Asian Style Braised Ham Steak
Submitted
by: Merribuck |
1
pound, 1 inch thick ham steak
1/4 cup light soy sauce
1/4 cup dry sherry wine
1 to 2 tablespoons butter or vegetable oil |
1 teaspoon minced fresh ginger
1/4 cup water
salt and freshly ground black pepper
1/4 cup finely sliced green onions |
| Remove rind and
trim off all but 1/4-inch of outer fat. Score the fat edge at
1-inch intervals so the steak does not curl during cooking and
divide ham steak into 2 serving pieces. Marinate ham in soy
sauce and sherry wine. Remove ham from marinade. Reserve
marinade. Dry the ham steak and lightly brown in butter for a
minute or 2 on both sides. Add ginger, water and reserved
marinade to the skillet and bring to a boil. Cover and cook for
5 minutes or until heated through. Remove ham to a serving
platter. Boil the liquid down until syrupy and season to taste
with salt and pepper. Stir in the scallions and spoon sauce over
steak. Yield: 2 servings. |
Polenta with Broccoli Rabe
Submitted
by: KatS |
1 1/2 - 2 cups chopped, cleaned
Cima di Rape (broccoli rabe - see Note 1)
1 cup Polenta |
1/4 cup finely chopped Pancetta
(see Note 2), cooked, reserving drippings
red pepper flakes |
Bring 1 1/2 liters of water to a boil with a pinch of salt. Add
the broccoli rabe and cook for a minute. Begin to add the
cornmeal in a slow stream, stirring continuously. Simmer, and
stir for about 25 minutes. Add the Pancetta and red pepper
flakes, and cook another 10 minutes or until tender. Season with
the red pepper flakes. Once cooked, pour onto a board and leave
for about 5 minutes. Serve each helping with a selection of
cheeses, or some tasty grilled sausages. Serves 2-3.
Notes:
1 - Pancetta is a large slice of pork fat back, cured in
salt. Can be found at italian food stores.
2 - Cima di Rape: This is a classic from Puglia in the
south of Italy and becoming very popular in America. Broccoli
rabe goes under many names, such as Broccoli Rape (pronounced "rap-ay"),
Rape and Cima di Rape. It is a peppery-tasting broccoli that
works well with roasted or grilled meats Can be substitued by:
Chinese broccoli (similar, but not as bitter) or dandelion
greens or Swiss chard or mustard greens or turnip greens or kale or
broccoli (milder, takes longer to cook) or cauliflower or
watercress. |
Hot Spicy Pork Chops
Submitted
by: KatS |
2 pork chops, 3/4-inch thick
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper |
1/8 teaspoon Cayenne pepper
1/2 tablespoon butter
1 tablespoon oil
1/2 can (7- 8 ounces) stewed tomatoes |
|
Combine garlic powder, salt, and both peppers. Sprinkle on both
sides of chops. In large skillet, heat butter and oil over
medium heat. Add pork chops and cook 5 minutes on each side.
Drain. Add tomatoes. Cover and cook over medium heat 15-20
minutes or until meat is cooked. Remove meat and keep warm. Cook
sauce until thickened. Spoon over meat. Serves 2. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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