Baked Ham with Cassis and Ginger Baste

I wasn't sure about this one but very glad I tried it!  I switched the Cassis for Chambord.  From Food and Drink Spring 2000

4kg bone in smoked ham, shank end
Whole cloves
1 cup Cassis (or Chambord)
1/3 cup minced candied ginger
3 tbsp balsamic vinegar
1 cup chicken stock
2 tsp cornstarch

1. Preheat oven to 325F.
2. Remove skin and trim fat from ham leaving a 1/4 inch thick layer.  Score fat in a diamond pattern, about 1 inch in size, and insert a clove in each diamond.  Place ham in a shallow roasting pan just large enough to hold the ham.  Bake uncovered, for 1 hour.  Drain off any fat in pan.
3. Combine Cassis, candied ginger and vinegar in a food processor and puree until very smooth (I used a blender).  Pour over ham and bake, basting often, for 1 hour or until nicely glazed and meat thermometer register 140F (60C).
4. Remove ham to a warm platter, cover loosely with foil and let rest for 15 minutes before carving. Add chicken stock to roasting pan and bring to a boil, stirring, over medium heat.  Blend cornstarch with 1 tbsp cold water and add to pan, stirring, until sauce thickens and is smooth.  Cut ham into slices and serve accompanied with sauce.

Serves 8 to 10 with generous leftovers.

Grilled Steak with Bourbon Sauce

Nothing but yummy here! Use fresh herbs if you are able.  The flavour has no comparison to the dried. This recipe was in Food & Drink 2003

SAUCE
1/4 cup cold butter, cubed
1/4 cup chopped shallots
1 tsp chopped garlic
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbsp chopped fresh tarragon or 1 tsp dried
1 tbsp chopped fresh rosemary or 1 tsp dried
1/2 cup bourbon
2 cups beef stock
2 tsp balsamic vinegar
Salt and freshly ground pepper

STEAK
2 tbsp olive oil
one 1.5 kg T-bone steak, 2 inches thick (Go to your local butcher for a better cut, I find the steaks at Costco are very good)
Salt and freshly ground pepper

1. Preheat oven to 450F (I prefer the BBQ)
2. Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.  Stir in shallots, garlic, thyme, tarragon and rosemary.  Saute for 1 to 2 minutes or until shallots soften.  Add bourbon and bring to boil.  Reduce to 2 tbsp about 3 to 5 minutes.  Add stock and bring to boil.  Simmer 15 to 20 minutes or until reduced to 1/2 cup.  Swirl in 1 tsp balsamic vinegar, reserving the rest.  Season with salt and pepper and reserve.
3. Heat oil in large ovenproof skillet on medium-high heat.  Season steak with salt and pepper.  Add steaks and cook for about 2 minutes per side.  Place in oven and bake for 7 to 10 minutes for medium rare.  (I used the BBQ instead) Test steak with instant thermometer if you are unsure.  It should read 125F.  Place steak on carving board and let rest for 5 minutes.
4. Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar.  Season well.
5. Slice steak down to 1/2 inch and serve with sauce.

Roasted Pepper Salad

Try this with sausage (your choice) or without.  I roast my peppers on the bbq for best flavour.

3 roasted peppers (I like red)
2 tbsp capers, rinsed and chopped
2 tbsp juice from peppers
1/4 cup olive oil
1 clove of garlic minced
1 tbsp Balsamic vinegar
Freshly ground pepper
2 tbsp chopped fresh oregano
2 grilled Italian sausages

1. Peel the peppers over a bowl to catch their juice.  Remove all the seeds.  Cut the peppers into 1 inch pieces and place them on a platter.  Scatter with the capers
2. In a small bowl, whisk together the pepper juice, olive oil, garlic and vinegar.  Season with the pepper; the capers should provide enough salt.  Stir in the chopped oregano.
3. Slice the sausages into 1/2 inch diagonal slices and then toss with the peppers.  Pour over the dressing and serve.

Wild Salmon with Balsamic Glaze and Fennel Confit

The glaze for this salmon could be used for a multitude of dishes, including chicken and pork.  The recipe says it keeps for 3 months, but I doubt you will leave it alone that long!  From Food and Drink 2005

1 cup balsamic vinegar
1/2 cup red wine
1 tsp sugar

FENNEL CONFIT
2 tbsp butter
1 small fennel bulb, trimmed, core removed and thinly sliced
1 cup sliced red onion
1/4 cup orange juice
1/2 tsp sugar
Salt and freshly ground pepper

