The Shy Home Chef » ham

Embutido

Shy Home Chef — Tue, 22 Jan 2013 19:03:00 +0000

Ingredient
2	pound	ground pork
1	cup	ham (sweet or cooked), finely chopped
6	pieces	hotdogs, cut in half lengthwise
3	pieces	hard boiled eggs, sliced
1/2	cup	sweet pickle relish
1/2	cup	banana ketchup
2	pieces	raw eggs
2	cup	cheddar cheese, grated
1	cup	red bell pepper, minced
1	cup	green bell pepper, minced
1 1/2	cup	raisins
1	cup	carrots, minced
1	cup	onion, minced
4	piece	Sliced bread , tear the bread into small pieces.
		salt and pepper
		Aluminum foil, for wrapping

Procedure

Prepare a steamer and set aside.
In a bowl, combine all the ingredients and mix until well blended. (except for hotdogs and hard boiled eggs)
Divide the mixture into 4 to 6 portions.
Spread and flatten the mixture onto the center of each foil, Put in the sliced hotdogs and sliced boiled eggs alternately on the middle of the flat meat mixture.
Roll the foil to form a cylinder locking the hotdogs and egg in the middle of the meat mixture. Once done, lock the edges of the foil.
Place the embutido in a steamer and steam for an hour. Cool down and refrigerate until ready to eat.

Shy Home Chef — Mon, 21 Jan 2013 22:49:36 +0000

Ingredient
1	pound	Conchigliette (pasta shells)
2	cup	Cauliflower Florets (shaved)
2	tablespoon	2 tablespoons Butter (divided)
2	tablespoon	2 tablespoons Flour
3	cup	Whole Milk
1/8	teaspoon	freshly grated Nutmeg
1	tablespoon	Red Pepper Flakes (optional)
2	cup	Gruyere cheese
1	cup	Parmigiano-Reggiano (grated and divided)
1/2	pound	Baked Ham Steak (julienned)
1	cup	Panko Breadcrumbs
1/4	cup	chopped Parsley
		Extra Virgin Olive Oil
		Salt and Pepper to taste

Procedure

Preheat the oven on broil. Bring a pot of water to a boil and season with salt. Cook the pasta 1 minute short of the package directions.
Heat a large heavy bottomed pot over high heat. Add 3 tablespoons of olive oil and add cauliflower, tossing to coat. Season with salt and pepper and cook for 5 to 6 minutes until the cauliflower begins to caramelize.
Add the butter to the pot. Whisk in flour to form a paste. Season with salt and cook for 2 to 3 minutes just until the paste starts to take on a warm golden color. Whisk in the milk and season with salt, pepper, nutmeg and chili flakes. Stir in the gruyere and half of the Parmigiano-Reggiano to melt. Add in the ham. Add the cooked pasta and stir to coat. Transfer to a greased baking dish.
Mix the bread crumbs, remaining cheese and chopped parsley. Sprinkle evenly over the pasta and place under the broiler. Cook for 2 to 3 minutes, just until the bread crumbs are golden brown.

Shy Home Chef — Mon, 21 Jan 2013 21:29:21 +0000

Ingredient
1.5	pound	pork tenderloin (cut into 1 inch rounds and pounded thinly)
3	pieces	apples, dice
1/4	pound	ham, dice into medium to large pieces
5	pieces	sage leaves
1	cup	apple cider
2	tablespoon	apple cider vinegar
6	tablespoon	olive oil
3	tablespoon	butter
		salt and pepper to taste
		flour for dredging

Procedure

Heat two large saute pans over medium-high heat. Add three tablespoons of oil to each pan
Season the pork with salt and pepper. Dredge in flour, shaking off the excess. Carefully lay pork in the first pan and cook for 2 minutes on each side. Set aside
Cook the ham in second pan for 1 minute, browning slightly.
Add in apples. Cook for another minute, then add the apple cider. Reduce for 2 minutes then add the butter. Toss to emulsify. Finish with the apple cider vinegar and the sage leaves. Adjust seasoning.
Plate the apple ham hash over the pork.