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How To make Ham Steaks with Fresh Nectarine Chutney
***NECTARINE CHUTNEY*** 1 pound ripe nectarines
diced fine
1/2 cup peeled and seeded cucumber :
chopped fine
1/2 cup fresh orange juice
1/4 cup finely chopped red onion
1 tablespoon tequila
1 tablespoon finely chopped fresh mint
1/4 teaspoon grated orange peel
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
****** 1/2 cup fresh orange juice
2 tablespoons tequila
2 ham steaks (1 1/4 to 1 1/2
:
lbs. each)
1. Heat grill.
2. Make Nectarine Chutney: Combine all ingredients in medium bowl.
3. Combine orange juice and tequila in shallow glass dish; reserve 1/4 cup and set aside. Add steaks to marinade in dish and let stand 10 minutes, turning o nce.
4. Grill steaks over medium-hot heat 4 minutes per side, brushing with orange juice mixture until heated through. Transfer steaks to serving dish. Pour res erved orange juice mixture over top. Serve with chutney. Makes 4 servings.
To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.
Prep time: 20 minutes plus standing Grilling time: 8 minutes Degree of difficul ty: easy Low-calorie
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
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INGREDIENTS
- 1 lb eggplant
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- Once blackened, remove the eggplant and vegetables from the grill. Cool the eggplant for 15 minutes. Once cooled, remove the skin and place the soft eggplant in a blender canister or large bowl if using an immersion blender. Add the tahini, olive oil, lemon juice, garlic, salt, and liquid smoke. Blend until smooth and creamy, 1-2 minutes.
- Serve warm, room temperature, or cool with pita and vegetables.
#summer #eggplant #spread #dip