5 long green chiles (anaheims)
6 tbsp unsalted butter
1 lb firm, smoky ham, trimmed, cut into, 1/4 cubes
1/4 cup unbleached a-p flour
5 cup milk, 2% ok
1/2 tsp salt
8 freshly baked masa biscuits, (recip, e), split
Directions
In the open flame of a gas burner or under a pre-heated broiler,
roast the long green chiles, turning them, until they are lightly but
evenly charred. Steam the chiles in a paper bag, or in a bowl,
covered with a plate, until cool. Rub away the burned peel. Stem and
seed the chiles and coarsely chop them. There should be about 3/4
cup.
In a large skillet over medium-low heat, melt the butter. Add the ham
cubes and cook them, stirring constantly, until lightly browned,
about 10 minutes. Sprinkle the flour over the ham cubes and cook,
stirring constantly, for 5 minutes. Slowly whisk the milk into the
ham mixture. Stir in the green chiles and salt. Raise the heat to
medium and bring the milk mixture to a simmer. Cook, stirring
occasionally and scraping the bottom of the pan, until thickened into
a medium gravy, about 7 minutes. Adjust the seasoning.
Arrange the biscuits, split-sides up, on 8 plates. Spoon the gravy
over and around the, using it all. Serve immediately.
NOTE: I tend to add a bit more "heat" by adding some fresh jalepeno,
cut into very fine julienne as garnish to each person's serving.
Looks pretty, too. This is also a good dish to make using smoked
turkey (thigh) instead of ham.
Servings: 8 servings
Masa Biscuits With Ham & Green Chile Gravy Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Gravies; Ham; Meat
The History of Recipes
We can trace the history of written recipes way back into ancient history, at least as far back as early Egypt, and maybe even further. Having said that, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, we have two recipe books which were published in the 1300s - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the spicy food that is popular today, but rather descriptions of the types of food eaten by the rich people of that time. For the next few years, the rich families of Europe competed to serve up the most extravagent meals, and as a result chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording recipes to help cooks of their time. By the advent of the twentieth century, cooking publications are highly popular mostly as a result of increased literacy, increased leisure time and being a little richer. |
We hope you enjoy this Masa Biscuits With Ham & Green Chile Gravy recipe.
