Macaroni and Cheese with Ham

Baked Macaroni and Cheese with Ham
(Revised 10/24/2010 to remove salt and pepper and adjust cooking time and ingredient adjustments)
Prep Time about 20 minutes, Cook Time: 40-50 minutes; recipe serves 6-8. The leftovers should make for some mean fried Mac and Cheese cakes!
INGREDIENTS
• 1 Lb. Elbow Macaroni
• 6 Tbsp. Salted Butter
• 5 Tbsp. Enriched Flour
• 1 Tbsp. Corn Starch
• 1 ½ Tbsp. powdered Mustard
• ¼+ Tsp. Cayenne
• 4 Cups 2% Organic Milk
• 1-12 Oz. Can Evaporated Milk
• 2 Cups Monterey Jack and Mild Cheddar, shredded
• 1 ½ Cups Sharp Cheddar Cheese, shredded
• ½ Cup Parmesan Cheese, shredded fine
• ½ + Cup Sweet Onion, finely diced
• ½ + Tsp. Paprika
• 1 ½ Tsp. Kosher Salt
• 12 – 16 oz. Baked ham, diced (not smoked)
TOPPING
• 1 cup Panko Bread Crumbs
• 1/4 of cheeses from recipe
DIRECTIONS
1. Fire up the BGE to full flame and grid on the fire ring then bring a large pot of salted water to a boil.
2. Add macaroni and cook to al dente.
3. While the Pasta is cooking melt 5 Tbsp. butter in separate pot on the grid.
4. Whisk in the flour, cayenne, paprika, salt,, paprika and powdered mustard, stir until slightly browned (keep it moving constantly); simmer for several minutes making sure it is free of lumps.
5. Stir in the milk, evaporated milk and onion. Simmer for ten minutes then stir in 3/4 of the cheese.

6. Fold the diced ham and macaroni into the mix and pour into a 2-quart casserole pan.

7. Top with remaining cheese and Panko bread crumbs.

8. Remove grid and place plate setter legs down (indirect set up). Adjust temperature to 350 degrees. Place a pizza stone on the plate setter and then place casserole pan on stone. Bake for 40 minutes then remove from BGE and rest for TEN (10) minutes before serving.

Ham and/or Pea Variation – Add ½ cup frozen peas; substitute deli sliced ham or eliminate the ham altogether.

Dessert was this great Candy Corn Jello recipe...

Pork and Hominy Stew

A tasty twist on beef stew this pork stew uses some different peppers and hominy instead of some of the more traditional stew ingredients like potatoes, etc.  Serve with warm corn bread or spoon over steamed rice with dinner rolls. We used organic meat and veggies where available.
Ingredients

•1 Tbls plus 2 Tsp Chili Powder
•1 Tsp Sea Salt
•½ Tsp ground Black Pepper

•2 ½ Lbs. Boneless Pork (Shoulder, Butt, Roast, Boneless Spare Ribs) cut into 1 1/2 inch pieces
•4 Slices, Bacon, cooked and chopped
•1 Large Sweet Onion, thinly sliced
•1 Cup Diced Ham (not smoked)
•2 Medium Carrots, peeled, chopped/sliced
•6 large garlic cloves, chopped
•2-3 Anaheim Peppers, seeded, cut into 2 x 1/4-inch strips (or sub your favorite, Jalapenos, poblano chilies,*)
•2 Cups, drained canned White Hominy (or Yellow)
•1 Cup canned Diced Tomatoes in juice
•1 Cup Beer
•1 Cup Chicken Broth (low sodium)
•1 Tsp. dried Marjoram
•¼ Cup chopped fresh Cilantro

Preparation
1.Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
2.Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. DO AHEAD Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.
3.Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Optional: Season with salt and pepper.
4.Transfer to bowl.
5.Sprinkle with reserved bacon and cilantro.
*These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.

Macaroni and Cheese with Ham on the Big Green Egg

Prep Time about 20 minutes, Cook Time: 45-60 minutes; recipe serves 6-8. The leftovers should make for some mean fried Mac and Cheese cakes!

INGREDIENTS
• 1 Lb. Elbow Macaroni
• 5 Tbsp. Salted Butter
• 5 Tbsp. Enriched Flour
• 1 Tbsp. Corn Starch
• 1 ½ Tbsp. powdered Mustard
• ¼ Tsp. Cayenne
• 4 Cups 2% Organic Milk
• 1 ½ Tbsp. Pimentos
• 1-12 Oz. Can Evaporated Milk

• 2 Cups Monterey Jack and Mild Cheddar, shredded

• 1 Cup Sharp Cheddar Cheese, shredded

• ½ Cup Parmesan Cheese, shredded fine

• ½ Cup Sweet Onion, finely diced

• ½ Tsp. Paprika
• 1 ½ Tsp. Kosher Salt
• Fresh black pepper
• 1 Slice (approx. 12 Oz.) Baked ham, diced

TOPPING:
• 3 tablespoons butter and 1 cup Panko Bread Crumbs

DIRECTIONS

1. Preheat Big Green Egg to 325 – 350 degrees F (at the dome)

2. In a large pot of boiling, salted water cook the pasta to al dente.

3. While the Pasta is cooking melt 5 Tbsp. butter in separate pot.
4. Whisk in the flour, cayenne, paprika, salt and powdered mustard, stir until slightly browned (keep it moving constantly); simmer for 10 minutes making sure it is free of lumps.

5. Stir in the milk, evaporated milk, onion and paprika. Simmer for ten minutes then stir in 3/4 of the cheese & season with salt and pepper.

6. Fold the diced ham, pimentos and macaroni into the mix and pour into a 2-quart casserole pan.

7. Top with remaining cheese.

8. Melt 3 Tbsp. of butter in a sauté pan and toss the bread crumbs then top the macaroni with the bread crumbs

9. Place on indirect (plate setter legs down) and bake for 30 minutes. Remove from BGE and rest for TEN (10) minutes before serving.

Ham and/or Pea Variation – Add ½ cup frozen peas; substitute deli sliced ham or eliminate the ham altogether.

Remember PANT-RY RAIDS?

Okay, tonight I didn't even make it to the porch to even look at my BGE Instead I raided the PANTRY to find something to eat; again. However, my onion, ham and tomato were sustainably raised and from the Farmers Market here in Columbia, the POTATOs were from a CAN! Oh my. Seasoned the ham with some southwest chiplote seasoning and the potatos were masked with garlic and parsley. I have to get back to that grill...and remember to thaw things in the morning...