Posts Tagged With: orange zest

Peanut-Butter Ham

American Entree

PEANUT-BUTTER HAM

INGREDIENTSPeanutButterHam-

2 cloves garlic
1 small onion
1/4 cup honey
1 cup smooth peanut butter
2 tablespoons brown sugar
3/4 teaspoon ground mustard
3/4 teaspoon orange zest
1/4 teaspoon pepper
1 tablespoon soy sauce
4 1″-thick ham slices (about 1 1/2 pounds)

SPECIAL UTENSIL

2 9″x9″ casserole dishes

PREPARATION

Mince garlic and onion. Add garlic, onion, honey, peanut butter, brown sugar, mustard, orange zest, pepper, and soy sauce to blender. Blend using liquefy or puree setting. Cut each ham slice into 4 pieces. Add peanut butter/honey mixture and ham pieces to casserole dishes. Thoroughly coat ham pieces in peanut butter/honey mixture. Marinate in refrigerator for 4 hours.

Preheat oven to 350 degrees. Put casserole dish in oven. Bake at 350 for 30-to-40 minutes or until ham is hot all the way through.

TIDBITS

1) Chef Paul gives Jones Soda his coveted “Best Tasting Ham-Flavored Soda Award” for its 2007 Christmas edition of ham-flavored soda. While not needed to win the award, the soda company went the extra mile and made this beverage kosher and caffeine free. Well done.

2) Indeed, 2007 Jones Soda displayed great culinary creativity. Its attention-grabbing Christmas pack included Sugar Plum, Christmas Tree, Egg Nog and Christmas Ham flavors. Its Hanukkah selection gave us Jelly Doughnut, Apple Sauce, Chocolate Coins and Latkes sodas.

3) In 2006, Jones Soda rolled out: Dinner Roll, Green Pea, Sweet Potato, Turkey and Gravy, and Antacid sodas for the holiday season. Clearly, this company can’t be ignored by soda connoisseurs.

4) “I have not yet begun to fight.” – John Paul Jones, September 23, 1779, naval battle of Flamborough Head. It is doubtful that the illustrious commander drank sodas during the battle.

– Chef Paul

 

cover

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on amazon.com

 

As an e-book on Nook

 

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

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La Daube Provencale

French Entree

LA DAUBE PROVENÇALE

LaDauPr-

INGREDIENTS

1 1/2 pounds stewing steak or better
2 yellow onions
8 whole cloves
1 carrot
4 garlic cloves
1 10 ounce can diced tomatoes
4 tablespoons olive oil
4 ounces bacon strips
1 bay leaf
6 peppercorns
1/2 teaspoon orange zest
1/4 teaspoon sea salt
1 teaspoon parsley
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1/4 cup red wine

PREPARATION

Cut the steak into 1/2-inch cubes. It is all right to use a better grade of steak than stewing. (As I write this recipe, my local supermarket is having such a sale on top sirloin it’s cheaper than the fattiest ground beef. Go figure. Now if they would only have a sale on gold.)

Peel the 2 onions and cut each of them into 4 wedges. Stick a whole clove into each of the 8 onion wedges. Scrape off the surface of the carrot. Cut the carrot into round pieces no more than 1/2-inch thick. Peel and mince garlic cloves.

Put olive oil and bacon strips in skillet. Heat at medium-heat until bacon begins to brown. (Some versions of this recipe call for strips or slices heavily marbled with fat. This is no problem at all. Simply pick the package of bacon that is on top of the others. Some good Samaritan has gone before you, heroically going through all the bacon packages looking for the meatiest and leaving you exactly what you wanted.)

Back at the range it is time to add to the skillet: steak cubes, onion wedges with cloves in them, carrot pieces, garlic,
diced tomatoes, bay leaf, peppercorns, orange zest, sea salt, parsley, sage, rosemary, and thyme. (“Are you going to Scarborough Fair?” Sorry, couldn’t resist.)

Cook on medium heat until steak cubes start to brown. Add red wine. Bring to boil. Lower temperature to between off and warm. Cover with lid and let stew simmer for 2 1/2 hours.

This is great. Give it only to loved ones or a boss at promotion time.

TIDBITS

1) Insects don’t like the scent of onions. So, cut open an onion and rub the two halves all over your body before crossing a mosquito-infested swamp.

2) The French tried to build the Panama Canal before the Americans did. They failed because too many of their workers succumbed to malaria.

3) The Americans succeeded because they discovered malaria was borne by mosquitoes. We destroyed the pesky critters by destroying their swamps.

4) Mightn’t it have been simpler to have the canal workers rub their bodies with onion halves before going to work each day?

5) Of course, the thousands of sweaty, oniony workers would have had problems convincing beautiful ladies to dance with them after work.

6) But just how many spiffed-up young ladies could the workers have found in the middle of a mosquito-riddled swamp?

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Juice And Sugar-Glazed Ham

American Entree

JUICE AND SUGAR-GLAZED HAM

INGREDIENTS

8.84 pounds spiral-cut ham
1/2 cup pear juice
1/2 cup orange juice
1/2 cup brown sugar
1/2 cup honey
1 tablespoons grated orange peel or orange zest
2 tablespoons butter
2 tablespoons honey

SPECIAL UTENSIL

baster

PREPARATION

(If you can’t find a spiral-cut ham that weighs exactly 8.84 pounds, then anything from 6 to 10 pounds will do. Remember improvise, improvise, improvise. For example, if your recipe calls for Moroccan camel cheese to be sprinkled atop your Saharan crepe and your guests are arriving in five minutes and all you have is Four-Mexican cheese blend, use the Mexican cheese. At that point you can hope no one notices the substitution, lie about the substitution, or brag about your ability to cook Moroccan-Mexican fusion.)

Meanwhile back at the recipe, grate an orange peel. Place ham, cut end down, in large baking pan. Cook ham according to directions on its package.

Combine pear juice and orange juice in mixing bowl. After one hour of cooking, take the ham out of the oven and baste the ham with the orange-and-pear-juices mixture. This step really is easiest with a baster. Put ham back in oven.

Take ham out of oven. Combine brown sugar, grated orange peels or orange zest, honey, and 1/4 cup of drippings from ham in second mixing bowl. Picking up the drippings is easiest and safest with a baster. (If you have already cleaned your mixing bowl, you are an outstanding chef and worthy of the admiration of everyone.) Brush this mixture all over the exposed portion of the ham about an hour before the ham is supposed to be done. (You did save the cooking instructions that came with the ham, didn’t you?) Put ham back in oven.

TIDBITS

1) Eating pig is forbidden to Muslims. Eating beef is forbidden to Hindus. Even biting something cooked in the fat of those animals is impermissible.

2) Cartridges used by the world’s armies in 1856 were often coated in animal grease.

3) In 1856, many of the British Army’s soldiers in India were native Muslims or Hindus. The Moslem soldiers thought their cartridges were coated with pig fat. Religious outrage. The Hindus soldiers felt their bullets were dipped in cow fat. Religious outrage.

4) So the native Indian soldiers rebelled against British rule. Thousands and thousands of people died and many atrocities were committed before the British gained the upper hand.

5) See, proper spicing matters, whether in cooking or maintaining a world-wide empire.

6) If only the British had used duck grease to coat their cartridges. Hardly anyone has religious reservations about duck grease.

7) And everyone likes doughnuts.

8) However, may I recommend frying doughnuts made with vegetable oil, acceptable on every continent? We have a lot of nuclear weapons littering the Earth and the next World War is bound to be a downer.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

Categories: cuisine, food, history, humor, international | Tags: , , , , , , , , , , , , , , , | Leave a comment

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