APRICOT-PEACH AND GINGERSNAP CRUSTED BAKED HAM

Easter Ham

Ingredients

8- to 10-pound bone-in or boneless ham

1 1/2 cups apricot-peach jam (can substitute apricot or peach jam for the blend)

1/2 cup packed light brown sugar

1/3 cup Dijon mustard

1 1/2 cup gingersnap cookie crumbs (about 15 cookies pulsed in a food processor)

1 1/2 cups chicken broth

1 1/2 tablespoons cornstarch dissolved in 4 tablespoons of water

Salt and ground black pepper, to taste

Instructions

Heat the oven to 325 F. Place an oven rack low enough in the oven so that the ham won't touch the roof of the oven while baking.

Trim any skin from the ham, then trim the external fat to about 1/4-inch thickness. Place the ham, fat-side up, in a roasting pan and place in the oven. Bake until the internal temperature reaches 130 F at

the center, about 10 minutes per pound. Remove from the oven and increase the heat to 425 F.

In a bowl, whisk together the jam, brown sugar and mustard. Set aside.

Using the tip of a sharp knife, score the surface of the ham in a crisscross diamond pattern. Spoon about two-thirds of the jam mixture generously over the entire surface of the ham. Apply the gingersnap crumbs, pressing them on with your hands to form a thick layer. Return the ham to the oven and bake until the surface begins to brown and become crusty, about another 15 minutes.

Remove the ham from the oven and transfer to a cutting board to rest for 20 minutes.

Meanwhile, to make a sauce for the ham, pour the liquid from the roasting pan, including any browned bits from the bottom of the pan, into a medium saucepan. Stir in the chicken broth and remaining jam mixture. Bring to a boil over medium-high heat, then season with salt and pepper. Stir in the cornstarch mixture and boil, stirring, until the sauce just thickens. Strain the sauce, if desired.

Serve the carved ham with the sauce on the side.



Beef Satay with Peanut Sauce

Makes 24                         By: Chef Paul

Beef Satay with Peanut Sauce

Ingredients:

Peanut Sauce:

• 1/2 cup smooth peanut butter
• 1/4 cup hot water
• 2 Tbs. fresh limejuice (1-2 limes)
• 2 Tbs. Sriracha
• 1 Tbs. fish sauce
• 1 Tbs. dark brown sugar
• 1 Tbs. minced fresh cilantro leaves
• 1 garlic clove, minced
• 2 scallions, white and green parts, sliced thin

Satay:

• 1 large whole flank steak (about 2 pounds)
• 1/8 cup fish sauce
• 1/8 cup soy sauce
• 1/4 cup vegetable oil
• 2 Tbs. Sriracha
• 1/4 cup packed dark brown sugar
• 1/4 cup minced fresh cilantro leaves
• 2 garlic cloves, minced
• 4 scallions, white and green parts, sliced thin
• 1 Tbs. Fresh Cilantro leaves, minced
• 24 Wooden Skewers

Instructions:

Peanut Sauce:

Whisk peanut butter and hot water together in medium bowl. Stir in remaining ingredients for the peanut sauce; transfer to serving bowl and set aside.

 Satay:

Freeze flank steak for 30 minutes until firmed up. While the steak is in the freezer, combine the fish sauce, oil, Sriracha sauce, brown sugar, cilantro, garlic, and scallions in a small bowl. Remove from the freezer and slice the steak across grain on a bias into 1/4-inch-thick strips. Place the steak in a Ziploc bag, pour in the marinade, seal and toss to evenly distribute. Open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 1 hour. Weave meat onto individual skewers and lay flat in shallow container.

Place the skewers on the grill and cook until the meat is cooked through and is lightly charred around edges, about 7 minutes, flipping them over halfway through grilling.

Transfer to a platter, sprinkle with cilantro, and serve with the peanut sauce.

***Chef Notes***

I like to make a double batch of sauce, take half, and add olive oil to make it thinner. Using a basting brush, I would baste the satay while cooking. These can be made well ahead of time and frozen until ready for cooking.

Live Long ~ Laugh Hard ~ Eat Well

Chef Paul

http://www.freecookingforacrowd.com/

Spinach Stuffed Baked Salmon

Spinach Stuffed Baked Salmon

Ingredients

1 tsp. olive oil

2 oz. fresh spinach leaves

1 tsp. grated lemon zest

¼ cup chopped roasted red pepper

¼ cup fresh basil leaves, coarsely chopped

2 Tbs. chopped walnuts

Cooking Spray

4 Salmon fillets (about 4 oz. each)

2 Tbs. Dijon mustard

2 Tbs. plain dry bread crumbs

½ tsp. dried oregano

½ tsp. garlic powder

1/8 tsp. pepper

Instruction

In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the spinach leaves and the lemon zest for 2 minutes or until the spinach is wilted, stirring constantly. Transfer to a medium bowl. Stir in the bell pepper, basil and walnuts. Let cool for 5 minutes.

