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Recipe: Iberian Ham with Tomato Relish
Categories: Tamwt01
Yield: 4 servings
3/4 c Jerez vinegar
1 c Pedro Jimenez sherry
2 lb Tomatoes; peeled, seeded,
And finely diced
1 Green bell pepper; seeds
-- removed,
Finely diced
1 Red bell pepper; seeds
-- removed,
Finely diced
6 Shallots; finely diced
Salt; to taste
Freshly-ground black pepper;
-- to taste
1/2 lb Iberian ham; very thinly
-- sliced
(or another cured ham; such
-- as proscuitto)
Combine the vinegar and sherry in a saucepan and bring to a boil. Add the diced vegetables and salt and pepper, bring back to a boil, and reduce to a simmer. Cook, uncovered, until thick, about 20 minutes. Adjust seasonings and let relish cool. To serve, coat a large platter or individual plates with relish. Top with the Iberian ham slices. Leftover relish will keep in the refrigerator for a few weeks. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B37 broadcast 09-21-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
09-24-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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