His Eats
For Steve Huff, Easter food means more than chocolate bunnies and
Easter eggs.
Easter, and spring in general, provides a time for families and
friends to gather for a good meal. And Easter is often associated with
traditional meats such as lamb, ham and pork.
The Yankton man was originally going to focus on one meat but
decided on the trifecta. Each meat carries a connection to the season.
Huff recalled his boyhood days growing up in Sioux City.
Springtime brought with it a feeling of rebirth. The season also brought
forth great food among different religions and ethnic groups found
throughout the city.
“Lamb carries special meaning for Christians at Easter and Jews
at Passover,” he said. “Lamb is also often used in Greek and other
Mediterranean dishes.”
However, many people shy away from lamb when they shouldn’t,
Huff said.
“Lamb can be expensive, and it’s not something you eat all the time.
You may have it for special occasions at different times of the year,” he
said.
“People also aren’t familiar with lamb. They think that lamb will be
gamey, the same way they think of deer and pheasant. But it means
they don’t know how to properly prepare it.”
Besides lamb, Huff considers the season as a time to ride high on
the hog, so to speak.
“Ham is always associated with Easter dinner. Pork is also a popular
choice,” he said. “Many people have eaten fish often (during Lent), and
now they’re ready for a good meal with meat.”
Huff gave high praise to the meat selection in local supermarkets
and shops. But for this meal, he made a deal with a local pork producer
to purchase a hog and have it butchered.
“In this case, I like knowing where my meat comes from,” Huff said.
All Fired Up
Huff had already prepared the meat and fired up his smoker in the
backyard before the “His Voice” reporter arrived. The winter evening
contained a chilly bite, but the stillness of the backyard provided an
almost spiritual feeling.
“It’s 10 degrees below zero, but it feels great standing next to the
smoker fired up at 350 degrees,” Huff said.
Beams of light pierced the darkness, as a friend playfully shone a
spotlight from his neighboring house toward Huff as a distraction.
Huff shook a fist in mock defiance at the neighbor, who appeared to be
laughing at the whole spectacle.
Huff returned to the task at hand. He opened the smoker lid,
releasing flames as well as smoke. He showed a pail filled with special
pellets, which he said played a key role in smoking the meat.
The lamb was smoked separately from the ham and pork chops. The
choice not only allowed Huff to work with the different types of meat
but also opened up space on the grill.
The sight and smell provided a carnivore’s delight. But Huff pointed
out the grill can also be put to great use for vegetables.
Because the ham was pre-cooked, he opted to keep it on the smoker
for less time. The pork chops and ham were thick and juicy, while the
lamb was tender.
“The lamb would go really well with rice,” he said.
For that night, though, the sides included baked bread and a salad
made of greens and topped with slivers of raw veggies.
Huff ’s wife, Tracy, arrived home in time to chop up the slivers of
veggies. She quickly and methodically cut up parsnip, carrots, red
peppers and onions.
“This is my therapeutic salad,” she explained with a laugh.
Steve may have been the featured chef in the “His Voice” article, but
Tracy talked about her similar love of culinary creativity.
“I like to bake, but baking is so precise. You have to have your
measurements on point,” she said. “I have scores of recipes, but I
sometimes improvise with a couple of ingredients. It’s so enjoyable.”
Steve agreed on the therapeutic aspect, particularly after working on
demanding cases in his law practice.
“If I didn’t have this, I’d lose (it),” he said, clearly enjoying the
kitchen and sharing his passion.
10vHISVOICEvMARCH/APRIL 2018