Thursday, January 6, 2011

Ham Steak with Ginger Tamarind Sauce and Purple White Duplex Creme Potato

     Many businesses give their employees a turkey or ham during the holiday season.  It is the thought that counts and it is a token of appreciation.  Employees graciously say "Thank you!" and bring the gift of ham or turkey home.
     After the ham or turkey holiday gift arrives in the home, that is where the fun begins.  At home, the comments can flow freely.  Comments like these can be heard:  "Gosh Honey!  The company gave us another one of these lousy pre-basted turkeys again!" or "Do you remember how long it took to eat all of the lousy ham that the boss gave us last year?"  Or even worse, a comment like "Do you remember how sick the dog got after eating one of these crummy hams last year?"
     Face it, you must accept a food gift from the boss, no matter how good or bad the quality is.  Some people donate the company food gift to a charitable cause.  Since there is currently an economic depression, people have been forced to eat the company ham or turkey gift, even if they do not usually eat ham or turkey.  
     As you already probably guessed, I received another frozen ham from my company for the holidays this year.  If you happen to be single or live as a couple in a small home, it is best to cut a few large portions of the ham or turkey and freeze them individually for later use.  This way a steady diet of hame or turkey for a week straight can be avoided.  I chose to cut a few steaks and large chunk of holiday gift ham and froze them for later.  
     This is the first of many ham recipe blog entries to come!  The ginger tamarind sauce in this ham steak recipe is very nice.  The tamarind flavor is slightly sweet and tangy it is a perfect flavor for ham.    
     The russet white potato and purple creme potato duplex looks very nice on the plate.  Making a duplex creme potato is not difficult to do.   
     Purple White Duplex Creme Potato:  
     Place 1 peeled russet potato in a pot.
     Add an equal amount of unpeeled purple potatoes.
     Cover the potatoes with water.
     Boil the potatoes over medium high heat, till they become soft.
     Note:  The purple potatoes will usually finish cooking before a russet potato becomes soft.  Remove the purple potatoes from the pot when they finish cooking first and then continue to cook the russet potato till it becomes soft.  Add water if necessary. 
     Hold the purple potatoes with a dry towel and peel the thin skin off with the back of a paring knife.
     Place the purple potatoes in a small mixing bowl.
     Add 2 pats of unsalted butter.
     Add 2 tablespoons of cream.
     Add sea salt and white pepper.
     Mash and whisk the purple potato mixture, till it become smooth.
     Load the purple creme potato into a pastry bag that has no tip on it.
     Keep the pastry bag with the purple potatoes warm on a stove top.
     When the russet potato becomes soft, drain the water off of the potato.
     Add 2 pats of unsalted butter.
     Add 2 tablespoons of cream.
     Add sea salt and white pepper.
     Mash and whisk the russet potato mixture till it becomes smooth.
     Use a spatula to load the Russet creme potato into a star tipped pastry bag.
     Press the mashed russet potato flat in the star tipped pastry bag.
     Lift the pastry bag away from the mashed potato, so a hollow cave is formed.
     Flatten the pastry bag that has the purple potato in it and slide the pastry bag into the hallow space next to the mashed russet potato inside the star tipped pastry bag.  (The star has to be on the outer pastry bag!)
     Later when the pastry bag is squeezed, the two colors of creme potato will come out of the shared star tip at the same time!
     Place the duplex potato pastry bag on a stove top and keep the potatoes warm.
     Ginger Tamarind Sauce Recipe:
     Place 1/2 cup of seeded tamarind paste in a small sauce pot.
     Add 1 1/2 cups of water.
     Place the pot over low heat.
     Simmer till the tamarind paste becomes very soft and the liquid reduces to a manageable amount.
     Press the tamarind liquid through a fine mesh strainer into a second sauce pot.
     Place the sauce pot over low heat.
     Add some sea salt and white pepper.
     Add 1 pinch of 5 spice powder.
     Add 1 teaspoon of ginger paste.
     Add 1 tablespoon of sugar.
     Add 3 pearl onions.
     Simmer and reduce the sauce educes and starts to becomes a medium thin glace sauce consistency.
     Keep the sauce warm over very low heat.
     Ham Steak with Ginger Tamarind Sauce and Purple White Duplex Creme Potato:
     Select or cut a thick 10 ounce ham steak.
     Heat a saute pan or griddle over medium/medium low heat.
     Add 2 pats of unsalted butter.
     Add the ham steak.
     Grill the ham steak on both sides, till caramelized brown highlights appear on both sides and the ham steak becomes hot.
     Place the ham steak on a plate.
     Spoon the ginger tamarind sauce and the pearl onions over the ham steak.
     Use the pastry bag to pipe the purple and white duplex creme potato onto the plate.
     Serve with a vegetable of your choice.
     Garnish the plate with an Italian parsley sprig.
     The tamarind sauce is not overly sweet and it has a tangy tamarind and ginger flavor.  The purple and white duplex creme potato does have nice eye appeal.  This is a very nice tasting ham steak dinner!  Yum!  ...  Shawna          

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