Tag Archives: Recipe

Suits Me to a Tea

September 27, 2016 By in Edible Fiction, Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , 1 Comment

suits-me-to-a-teaI remember the first time someone asked me if I wanted regular tea or sweet tea. I was a teenager on vacation with my parents in North Carolina. I thought the best thing that would happen to me that week was endless basking in the sun and swimming in the ocean. Who knew that a counter person working the register at McDonald’s could bring such happiness to a Northerner from Ohio? Even better, the delicious beverage was served at every restaurant we visited during that trip. My family had discovered sweet tea and drank it by the gallons that week. We even purchased large cups of sweet tea to drink on the way home. The restaurant wasn’t out of sight before it was consumed.

Flash forward a couple of years to the advent of sweet tea reaching McDonald’s in Ohio and other restaurants as well. We Northerners were elated, but we had a few things to learn: keep your sweet tea refrigerated so it doesn’t grow bacteria and don’t try to pass off that junk in the beverage machines as sweet tea.

All this to say that sweet tea factored in to my novel, The Secrets of Dr. John Welles, the first time John met Sam Feldman and Claude Willoughby at the University of Maryland. John had been invited to visit Sam’s home along with Claude. While he instantly liked amiable worrier, Sam, John’s initial opinion of Claude was reserved at best. Claude sneaked bourbon into the sweet tea without John’s knowledge. When John took a large swallow, he choked on the presence of the strong alcohol much to Claude’s entertainment. The conversation that followed would either make or break their tentative relationship.

There are many recipes out there for sweet tea and the history is quite enjoyable to read. I had no idea that iced green tea was the original favorite. The following recipe is the one I had in mind when I wrote the above-mentioned scene. Of course, you can always put a splash of bourbon in yours; just remember to warn your guests first.

Sweet Tea

¾ c sugar (I use raw)

¾ c water

suits-me-to-a-tea-2Place the sugar and water in a saucepan, stir thoroughly, and bring to a boil over medium heat. Boil the mixture for seven minutes, stirring occasionally. Keep an eye on the heat so the syrup doesn’t scorch. You should attain a gentle, rolling boil. Remove from the heat, and set aside to cool.

10 cups water, divided

6 regular-sized tea black tea bags

1 pinch baking soda

Ice

Lemon slices (optional)

In another saucepan, bring three cups of water to a boil. Remove the pot from the range and place on a trivet. Add tea bags and baking soda, and steep for six minutes. Do not squeeze the tea bags when removing. Add the simple syrup and stir. Allow to cool to room temperature.

When the tea/syrup mixture has cooled, pour into a pitcher and add the remaining seven of cups water. Serve over ice with lemon slices if desired.

Enjoy!

Bean There, Done That

September 20, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , 3 Comments

bean-there-done-thatI probably have as many memories of my mother telling me how she ate brown beans and cornbread as a child as she does instances of eating them. From what I understand, the humble meal was a staple among those living in West Virginia who were not financially well-off. Sometimes, they only had sliced white bread with their beans. To hear her tell it, though, you’d think she had eaten a meal fit for a queen such was her childhood love of brown beans and cornbread. Even her cousin, Ellen, and my Great Aunt Edie, also a former resident of West Virginia, speak of the meal as if it was manna from Heaven.

I grew up eating brown beans and cornbread though not with as much enthusiasm as my mother. They were okay, but as a child of the seventies, hotdogs, grilled cheese, and Kraft macaroni and cheese rounded out much of my diet. Besides, I was a somewhat finicky eater as a kid, and my appreciation for brown beans and cornbread didn’t develop until I was an adult. Now when Mom makes a pot of brown beans and a skillet of cornbread, you can bet my family, her cousin, Aunt Edie, and other relatives will trail in throughout the dinner hour to dine on the simple fare.

With all that being said, it just made sense to have Bea Turner serve brown beans and cornbread at the diner she owned. My protagonist, John Welles, had to eat them at least once during his sojourn in West Virginia. Even though the meal is mentioned only once in my novel, I suspect Dr. Welles developed a love for brown beans and cornbread and probably ate them quite often.

