Diner-Style Deviled Ham Hash

In this next post of my “no-no” mystery meat recipe series, I wanted to share one of my all-time favorite canned meats – Underwood Deviled Ham.

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If you haven’t had it already, it’s a bit of an acquired taste. Not for me of course – I loved it from day one. But it’s as American as red, white and blue. If you didn’t eat it growing up, my gut tells me you might – with an emphasis on the word might – not like trying it for the first time as an adult.

My boyfriend wasn’t a fan. He said he wouldn’t feed it to the dog.

You have to give this a try. For anyone who is familiar with this delectable max-processed delicacy, or still reading even after this cautious introduction, you’ll soon realize this is the breakfast hash that was missing in your life.

Deviled ham has a similar flavor to Spam, or any sodium-heavy canned meat product you’ll find in the grocery store. I used to eat it straight from the can. The most typical way to serve it is between two slices of mayo-smeared white bread topped with iceberg lettuce – right where it belongs.

I’ll usually keep a few cans of Hormel’s Corned Beef Hash in my pantry. This recipe is a home-cooked variation of the canned hash, using fresh potatoes and swapping out the corned beef for the deviled ham.

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The ham and potatoes go together like peanut butter and jelly. Alongside a couple of sunny side up eggs, this is just what the doctor ordered when you’re craving a greasy, filling diner-style breakfast.

I went to town and back on this. I probably met my sodium quota for the month. I don’t know about you – but if this hash gives me yet another excuse to eat deviled ham, my GP and I are completely on board with that.

I N G R E D I E N T S

Serves 1.

  • 2 medium-sized Yukon Gold potatoes, cut into small cubes
  • 1 can Underwood Deviled Ham
  • 1 / 3 cup white onion, chopped
  • 2 tablespoons butter, salted or unsalted
  • Pinch of salt
  • Pinch of pepper

D I R E C T I O N S

  1. Melt the butter in a skillet. Add the onion, potato, pinch of salt and pinch of pepper, cooking on medium heat until the potatoes are near golden and crisp and the onions are near translucent.
  2. Once the hash is almost done, add the deviled ham. Continue to cook the hash so the ham has a chance to crisp up.
  3. Plate the hash and serve hot, with a couple of sunny side up eggs and hot sauce, if desired.

 

Pizza Carbonara

You know food that tastes exactly like some other food?

I think of the chip aisle in the grocery store. The chip flavors I’m seeing are becoming simultaneously more preposterous and totally relevant by the day. My favorites at the moment that I would like to mention by name include Lay’s Dill Pickle Potato Chips and Flamin’ Hot Potato Chips.

But let’s take a look back, with a debt of gratitude to a food reporter over at Springfield, Massachusetts’ The Republican who tasked himself with the enviable job of ranking Lay’s promotional test flavors last year. Some of my favorites I was delighted to see were Bacon Mac & Cheese, Cappuccino, New York Reuben and Everything Bagel with Cream Cheese. Nice.

I would have paid some serious money to sit in those focus groups.

Just like Lay’s claimed to replicate the flavor of these foods, I 100% money back guarantee this pizza will taste exactly like pasta carbonara. Which isn’t too much of a stretch, because you’ll just replacing one starch with another. But the delivery method is undeniably irresistible.

Plus, this pizza covers all the primary food groups.

Carb vehicle? Check.

Cheese? Check.

More cheese? Check.

Garlic? Of course.

Egg yolks? Check.

Bacon? Check.

Butter? Don’t worry, we’ve sneaked some in there as well. Check.

I heard a comment mid-bite that this would be a great breakfast pizza, and the thought had never occurred to me. I might be giving an eggs benedict pizza a try – too far out of left field? I’ll keep brainstorming. 😊

I N G R E D I E N T S

Makes 1 large pizza.