FISH
1 tbsp olive oil
Four 175 g pieces wild salmon fillets

1. Combine balsamic, red wine, and sugar in a small pot.  Bring to boil, then boil for 12 minutes or until you just begin to see the bottom of the pan as you stir; glaze thickens considerably as it cools.  You will have about 1/2 cup.  Reserve.
2. Make confit while glaze is cooking.  Heat butter in skillet on medium heat.  When butter sizzles add fennel, red onion, orange juice and sugar to pan and toss to distribute.  Bring to boil, and then reduce heat to low.  Cover and cook for 10 minutes or until fennel is softened. 
3. Remove cover, turn heat up to medium and cook, stirring occasionally, for 8 minutes longer or until fennel is caramelized.  Season with salt and pepper.
4. Heat a nonstick skillet until hot on high heat.  Add oil and add salmon flesh-side down.  Season with salt and pepper.  Cook 2 minutes longer.  Cover skillet and cook 3 to 5 minutes longer or until fish is just cooked.
5. Place on 4 plates.  Serve with fennel confit and drizzle with glaze. 

Sweet and Sour Fish Barbecue Sauce

The original recipe came from Food & Drink Summer 2011 - but I tweaked it a bit.  It works great on fish (I used it on Salmon) but could also be used for chicken.

1 cup hoisin sauce (I used 3/4 cup hoisin and 1/4 cup garlic marinade)
1/2 cup rice wine vinegar or balsamic vinegar (I used 1/4 cup each)
1/4 cup soy sauce
1/4 cup tomato paste
1 tbsp freshly grated ginger (do not substitute powder unless you absolutely have to)
2 garlic cloves, minced

1. Place ingredients in a small saucepan and stir to mix.  Bring to a gentle boil over medium.  Simmer, stirring occasionally until flavours infuse and sauce thickens slightly, from 15 to 20 minutes.  If making ahead, cover and refrigerate until ready to use.  Sauce will keep well for up to 1 week.

Makes 2 cups - enough for 8 to 12 fish fillets

GRILLING INSTRUCTIONS

Brush barbecue sauce over fish.  Barbecue over medium heat until knife inserted into thickest part of fish comes warm, about 12 minutes.  Carefully turn halfway through.

Steak Salad

The original recipe from this came from Food & Drink Summer 2011.  It is their version of Carpaccio using leftover grilled steak instead of raw beef.  Personally I don't think I would try a raw beef salad so this worked quite well.  If available to you try some heirloom tomatoes.  They vary in colour and texture and have a superior taste to the usual store bought ones.  I have found Romano Cheese an inexpensive substitute for the Parmesan Cheese.  Use the best steak you can.  I have excellent luck with Costco steaks myself - but there is a butcher nearby I might try if I can ever find the time to go there.  The run of the mill 1/2 inch steaks from the grocery store just don't cut it for this recipe as the steak is the main component.  This is really an adult only dinner - make the kids a hamburger :)

1 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp chopped drained capers
1 garlic clove, minced (I increased to 2)
1/4 tsp each salt and pepper (I leave out the salt)
2 medium tomatoes, preferably heirloom, sliced thinly
Thinly sliced leftover grilled steak, enough for 2
6 to 8 wide shaving Parmesan cheese (I used Romano - I think Goat Cheese or Feta would be good substitutes here)
1 small handful onion sprouts (OK I cannot find those anywhere - bean sprouts it is!)

1. In a small bowl, whisk balsamic with oil, capers, garlic, salt and pepper.
2. On 2 dinner plates, in a circle overlapping slightly, arrange tomato slices.
3. Arrange steak slices on top of tomatoes, mounding slightly.  Follow with Parmesan shavings.  Arrange sprouts on top.  Drizzle with dressing.  Serve immediately.

Serves 2

Grilled Sausage and Wheat Berry Salad

This is the first time I have tried Wheat Berries and I have to say they are wonderful!  A little chewy but I really like them.  They are wheat kernels with the outer hull removed.  An excellent source of dietary fibre and are available at the bulk food store.

4 bratwurst sausages - or turkey sausage
1 cup wheat berries
1 cup diced red peppers
1 cup diced, peeled carrots
1 cup diced cucumber
1/2 cup finely chopped green onion
1/2 tsp each salt and pepper
1/3 cup olive oil
2 tbsp balsamic vinegar
1/4 cup chopped fresh parsley

On greased grill preheated to medium high, grill sausages, turning often, until cooked through - about 15 minutes.  Let cool slightly; slice and set aside.

While the sausages are grilling, cook wheat berries in a large pot of boiling salted water, uncovered, until softened - about 40 minutes.  Drain.  Combine in a large bowl with red peppers, carrots, cucumber, green onion, salt, pepper, olive oil and balsamic vinegar.  Toss gently to combine.  Add sausage and parsley, and toss again.