The recipe for brown beans is kind of like those for apple pie, meatloaf, or macaroni and cheese. Every family has their version of how the old familiar dish should taste. Often, finances dictated what went into the pot. At its most basic, brown beans were cooked in water with either a piece of salt pork or dollop of bacon grease, salt and pepper. I’m going to provide a recipe that is a little more elegant but not alter it so much that connoisseurs of the dish won’t recognize it.

Bea Turner’s Brown Beans

1 – 2 lb. bag of brown beans

2 – 14.5 oz. cans beef broth

2 – 14.5 oz. cans chicken broth

1 large carrot, diced

1 sweet onion, diced

1 – 2 stalks celery, diced

1 t thyme

1 T parsley

Dash of garlic powder

Couple dashes of Worcestershire sauce

Salt and pepper to taste

½ stick butter

⅛ c olive oil

Cover the beans with enough cold water to allow for absorption and soak overnight. Drain and wash the next day. Place the beans in a Dutch oven with all the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 1 1/2 hours. Test for doneness at this point, and cook in thirty minute increments until the beans are tender, probably no more than 2 – 2 ½ hours total cooking time.

Ladle the beans over slabs of cornbread and serve.

Enjoy!

Recipe for Disaster

September 12, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , 1 Comment

Recipe for DisasterOne of the worst secrets young John Welles will keep reaches its peak by late 1928. Only John isn’t aware of it yet. The secret involves one of his best friends, Claude Willoughby, and the ruthless gangster by whom he is employed, Leo Jenkins.

Leo goes out of his way to make sure Claude suffers at every turn. He does so as a means of getting back at Claude’s father, the true object of Jenkin’s scorn. Bad business dealings put Claude’s father, J.D., at odds with Jenkins, but instead of bearing the brunt of the gangster’s wrath, J.D. offers up Claude as compensation by suggesting his son work for the man. Claude’s loathing of Leo cannot be suppressed during one of their encounters as the gangster eats a meal of sausage and potatoes, and it costs him dearly.

When I wrote the scene, I pictured kielbasa-style sausage and fried potatoes. I don’t have the kitchen equipment required to make sausage, but I’m sure there are many delicious recipes on the Internet. Also, you could consider kielbasa from a local butcher or even a well-known brand. Sliced fried potatoes are easy and delicious, and they complement the sausage. Add some grainy brown mustard, and you have a meal fit for a man as coarse as Leo Jenkins.

Fried Potatoes

Russet potatoes (about 3 inches long)

Peanut oil (Whoever made the potatoes for Leo Jenkins probably would have used lard or butter, but I’m suggesting peanut oil because I love the way it crisps whatever you fry in it.)

Sea salt

I recommend about three potatoes per person. Scrub the potato skins under water with a soft brush to remove excess dirt and eyes. Place the potatoes in a large pot and fill with enough cold water to cover your quantity of potatoes. Bring the water to a boil. Time the potatoes for five minutes and test for doneness with a sharp knife. You should be able to pierce them without resistance, but do not cook them to a soft or mushy state. Boil for another five minutes only if necessary.

Drain the potatoes and allow them to cool on a cutting board. After cooling, you can refrigerate them for use within two days or you can slice them to fry immediately.

Heat the peanut oil in a cast iron skillet over a medium-high to high heat. The surface will ripple and the oil pop. Drop in one potato to test. If the oil sizzles, it’s ready. Place the sliced potatoes in one layer in the skillet and cook until golden brown. You will need to cover them while they cook. Flip and repeat on the other side.

Remove the potatoes with a slotted spoon and transfer to a paper towel-lined platter. Keep the platter in a warmed oven as you cook. Repeat with remaining potatoes. Season the potatoes with salt in between the layers. Serve hot with the kielbasa and brown mustard.

Enjoy!

Keep Calm and Eat Latkes

September 6, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , , , , 4 Comments

Keep Calm and Eat LatkesLatkes are featured twice in my novel, The Secrets of Dr. John Welles. The first time was during a Hanukkah celebration Sam Feldman hosted for his two friends, John Welles and Claude Willoughby. Although Hanukkah was technically over, Sam’s idea to celebrate again was meant to cheer up Claude who had not returned to Kentucky with his family for Christmas. Sam’s mother, Gladys, made the latkes as an accompaniment to her brisket.

