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Gotta be a quickie today as I have a massive list of things to do, including 3 auditions, writing up a few articles for a side project, finishing my panniers, getting things for the kids' school projects, etc. etc.. Oy.

Also, someone anonymous commented on my Pretzel Roll recipe and pointed out that I had the water amount wrong. I had the doubled amount for water, the single amount for everything else. GAH. So, that's been adjusted. although any baker worth their salt knows that you slowly add water to any bread dough and stop regardless of what the recipe calls for when the bread begins to form a ball. I'm just saying. Water for ANY bread recipe is subjective as it depends on how humid your kitchen is, etc. etc. Just mentioning that. *cough* I am sorry that I had it there wrong, though and am being defensive because I feel stoopid.

I love all things late 60s party food [almost - I don't fancy bologna roll ups with cheese wiz topping], so I'm SUPER HAPPY that balled food and deviled eggs are making a comeback, and not just because I have a deviled egg tray that needs to prove its existence in my kitchen. :)

These are from one of my favorite restaurants, Fearing's. I can attest that they're delicious, I've just not made them yet.

Fearing's BBQ-Spiced Deviled Egg

4 large hard-cooked eggs
Pickled red onions (this recipe follows - super easy, but make the day before)
2 tsp. Mayonnaise
1 tsp. Dijon
1 tsp. pickle relish (I will omit this because I think it's like ox snot - haaaate pickle relish. Hate.)
1 tsp. Tabasco Chipotle Pepper sauce (which I always have - this is my steak sauce, btw. Omnomnom)
S & P to taste
Your favorite BBQ spice rub to taste (for decorative sprinkling)

Remove shells from eggs, cut in half and remove the yolks. Mince 1 tsp. of the pickled onion and mash with the yolks, adding the mayo, mustard, relish (ick) and Tabasco. Season with S & P to taste. Spoon mixture back into the egg whites and sprinkle the top with your BBQ rub of choice for pretty speckles. Top each with a sliver of pickled red onion.

Pickled Red Onion

Peel a red onion, cut in half, and slice into very thin half-moon shapes. Put in a small bowl and set aside. Heat 1/2 C vinegar and 1/2 C sugar in a small saucepan on medium, stirring constantly. When sugar dissolves, remove from heat. Add a pinch of salt and pour over the onions. Cover with plastic and refrigerate overnight 8 - 12 hours. Drain onions before using as a garnish. Undrained onions will keep in the fridge for several weeks.

Screen Door Deviled Eggs [a hip foodie joint here in DFW - one of the ingredients might be hard to find out of this region]

6 large hard cooked eggs, halved
1/2 C mayonnaise, or to taste
2 - 3 tsp Dijon mustard
1 to 1 1/2 tsp. Matouk's hot sauce
1 1/2 tsp Sriracha [rooster] hot sauce (omnomnom)
1 to 1 1/2 tsp Tabasco Green Pepper Sauce
Crispy fried ham bits (recipe to follow)
Sea salt to taste
Paprika to taste

Scoop yolks from eggs and mash in a bowl with mayo, mustard, and hot sauces. Mix until smooth. Spoon mixture back into egg whites. Scatter crispy fried ham bits over top, sprinkle with sea salt and paprika to taste.

Crispy Fried Ham Bits
Melt butter to coat a skillet, fry 3 to 4 slices of tasso ham (or just use prosciutto) in the skillet until crispy. Chop into tiny bits. Remove with slotted spoon, let drain before chopping and serving. (I would omit the butter. It's just not necessary.)

Grilled Sausage Stuffed Portobello Mushrooms

1 8.5 oz. package or ready-serve brown rice (the hell?) or blend of brown and wild rice (yeah, I'll just cook some normal stuff and skip the Uncle Ben's, I thank you)
4 oz. crumbled goat cheese
1/4 C chopped fresh parsley
1 lb. sweet or spicy Italian sausage meat (no casings)
1/2 tsp. salt
1/4 tsp. ground black pepper
1 TBSP olive oil
8 large Portobello mushroom caps, stems removed

Heat a grill to high.

In a medium bowl, combine the rice, goat cheese, parsley, sausage, salt and pepper. Mix well.

One at a time, use a bit of the olive oil to rub the tops of the mushrooms. Overturn each cap (gills up) and loosely pack about an eighth of the mixture in it. Arrange the mushrooms on the grill, cover and cook for about 10 minutes. Reduce heat to medium, then continue cooking until the mushrooms are tender and show deep grill marks, and the sausage is cooked through, about another 8 to 10 minutes.

(If you did this indoors, I would think the first oven setting would be 400, then turned down to 350. Sounds reasonable? This is just me guessing, btw, so please don't come bitching to me if it's actually 13 minutes at 325. I'm using the grill. *G*)

OT, but OMG LOST LAST NIGHT. OH MY GOD THE WEEK BEFORE. I LOVE THAT SHOW. Also, Glee made me feel weird, yet I laughed. "Did you know that dolphins are just gay sharks?" LOL.

Okay. Walking Sally Derg, ab workout, getting off book for both auditions, ignoring laundry completely. Break! *hand clap*

ETA Holy crap you can preorder Blood on the Highway at WALMART. What are you waiting for?!



( 20 comments — Leave a comment )
Apr. 14th, 2010 03:10 pm (UTC)
Ignoring laundry completely This is just one of the dozens of reasons I <3 you!
Apr. 14th, 2010 03:46 pm (UTC)
LOL! I'm sure there are some weird bell bottoms or togas the kids can wear tomorrow... :D
(Deleted comment)
Apr. 14th, 2010 03:53 pm (UTC)
Pickle relish AND green olives? Err, count me out. Those are my NUH UH foods. I don't have many. (Jeez, I eat DURIAN.)

