is what I had, but would have loved to Tenderloin)
5-6 Parsnips (peeled and cubed)
5-6 Yukon Gold Potatoes (washed and cubed)
5-6 Medium Carrots (or about 20 Baby carrots) (cubed)
1/2 of Jameson Irish Whiskey
2 Bottles of Guinness Irish Stout
1/4 cup of Olive oil
3 Bay Leaves
Beef Stock
2 cups boiling water
2tsp Better than Bouillon Beef
To Taste
Thyme
Kosher Salt
White Pepper
Roughly chop the Leeks, celery, onion and Garlic. Saute with olive oil. Cut both lamb and beef into approx. 1" cubes and add to leek mixture. Cook meat fully (should take 5-10 minutes). Add Jameson and flame (this will get rid of the alcohol but leave the flavor). Then add the Guinness, Beef Stock (mix the Better than Bouillon and Boiling water, this is less salty than the Beef Stock you buy pre-made), Carrots, Parsnips, Potatoes and Bay Leaves. Add to your taste Thyme, White pepper and Kosher Salt. Cook of Low-Med Heat (the longer it cooks the more flavor it will have. Mine will have cooked for 5 hrs, but remember the longer you cook it the lower the heat. Keep an eye on it and add water or more beef stock if needed. If you want to really slow cook it put it in a Crock-pot then you can cook it all day).
Serve with some kind of fresh rolls.
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