The second instance in which latkes are served was during the dinner John had with his neighbors, Reuben and Hannah Wise, during the years he lived in West Virginia. Hannah served the shredded potatoes with salmon patties.

In both stories, the following recipe is the one I had in mind. Because the Feldmans and Wises are Jews, they would have used any oil other than lard. I recommend peanut oil because it ensures a wonderful crisp exterior and a tender, well-cooked middle. Some cooks prefer canola, but all appear to agree that this is one time to forego olive oil. Forget fancy potatoes for latkes as the starch in Russets also guarantees crunchy edges and soft, fluffy middles.

Latkes

12 Russet potatoes, shredded

1 large Vidalia onion, chopped

4 cloves of garlic, pressed

2 eggs, beaten

4 T flour

Salt and pepper to taste

Peanut oil

I recommend shredding the potatoes through a food processor to achieve matchstick like shreds. Be sure to press out all the liquid from the potatoes either by squeezing them through cheesecloth or a clean tea towel or in a colander under a heavy bowl filled with water. Wet potatoes do not fry well.

Combine the shredded potatoes and chopped onion in a large bowl. Add the remaining ingredients (except the oil) and stir. You may need to mix with your hands to ensure the clumps of potatoes are thoroughly coated.

Heat the oil in a cast iron skillet to very hot. The oil will ripple across the top and pop when ready. Drop in large spoonsful of the mixture and fry until golden brown and crisp on each side. Transfer the cooked latkes by slotted spoon to a paper towel-lined platter. Serve with sour cream and applesauce.

Enjoy!

Taking Stock of the Situation

August 15, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , 2 Comments

Taking Stock of the Situation 1The summer of 1929 held a world of promise for young John Welles. He was succeeding brilliantly at the University of Maryland, had made two lifelong friends in Sam Feldman and Claude Willoughby, and the once competitive relationship he had with Garland Griffin turned into a romantic one unlike anything John ever imagined.

The opportunity to pamper the young woman who was swiftly becoming the love of his life occurred a few days after their visit to Garland’s home. An unexpected cold kept Garland away from John for a few days, and when he could stand it no longer, he took a crock of chicken soup to her.

Lucia, the sassy cook who works for John’s Aunt Prudence and keeps her on her toes, made the recipe for chicken noodle soup Sam’s mother, Gladys Feldman, gave her. Per Mrs. Feldman, Jewish chicken soup cured everything. Unfortunately, neither Lucia nor Gladys could predict how Garland’s secret would crash down upon John’s world, a secret for which there was no remedy.

The recipe I had in mind for the above-mentioned scene actually starts with the post Winner, Winner, Chicken Dinner. This recipe provides the carcass you’ll need for the stock that is the base of the soup. I highly recommend using this particular carcass as the seasoning from that recipe tastes amazing in the soup.

Chicken Stock:

1 roasted chicken carcass

2 T olive oil

12 c water

1 medium carrot

1 medium celery stalk

1/2 medium Vidalia onion

1 t thyme leaves

1 bay leaf

1 t quad-colored whole peppercorns

Remove the meat from the chicken carcass and reserve it for the soup. Break up the carcass into several pieces using a large knife or kitchen scissors. Heat the olive oil in a Dutch oven or stock pot to medium heat and brown the carcass pieces on all sides. Be sure to scrape any browned tidbits from the bottom of the pot and occasionally turn the pieces.

Peel the vegetables and coarsely chop them. Add the water, vegetables, and seasonings to the pot, and bring to a simmer. Do not let the stock boil. Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Adjust the heat as necessary to keep the stock at a simmer until the flavors have melded, about 1 – 1 ½ hours.

Remove and discard the pieces of chicken carcass. Pour the stock through a wire mesh strainer placed over a large crock or bowl. Do not save the vegetables for the soup as the flavor has gone into the stock. The stock can be cooled to room temperature and stored in an airtight container in the refrigerator for three days or frozen for one month.

Or you can pour the stock into a six quart pot and proceed with making soup.

