Name: Grilled Rib-Eyes with a Smithfield Ham Cole Slaw
Ingredients: 4 Rib - eye steaks; (12 to 14-ounce); Vegetable oil; Creole seasoning; 3/4 c Plus 2 tablespoons vegetable oil; 1 lb Smithfield ham; julienne; Freshly ground black pepper; 1 c Shredded carrots; 1 c Thinly sliced red onions; 1/2 lb White cabbage; shredded (about 2; ; cups); 1/2 lb Red cabbage; shredded (about 2; ; cups); 1/2 c Chopped green onions; green parts only; 2 tb Creole Mustard; 1 ts Chopped garlic; 1/4 c Apple cider vinegar; 2 tb Honey

Children need to be saved and may be saved. The conversion of a child involves the same work of divine grace and results in the same blessed consequences as the conversion of the adult. But there is this additional matter for joy, that a great preventive work is done when the young are converted. Conversion saves a child from a multitude of sins. If God’s mercy shall bless your teaching to a little prattler, how happy that boy’s life will be compared with what it might have been if it had grown up in folly, sin, and shame, and only been converted after many days! It is the highest wisdom to pray for our children that while they are young their hearts may be given to the Savior.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Emlive10	1	servings

INGREDIENTS

4		Rib – eye steaks; (12 to 14-ounce)
		Vegetable oil
		Creole seasoning
3/4	c	Plus 2 tablespoons vegetable oil
1	lb	Smithfield ham; julienne
		Freshly ground black pepper
1	c	Shredded carrots
1	c	Thinly sliced red onions
1/2	lb	White cabbage; shredded (about 2
		; cups)
1/2	lb	Red cabbage; shredded (about 2
		; cups)
1/2	c	Chopped green onions; green parts only
2	tb	Creole Mustard
1	ts	Chopped garlic
1/4	c	Apple cider vinegar
2	tb	Honey

INSTRUCTIONS

Preheat heat the grill.
Season the steaks with the vegetable oil and Creole seasoning. Place on the
grill and cook for 3 to 4 minutes on each side for medium-rare. In a large
saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is
hot, add the ham and cook for 2 to 3 minutes. Season with freshly ground
pepper. Remove the ham and drain on paper towels. Reserve the ham fat.
In a mixing bowl, combine the carrots, red onions, cabbages and green
onions. Toss well.
In a blender, combine the reserved ham fat, mustard, garlic, vinegar and
honey. Blend well. Season with salt and pepper. With the blender running,
slowly add the remaining 3/4 cup of the oil. Blend until the dressing
thickens and coats the back of a spoon. Season with salt and pepper. Add
the dressing and crispy ham to the vegetable mixture. Toss well. Season
with salt and pepper.
To serve, spoon the sauce in the center of each plate. Lay the steaks over
the sauce. Mound the Cole slaw in the center of the steak.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 271 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g
Protein; 69g Carbohydrate; 0mg Cholesterol; 78mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat;
2 1/2    Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC69
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”