Deviled Ham Recipe Rachael Ray Recipe Cards Recipe Cards

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RACHAEL RAY'S DEVILED HAM CROQUE MADAME



Rachael Ray's Deviled Ham Croque Madame image

This aired on today's (9-12-11) show. It looked so good I had to whip some up for lunch and share it on this website. It was quick and easy to make. Don't let the amount of ingredients intimidate you.

Provided by Gadgetsmidnight

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb deli ham, coarsely chopped
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon sweet paprika
3 small sprigs fresh parsley
3 tablespoons onions, grated
black pepper
2 1/2 tablespoons butter
2 tablespoons flour
1 1/2 cups whole milk
salt, to taste
pepper, to taste
nutmeg, fresh grated to taste
4 slices thick bread, white or 4 slices brioche bread
16 thin asparagus spears
2 cups gruyere cheese, grated
4 extra large eggs

Steps:

  • Preheat oven to 375°F.
  • Place ham in the bowl of a food processor with the mustard, Tabasco, paprika, parsley sprigs, grated onion and a few grinds of pepper. Process until very finely chopped and combined.
  • Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk in milk and season with salt, pepper and nutmeg. Thicken to coat spoon.
  • Arrange bread on a baking sheet and spread the deviled ham evenly over the slices. Top each with 4 asparagus spears then cover with béchamel sauce and some cheese. Transfer to oven and bake until golden.
  • Cook eggs to your liking and top each sandwich with an egg. Serve with a few cornichons and extra mustard at the table.

CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS



Cream of Celery Soup and Deviled-Ham Toasts image

Heads up: Save 3 to 4 cups of this soup, once it is prepared, for a casserole dish for later in the week. (You will still yield 4 to 6 servings for this meal on top of that.)

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h

Yield 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)

Number Of Ingredients 33

2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
Salt
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
Celery salt
Black pepper
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
Deviled-Ham Toasts, recipe follows
1/2 pound prosciutto cotto or boiled ham, coarsely chopped
2 small ribs celery from the heart of the stalk, with leafy tops, coarsely chopped
1 Fresno chile pepper, coarsely chopped (seed it if you don't want it to be too spicy; I leave the seeds in)
1/2 small red onion, coarsely chopped
A small handful flat-leaf parsley leaves
2 small cloves garlic, grated or pasted
3 tablespoons yellow mustard, such as French's
2 rounded tablespoons pickle relish
2 teaspoons hot sauce, such as Frank's Red Hot
2 teaspoons Worcestershire sauce
Rachael Ray brand Everyday Seasoning 24/7 or coarse black pepper, to taste
Toasted white bread or lower-sodium saltines

Steps:

  • For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
  • For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
  • Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
  • Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
  • Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.

DEVILED CHICKEN FRANCESE



Deviled Chicken Francese image

This savory dish gets its devilish flavor from a mixture of spicy Calabrian chili paste, tangy Dijon mustard and sharp Pecorino Romano cheese. Charred bread and arugula on the side make sure you won't waste any sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast (no tenders)
Salt and pepper
AP flour, about 1 cup
3 large eggs
1 scant tablespoon Dijon mustard
3 tablespoons milk
3 tablespoons Pecorino Romano or Parmigiano-Reggiano cheese
1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)
2 lemons
3 tablespoons butter
2 large cloves garlic, 1 crushed or chopped, 1 halved
About 3/4 cup white wine
1 tablespoon Calabrian chili paste, harissa or sriracha
About 1 1/2 cups chicken stock
A handful flat-leaf parsley, for serving
1 loaf ciabatta bread, 12 to 14 inches long, halved
EVOO, for drizzling
Flaky sea salt, for sprinkling
1 large bundle arugula, cleaned, or boxed leaves

Steps:

  • Gather your ingredients and a gel board to prepare chicken.
  • Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed -- it depends on the size of the chicken breasts. Season meat with salt and pepper.
  • Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
  • Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
  • Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
  • Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.

DEVILED HAM TEA SANDWICHES



Deviled Ham Tea Sandwiches image

This is a great recipe passed down from my grandmother! It is perfect for receptions, appetizers, luncheons or teas.

Provided by emilyannjames

Categories     Lunch/Snacks

Time 15m

Yield 12 tea sandwiches, 6 serving(s)

Number Of Ingredients 7

1/2 cup black forest ham, finely diced
1/4 cup fresh red bell pepper, finely diced
1 tablespoon scallion, finely diced
2 teaspoons sweet pickles, minced
3 tablespoons mayonnaise
1 teaspoon honey mustard
6 slices bread (we like pumpkernickel)

Steps:

  • Place the ham, pepper, scallion and pickle in a small bowl and toss to combine. Add the mayonnaise and mustard and mix well. Spread the ham mixture on the bread, it will be kind of thinly spread. Cut the sandwiches into quarters. Enjoy!

Nutrition Facts : Calories 100.1, Fat 3.4, SaturatedFat 0.6, Cholesterol 1.9, Sodium 192.8, Carbohydrate 15.3, Fiber 0.8, Sugar 2.2, Protein 2.1

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