Chicken Noodle Soup:

Reserved chicken meat

2 medium carrots

2 medium celery stalks

1/2 medium Vidalia onion

1 t sea salt

1 t thyme leaves

Freshly ground quad-colored peppercorns to taste

2 c dried egg noodles

Bring the stock to a simmer over medium-high heat. Peel and dice the vegetables to a medium dice. Add them and the seasonings to the pot and stir thoroughly. Return to a simmer then reduce the heat to medium low. Simmer until the vegetables are tender, about twenty minutes.

In a separate pot, bring water to a boil. Add the noodles and cook until al dente. Drain them in a colander. Do not cook the noodles in the stock or they will become mushy and your stock pasty.

Shred the reserved chicken meat into small pieces. You’ll need about 2 c for the soup. Save any extra for another use.

Once the vegetables are tender, add the shredded chicken and drained noodles to the stock. Stir thoroughly and return to a simmer. Cook about five minutes to meld the flavors. Season with salt and pepper as needed.

Enjoy!

Taking Stock of the Situation 2

Winner, Winner, Chicken Dinner

August 10, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , , 2 Comments

Winner, Winner Chicken Dinner 2Hugh Griffin is on the cusp of a secret that will change the path of John Welles’s life forever. The unspoken shared knowledge exists between Hugh and his daughter, Garland, who John loves dearly. The once competitive pair has become quite close although for different reasons. Their relationship reaches its pinnacle in the summer of 1929 when she invites him to her home to visit her father, Hugh.

The retired Lutheran pastor welcomes his daughter and her boyfriend with abundant graciousness. Hugh is the type of man who lives a simple life with excellence. His cooking is homey, delicious, and prepared with love. For the special meal, he takes a little extra time with the otherwise ordinary dish of roasted chicken.

The following recipe is the one I had in mind for Hugh to prepare when John and Garland visited. The extra steps of spatchcocking and marinating the chicken are simple and go a long way to making the humble roast chicken juicy and tender. Besides, half the fun of spatchcocking a chicken is saying the word spatchcock. While I could describe this process to you, it’s much simpler to direct you to a website on Spatchcocking a Chicken. Once you’ve spatchcocked your chicken, proceed with the following recipe.

1 4-pound chicken, spatchcocked

Marinade:

2 c buttermilk

¼ c plus 2 T olive oil

4 cloves garlic, pressed

1 T ground peppercorns (I used quad-colored peppercorns)

1 T sea salt

2 T rosemary

1 T honey

Mix the buttermilk, ¼ c olive oil, garlic, pepper, sea salt, rosemary, and honey in a bowl. Whisk thoroughly. Pour the mixture over the spatchcocked chicken in a baking dish to be covered with plastic wrap or place the marinade and chicken in a freezer bag and seal tightly. Refrigerate overnight or up to two days.

Preheat the oven to 400° F. Remove the chicken from the marinade and place on a rack so the excess can drip off. Prepare the seasonings mixture.

Seasonings Mixture:

6 T unsalted butter, cold and cut into six squaresWinner, Winner Chicken Dinner 1

1 t sea salt

¼ t oregano

¼ t thyme

¼ t paprika

¼ t ground peppercorns (Again, I used the quad-colored variety)

Combine the spices and salt. Dip one side of the cold squares of butter in the seasoning mixture and shove four beneath the skin across the breast of the chicken and one each beneath the skin over the thigh/drumstick area. Drizzle the chicken with remaining 2 T olive oil and sprinkle any remaining seasoning mixture across the skin of the chicken.

Place the chicken breast side up in a roasting pan or baking dish. Tuck the wing tips beneath the chicken. Roast for 45 minutes then reduce heat to 325° F. Baste the chicken and continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.  Baste again when done roasting.

Place chicken on a carving board and allow it to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

Enjoy!

The Secret in the Sauce

August 1, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , 2 Comments

The Secret in the SauceGarland Griffin is an intelligent, beautiful young woman with a secret that’s going to change the course of John Welles’s life. When Garland and John first meet at the University of Maryland, where both are pursuing studies to become doctors, the pair develops an instant rivalry over grades. A chance encounter at a speakeasy leaves the duo unsure of where they stand with each other, but it is the unwelcome growing attraction they feel that catches both off their guard.

