Tag Archives: ham

New Jersey Sloppy Joes

When you think of a Sloppy Joe, you probably imagine ground beef in a sweet tomato sauce. This is not that. New Jersey Sloppy Joes are a completely different animal. Town Hall Deli in South Orange

New Jersey Sloppy Joes

created this sandwich in 1935 and it came via Havana, Cuba. Seems the mayor of Maplewood, N.J. visited Sloppy Joe’s bar (a frequent hangout of Ernest Hemingway) and liked a kind of club sandwich they made there. The mayor came back home and persuaded the owners of Town Hall to recreate the sammie for their deli. It’s been on the menu ever since.

The key to this creation is thin sliced rye bread. You don’t want the bread to overwhelm the fillings. Originally this sandwich was made with beef tongue, but now is more often made with ham, roast beef, or corned beef, along with turkey. The crunch from the slaw and the savory/sweet flavors of the Russian dressing make this sandwich a mouthwatering delight.

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New Jersey Sloppy Joes

  • Servings: 2 sandwiches
  • Difficulty: easy
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Ingredients

  • 6 slices rye bread, ends cut off and trimmed into rectangles
  • 2-3 ounces deli ham, corned beef, or roast beef
  • 2-3 ounces deli turkey
  • 2 ounces swiss cheese
  • Cole slaw
  • Russian dressing

Instructions

Lay 2 slices of bread on work surface. On each slice, layer a quarter of the meat and cheese, then a generous dollop of coleslaw and Russian dressing. Add another slice of bread and then repeat with another layer of meat, cheese, cole slaw, and Russian dressing. Top with bread and secure with a toothpick.

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Cubano Sandwich – Florida

Oh, Cubano sandwich, you make our hearts swoon. Besides being one of the best sandwich creations of all time, the Cubano sandwich has the distinct honor of hosting two types of pork. Before we get into the specifics, a little history.

Cubano sandwich - Florida

Miamians claim that the Cubano came from Cuba as it was on restaurant menus there dating back to the 1930s, but good evidence exists that it was created 25 years earlier in Ybor City, a Latin neighborhood in Tampa, at a place called the Columbia Restaurant, which claims to be Florida’s oldest restaurant. Tampa and Miami both have versions of this winning culinary creation. In Tampa, you will find the sandwich often includes salami, lettuce, tomato and mayo and is not pressed. In Miami, no salami and the sandwich is always pressed.

Our recipe here is a Miami version which is basically a gussied up toasted ham and cheese with both pork roast, ham, Swiss cheese, mustard and sliced dill pickles.  We used a bolillo which is a type of Mexican roll. Whatever roll you use, the exterior of it cannot be too hard or crunchy. Once the bread is compressed it will be too hard to chew. Also, make sure you put the cheese of both sides of the roll. When it melts, it will hold the other fillings in place. Don’t have a panini press? No problem. Just use your favorite skillet, and then take another heavy pan and place it on top of the sandwich. Press down on both with your hands to compress the sandwich by about a third.

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Cubano Sandwich

  • Servings: 1 sandwich
  • Difficulty: easy
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Ingredients

  • 1 soft roll (like bolillo)
  • 3 teaspoons yellow mustard
  • 2 slices Swiss cheese
  • 3 ounces sliced deli ham or Canadian bacon
  • 3 ounces sliced roast pork
  • Dill pickle, sliced
  • Butter

 Instructions

Slice open the roll and spread mustard of both slides. Lay cheese on both sides. On one side, add ham, pork and then sliced pickles. Close sandwich and butter both sides. Using a hot griddle, a plancha or panini press, toast sandwich on both sides, pressing down slightly until sandwich is compressed, cheese is melted and bread is golden brown.

Ham with Redeye Gravy – Arkansas

Ham with redeye gravy is one of those regional specialties that probably came about in an effort to use up every bit of leftover food. It’s made with coffee which gives it a very distinctive taste. If you love coffee with your morning coffee, this will get your motor running.

Ham with Redeye Gravy - Arkansas

Food historians are not sure where the name came from. Some say it was because when the gravy cooled somewhat, the fat separated from the other liquid and formed a circle that looked like a red eye. Others attribute the name to former President Andrew Jackson who asked his hungover cook to make some gravy to go with his grits that was as red as the cook’s eyes.

Purists say that redeye gravy should only be made with ham drippings, coffee and a little sugar to counter the bitter of the coffee. But in our taste tests we decided that that version was too thin and runny and opted for a version thickened with a bit of flour.

Little Rock Central High School played a central role in the civil rights movement as nine African-American teenagers bravely battled angry crowds to attend school after the Supreme Court decided Brown v. Board of Education. Still in use today, the high school can be toured by reservation.

Ham with Redeye Gravy

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2-3 ham steaks
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 1 tablespoons flour
  • ½ cup strong coffee or espresso
  • ¼ cup milk or cream
  • Pepper to taste
  • Sugar to taste (optional)
  • Ham
  • 3-4 fried eggs (for serving)
  • Buttermilk biscuits or grits (for serving)

Instructions

In a saucepan over medium heat, add ham. Cook until fat is rendered and ham is browned. Remove ham and set aside. Add butter to dripping in saucepan. When melted, add onion and cook for 3-4 minutes or until translucent. Add 1 tablespoon flour and whisk with onion mixture for about one minute. Add coffee and continue whisking. Add milk or cream. Keep on heat until desired consistency is reached. Season with pepper and sugar. Serve over ham and with fried eggs, along with buttermilk biscuits or grits.