  • Pizza dough, recipe below
  • 1 ball fresh mozzarella, sliced 1 / 4 inch thick
  • 4 oz. Parmigiana Reggiano, shaved
  • 3 tablespoons black peppercorns, crushed
  • 4 egg yolks
  • 4 strips cooked bacon, chopped roughly
  • 1 / 4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons butter or truffle butter

F o r  t h e  D o u g h

  • 2 / 3 cups warm water
  • 1 package yeast
  • 1 / 2 tablespoon honey
  • 1 1 / 2 tablespoons olive oil
  • 2 cups flour, plus extra for kneading
  • 1 teaspoons salt

D I R E C T I O N S

  1. Preheat oven to 500*.
  2. Combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 1 1 / 2 cups flour, then the salt, and mix.
  3. While mixing, add 1/ 2 more cup of flour.
  4. Knead the dough on low speed for 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
  5. Remove the dough and put on a floured board or stone countertop, and knead by hand a dozen times.
  6. Place the dough in an oiled bowl and turn it several times to cover it lightly with oil.
  7. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
  8. Roll and stretch the ball into a rough 16-inch circle using a rolling pin, and place it on a pizza baking sheet.
  9. Sautee the garlic in the olive oil for 4 to 5 minutes on medium heat, until the oil is infused with the garlic flavor, being careful not to burn the garlic. Off the heat, add the butter or truffle butter.
  10. With a brush, coat the pizza dough with a thin layer of the oil, being sure to cover the edges. Next, add the sliced mozzarella placing pieces evenly across the dough. Then add a layer of chopped bacon.
  11. Put the pizza in the oven, baking for about 15 minutes, until the crust is browned and the cheese is bubbling hot.
  12. Remove the pizza from the oven, allow to cool for 5 minutes. Garnish the entire pie with the shaved parm reg and the black peppercorns. Place the egg yolks evenly across the pizza, and serve immediately.

Beef Wellington Tartare

What’s the opposite of a picky eater? Whatever it’s called, I’m that. But I won’t preach perfection. Black licorice, pretzels, grape juice, mint or, and here’s the kicker – puff pastry – don’t do it for me.

Beef Wellington should absolutely fall in my wheelhouse. Mushrooms, filet mignon, Dijon mustard, ham, Pâté, shallots & garlic. And it’s a gorgeous presentation to boot.

This sans-pastry recipe let’s me have my cake and eat it too. And the runny egg doesn’t hurt either.

Chances are you like puff pastry. I wish I did. But this dish encapsulates the essentials of the classic, with a lot less hassle. I’ve heard several horror stories – one that involved waking up at 6 AM to mince mushrooms. Another recalled a burnt pastry and undercooked beef situation.

Speaking of holiday cooking disasters, does anyone else watch National Lampoon’s Christmas Vacation year-round and think it’s wildly underrated? I can recite that entire damn movie line-by-line. That dinner scene when Clark goes to carve the turkey Ellen’s sister put in the oven too early, and it cracks open with a puff of smoke, makes me howl every time.

I’ve eaten everything from grasshoppers to alligator to pig eyeball. And a lot more weird stuff that I can’t remember. I’ve liked every single one of those food experiences. But I still can’t stomach puff pastry. Go figure.

To quote cousin Eddie at that famous dinner scene…

Save the neck for me, Clark.

I N G R E D I E N T S

Makes 2 tartare servings.

  • 1 6 oz. filet mignon, chopped finely
  • 1 small shallot, minced
  • 4 oz. foie gras Pâté, or another Pâté if preferred, sliced 1 inch thick
  • 4 oz. Parma ham or prosciutto
  • 2 quail eggs yolks
  • 8 button mushrooms, minced
  • 2 teaspoons Dijon mustard
  • 1 / 2 clove garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon thyme, minced, plus additional for garnish
  • Pinch of salt
  • Pinch of pepper
  • Flatbread, for serving with the tartare