Over a tulip sundae at the soda shop, Garland observes John and his two best friends, Sam and Claude, and comes to the decision that although she’s experiencing feelings for her fellow student, what she needs is John’s presence in her life as cover for her dark secret.

The following recipe for hot fudge sauce is the one I had in mind when I wrote the above-mentioned scene. There are other delicious toppings I could have chosen for Garland, but she needed a selection as dark and sultry as herself.

Hot Fudge Sauce

⅔ c heavy cream

½ c light corn syrup

⅓ c dark brown sugar

¼ c Dutch-processed cocoa powder

¼ t sea salt

¾ c bittersweet chocolate (chopped and divided in half if using blocks. I used Ghirardelli chips.)

2 T unsalted butter

2 t vanilla

Bring the heavy cream, light corn syrup, dark brown sugar, cocoa, salt, and half the bittersweet chocolate to a boil in a saucepan over a medium-high heat, stirring constantly. Reduce the heat to low to maintain a simmer. Bubbles should rise slowly to the surface. Stir occasionally to keep from scorching the sauce. Cook for five minutes.

Remove from the heat and add the remaining chocolate, butter, and vanilla. Stir until smooth. Cool in the saucepan or a shallow dish for 20 to 30 minutes before transferring to an airtight container for storage in the refrigerator. The sauce will last for two weeks. Reheat in a saucepan on the stove over low heat or in the microwave for 30 second increments until it is pourable but thick.

Enjoy!

When Life Gives You Lemons

July 18, 2016 By in Edible Fiction Tags: , , , , , , , , , , , , , , , , , 1 Comment

When Life Gives You Lemons 3In June of 1920, Prudence Welles Mayfield picked up her nephew, John, to take him to Baltimore to live with her.   The event proved to be a difficult time for her and her sister-in-law, Collie Mercer Welles.

Collie, the midwife who delivered John, raised him from the day he was born when his mother died due to complications from childbirth. She knew the opportunity to live and attend school in Baltimore would be one she could never provide for her youngest child, but the thought of letting him go broke her heart. For Prudence, anxiety came from her insecurities about parenting her nephew when she had absolutely no experience. A dose of guilt also plagued her because she alone knew her intentions weren’t as altruistic as they appeared on the surface.

When Life Gives You Lemons 1The two women were never close and barely tolerated each other at best. The only thing they had in common was their deep, abiding love for John. They would never let him see them quarrel over his upbringing. And yet, a gentle tug of war went on just below the surface as they vied for John’s affections. Collie’s last ditch effort to lure her young son back to his family and life on the farm was the simple picnic she sent with Prudence and John for the trip to Baltimore. She hoped her good cooking, the favorite dishes John grew up eating, would produce a change of heart in the boy. Included with the meal was a Mason jar of lemonade, sweet and chilled, the perfect taste memory that would hopefully send John fleeing from his rich aunt and back into Collie’s waiting hug.

My own memories of lemonade began with that made by my Aunt Ann for family picnics. I remember she served it in a large brown crock; such an unusual container for a kid who grew up with Country Time Lemonade drink mix and Tupperware pitchers. I’ll never forget the first time I tasted Aunt Ann’s lemonade, lightly sweet and refreshing, as delicious as any food item on the picnic table at our family gathering.

The following recipe is the one that I had in mind when I wrote the above-mentioned scene. It’s every bit as wonderful as what my Aunt Ann made, and I hope you and your family will enjoy it.

Homemade Lemonade

6 – 8 large lemons, enough for 1 c of juice

1 c sugar, I use raw

1 c water

8 c water

Squeeze enough lemons for one cup of juice and set aside. Cut remaining lemons into slices to float on the lemonade. Mix the sugar and one cup of water in a saucepan over medium heat. Stir until the sugar is dissolved and the mixture is heated through. Do not boil or scorch. Allow the sugar syrup to cool completely.  Raw sugar will produce a darker syrup and a deeper yellow lemonade, but it absolutely will not alter the flavor.

