Tuesday, July 20, 2010

Grilled leeks with basil vinaigrette and grilled Mint Creek Farms ham steak

Here's another meal from the farmer's market. This is a fairly simple dish, so it was a good week night meal. For the leeks, just cut off the dark green parts, cut a slit, lengthwise, down the leeks, leaving a half inch intact near the base, and rinse the leeks. Braise in water with some bay leaves and peppercorns for about 15 minutes to soften them up. Remove the leeks, finish cutting them in half, and then grill for a few minutes on each side until they are slightly charred. Top the leeks with any vinaigrette and let sit for a few minutes to soak in the flavors. I made a vinaigrette from red wine vinegar, olive oil, basil, garlic, and mustard. While the leeks are marinating in the vinaigrette, grill the ham steaks for a couple minutes on each side. Since the ham is already smoked and cured, you only need to grill it long enough to warm them up and add grill marks. As with most other pork dishes I make, I finished them off with some fennel pollen.

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