Glazed Smoked Ham

Posted on April 16, 2014 by admin
Mona Lisa’s Glazed Smoked Ham
Serves 8
This week's featured recipe is about Green Eggs and Ham - and not the Dr. Seuss kind! Prepare your Easter ham on your Big Green Egg® for delicious flavor, and free your oven for your breads, desserts, vegetables and casseroles. Don't have a Big Green Egg? This recipe works equally well in a traditional oven, but we invite you to stop by any of our stores to learn more about this versatile cooker and why it's "The Ultimate Cooking Experience".
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. 1 Ham (10-12 lbs)
  2. 1-20 oz. can round sliced pineapple
  3. 1 jar maraschino cherries
  4. 2 boxes brown sugar
Instructions
  1. Set EGG for indirect cooking at 350°F and line Baking Pan with aluminum foil.
  2. Rinse ham with cold water, pat dry, and set aside.
  3. Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze.
  4. Using toothpicks, secure pineapple rings to the ham, putting a cherry in the hole of each pineapple round.
  5. Pour the glaze over the ham.
  6. Loosely cover the ham with aluminum foil and cook for 3-4 hours, basting the ham with the pan juice every 30 min.
  7. Let stand for 30 min. slice and ENJOY!!!
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Asparagus with Honey and Sherry Vinegar

Posted on April 3, 2014 by admin
Asparagus with Honey and Sherry Vinegar
We received an email last week from a customer by the name of Lynne. She was hoping to track down a recipe from a recent cooking class that her husband attended with Chef Nancy Waldeck, as she had misplaced her copy. Once we saw Lynne's note that this was "the best asparagus I've ever had", we knew we had to quickly find the information for her! We were encouraged by Lynne to make these at home, and agree that it has amazing flavor! What better time to try this easy, delicious and healthful recipe than while asparagus is at it's peak?
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 ½ LBs Fresh Asparagus, trimmed
  2. 4 TB EVOO, divided
  3. 1 ½ Tsp Honey
  4. 3 TB Sherry Vinegar
  5. 1 tsp Dijon Mustard
  6. Sea Salt and Freshly Cracked Black Pepper
Step One
  1. Toss the Asparagus in 1 TB EVOO and season with salt and pepper. Grill or Broil the asparagus until crisp-tender
Step Two
  1. In a bowl or jar combine the remaining oil, honey, vinegar and mustard together. Top the asparagus with the dressing and season with salt and pepper to taste.
Notes
  1. Recipe used with permission. Copyright Chef Nancy Waldeck/Taste and Savor
Adapted from Taste and Savor Delicious Healthy Recipes & Tasty Wine Tips
Adapted from Taste and Savor Delicious Healthy Recipes & Tasty Wine Tips
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Rack of Lamb with Mint Sauce in a Sous Vide

Posted on March 27, 2014 by admin
Rack of Lamb with Mint Sauce
Serves 4
Interested in learning more about the sous vide method of cooking that you see on TV and in restaurants? Cook like a pro! Join us on March 31 for a Get to Know Sous Vide Hands On class that explores this method of cooking that's been popular in France for decades and is gaining more popularity here in the states. It's a fantastic way to prepare everything from meats and seafood to eggs and vegetables. Below is a great recipe for springtime lamb that utilizes a sous vide oven.
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Lamb
  1. 2 lamb racks, Frenched (or 12 meaty t-bone lamb chops)
  2. Salt and pepper to taste
Herbed Butter
  1. 2 tablespoons (30 ml) butter
  2. 1 clove garlic, peeled and pressed
  3. 1/2 teaspoon (2.5 ml) onion powder
  4. 1 teaspoon (5 ml) fresh rosemary leaves, minced
  5. 1 tablespoon (15 ml) grated Parmesan
Mint Sauce
  1. 2 tablespoons (30 ml) fresh mint leaves, minced
  2. 1/3 cup (2.6 fl oz/77 ml) apple cider or red wine vinegar
  3. 2 teaspoons (10 ml) sugar (or 1 packet sweetener)
Lamb
  1. Fill and preheat the water oven to 134°F/ 56.5°C.
  2. Sprinkle both sides of the racks or chops liberally with salt and pepper.
  3. Put each lamb rack (or 3 to 4 chops) into a small (1 quart/.9 liter) food-grade cooking pouch and vacuum seal.
  4. Submerge the food pouches in the water bath and cook for at least 11/2 hours (but up to 4 hours will not affect the texture of the meat.)
Mint Sauce
  1. Whisk all ingredients together in a small bowl.
  2. Let the sauce sit at room temperature for 15 to 20 minutes to allow flavors to blend.
To Finish the Lamb
  1. At the end of the lamb’s cooking time, melt the butter and combine with all remain¬ing herbed butter ingredients.
  2. When ready to serve, remove the lamb from the pouches, pat the surface dry, and brush all over with the herbed butter mixture.
  3. Sear the lamb quickly on one side in a hot skillet or for about 3 minutes under the broiler. (Sear the rack meaty side down in the skillet or meaty side up under the broiler.)
  4. Slice the rack into chops and top with Fresh Mint Sauce, if desired.
Adapted from from the Sous Vide Meat cookbook
Adapted from from the Sous Vide Meat cookbook
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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