Showing posts with label Baked ham. Show all posts
Showing posts with label Baked ham. Show all posts

Thursday, January 22, 2015

Asian Style Cole Slaw #recipe @LucyBurdette

LUCY BURDETTE: The photo has nothing to do with the cole slaw recipe--my husband saw this at the pier right near where Hayley and Miss Gloria live, and I had to share it! Isn't that fun?

Now back to the recipe...

Cole slaw is one of those dishes (like potato salad) that I never seem to get quite right. And I don't like most restaurant versions either. This time I decided to try an Asian twist, a take-off on my recipe for sesame noodles. (Only without the noodles...) 

For the dressing:

1 tablespoon peanut or canola oil
1 tablespoons minced, peeled ginger
2 garlic cloves, minced 
1 inch fresh ginger, peeled and minced

3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1.5 tablespoons sugar
5-7 scallions, cleaned and chopped
1/3 cup chopped fresh basil or cilantro if desired

Heat the peanut oil and saute the garlic and ginger on medium heat for about a minute.
Scrape this into a large bowl and add the sesame oil, soy sauce, vinegar, sugar,  and whisk these ingredients until well combined.

For the slaw:

1 head Chinese cabbage, chopped
1/2 head red cabbage, chopped
3-4 carrots, shredded
4 small peppers, cut into matchsticks
several inches white daikon radish, peeled and shredded

Prepare all the vegetables and combine them in a large bowl. Toss with the dressing and let the salad sit for an hour, refrigerated.

I served this with company baked ham and macaroni and cheese. It was quite refreshing and delicious!

I was planning to include cilantro, but my hub accidentally bought "culantro." One website said its scientific name literally translates as "foul-smelling thistle", while another said it smelled like crushed bedbugs. Soooo, I did not include this in the slaw:)

Lucy writes the Key West food critic mysteries:


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Thursday, January 24, 2013

Lucy's Lucky Black-Eyed Peas

LUCY BURDETTE: Have you had your lucky peas for 2013 yet? I don’t like to get too superstitious, but I also hate to let the new year get too far without having a bowl of these. 

Some folks say that the tradition started when General Sherman and his troops tore through the South, destroying all the crops except the black-eyed peas. Another story claims that while Vicksburg, Mississippi was under siege in the Civil War, they ran out of provisions and were saved by the discovery of the humble black-eyed pea. Whatever the truth, the peas are associated with wealth in the new year!

Besides that, they are low-fat, low-salt, zero cholesterol and delicious! And, remember the ham we baked two weeks ago?
If you sliced and froze some of that, you can add that to the peas along with some brown rice and have a complete meal. Just serve a quick green salad or coleslaw (more luck from the cabbage) on the side, and you’re off.


1 bag dried black-eyed peas
1 onion, chopped
1/2 green pepper, chopped
2 stalks celery, chopped
1 box organic chicken broth
Bay leaf
1/2 cup brown rice, if desired
Diced ham, if desired

Salt and pepper to taste
Tabasco sauce

If you haven’t planned ahead and soaked the peas overnight, sort through them, rinse, and then cover with water in a medium pot. Bring the water to a boil, let simmer two minutes, then turn the water off and let the peas sit (covered) for an hour.
Meanwhile, dice the vegetables and saute them until soft in a tablespoon or two of olive oil (5-7 minutes.) When the peas have finished soaking, drain, and add them to the veggies with the chicken broth and the bay leaf. You may also add your uncooked rice. Bring the mixture to a boil, lower the heat and simmer for about 45 minutes. If the liquid gets too low, add broth or water so peas stay covered. Add the diced ham in the last fifteen minutes of cooking.

Serve with hot sauce! 
And I wish you wealth, but even more importantly, friendship and lots of good food and good books in the coming year...

And speaking of books, we can't resist reminding you that TOPPED CHEF will be out in May. You can pre-order the book today. And then please follow Lucy on Twitter,  Facebook, and Pinterest too. 

Thursday, January 10, 2013

Company Baked Ham

LUCY BURDETTE: Key West is such a fun town--you never know what wacky event will turn up. On New Year's Eve day they hold their annual Dachshund parade, otherwise known as the Wiener Wonderland! I couldn't miss that, even with company coming for dinner. So I pulled out my simple but delicious recipe for baked ham.  

Yes, it's easier to order a spiral ham from the deli, but I promise you this ham is more tasty than most and not that much trouble either. It's ideal for a holiday centerpiece or even part of a party buffet--a Superbowl party would be a perfect venue.


*1 semi-boneless ham, 4 to 6 pounds
*generous handful of whole cloves
*several tablespoons of smooth Dijon mustard (I cannot swear to the results if you use the bright orange stuff that goes on hot dogs--see photo at top!)
*about 3/4 cup brown sugar
*1 6 oz can pineapple chunks in juice
*1/2 jar marmalade (I used orange, but peach would be nice too) 

Remove the casing from the ham and nestle it into a large baking pan. Score the fat/skin covering into artistic diamonds with a sharp knife. Push whole cloves into the diamond intersections so the ham is generously studded with cloves. 

Now spoon some mustard into a small bowl and with a knife or spatula, frost the studded ham with mustard, taking care not to dislodge your cloves. Next pat a layer of brown sugar all over, creating a mustard/sugar paste.

Now bake the ham for half an hour in an oven preheated to 325 degrees. Meanwhile, combine the pineapple in its juice and the marmalade in a small pan and heat on low until the marmalade dissolves. 

Then begin to baste the ham every 15 to 30 minutes with the pineapple mixture. (If you like, you could add a splash of rum to the pineapple, but I like it fine without.) Bake it for about an hour longer, then slice and serve--maybe with your favorite scalloped potatoes or even potato salad.

There will be lots of leftovers (unless you've invited the whole neighborhood!), so you'll be well-positioned for split pea soup, ham and cheese omelets, or a platter of Cuban sandwiches!

Did you know that the third Key West food critic mystery, TOPPED CHEF, is available for pre-order now? 

And please, while your ham is baking, don't forget to "like" Lucy on Facebook and follow her on twitter!