D I R E C T I O N S

  1. Combine the beef, half the shallot, 2 tablespoons olive oil, salt and pepper. Set in the fridge to marinate.
  2. On medium-low heat in 1 tablespoon of olive oil, sauté the mushrooms, the rest of the shallot, garlic and thyme. Add a pinch of salt to render some of the liquid from the mushrooms.
  3. Once the mushrooms are lightly browned, remove from the heat and allow to cool.
  4. To arrange the tartare, take a 3 inch round mold and press down on a layer of Pâté. This will be the tartare base. Brush 1 teaspoon of Dijon mustard on top. Then add a slice of Parma ham or prosciutto of similar size and shape, followed by half the cooled mushroom mixture. Finally, top with half the chilled beef mixture, pressing down in the mold to form into a circular shape. Repeat for the second tartare.
  5. Place both plates, while still in the round mold, in the fridge for 15 minutes to chill.
  6. Remove from the fridge, slide the tartares out of the round molds, and create a slight indent on the top with your thumb, sliding a quail egg yolk into the indent.
  7. Sprinkle with minced thyme, serving immediately alongside flatbread for scooping.

Red Hot Pasta Carbonara Nests

Real Italian pasta aficionados would shudder at what I’m about to do – add buffalo-style hot sauce to pasta. It’s sacrilege. But I’m doing it anyway.

I pour the stuff on 99.98% of my food. Sriracha, a close cousin, claims to be a good accompaniment to salads, pizza, eggs and pasta among other things, according to the label on the bottle. But I would hedge bets they’re referring to soba noodles, or ramen.

Caution to the wind, I gave this a whirl, and it knocked my socks off.

So what elements are a must for a buffalo-style wing experience? In my mind, there’s the obligatory Frank’s Hot Buffalo Wings Sauce or Tabasco Buffalo Style Hot Sauce (pro-tip – always mix 2 parts hot sauce to 1 part melted butter), blue cheese crumbles, ranch or blue cheese dressing, and celery or carrots.

Not all of these ingredients are going to make the cut into this dish. Carrots in a Pasta Carbonara? No thanks.

But the uber-American buffalo-style flavor will shine through.

To that end, here is an Italian-American Frankenstein of a dish I concocted to share with you all. Cheese. Spice. Butter. Carbs. Garlic. Rendered pork fat. All topped with a runny egg yolk. What else could you ever want in a meal?

I genuinely hope you spice lovers like myself give this a try when the mood hits you just right.

And a quick disclaimer to add here – you may not be able to button your pants the next day.

I N G R E D I E N T S

Serves 3 to 4, depending on appetites.

  • 1 lb. bucatini, or another long pasta
  • 1 / 2 boneless, skinless chicken breast
  • 4 oz. pancetta, diced
  • 3 large eggs, whisked, plus additional egg yolks for each nest
  • 8 tablespoons Frank’s Hot Buffalo Wings Sauce or Tabasco Buffalo Style Hot Sauce
  • 4 tablespoons butter, melted
  • 5 oz. Gorgonzola, crumbled
  • 4 oz. Parmigiana-Reggiano, shredded
  • 3 cloves garlic, sliced thin
  • 2 tablespoons celery leaves, minced
  • 1 teaspoon black peppercorns, crushed*
  • 2 tablespoons spiced chili oil**
  • 2 / 3 cup reserved cooking liquid from the pasta
  • Pinch of salt
  • Pinch of pepper

*The easiest way to crush peppercorns if you don’t have a mortar & pestle is to put the peppercorns in a sealed Ziploc bag and smash with a meat mallet or rolling pin.

**I made my own chili oil in a cinch. Just heat 1 / 2 cup olive oil with 3 cloves minced garlic, 1 teaspoon red pepper flakes and 1 habanero pepper, minced. Let the spices simmer in the olive oil over medium heat for 3 to 4 minutes,  let cool, and place in a glass mason jar. Will last for several weeks at room temperature and can be used in any dish in place of olive oil to add a spicy kick.

