Thursday, June 30, 2011

Southern Baked Eggs

Tip: Read directions completely before preparing.

8 oz bacon, diced
1 large shallot or 1/4 cup white onion, diced
1 cup shredded Southwest Country Style Hash Browns (or plain hash browns are fine)
8 large eggs
1 cup shredded cheddar cheese
1 cup Hollandaise Sauce (Click here for recipe.)

1 plum tomato, seeds removed and diced
1/2 large jalapeno, seeds removed and diced
1/2 cup red onion, diced
1/8 teaspoon salt
1/8 teaspoon freshly ground peppercorns

4 small baking dishes or ramekins

Preheat oven to 375°F.

Cook bacon in large skillet over medium heat until crisp.  Pour off half the drippings from skillet.

Add shallots to pan, and toss over, until softened.

Add potatoes to pan, and toss over medium heat, 5 minutes, until lightly browned.

Place 1/4 of the potato, shallots, and bacon mixture in each dish. 

Sprinkle with 1/4 cup of shredded cheddar cheese, then with a back of spoon, shape a small well in center of each dish and gently crack 2 eggs into well, keeping yolk intact. 

Drizzle 1/4 of hollandaise sauce over each dish.

Bake dishes until whites are just set but yolks are still runny, 15 to 18 minutes.  Or bake longer until your desired egg yolk firmness.

Top off with the relish.  Enjoy!

Tip:  Baked eggs are also know as Eggs en Cocette.

Tuesday, June 21, 2011

Scottish Eggs Texas Style

Tip:  Read directions completely before preparing.

1 pound pork sausage
6 hard cooked eggs (Click here for recipe)
1/4 cup fine dry bread crumbs, purchased or homemade, plain or seasoned
1/2 cup Panko bread crumbs
1 egg
1 tablespoon water
2 cups country gravy
Pico de Gallo Relish (Click here for recipe)

Divide sausage into six equal portions and wrap one portion around each egg.

In a small medium bowl, beat egg and water.  Dip sausage wrapped eggs in beaten egg mixture.

Roll each wrapped egg in bread crumbs.

Place in baking dish.

Bake the dish at 400 degrees for about 40 minutes or until browned.

Cut into halves lengthwise, serve hot with country gravy and Pico de Gallo on the side.  Enjoy!

Servings:  6

Tip:  There are also different flavored sausages.  I used Maple flavored sausage!  There's maple, sage, spicy and other flavored sausage available too!  Or you can also add a teaspoon of your own spices to plain pork sausage! 

Scotch eggs were traditionally a picnic food and homemade.  In the UK, pre-packed, plastic-wrapped Scotch eggs are commonly available in supermarkets, convenience stores and motorway service stations.

Friday, June 17, 2011

Braised Short Ribs

Tip:  Read directions completely before preparing.

(For Ribs Coating)
8 whole beef short ribs
Kosher salt and pepper to taste
1/4 cups all-purpose flour

6 pieces Pancetta, Diced (or thin bacon)
2 tablespoons olive oil
1 whole medium onion, diced
3 whole carrots, diced
3 garlic cloves, finely minced
2 cups red wine
4 cups beef broth (enough to cover ribs)
1 teaspoon Kosher salt for broth
1/2 teaspoon freshly ground black pepper
1 sprig Thyme
1 sprig Rosemary
Creamy Roasted Garlic Mashed Potatoes (Click for recipe)

Lightly salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook diced pancetta or bacon over medium heat until complete crispy and all fat is rendered. Remove and set aside. Do not remove grease.

Add olive oil to pan with the grease.  Brown ribs on all sides. Brown in 2 batches.  Remove ribs and set aside.

Add onions, carrots, and garlic to pan and cook for 2 minutes.

Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and 1/4 teaspoon of freshly ground black pepper. Add ribs to the liquid; they should be almost completely submerged.

Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 1/2 - 3 hours. Ribs should be fork-tender and falling off the bone.

Remove pan from oven and allow to sit for at least 20 minutes, lid on.  Then remove ribs cover with foil and set aside.

Skim fat off the top of the liquid and strain liquid.

Add liquid back into pot, bring to boil and let boil for 3 minutes.

Serve 2 ribs on bed of Creamy Roasted Garlic Mashed Potatoes, spooning a little juice over the top. Enjoy!

Tip:  Short ribs come from the chuck section, where the meat contains a lot of connective tissue and needs slow, moist cooking.  Get yourself a sturdy pot that conducts heat well, this will help with the success of this dish!

Thursday, June 16, 2011

Creamy Roasted Garlic Mashed Potatoes

Tip:  Read directions completely before preparing.

3 lbs russet potatoes, already peeled washed and cubed
roasted cloves from one whole garlic bulb (Click here for recipe.)
2 cups half and half
2 tablespoons sour cream
3 tablespoons butter
1 teaspoons salt
1/4 teaspoon fresh ground black pepper

In a large pot, add enough salted water to cover potatoes and bring to boil, boil for 12-15 minutes or until fork tender, then drain water.

Add half and half, sour cream, butter, salt, pepper and a whole bulb of roasted garlic cloves. (See recipe link above.)

Using a hand blender or potato masher, whip or mash until all the ingredients and potatoes are smooth and creamy.  Enjoy!

Servings: 8

Tip:  You can top mashed potatoes with, sour cream and chives, brown gravy, butter , shredded cheese, chicken gravy, sauerkraut and Polish sausage, braised short ribs, roast beef and Gravy, Meatloaf and so much more!

Wednesday, June 15, 2011

Roasted Garlic

Tip:  Read directions completely before preparing.

1 whole garlic bulb
1 teaspoon olive oil
salt to taste
8" x 8" square piece of foil (approximately)

Preheat oven to 375 degrees F.

Turn the whole bulb of garlic on its side, and with a sharp knife, cut off the top portion, exposing all the cloves, about 1/2" or more of the bulb top.

Place bulb on foil, with the cut side up. Drizzle olive oil over the cut surface, and sprinkle with salt. Draw up the foil and wrap the garlic to seal.

Place in a baking dish and roast for 50 minutes, until the garlic is soft, and golden-brown. 

Remove from foil, and remove the cloves, by squeezing and popping the cloves right out of the paper skin.  Enjoy!

Tip:  Spread roasted garlic on bread or bruschetta with olive oil or add it to cream cheese, hummus or bean dip. Use in any pasta dish. Use it in any soups, such as Minestrone, vegetable, bean and pureed soups. Use in sauces such as salad dressings, spaghetti sauces and gravies. Add to mayonnaise or melted butter. Add to cooked vegetables, such as broccoli, asparagus, artichokes, cooked greens and mashed potatoes!

Friday, June 10, 2011

Hard Boiled Eggs

Tip: Read directions completely before preparing.

Place eggs in a saucepan with enough cold tap water to cover completely by 1 inch. Bring to a rolling boil over high heat.

Once the water is brought to a rolling boil, promptly reduce heat to a lower medium boil and cook for 10 minutes.

Remove from heat and immediately place eggs under ice cold water or in a bowl of water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.

To peel, crack egg on all sides, roll egg between hands to loosen shell and remove shell.  Enjoy!