Deviled Ham Frittata With Jalapeno And Scallion Relish Recipes

Steps:

• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

Steps:

• Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool.
• Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
• Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
• To serve, place fish on a serving platter or individual plates and top with relish.

Steps:

• Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
• In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).

Steps:

• Heat 1/3 cup of the vegetable oil in a 10-inch nonstick ovenproof saute pan over medium-high heat until it shimmers. Carefully add the jalapeno and scallions. Turn off the heat and stir to combine. Cook in the hot oil for 1 minute, stirring constantly. Stir in the sesame oil and season lightly with salt. Remove to a bowl and set aside until ready to serve. Wipe the pan clean.
• Heat the broiler with a rack set in the middle of the oven.
• Pulse the ham, onions and mustard in the bowl of a food processor until a chunky paste forms.
• Whisk the eggs and heavy cream in a mixing bowl.
• Heat the remaining vegetable oil in the same saute pan over medium-high heat. Add the pureed ham mixture and saute until the onions have softened and the mixture is lightly browned in parts, about 5 minutes, stirring occasionally. Reduce the heat to medium and wait 2 minutes in order for the pan to come down to temperature; continue stirring. Pour the beaten eggs over the ham, mix together and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, 5 to 7 minutes.
• Place the frittata under the broiler and broil until the top is golden brown, 3 to 5 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert onto a plate. Cut into wedges and serve topped with the jalapeno and scallion relish. Serve alongside a lightly dressed green salad if desired.

Steps:

• Slice the lamb into 1/4-inch-thick slices and sprinkle with the sumac, salt and pepper. Place in a food storage bag or bowl and add a rosemary sprig and 1 tablespoon balsamic vinegar. Set aside.
• Add the apricots, honey, mint, parsley, garlic, remaining tablespoon balsamic and leaves from the remaining 2 sprigs rosemary to a food processor. Turn on and stream in the oil. Add the jalapenos, a generous pinch of salt and fresh black pepper and pulse together until a relish texture is formed. Add 1/3 cup of the mix to the lamb for marinating. Seal and place in the refrigerator for at least 1 hour or up to a day ahead. Keep the remaining relish refrigerated until ready to use.
• For the walnut and herb pesto: Add the walnuts, basil, mint, parsley, Parmesan, garlic, olive oil, walnut oil, lemon juice, salt and pepper to a food processor. Process until thoroughly combined. Adjust the seasoning and keep refrigerated until ready to use.
• Remove the lamb from the marinade and let come to room temperature before cooking.
• Preheat a charcoal or gas grill to high. Preheat the oven to 450 degrees F.
• Add the marinated lamb slices to the grill and cook, 1 to 2 minutes on each side.
• You can wait for the lamb to cool, then assemble the sandwiches, or you can make ahead of time, then refrigerate, and build the sandwiches when the lamb is cold.
• Sliced the bread pieces in half horizontally and toast in the oven just until the cut sides are crispy, about 3 minutes.
• Drizzle the lightly toasted bread with olive oil. Evenly spread the pesto and the reserved relish on the cut sides of the bread. Layer the lamb on the bottom piece of each sandwich. Top with some arugula and red onion. Lightly drizzle each with olive oil and sprinkle with a pinch of salt and pepper. Place the other half of the bread on top of each sandwich. Wrap each sandwich in waxed or parchment paper and pack for a picnic.

Steps:

• Pulse 8 ounces coarsely chopped country ham or good deli ham in a food processor until finely chopped. Transfer to a large bowl and mix in 4 ounces room-temperature cream cheese, 1/4 cup mayonnaise, 1 tablespoon hot sauce, 2 teaspoons whole grain mustard, and 1/8 teaspoon cayenne pepper (optional). Fold in 1 chopped scallion and 2 tablespoons finely chopped fresh flat-leaf parsley; season with kosher salt and freshly ground black pepper.

Steps:

• Heat 2 teaspoons of the olive oil in a small skillet or saucepan over medium heat and add the scallions. Cook, stirring, until tender, 3 to 5 minutes, and remove from the heat.
• Beat the eggs in a medium bowl. Add the herbs, salt, pepper, mint, scallions and milk and beat together.
• Heat the remaining olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
• If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.