Recipe 25

ham strips with peaches and corn tortillas

In 2 Tbs rendered chicken fat, sauté

  • 4 Tbs fresh basil leaves with
  • 2 Tbs grated ginger root and
  • 3/4 cup sliced peaches.

Stir in 12-18 oz. ham strips. Continue to sauté until the ham strips begin to color.When the peaches and basil leaves are tender, reduce heat to low. Stir in

  • 2 cups red wine, adding
  • 1-3 Tbs cornmeal to thicken, if desired.

Season the sauce with

  • 1 Tbs lemon juice
  • 1 tsp sage leaves
  • 1 tsp tarragon, and
  • one or two whole peppercorns.

Cover and simmer about 30 mins.Serve hot over corn tortillas. Garnish each serving with sliced banana.

Recommended beverage: ginger ale.