I got booted from the library this week. Tuesday to be exact.<\/p>\n
I was relaxing in a chair in the magazine section flipping through back issues of ‘The Enlightened Sous Chef’ when someone called me on my cell phone. I answered and tried to talk in whispers so as not to disturb anyone who was actually there to read. Then this librarian scurried over and tapped me on the shoulder.<\/p>\n
\u201cExcuse me, sir, but didn\u2019t you see the sign? You\u2019re not allowed to use a cell phone in the library.\u201d<\/p>\n
I glanced up at her. \u201cBut I\u2019m not using a cell phone\u201d.<\/p>\n
\u201cOh?\u201d she said, raising one eyebrow. \u201cThen what\u2019s that thing you\u2019re holding up to your ear?\u201d<\/p>\n
\u201cIt\u2019s a pacemaker. For my brain. See, whenever I forget something or loose my train of thought, this little baby jumpstarts my thought process.\u201d<\/p>\n
She placed her hands on her hips and leaned forward. \u201cOh yeah? Then how come I saw you talking into it?\u201d<\/p>\n
\u201cIt\u2019s voice activated,\u201d I replied with a smile. \u201cIt only comes on when I speak. I save a fortune on batteries.\u201d<\/p>\n
She didn\u2019t buy it and I found myself out on the street.<\/p>\n
So I got back at them.<\/p>\n
The next day I got my revenge. I went back and checked out, like, 27 books. But instead of leaving with them, I put them all back on the shelf.<\/p>\n
Ha! Let \u2018em figure that one out.<\/p>\n
And while they\u2019re scratching their heads over that one, let me share a recipe I managed to scribble down on the back of my library card. It\u2019s from the Enlightened Sous Chef Issue #86 \u2013 The Swimsuit Edition.<\/p>\n
Bon App\u00e9tit!<\/p>\n
\u2022 FRUIT GLAZED HAM STEAK \u2022<\/p>\n
This is a wonderfully quick and delicious meal. Ham steaks can be found in the meat section and reheat in a jiffy. I usually purchase several if they\u2019re on sale and keep them in the freezer for those nights when I don\u2019t have a lot of time to cook but still want something out of the ordinary. If you begin the rice pilaf and steam the corn just before you grill the ham steaks, you\u2019ll have dinner on the table in less than half an hour (a bit more if you are using charcoal).<\/p>\n
PREP: 5 minutes
\nCOOK: 15 \u2013 20 minutes<\/p>\n
INGREDIENTS:<\/p>\n
2 tablespoons plum preserves (you may use apricot if plum preserves are unavailable)
\n1 tablespoon white wine
\n2 teaspoons Dijon mustard
\n1\/2 teaspoon lemon juice
\n1\/4 teaspoon ground cinnamon
\n3\/4 pound hams steak, 1-inch thick<\/p>\n
DIRECTIONS<\/p>\n
1. Preheat outdoor grill or hibachi.
\n2. When the grill is nearly ready, combine the preserves, wine, mustard, lemon juice, and cinnamon in a small saucepan over low heat. Cook and stir until well combined, about 3 minutes. Set aside.
\n3. Lightly score the edges of the ham steak (to prevent curling) then grill, uncovered, until cooked through, about 5 to 8 minutes per side depending on the temperature of your grill. Brush with the glaze during the last few minutes (do not burn glaze).<\/p>\n
Chef Warren Caterson is the award-winning author of\u00a0 \u201cTable for Two \u2013 The Cookbook for Couples\u201d an “Table for Two – Back for Seconds.” In addition to writing, Chef Warren travels extensively presenting his informative and entertaining cooking demonstrations at Food & Wine Festivals, Home and Garden Shows, Conventions and other events. Visit him online at www.TableForTwoCookbooks.com.<\/p>\n","protected":false},"excerpt":{"rendered":"
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