The Stanly News and Press (Albemarle, NC)

September 10, 2012

Cook's Corner

By Ann Hudson for the SNAP
SNAP

Friday, August 10, 2012 — Some taste tempting recipes that are sure to please.



Marinated Ham Steaks



1/2 cup ginger ale

1/2 cup orange juice

1/4 cup packed brown sugar

1 tablespoon vegetable oil

1-1/2 teaspoons white vinegar

1 teaspoon ground mustard

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

4 individual boneless fully cooked ham steaks

   (about 5 ounces each)



In a large resealable plastic bag, combine the first eight ingredients. Add ham steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Prepare grill for indirect heat. Drain and discard marinade. Grill ham, covered, over indirect medium heat for 3-4 minutes on each side or until heated through.

Yield: 4 servings.





Salsa Zucchini



2 small zucchini, cut into 1/2 inch slices

1 cup salsa

1/2 up shredded Monterey Jack cheese



Place zucchini on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Top with salsa. Fold foil around zucchini and seal tightly. Grill covered, over medium heat for 25-30 minutes or until zucchini is crisp-tender. Open foil carefully to allow steam to escape. Transfer zucchini to a serving bowl; sprinkle with cheese.

Yield: 4 servings.



Spicy Shrimp ‘n’ Scallop Skewers



2 tablespoons butter

1/2 teaspoon chili powder

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1/8 teaspoon dried thyme

1/8 teaspoon each white pepper, cayenne pepper

     and black pepper

18 uncooked large shrimp (about 3/4 pound)

12 sea scallops (1-1/2 pounds)



In a small saucepan or microwave-safe bowl, melt butter. Stir in seasonings; set aside and keep warm. Coat grill rack with nonstick cooking spray before starting the grill. Peel and devein shrimp, leaving tails on. On six metal or soaked wooden skewers, alternately thread shrimp with scallops. Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture.

Yield: 6 servings.