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      RECIPE TITLE "Yam-n-Ham!"
    Recipe from Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks

    ... more great recipes by Paul Prudhomme on our GREAT CHEFS page!

    yieldsMakes 4 side-dish servings time --- difficultymoderate

    We know that Louisiana sweet potatoes are not yams, botanically speaking, but we've always called them that, and we even have a "Yambilee" in Opelousas, Louisiana, my hometown. You can serve this dish any time you would serve potatoes or plain sweet potatoes—as a great accompaniment to roasted meat, especially pork—and I think it turns a good breakfast into a great breakfast! Drizzle with just a little honey or cane syrup for an exciting change of pace. Yummmmmmmm!

      RECIPE INGREDIENTS

    Three 1-pound sweet potatoes
    1/4 cup vegetable oil
    3 cups chopped onions, in all
    8 ounces cooked ham cut into 1/4-inch cubes
    1 tablespoon minced fresh garlic
    1 teaspoon finely chopped orange zest
    1 1/2 to 2 cups chicken stock, in all

    Seasoning Mix

    1 1/4 teaspoons onion powder
    3/4 teaspoon dry mustard
    3/4 teaspoon salt
    1/2 teaspoon ground allspice
    1/2 teaspoon cayenne
    1/2 teaspoon garlic powder
    1/2 teaspoon black pepper
    1/2 teaspoon white pepper
    1/2 teaspoon dried thyme leaves
    1/4 teaspoon ground cinnamon

      RECIPE METHOD

    1. Combine the seasoning mix ingredients in a small bowl.

    2. Peel the sweet potatoes. Grate 2 of them, using the largest hole in the grater, and chop the third one into 1/2-inch pieces. Set aside.

    3. In a heavy 12-inch nonstick skillet, heat the vegetable oil over high heat just until it begins to smoke, about 3 to 4 minutes. Add 2 cups of the onions and cook, stirring frequently, until they are translucent and beginning to brown on the edges, about 6 minutes. Add the ham, two thirds of the grated sweet potatoes, and the seasoning mix; stirwell; then cook for 3 minutes.

    4. Stir and scrape to loosen the brown bits, then add the remaining 1 cup onions, the remaining grated sweet potatoes, the diced sweet potatoes, garlic, orange zest, and 1/2 cup of the stock. Stir and scrape the skillet bottom, then bring the mixture just to a boil. Reduce the heat to medium and cook for 3 minutes. You will see that the sweet potatoes are beginning to soften and lose their bright orange color, while the orange zest adds the distinctive sweet flavor and aroma of citrus, a natural complement to sweet potatoes. Here the heat is fairly intense, apparent on the roof of your mouth. Add 1 cup of stock, then stir and scrape the skillet bottom. Continue to cook, stirring and scraping every 2 to 3 minutes, until the liquid evaporates and the hash becomes a rich golden brown, about 25 minutes. If, during this 25 minutes, the hash becomes too dry and starts to stick hard, add another 1/2 cup of stock. Increase the heat to high and cook, turning the hash frequently and spreading it over the pan bottom until it turns a medium brown, about 5 minutes. Serve hot.

     

    HOT!We recommend:

    Chef Paul Prudhomme's Louisiana Tastes Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking

    Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.

    Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.

    Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better.
    Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.

    Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional"Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.

     

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