 

Hoppin’ John – South Carolina

The year 2016 is just about one for the history books. What better way to ring in 2017 than with a heapin’ plate of Hoppin’ John. This classic Southern dish — which is really just gussied up black eyed

Hoppin' John - South Carolina

peas — is associated with New Year’s Day. Those who eat Hoppin’ John on January 1 will have good luck for the coming year, or so the legend goes. Often served with corn bread and collard greens, the peas represent coins, the corn bread represents gold and the greens, dollars or “greenbacks.” Some families add a coin to the pot while the peas are cooking, while others put a coin under each person’s plate.

Others say if you leave three peas on your plate, riches will come your way. Far be it from us to argue with potential wealth, especially when it’s this delicious. Hoping your 2017 is filled to the brim with all that is good.

Fort Sumter is in the middle of Charleston Harbor and is the site of where America’s Civil War began in 1861. Accessible only by boat, this former military post is now a national park.

Hoppin’ John

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

  • 1 lb. dried black eyed peas
  • Olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 1-2 stalks of celery, chopped
  • 2 cloves garlic, minced
  • 1 ham bone
  • 4-6 cups chicken stock
  • Bay leaf
  • 1 teaspoon thyme
  • Salt to taste
  • Pepper to taste
  • Cayenne pepper to taste (optional)
  • 2-3 scallions, chopped (to serve)
  • Tomato, chopped (to serve)

Instructions

Soak black eyed peas in water overnight, making sure that peas are covered by an inch or two of water. The next day, drain water and rinse peas well. Set aside. In a large pot over medium heat, add olive oil. When hot, add onion, red pepper, celery and garlic. Cook until onion is translucent and other vegetables have softened. Add peas, ham bone, chicken stock, bay leaf and thyme. Bring to a boil and then reduce to a simmer for about 45 or until peas are soft, adding more chicken stock if necessary. Remove ham bone and shave off any meat that remains on the bone, adding to pea mixture. Season with salt, pepper and/or cayenne. Serve over rice with chopped scallions and tomato.

Show Me the Gerber Sandwich – Missouri

St. Louis loves their regional specialties including toasted ravioli and gooey butter cake, but now comes the Gerber Sandwich. This sandwich, first created by Ruma’s Deli and supposedly named after a

Gerber Sandwich

customer, is nothing more than an open faced ham and cheese on garlic bread with a sprinkling of paprika to jazz it up. The entire thing is broiled so the bread gets brown and toasted and the cheese gets warm and melted. Fancy? No. Delicious? Yes.

What kind of ham? Doesn’t matter, use whatever is on sale at the deli. What kind of cheese? In St. Louis, provel is used (a processed cheese food that is a combination of Swiss, provolone and cheddar), but because it is hard to find outside the region, we used provolone. The StateEats Kitchen churned these out for a few days last week and we were met with nothing but raves and kudos.

Check out the Missouri Botanical Garden’s Garden Glow, a magnificent holiday light display, featuring a million lights and unique installations, now through January 1.

Gerber Sandwich

  • Servings: 1 sandwich
  • Difficulty: easy
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Ingredients

  • 4 or 6 inch section of French or Italian bread
  • 2-3 teaspoons butter
  • 1 clove of garlic, minced
  • 2-4 slices of ham
  • 2 slices Provolone cheese
  • Paprika

Instructions

Slice French bread long ways. In a small dish, mash garlic with butter. Spread on bread. Add ham, then cheese. Top with a sprinkle of paprika. Broil open faced on top rack of oven until cheese is melted and just begins to brown.

Year of Pulses: Slow Cooker Pinto Beans – Colorado

You’ve probably heard by now that the U.N. declared 2016 as the International Year of Pulses. What are pulses? They are a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils.

Slow Cooker Pinto Beans - Colorado

High in fiber, protein, vitamins and low in fat, pulses are heart healthy and a meat alternative you should consider.

Pinto beans are popular in the southeast and southwest and Dove Creek, Colorado, is the self-proclaimed pinto bean capital of the world. If you’ve got a leftover Easter ham bone you don’t know what to do with, this recipe is just the ticket but it’ll work just as well without if you are vegetarian or vegan. Soak the beans overnight, then rinse and drain before throwing them in the slow cooker with some onions, garlic and spices. Add some cornbread and an easier meal cannot be found.

Taste of Vail takes place March 30-April 3, 2016, and is considered one of the best spring food and wine events in the country.

Slow Cooker Pinto Beans

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 1 pound dry pinto beans, soaked in water overnight
  • 1 ham bone or 2 ham hocks (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion, chopped
  • 3 cloves garlic minced
  • 4-5 cups water
  • Sour cream or Greek yogurt (optional, for serving)
  • Scallions, chopped (optional, for serving)

Instructions

Pick through dried beans, making sure there are no stones. Place beans in a large bowl and cover with water, let soak overnight.

The next day, drain beans and then add to slow cooker. Add ham bone (if using), seasonings, onion, and garlic. Add enough water to cover beans. Stir well. Cover with lid and cook, approximately 5 hours on high or until beans are very tender. If you used a ham bone, fish it out and remove any meat. Shred and return meat to slow cooker. Season again with salt and pepper.