FEATURED RECIPES

SOUTHIE HONEY HAM

INGREDIENTS

• TFM HAM
• 1/2 lb unsalted butter
• 1 cup honey
• 1 cup brown sugar
• 10 cardamom pods
• 2 oz whiskey

PREPARATION

1. Preheat oven to 300*.
2. In a small pot over medium heat, brown butter. Add brown sugar, honey, and cardamom and stir until the brown sugar is completely dissolved, 2-3 minutes. Reduce heat to low and stir in whiskey. Bring to a simmer. Turn off heat and cool to room temperature.
3. Pour over ham in an oven proof dish and cook for 1 hour, basting every 15 minutes. Raise the oven temperature to 400* the final 15 minutes.
4. Serve warm or at room temperature.

CHEDDAR SCALLION BISCUITS

INGREDIENTS

• 2 1/4 cups all purpose flour
• 2 1/2 tsp Baking Powder
• 3/4 tsp Kosher Salt
• 8 Tbs cold butter, shredded on a box grater and chilled
• 1 cup cheddar cheese, shredded
• 1/4 cup parmesan cheese, grated
• ½ cup ham, ¼” cubes
• 3 scallions, thinly sliced crosswise
• 1 cup Whole Milk

PREPARATION

1. Preheat oven to 425*F.
2. In a large mixing bowl, whisk together flour, baking powder and salt.  Sprinkle in chilled butter and mix with a fork so that the butter is evenly distributed throughout the flour mixture are there are no large clumps.  Stir in  cheddar, parmesan, ham & scallions.
3. Add milk and mix with a wooden spoon until ingredients are just barely incorporated.  It’s ok for there to be some dry patches of flour. Do not over mix.  Using two large soup spoons, form golf ball sized scoops of batter – then drop onto an ungreased baking sheet.  Bake until the bottoms brown, about 10-12 minutes.  Serve warm with softened butter. Perfect for brunch or dinner.

FLUFFY EGG SANDWICH

INGREDIENTS

• 10 eggs
• 1 cup whole milk
• 1 tsp chicken bouillon
• ⅓ cup scallions, thinly sliced
• Hawaiian Buns
• ½ cup mayonnaise
• 2 TBS +/- your favorite hot sauce
• Sliced cheese, American or cheddar is nice
• Baby arugula or lettuce for serving

PREPARATION
For the egg custard:

1. Preheat the oven to 375*. Line a non stick 8×8” baker with parchment paper and spray with non stick spray. Place the 8×8” baker inside a larger baker (9×13”).
2. In a large bowl, combine eggs, milk and bouillon. Vigorously whisk until the mixture runs loose like water through the whisk.
3. Transfer the egg mixture into the 8×8” baker passing through a fine mesh colander to collect any small egg clumps that haven’t been whisked out.
4. Top the egg mixture with scallion.
5. Create a bain-marie by carefully pouring warm water into the larger baker so it reaches half way up the outside of the smaller 8×8” baker.
6. Carefully place in the oven and “cap” the bain-marie with a large baking sheet or cover in foil so the steam cannot escape.
7. Bake for about 40 minutes. The center should be a little jiggly but not gooey.
8. Remove the “custard” from the baking dish in the parchment paper and place on a cutting board. Cut into the desired size and place cheese on top to melt while the eggs are still warm.

To serve:
Toast bun.

1. In a small bowl, whisk together mayonnaise and hot sauce. Smear bun generously with the spicy-nnaise and top with egg, cheese and greens. Enjoy warm.