D I R E C T I O N S

  1. Preheat the oven to 350*.
  2. Slice the whole chicken breast in half lengthwise. Brush with 1 tablespoon of the chili oil and sprinkle with salt and pepper. Roast the chicken in the oven for 30 minutes and set aside, covering with foil to retain juices while you prepare the rest of the dish. After 10 minutes or so, when it’s cool enough to handle, shred the chicken by hand (or 2 forks) into bite-sized pieces.
  3. Whisk the 3 eggs in a bowl. Set aside.
  4. Carefully separate as many eggs as needed so that each pasta nest has a yolk. Set the yolks aside.
  5. Melt the butter in the microwave for 20 seconds or so, and mix with the hot sauce. Set aside.
  6. Heavily salt a pot of boiling water and cook the pasta al dente. Be sure to reserve cooking liquid before straining.
  7. In the meantime, while the pasta is cooking, brown the pancetta in a large shallow pan in 1 tablespoon of chili oil. Once crispy, add the garlic, and cook for an additional 2 minutes, stirring often to make sure the garlic does not burn.
  8. On very low heat, add the chicken, hot sauce, the two cheeses and crushed black peppercorns.
  9. Ideally, you will now pour the pasta right from the colander into the pan with the chicken, cheeses, peppercorns, pancetta and garlic. Toss to combine.
  10. Once the chicken is heated through, off the heat, add the whisked eggs. Add some of the reserved cooking liquid to achieve a saucier consistency.
  11. With tongs, shape the pasta into a nest shape in large shallow bowls. Place an egg yolk in the center of each nest, and garnish with a sprinkling of minced fresh celery leaves and crumbled Gorgonzola.

Habanero Pepper Soup

What’s your most unrelenting food addiction?

Mine is over-the-top spicy food. Dangerously hot. I cannot adequately emphasize the level of spice that I like in my food.

I’ve let myself go, totally. Maybe in some other ways too. Especially since I adopted a 4-month-old rescue dog – Jesus, you should see my apartment. Hot sauce bottles and torn furniture everywhere.

I take swigs of Tabasco straight from the bottle. Red pepper flakes don’t do it for me anymore. It pretty much has to be a habanero-based sauce, or something that purportedly sets a normal person’s mouth on fire.

A spicy soup can be anything you want it to be. You just need broth and spice. When the mood hits me, I’ll dig in my pantry & fridge in an attempt to alleviate this craving.

I bet this might cure up a nasty sinus infection bout or a low-grade cold. In rummaging through my fridge & using what I had on hand, this turned out to be the best combination of lingering spicy heat, garlicky flavors, a teeny bit of sweet & animal-based fats that will satisfy that “itch.” Put a poached egg on top if you need a bit more substance.

Keep a box of Kleenex nearby, because your nose is going to run like crazy. But the burn will feel good, so good. And it will be worth it.

I N G R E D I E N T S

This dish serves 2 spicy-food lovers. 

  • 1 liter high-quality chicken or seafood stock (College Inn is a good brand)
  • 1 / 2 habanero pepper, sliced
  • 1 / 2 habanero pepper, minced
  • 1 / 2 jalapeno pepper, sliced
  • 1 tablespoon olive oil
  • 3 cloves garlic, sliced
  • 8 tablespoons coconut milk (or 6 tablespoons heavy cream)
  • 2 tablespoons scallions, sliced
  • 1 teaspoon Sriracha
  • 1 1 / 2 teaspoon salt
  • 1 teaspoon fish sauce
  • 1 / 4 teaspoon red pepper flakes
  • 1 / 4 teaspoon pepper
  • 2 tablespoons white granulated sugar (if using heavy cream instead of coconut milk, add 4 tablespoons of sugar)

O p t i o n a l

  • 1 egg, lightly poached
  • 1 teaspoon hot sesame oil, for finishing

D I R E C T I O N S

  1. Saute the garlic and red pepper flakes in olive oil over medium-low heat for 3 – 4 minutes. Add the stock, sliced habanero and jalapeno peppers, Sriracha, fish sauce, sugar, salt and pepper. Allow to come to a boil.
  2. Once heated through, add the coconut milk or heavy cream. Simmer for 15 minutes uncovered.
  3. After 15 minutes, plate in shallow bowls, garnish with sliced scallions, minced habanero peppers, and a poached egg, if desired.
  4. Serve hot, drizzling with spicy sesame oil for garnish, if desired.