To prepare the lemonade, pour the lemon juice in a large glass bowl or crock, stir in the cooled sugar syrup and the 8 c of water. Float lemon slices on the surface. Stir thoroughly, cover with plastic wrap, and chill for at least an hour in the refrigerator.

For individual servings, fill glasses with ice and a slice of lemon. Ladle the lemonade over this and serve.  For a pitcher or beverage dispenser, fill the container with ice layered with lemon slices, pour the lemonade over this, and serve.  The ice will melt into the lemonade and dilute the tangy/sweet mixture to the perfect flavor.

When Life Gives You Lemons 2

One Potato, Two Potato

June 28, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , 3 Comments

Fried PotatoesI’ve heard the Irish are fond of their potatoes, but I suspect Americans are a close second when bestowing favoritism on tubers.  Baked, fried, roasted, or mashed, potatoes are not only a staple, they are comfort food.  This is probably what midwife Collie Mercer had in mind as she prepared a celebratory breakfast including fried potatoes for the Welles family to mark the arrival of the newest sibling, John.  Not to mention the hearty meal would sustain them on that cold December morning.

Fried potatoes are one of those dishes you learn to prepare by watching your mother or grandmother.  Recipes for fried potatoes probably exist but really all one needs is a little know-how.  Russets, America’s most popular potato type, are good for frying.  I use a mushroom brush to scrub the skins as I rinse them under cold water.  You can peel them if you choose.  One to two potatoes per person is plenty depending on the appetite of your guests and what else you may be serving.

Cut the potatoes into half-inch chunks and place them in a bowl of salted cold water until the task is complete.  This will keep the potatoes from turning an unbecoming shade of gray.  Drain the chunks and pat dry.

Grab your cast iron skillet as the non-stick variety will not get hot enough.  Peanut oil is the best for frying, but I imagine Collie made hers in butter.  When I use butter, it is unsalted.  In either case, the skillet should be hot enough that the oil will ripple on the surface without smoking or the butter will melt quickly and bubble.

Add the potatoes but don’t overcrowd the skillet.  Brown until crispy on the edges then flip the potatoes and repeat on the other side.  You can cover the potatoes at first, but be sure to remove the lid for the last bit of browning or they will be soggy.  Garlic, onions, and red or green peppers make tasty additions to this humble dish.  Season with salt and pepper to taste and serve hot.  Slices and shreds can be prepared in exactly the same way.

Enjoy!

Hammin’ It Up

June 21, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , , 3 Comments

Lyla Welles had one mission in life: protect her children from the hard hand of their father. So when her youngest child, John, was born on a cold December morning in 1907, the delivery-weakened mother worried that she wouldn’t have the strength to see her goal through.

Oblivious to his wife’s concerns, John Welles the elder saw the birth of his fourth child, third son, as cause for celebration. He indulged his appetite by breakfasting on the good food prepared by the midwife, Collie Mercer.

The following recipe is the one I had in mind when I wrote the above-mentioned scene for my novel, The Secrets of Dr. John Welles. While many people enjoy ham, redeye gravy is somewhat of an acquired taste. The salty flavor is enhanced by the strong coffee, and although redeye is thinner than other breakfast gravy, it’s quite rich.

Enjoy!

Ham Steak and Redeye Gravy

1 bone-in, fully cooked ham steak, approximately 1 lb.

½ c strong black coffee

¼ c water

2 T unsalted butter

Salt and pepper to taste

Heat a 12-inch, cast iron skillet on high heat until it is hot. Carefully test for degree of warmth with your hand above the skillet. Place the ham steak in the skillet once it is heated all the way across. Brown the ham steak on both sides. There should be a nice quantity of drippings and ham tidbits in the bottom of the skillet. Don’t burn this or the meat.

Once the ham steak is heated through, remove it to a platter and place in a warm oven. Add the butter, coffee, and water to the skillet and gently scrape the skillet to loosen any browned pieces. Season with salt and pepper to taste. Stir gently until the gravy is reduced by at least one-third. A gentle boil is acceptable, but take care not to scorch the gravy, or it will taste burnt.

Pour the gravy over the ham steak on the platter and serve.

Hammin' It Up

Juicy and Delicious