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Recipes from The State of Things
What's cooking?Hey, we like good food just like the next guy or gal, so we like talking with foodies and cooks and people that understand what good eatin' is all about. From downhome to uptown, here are some of the recipes we've featured on The State of Things that you can try in your own kitchen: |
MONTE'S HAM from our December 12th Broadcast
Time: 4 hours
1 15-pound smoked ham, on the bone
1 1/2 cups orange marmalade
1 cup Dijon mustard
1 1/2 cups firmly packed brown sugar
1 rounded tablespoon whole cloves
- Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat, and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about 1/2 inch deep and 1 inch apart.
- Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, and increase heat to 350 degrees.
- For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze, and return to the oven. Reserve some of the glaze.
- Cook ham 1 1/2 hours more, brushing with glaze at least three times. Transfer ham to a cutting board or platter, and allow it to rest for about 30 minutes. Carve and serve warm or at room temperature.
Yield: 30 or more servings.
From "Turkey Sandwiches" (11/21/2007)
Traditional Mayonnaise
Makes 1 - 1 1/2 cups of mayonnaise
2 eggs yolks
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
2 teaspoons mustard
1 1/4 cups canola oil
In a bowl, whisk together the yolks, half the lemon juice, and the salt and mustard. Whisk in oil drop by drop until emulsion begins, then by teaspoonful. Add the rest of the lemon juice halfway through, then whisk in the rest of the oil, blending by spoonful.
For a fun variation, try curry mayo: To 1 cup mayonnaise add 1 teaspoon sauteed curry powder.
For another fun variation, make "green mayonnaise": Take 1/3 cup packed fresh greens (parsley, chives, basil, watercress, etc) and blanch them in boiling water for one minute. Refresh in cold water, then squeeze dry and puree. Add to 1 cup mayonnaise.
Raw Egg-Free Mayonnaise
YIELDS 1 CUP
Concerns about salmonella have inspired new approaches to classic mayonnaise. If
you wish to avoid consuming raw eggs, this not-quite mayo will prove an
agreeable substitute.
2 large egg yolks
2 tbsp. lemon juice
1 tsp. dry mustard
1⁄2 tsp. salt
1 cup olive oil
Freshly ground black pepper
1.
Combine egg yolks, lemon juice, mustard, salt, and 2 tbsp. water in the
top of a double boiler. Cook, whisking constantly, over gently
simmering water over medium-low heat until mixture begins to thicken
(and reaches a temperature of 160°), 2-3 minutes.
2.
Transfer yolk mixture to a bowl (or food processor), then, while
whisking vigorously (or mixing), slowly drizzle in oil to make an
emulsified sauce. Adjust seasonings with salt and pepper. (Store in
refrigerator for up to 1 week.)