Tell me how the Screen Door eggs turn out!
(Deleted comment)
Apr. 14th, 2010 04:38 pm (UTC)
I refuse to eat any and all olives. Olive oil? Love it. olives? GAH. I run screaming from them. It's the texture combined with the coldness and the biting sensation BLECH. I'm the only one in my house that feels that way, however.

It took me until last year to like pimentos. Make a grilled sandwich with pimento cheese spread in it some time and tell me that's not heaven in your mouth! (And I just got two callbacks today, so make that 6 auditions in 48 hours. OY VEY. That's the kind of busy you want, I recognize.)
Apr. 14th, 2010 05:06 pm (UTC)
Screen Door? Is that the name of the joint that invented them, or do you want to bang the hell out of those eggs?

(Confession: I hate deviled eggs. DON'T BREAK UP WITH ME!)
Apr. 14th, 2010 06:13 pm (UTC)
That's the name of the joint. It's like fancy soul food and shit. It's good, but the atmosphere is... hip. In the eye rolly way.

(WHAAAAAAAAT??!? Oh my god. I have to rethink everything. EVERYTHING.)
Apr. 14th, 2010 05:28 pm (UTC)
Is Blood on the Highway available in UK yet, do you know?
Apr. 14th, 2010 06:13 pm (UTC)
Have no clue, only know what I've posted so far about it.
Apr. 14th, 2010 06:10 pm (UTC)
Blood on the Highway at WALMART?!?!?

Wall mart?

The place that wouldn't sell the 4th .hack game because the bonus features included a poorly drawn episode at the hot springs with nudity?


Fandom rage warring with glee that it's coming out...
Apr. 14th, 2010 10:01 pm (UTC)
Sorry, too happy for our little movie to be sad on anyone's behalf, La la la.... ;)
Apr. 14th, 2010 06:24 pm (UTC)

Stuffed portabellos = good.

Stuffed with sausage = damp crotch.


Now I hunger.

-- c.
Apr. 14th, 2010 10:02 pm (UTC)
I MEAN COME ON. Get that shit in my mouth hole NOW. Om nom nom.
Apr. 14th, 2010 06:43 pm (UTC)
I collect cookbooks and love the wacky things Betty Crocker used to tantalize the home cook to make - grilled whole bologna chub? Seriously.

I stuff my grilled portabellos with spinach, feta, brown rice and spices, so the mister will love a non-vegetarian option for weekend grilling!

LOST!!! Last week rocked. I haven't watched last night's episode yet. I need to do some chores before rewarding myself with sweet, sweet television!

Good acting on the auditions (good luck sounds too general)!
Apr. 14th, 2010 10:03 pm (UTC)
Oh my gosh, the old Weight Watcher menu cards!! And all of the pictures looked like they were done under an orange filter. Spam whip topped with black olives and a tomato chiller to wash it back, NUM.

OH MY GOODNESS. Last week. DESMOND!! PENNY! Jeez, this show is so great. I'm so pleased with EVERYTHING happening.
Apr. 14th, 2010 09:50 pm (UTC)
THERE IS NOT ENOUGH CAPSLOCK &/OR KEYSMASH IN ALL THE LAND TO ADEQUATELY DESCRIBE MY EPIC RAGE AT GLEE BEING ON AT THE SAME TIME AS LOST. If I chanced upon the network schmuckface responsible for this vile decision enjoying a tasty cocktail atop a rooftop bar one fine evening, I would not think twice before flinging them shrieking to their splattery death.
Apr. 14th, 2010 10:00 pm (UTC)
I don't know WHHHHYYYYYYYYYY they did it either, and I can't express how much I love my DVR. BUT THAT IS NOT THE POINT.

...and please tell me that I'm not the only one that noticed that the music director for the rival school looks JUST LIKE RACHEL, but older?!
Apr. 14th, 2010 10:05 pm (UTC)

I actually know exactly who you mean, because I accidentally changed the channel during a Lost commercial break for the execrable and existential-darkness-causing iPad, and I was like "whoa wtf Lea Michele has AGED LIKE CRAZY in the past few months!"

Then I realized that 1) I was stupid and 2) IT WAS TIME TO TURN BACK TO LOST OHNOES.
Apr. 14th, 2010 10:25 pm (UTC)
GOD DAMMIT I AM SO SORRY. Dude, I have like, raging anti-spoiler manners, and there I go douching it all up. I assumed you'd seen it AND WE ALL KNOW WHAT HAPPENS WHEN YOU ASSUME.


And can we talk about the Artz-blow up #2? Because I clapped my hand to my mouth.
Apr. 14th, 2010 10:40 pm (UTC)
HAHA DUDE IT IS TOTALLY OKAY. I don't care enough about Glee to really worry about spoilers. If it was Lost or SPN or True Blood I would prolly eat your face, ngl.

I HATED HER SFM. Idk why, it was irrational madness. And then I totally missed that one precise moment when she asploded because I was blowing my nose. WTF LOST.

Apr. 14th, 2010 10:56 pm (UTC)
She bugged me, too. ILANA. I couldn't remember her name, I kept calling her Ana Lucia-lite, because she was less bitchy.

I QUITE ENJOYED MR. BENJAMIN LINUS'S EXPRESSIONS THROUGHOUT THE WHOLE SHOW. And how did I forget that Michael had died?? And then I remembered: NOT PENNY'S BOAT.
( 20 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

April 2017
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