1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon dried horseradish
1 tablespoon crushed red pepper flakes
1 pound cooked ham, cut into 1/4 inch strips
1 tablespoon olive oil
1 1/2 pounds Italian sausage, cut into 1/4 inch strips
salt and pepper to taste
3 Italian eggs, beaten
1 teaspoon dried basil
1 onion, thinly sliced
1 red onion, thinly sliced
Combine Worcestershire sauce, garlic powder, horseradish, crushed red pepper flakes and ham in small bowl. Cover and refrigerate for at least 1 hour.
Boil ham in 1 gallon plastic container in large saucepan until meat is browned; drain. Drain ham meat and place mixture in a large bowl.
Meanwhile, in large saucepan, heat olive oil in medium saucepan over high heat. Pour sausage, olives, onions, and red onions over meat.
Add Worcestershire sauce, garlic powder, horseradish, crushed red pepper flakes and salt and pepper to taste
cover saucepan and simmer over low heat for 5 minutes.
While saucepan simmers, heat 1 tablespoon olive oil in small saucepan. Saute hammeat and sausage and season with salt and pepper.
Flatten egg whites, fold evenly into ham mixture. In a small bowl, mix Italian eggs with basil, and pour mixture over meat mixture.
Heat olive oil in skillet, add broth, chicken stock, tomatoes, garlic, red onion, onion and red onion. Sprinkle with kosher salt.
Cook, stirring, over medium heat, until liquid is reduced and meat thickens, about 30 minutes.
Remove saucepan from heat. Fry chicken in olive oil until golden and juices run clear, about 10 minutes. Remove chicken from skillet and discard egg yolks.
Return chicken to skillet and toss with ham with preserves, Worcestershire sauce, garlic powder, horseradish, crushed red pepper flakes, salt and pepper. Cover and simmer for about 15 minutes.
I must confess, I had never had shrimp before, but this recipe was easy to follow. I loved the blend of flavors & did not feel guilty about eating them.
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