Pan Fried Ham Kebobs Served With Basmati Rice Peppers Pineapple And Mango Recipes

BASMATI AND BLACK RICE JUK

Steps:

• Place the Thai black rice and 3 cups of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hours (stirring occasionally) or until the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup.
• Add 1/2 of the roasted garlic to the black rice, and simmer 5 minutes more. Pass through a fine mesh strainer.
• While the Thai black rice is cooking, place the basmati rice and 3 cups of water in a medium saucepot and repeat all the steps you followed to cook the black rice juk. In addition to the garlic, add the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 minutes less in total cooking time.

CITRUS PARFAIT WITH PINEAPPLE AND MANGO

Steps:

• For the frozen syrup: Using a paring knife, split the vanilla bean in half and scrape out the seeds. Place the seeds and the empty pod in a medium saucepan. Add the water and whisk until the vanilla seeds have separated. Add the sugar, lemon juice, lemon zest, lime juice, and lime zest. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. Simmer for 5 minutes, remove the pan from the heat, and cool completely, about 20 minutes. Remove the vanilla pod and discard. Pour into an 8-by-8-inch glass baking dish and freeze for at least 10 hours or preferably overnight until frozen (mixture will still be slightly soft).
• For the topping: In a small bowl, mix together the creme fraiche and sugar. Set aside.
• To serve: Divide the mango between 4 dessert glasses. Using a spoon or an ice cream scoop, spoon a layer of the frozen syrup on top. Divide the pineapple and place on top. Spoon another layer of frozen syrup on top. Drizzle the top of the parfaits with the topping and serve immediately.

PORK KEBOBS WITH RED GRAPE SAUCE

Steps:

• Preheat oven to 400 degrees F. Lightly spray a baking sheet with cooking spray; set aside. Soak some wooden skewers in a bowl of water for about 15 minutes.
• Rinse pork tenderloin with cold water and pat dry with paper towels. Trim off excess fat and silver skin. Cut into 1-inch pieces. Skewer the pieces and place on baking sheet in a single layer. Sprinkle the skewers with the seasoning mix. Broil in the oven for 10 to 15 minutes, turning the skewers halfway.
• Put grapes and sherry in a skillet and bring up to a boil. Lower the heat to a simmer and cook until grapes just begin to split and the sauce thickens.
• Remove skewers from oven and transfer to a serving platter. Spoon grapes over the pork skewers and serve immediately.

PINEAPPLE FRIED RICE WITH HAM

Steps:

• Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl; set aside.
• Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes.
• Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

MAPLE, HAM, & PINEAPPLE KABOBS

Steps:

• GRILLED KABOBS:
• If using bamboo skewers, soak for 15 - 30 minutes prior to filling with meat and fruit.
• Prepare grill per grill specifications
• Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
• Grill kabobs for 10 - 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
• While kabobs cook, base with pure maple syrup, once per side.
• When heated through, serve immediately over rice.

HAM AND PINEAPPLE KABOBS

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.