Don't you love saying the name of this dish! Of Germany heritage this hearty, chunky hodgepodge is perfect for weekend breakfast or brunch. This reminds me so much of a dish my grandfather made when I was a child. He made his with sausage. More about that at the bottom of the post.
Serves 4
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adapted from A Real American Breakfast
4 large eggs
2 tablespoons milk
1 to 2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
4 to 6 slices bacon, cut into 1-inch pieces
1 medium to large onion, cut into large dice
3/4 pound small waxy red potatoes, boiled until tender, then cut into 1/4-inch slices
Crack the eggs into a bowl and add the milk, parsley, salt, and pepper. Whisk just long enough to combine; you should still see large bubbles. Set aside.
Fry the bacon until brown and crisp in an 8-10-inch skillet. Remove the bacon with a slotted spoon and reserve it. Add the onion and saute' until soft but not brown, about 5 minutes. Add the potatoes and continue cooking until they are golden with some brown edges. Stir in the bacon, then pour in the egg mixture. With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer. Cover and reduce the heat to low, and cook for 5 to 7 minutes or until the eggs are lightly set but still very moist. Don't overcook. Spoon out and serve immediately.
Amana Hoppelpoppel with German Sausage: Substitute cooked bratwurst or other wurst for the bacon. Start with 4 to 6 ounces sausage sliced into very thin half-moons, friend to crisp the edges. Depending on the sausage's fat content, you may need to use a tablespoon of oil or butter for the frying. You want enough fat left in the skillet to saute' the onion and flavor the eggs.
Showing posts with label Eggs and Cheese. Show all posts
Showing posts with label Eggs and Cheese. Show all posts
Saturday, September 29, 2012
Thursday, August 30, 2012
Baked Eggs with Garden Vegetable Hash
I can't believe I found this recipe in Back to the Table: Art Smith. This is so much like a dish that an old boyfriend use to make all the time. Not just for breakfast or brunch. His favorite time was for supper. We called it Art's Baked Eggs. Yep! His name was Art Smith. This is the perfect time to make it while you still have vegetables in the garden. He would make the egg dish, I would make the sausage gravy and Pillsbury made the biscuits. What a team!
Makes 6 servings
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1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch dice
2 medium zucchini, cut into 1/4-inch thick half moons
1 medium yellow onion, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 pound Roma or plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
6 large eggs
1/4 cup freshly grated Parmesan cheese
Position a rack in the center of the oven and preheat to 450 degrees F. Lightly oil a large baking sheet or roasting pan.
Toss the potatoes, bell pepper, zucchini, onion, and olive oil on the baking sheet and season to taste with salt and pepper. Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes. Stir in the tomatoes, garlic, and thyme. Bake until the vegetable are browned, about 20 minutes more. Transfer the vegetables to a 2-quart ovenproof serving dish.
Spacing them evenly apart, break the eggs over the vegetables. Bake until eggs are set, about 10 minutes. Sprinkle with cheese and serve immediately.
Makes 6 servings
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1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch dice
2 medium zucchini, cut into 1/4-inch thick half moons
1 medium yellow onion, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 pound Roma or plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
6 large eggs
1/4 cup freshly grated Parmesan cheese
Position a rack in the center of the oven and preheat to 450 degrees F. Lightly oil a large baking sheet or roasting pan.
Toss the potatoes, bell pepper, zucchini, onion, and olive oil on the baking sheet and season to taste with salt and pepper. Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes. Stir in the tomatoes, garlic, and thyme. Bake until the vegetable are browned, about 20 minutes more. Transfer the vegetables to a 2-quart ovenproof serving dish.
Spacing them evenly apart, break the eggs over the vegetables. Bake until eggs are set, about 10 minutes. Sprinkle with cheese and serve immediately.
Tuesday, August 14, 2012
Corn and Egg Scramble Kentucky Style
Is there anything better than receiving a box of cookbooks from your best friend! That's what happened yesterday. Sweet Joyce not only sent fabulous cookbooks but, heavenly salami, and to die for baklava. If that doesn't make me feel better nothing will. I love all cookbooks, but old ones seem to be my favorite. I have not looked at even half of them yet but found three that I will never part with.
Joyce will laugh when she reads this because she mentioned the fact she couldn't remember where is got the book. I know! It was purchased at Caliban Book Shop - Rare and Scholarly Books in Pittsburgh, Pa. on April 2, 1998. