Redeye Glazed Ham Steak
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Cooking time: 20 minutes for menu Cooking schedule: see below for "menu" instructions |
Redeye Glazed Ham Steak Time: 15 minutes
1 piece of ham, 1/2 - 3/4" thick (1.5cm), about 12 oz total weight (350 gr)
1/4 cup coffee (save some from breakfast or use instant - make it strong)
1 tbs brown sugar
1 tbs whole grain mustard
1 tbs red wine vinegar
Mix sugar, coffee, mustard and vinegar. Cook ham on the barbecue grill, 5 - 7 minutes per side, basting with the Redeye Glaze until ham is a lovely mahogany color. Or sauté in olive oil in nonstick skillet for same amount of time - until it starts to brown.
Simple Couscous Salad Time: 15 minutes
1/2 cup couscous
3/4 cup chicken broth
1/2 cup cherry tomatoes
1 stalk celery
2 tbs snipped chives
2 tbs balsamic vinegar
1 tbs olive oil - good stuff
1 1/2 tsp Dijon mustard
Cut tomatoes in half. Chop celery. Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes...Do not stir it. Snip chives. Add chives, tomatoes and celery to couscous. Fluff gently with a fork to combine. Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.
Carrot Coins Time: 20 minutes
2 large carrots
1/4 cup chicken stock
1 tsp Balsamic vinegar
1 tsp brown sugar
2 tsp butter
Slice the carrots very thinly. In small skillet heat the stock, vinegar, sugar and butter. When simmering add the carrots, cover, reduce heat to low and simmer for 10 minutes. Uncover and cook off any remaining liquid. Serve.
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Cooking schedule: 20 minutes
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Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
