A Perfect Symphony of Summer Flavors! By Jason Griffith Imagine perfectly grilled, juicy steak, topped with luscious fresh ...

Remove ham once again and glaze a second time. Place back into the oven for another round of caramelization, an additional 10 minutes or so. Allow ham to cool about 20 minutes, and serve.

Pour oil into a large cast iron skillet to a depth of about 1 inch and heat over high heat to 350 degrees F. Add the chicken, skin side down, to the hot oil and reduce the heat to medium-high.

Balsamic and Honey Glazed Salmon. Serves 4-6. Ingredients: For the salmon:-1 kg side of salmon, deboned but skin on-60 ml Staffords Balsamic Vinegar ...

Chef notes. I'm a big fan of contrasting flavors, textures and temperatures; it just makes food that more exciting. This dish combines sweetness, saltiness, acidity, softness, creaminess and crunch.

Transfer pork medallions to a shallow baking dish in a single layer and pour glaze over the top. Turn slices to coat. Roast the pork 8-10 minutes until cooked to medium rare.

Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat; stir in honey (if desired) and salt. Let cool ...

Add the sugar and honey and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Step 4: Beat in the eggs one at a time, scraping the bowl after ...

Remove ham once again and glaze a second time. Place back into the oven for another round of caramelization, an additional 10 minutes or so. Allow ham to cool about 20 minutes, and serve.