Vegtables

Ham Steak with Grits and Market Vegetables | 0 Comments
From Ham Steak with Grits , Aired on Wed 3/11
Chef Jeff Henderson, Grits, Farmers Market, Ham, Vegtables
Instructions

Ham Steak

Ingredients

·      1 ham steak

·      4 tablespoons extra virgin olive oil

·      1 tablespoon parsley

·      Salt and pepper to taste

Method

-      Season ham with 2 tablespoons of olive oil, salt and pepper and parsley

-      Heat 2 tablespoons of olive oil in skillet, and grill ham steak

-      Once grilled, finish in 350-degree oven for 15 minutes

-      Serve with hash, poached egg and grits

Hash

Ingredients

·      ½ pound ground breakfast sausage

·      ½ cup diced green bell pepper

·      ¼ cup shitake mushrooms

·      3 sticks turkey jerky, diced

·      1 red onion, diced

·      1 yellow heirloom tomato, diced

·      1 elephant garlic clove, minced

·      1 tablespoon diced scallions

·      1 tablespoon olive oil

·      1 tablespoon olive oil-butter blend

·      Salt and pepper to taste

·      Dash Cayenne pepper

Method

-      In a skillet, heat olive oil

-      Add sausage to skillet

-      Add olive oil-butter blend

-      Add jerky, bell pepper, garlic and mushrooms

-      Season with salt and pepper to taste

-      Add scallions, onion and dash of Cayenne pepper

-      Add heirloom tomatoes

Grits

Ingredients

·      3 cups chicken stock

·      1 cup yellow cornmeal

·      1 tablespoon olive oil-butter blend

·      1 tablespoon diced chives

Method

-      Melt butter in a pot

-      Add cornmeal and chicken stock, and bring to a simmer

-      Cook cornmeal until creamy

-      Stir in chives

Poached Egg

Ingredients

·      ½ cup white vinegar

·      3 eggs

Method

-      In a pot of boiling water, add white vinegar and salt

-      Crack eggs into pot, and cook

·      Salt and pepper to taste

 

Ingredients
  • 1 ham steak
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon parsley
  • Salt and pepper to taste
  • ½ pound ground breakfast sausage
  • ½ cup diced green bell pepper
  • ¼ cup shitake mushrooms
  • 3 sticks turkey jerky, diced
  • 1 red onion, diced
  • 1 yellow heirloom tomato, diced
  • 1 elephant garlic clove, minced
  • 1 tablespoon diced scallions
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil-butter blend
  • Salt and pepper to taste
  • Dash Cayenne pepper
  • 3 cups chicken stock
  • 1 cup yellow cornmeal
  • 1 tablespoon olive oil-butter blend
  • 1 tablespoon diced chives
  • ½ cup white vinegar
  • 3 eggs
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