Florentine Ham Grill Recipes

GRILLED FLORENTINE-STYLE STEAKS

Steps:

• Refrigerate the steaks, uncovered, at least 4 hours or overnight. (This dries out the meat's surface so it develops a better char.)
• Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes.
• Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes.
• Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges, if desired.

DOREEN'S HAM SLICES ON THE GRILL

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, mix brown sugar, lemon juice and prepared horseradish.
• Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
• Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

CHICKEN & HAM FLORENTINE

Steps:

• Heat 1 Tbsp. dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
• Add remaining dressing and chicken to skillet; turn chicken over to coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is done (165°F).
• Top chicken with ham and cheese; cover. Cook on low heat 1 to 2 min. until cheese is melted. Serve over spinach mixture.

GRILLED CHICKEN FLORENTINE

Steps:

• Brush olive oil over chicken breasts. Heat coals or gas grill for direct heat.
• Place chicken on grill rack; cover and grill over medium heat 4 minutes, turning once until there are grill marks on both sides of chicken.
• In large skillet, place partially cooked chicken. Add tomatoes, spinach and oregano leaves; cover and cook over low heat about 10 to 12 minutes, or until juice of chicken is no longer pink when center of thicket pieces are cut and spinach is wilted.
• Sprinkle with salt and pepper to taste. Place chicken breasts on serving platter; spoon tomato mixture with spinach over chicken. Sprinkle cheese over top (the carry-over heat will melt it nicely). Sprinkle fresh basil over top for garnish.

FLORENTINE HAM GRILL

Steps:

• Put the spinach into a large colander and stand it in the sink. Pour over boiling water until all the leaves are wilted. Shake well to drain off all the water.
• Preheat the grill to medium. Line two small, shallow ovenproof dishes with the slices of ham. Don't worry if it flops over the edge. Spread the spinach evenly over the ham and season well with salt and pepper. Crack in the eggs and drizzle over the cream. Sprinkle evenly with the cheese and slide under the grill for 10-12 minutes, or until the cheese is golden and the eggs are cooked to your liking. Serve with ciabatta soldiers for dipping.

EGGS BENEDICT FLORENTINE

Steps:

• Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
• Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
• Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

GRILLED TROUT FLORENTINE

Steps:

• Preheat grill.
• heat the olive oil in a frying pan over med-high heat.
• Saute (stir fry) the green onions until they start to soften.
• Add sherry, spinach, and pine nuts. Mix well.
• Cook an additional 2 minutes until the spinach wilts.
• Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
• Wash and pat dry the trout.
• Stuff each trout with 1/4 of the spinach mixture.
• Tie with kitchen string to secure the stuffing. Set aside.
• Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
• Cook a minute or so to evaporate the alcohol.
• Place the trout of the hot grill.
• Bast with the wine mixture occasionally.
• Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).

FLORENTINE HAM GRILL

Steps:

• Put the spinach into a large colander and stand it in the sink.
• Pour over boiling water until all the leaves are wilted.
• Shake well to drain off the water Preheat the grill to medium.
• Line two small shallow ovenproof dishes with the slices of ham.
• Don't worry if it flops over the edge Spread the spinach evenly over the ham and season well with salt and pepper.
• Crack the eggs over the spinach and drizzle the cream over all.
• Sprinkle evenly with the cheese and slide under the grill for 10 to 12 minutes or until the cheese is golden and the eggs are cooked to your liking.
• Serve with ciabatta soldiers for dipping.