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Chef Rick is a food writer who reckons he's got the best job in the world as he gets to spend every day thinking about, writing about and cooking Southern food. He learned all about Southern cooking at his grandmother's knee and a friend from Charleston taught him the wonders of Low Country cuisine, the delicious blend of seafood and rice from the South Carolina tidal basin.
Even though he is a native North Carolinian, he has always had a special love in his heart for the people and food of Louisiana. Cajun and Creole cooking are his specialities.
He has very kindly allowed us to reproduce some of the wonderful recipes etc.
BAKED COUNTRY HAM WITH ORANGE JUICE AND BROWN SUGAR GLAZE
1 -12 to 14-pound country ham
2 tsp. whole cloves
8 cups apple cider or apple juice
Orange Juice and Brown Sugar Glaze (recipe follows)
Place ham in sink and cover with cold water. Soak overnight, changing water once.
Next morning, drain sink. Scrub ham in warm water with a stiff brush and rinse well. Cut skin from ham and trim off fat.
Insert cloves into ham.
Place ham, fat side up, in a large roasting pan. Insert a meat thermometer into the thickest portion of the ham, making sure it doesn't touch fat or bone.
Pour apple cider or apple juice over ham.
Bake ham, covered, in a 325~ oven for 4 to 4 1/2 hours or till the meat thermometer registers 160 degrees. Drain off pan juices.
Makes 25 to 30 servings.
Orange Juice and Brown Sugar Glaze
Makes about 1 cup
1 1/4 cups packed light brown sugar
Makes about 1 cup
© 2000 Rick McDaniel
RICK'S FAVOURITE MEAT LOAF
Brown Sugar-Ketchup Glaze:
2 cups ketchup or chili sauce
2 teaspoons vegetable oil
1. Glaze: Mix all ingredients in a small bowl; set aside.
2. Meat Loaf: Preheat the oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, and sauté until softened, about 5 minutes; set aside to cool. Prepare bread crumbs in blender or food processor
3. Mix eggs with steak seasoning, salt, pepper, mustard, Worcestershire, sauce pepper and milk. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the bread crumbs, parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
4. Turn meat mixture into a loaf pan an. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze.
Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer.
Serves 6 to 8.
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