For those who love small streams, wild trout, and life...in their simplest form
Friday, April 5, 2013
Ham and Eggs, and Eggplant
Ham, it's one of those wonderful cured pork products that are so common now. This is a simple way to enjoy it. First try to purchase a smoked ham only, that is not a slice that is glazed. The ham I'm using is Cooks smoked ham slice. They're available most everywhere. I use a cast iron fry pan and start it heating as I prepare the ham. Cutting into serving sizes I drop some maple syrup on the side to go into the hot fry pan first.
Let it fry over medium heat for a few minutes, don't pick it up to check if it's sticking. A seasoned hot pan will prevent this. Just as your about to flip the ham over drop some maple syrup on the side to be flipped. Flip it and continue cooking a few minutes. Remove and serve.
I love it served with eggs and toast. It can be breakfast, lunch, or dinner.
Stuffed eggplant. One large eggplant, skinned and sliced thinly. Lightly bread crumb and briefly fry. Remove eggplant and cool.
The stuffing. I use red and green peppers, mushrooms, sauteed eggplant cubes, sliced meatballs, fresh mozzarella cheese.
It's assembled in layers, put into a 350 preheated oven until the mozzarella melts. Let it stand a few minutes, then serve.
An ample serving. But if you have any left over, it can be placed on a crusty roll and reheated.