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<blockquote data-quote="prabe" data-source="post: 7913941" data-attributes="member: 7016699"><p>First time posting in this thread ..</p><p></p><p>Today's breakfast was a treat.</p><p></p><p>1 tbsp butter</p><p>1 8-oz. boneless ham steak</p><p></p><p>1/4 cup bourbon (I find that wheated bourbons like Maker's Mark or Larceny work better for cooking, but YMMV)</p><p></p><p>1/2 cup strong coffee (I used coldbrew thinned with water)</p><p>1/4 tsp cornstarch</p><p></p><p>salt, freshly-ground black pepper, maple syrup, Tabasco sauce</p><p></p><p>Heat a 10-inch skillet over almost-high heat.</p><p>Drop the butter in. When it almost stops foaming, swirl to coat the bottom of the skillet, then drop the ham into the pan.</p><p>After ~3 minutes, turn the ham steak over. It should be at least spotted with dark-brown.</p><p>After another ~3 minutes, reduce the heat to meadium-low and remove the ham steak to a plate.</p><p>Add the bourbon to the pan and scrape thoroughly to get brown bits off the bottom of the skillet.</p><p>Stir the cornstarch into the coffee, then add the coffee to the pan.</p><p>Whisk constantly until sauce starts to thicken (it won't thicken a lot).</p><p>Season sauce to taste with salt, black pepper, maple syrup, and Tabasco.</p><p> (My approach is to season with salt and pepper until I can taste something more than coffee, then add maple syrup until I can taste that, then add a couple dashes of Tabasco.)</p><p>Pour any drippings from the plate into the skillet and whisk in, then add the ham to the skillet, turning to coat with sauce.</p><p></p><p>Serves two.</p></blockquote><p></p>
[QUOTE="prabe, post: 7913941, member: 7016699"] First time posting in this thread .. Today's breakfast was a treat. 1 tbsp butter 1 8-oz. boneless ham steak 1/4 cup bourbon (I find that wheated bourbons like Maker's Mark or Larceny work better for cooking, but YMMV) 1/2 cup strong coffee (I used coldbrew thinned with water) 1/4 tsp cornstarch salt, freshly-ground black pepper, maple syrup, Tabasco sauce Heat a 10-inch skillet over almost-high heat. Drop the butter in. When it almost stops foaming, swirl to coat the bottom of the skillet, then drop the ham into the pan. After ~3 minutes, turn the ham steak over. It should be at least spotted with dark-brown. After another ~3 minutes, reduce the heat to meadium-low and remove the ham steak to a plate. Add the bourbon to the pan and scrape thoroughly to get brown bits off the bottom of the skillet. Stir the cornstarch into the coffee, then add the coffee to the pan. Whisk constantly until sauce starts to thicken (it won't thicken a lot). Season sauce to taste with salt, black pepper, maple syrup, and Tabasco. (My approach is to season with salt and pepper until I can taste something more than coffee, then add maple syrup until I can taste that, then add a couple dashes of Tabasco.) Pour any drippings from the plate into the skillet and whisk in, then add the ham to the skillet, turning to coat with sauce. Serves two. [/QUOTE]
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