I read a lot of food blogs. Mostly because I am a big fan of food. And I like to cook -- to a certain extent. I mean, I am not going to give Gordon Ramsey anything to worry about. Most of the things I cook fall into one of four categories: casseroles, appetizers & dips, sauces, or desserts. The other thing they all have in common is that they are pretty easy. So I figure that for my 6 loyal readers out there, I would broaden my blogging topics out into recipes. I call this feature "BorkBorkBork" after one of my favorite celebrity chefs, The Swedish Chef.
Today's offering is Deviled Ham Salad. I found this recipe on Homesick Texan, which is a great blog with a lot of terrific Tex-Mex food. I'd never had ham salad before, but the recipe looked simple enough, and I am usually enthusiastic about foods that are designed to be served on Ritz crackers. The recipe is as follows:
Deviled ham salad
2 cups ham, chopped (I used a pre-cooked ham steak from the grocery store.)
1/4 cup chopped red bell pepper (about 1/4 of a pepper)
1/4 cup onion, finely diced (About half a small onion)
1 large dill pickle, diced (I used 3 dill sandwich stackers)
1 jalapeño, diced (I only put in half, but it depends how spicy you like things.)
3 tablespoons mayo (I used 4 tablespoons of mayo and 2 of mustard because I don't especially like mustard.)
3 tablespoons mustard
Salt and black pepper to taste
In a food processor, mix all the ingredients together until blended but not too smooth as you want a bit of texture. Taste and adjust any seasoning or add more mayonnaise and mustard if you like. A little drizzle of pickle juice is excellent as well.
Yield: About 2 cups. Keeps in the refrigerator for a few days.
I warn you, this is not an attractive food. At best, it looks like cat food, and at worst...well, it looks like used cat food, if you get my drift. However, don't let that keep you from scooping up blobs on to Ritz crackers, which is how The Boyfriend and I mowed through the first batch I made. Another great use is to make sandwiches with lettuce and tomato.
If any of you decide to try this, let me know how it turns out.
(I've got more favorite recipes up my sleeve for upcoming posts...)