Ham Steaks With Cheesy Grits And A Bell Pepper And Pepper Jelly Sauce Recipes

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EASY SPICY RED PEPPER JELLY

Provided by Trisha Yearwood

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5



Easy Spicy Red Pepper Jelly image

Steps:

  • Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

CAJUN STEAK AND GRITS

Grits are one of the ultimate comfort foods and for good reason! They're warm, creamy, and cheesy. In this dish, the grits are topped with spiced steak and the Cajun holy trinity of onions, peppers and celery.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Cajun Steak and Grits image

Steps:

  • Cut the steak into 4 equal-size pieces. Season lightly with salt and pepper. Rub the Cajun seasoning all over the steak. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the steak; cook until charred in spots, about 4 minutes per side for medium rare. Remove to a plate.
  • Meanwhile, make the grits: Bring 3 1/2 cups water to a boil in a large saucepan; season with 1/2 teaspoon salt. Whisk in the grits and reduce to a simmer. Cover and cook, stirring occasionally, until thickened, 5 to 6 minutes. Lower the heat and whisk in the cheese, milk and 2 tablespoons butter; season with salt and pepper. Keep warm over low heat.
  • In the same skillet you cooked the steak, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, bell pepper and celery and season with salt and pepper. Cook, stirring occasionally, until softened and browned, 7 to 8 minutes. Add the vinegar and cook until evaporated, about 30 seconds. Remove from the heat and stir in the remaining 1 tablespoon butter.
  • Divide the grits among bowls. Slice the steak and place on top of the grits. Top with the vegetable mixture and celery leaves.

Nutrition Facts : Calories 710, Fat 40 grams, SaturatedFat 18 grams, Cholesterol 167 milligrams, Sodium 973 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 47 grams, Sugar 4 grams

1 1/2 pounds flank steak
Kosher salt and freshly ground pepper
2 tablespoons Cajun seasoning
2 tablespoons extra-virgin olive oil
1 cup quick-cooking grits
4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)
1/2 cup whole milk
3 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
2 stalks celery, diced, plus celery leaves for topping
3 tablespoons apple cider vinegar

CHEESY PEPPER JELLY

Provided by Food Network

Categories     appetizer

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 3



Cheesy Pepper Jelly image

Steps:

  • In a bowl mix the cream cheese and pepper jelly. Serve with olive oil and black pepper crackers.

8 ounces cream cheese, at room temperature
6 ounces pepper jelly
Olive oil and black pepper crackers, for serving

CHEESY GRITS

Grits ... easy, cheesy, and delicious!

Provided by elljoymit

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 15m

Yield 4

Number Of Ingredients 7



Cheesy Grits image

Steps:

  • Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
  • Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g

4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
2 tablespoons butter
ground black pepper to taste

OUTRAGEOUS HAM STEAK SAUCE

Make and share this Outrageous Ham Steak Sauce recipe from Food.com.

Provided by matthew king

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Outrageous Ham Steak Sauce image

Steps:

  • Cook sauce uncovered for 15 minutes,.
  • Marinate ham steak's in sauce for 1/2 hour or longer, grill, broil, or fry ham steak basting with the sauce as needed.

3/4 cup ketchup
1/4 cup cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
2 tablespoons prepared mustard
1/4 cup dark brown sugar
1/2 teaspoon salt

PEPPER JELLY HAM STEAK

This was a desperation dinner that turned out to be a favorite. I was sure that my teen daughters were going to turn up their noses, but to my surprise, they loved it. Even the one who professes to dislike ham liked it. Try using the pepper jelly to glaze a spiral-sliced ham too. We like this with garlic-cheese grits and cornbread. You can cut up the ham into serving pieces prior to cooking if you prefer.

Provided by charlie 5

Categories     Ham

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 2



Pepper Jelly Ham Steak image

Steps:

  • Place the ham steak in a frying pan with the pepper jelly. Heat until the pepper jelly is liquified and the ham steak is heated through.

Nutrition Facts : Calories 328.4, Fat 4.8, SaturatedFat 1.6, Cholesterol 51, Sodium 1460.5, Carbohydrate 50, Fiber 0.7, Sugar 36.6, Protein 22.3

16 ounces fully-cooked ham steaks, 1/2-inch thick
10 ounces red pepper jelly

ROASTED RED PEPPER GRITS

Categories     Milk/Cream     Blender     Breakfast     Brunch     Side     Vegetarian     Bell Pepper     Winter     Simmer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8



Roasted Red Pepper Grits image

Steps:

  • Roast and peel bell peppers. Finely chop onion.
  • In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
  • Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

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