Preheat oven to 400F. Line a baking sheet with aluminum foil and lightly spray the foil with the cooking spray.

Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful not to cut through the other side. With a spoon or your fingers, carefully stuff a scant ½ cup of the spinach mixture into each fillet. Transfer to the baking sheet. With a pastry brush, spread the mustard over the fish.

In a small bowl, stir together the remaining ingredients. Sprinkle over the fish. Lightly spray the tops with cooking spray.

Bake for 12 to 13 minutes, or until the flakes apart easily when tested with a fork and the filling is warmed through.

***Chef Notes***

The only substitution I would make here is to change the Dijon mustard to stone ground mustard. Serve with a wild rice and fresh salad.

Live Long ~ Laugh Hard ~ Eat Well

Chef Paul

Herb Crusted Roast Beef

Herb Crusted Roast Beef

Ingredients

4-1/2 pounds eye of round or sirloin tip roast

Salt and pepper

3/4 cup plus 2 tablespoon olive oil

2 pound small red potatoes

2 tablespoon paprika

1 cup plain bread crumbs

1 teaspoon dried thyme

1 teaspoon dried rosemary

Instructions

Preheat oven to 325 degrees F. season roast with salt and pepper to taste, and then rub with 2 tablespoons olive oil. Roast 45 minutes. Meanwhile, combine 1/2 cup olive oil with paprika and toss with potatoes until evenly coated. Set aside.

In a mixing bowl, combine bread crumbs, herbs and 1/4 cup of olive oil with 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.

Carefully remove roast from oven. Surround with potatoes. Press crumb mixture across top of roast to form a top crust. Scatter any extra crumbs over potatoes in roasting pan. Return meat to oven and roast until meat thermometer inserted into the center registers 130 degrees F. for medium rare, about another 40 to 45 minutes

Remove and let rest for 5 to 10 minutes before carving. Cut into thin slices. Serve immediately, spooning some of the extra crumbs from the roasting pan onto the meat.

Live Long ~ Laugh Hard ~ Eat Well

Chef Paul

Bacon Cheddar Stuffed Mushrooms

This is a nice easy appetizer for your family or for the 100 people you invited for dinner. It only has four ingredients, which you probably have in the fridge. Bacon Cheddar Stuffed Mushrooms is the featured recipe at Free Cooking for a Crowd.

Bacon Cheddar Stuffed Mushrooms

Ingredients

4 slices of bacon

10 crimini mushrooms

1 tablespoon of butter

¾ cup shredded cheddar cheese

Instructions

Place bacon in a large skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside

Preheat oven to 400F.

Remove mushroom stems. Set aside caps. Chop the stems.

In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.

In a medium bowl, stir together the mushroom stem mixture, bacon and ½ cup cheddar. Mix well and scoop the mixture into the mushroom caps.

Bake in the preheated oven for 15 minutes, or until the cheese is melted.

Remove the mushrooms from the oven and sprinkle with remaining cheese.

Live Long ~ Laugh Hard ~ Eat Well

Chef Paul

Waiting For Spring

The weather was nice and warm here in Delaware. So I got to thinking about spring. I haven't had much time to work on the website, freecookingforacrowd.com. So i got out my favorite salad recipe and shared with friends and family. I make my own mozzarella, but that's a recipe for another day. Finding fresh basil for this is as easy as going to the grocery store. Enjoy

Live Long ~ Laugh Hard ~ Eat Well

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Chef Paul

Caprese Salad with Basil Vinaigrette Recipe

4 large tomatoes, sliced into thick slices

1 pound fresh mozzarella, sliced into thick slices

1/2 cup loosely packed basil leaves

sea salt & freshly ground black pepper

For the Basil Vinaigrette

1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)

2 slices fresh chili pepper

1 cup loosely packed basil leaves, torn

2 tablespoons water

2 tablespoons good white wine vinegar

1 teaspoon kosher or sea salt (1/2 tsp table salt)

6 tablespoons extra virgin olive oil

1. To make the Basil Vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

2. To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

Too Funny

I saw this cartoon and it reminded me of childhood. I thought i would share it with all of you.