Floyd Misek, the Food Guy

How would you like a dinner from the grill that is basically done at the same time?

Begin with a presliced ham steak that you get in the meat case in the grocery store. Press about 1 tablespoon of brown sugar into each side.

To accompany the ham steak, I suggest some asparagus.

Scatter some fresh spears -- skewered with some metal skewers, so that they cook easily and do not fall through the grill -- with a bit of olive oil and a pinch of season salt.

Wash a couple of sweet potatoes, and slice them up about 3/4 inch thick, and toss them with some peanut oil and a pinch of salt. Now all we have to do is meet each other at the grill.

Preheat your grill, and then lay out the sweet potatoes first. They take the longest to cook. Put them on first; take them off last.

After about three minutes or so, you will notice that there are some grill marks on the sweet potatoes. That is when you turn them all over to the other side.

The ham goes on the grill next, followed by the asparagus, and then it is just a matter of just watching things, playing a little bit, and checking on everything. Do not walk away and balance your checkbook. Work the grill.

Asparagus goes on that platter first, followed by that beautiful ham steak, and finally, stack all of the sweet potatoes. Remember: first on, last off.

There you have a grilled meal that is basically all done at the same time.

You can see more on Central Florida On Demand, Digital Cable Channel 300. Select the entertainment and travel category, and then Floyd the Food Guy.

 
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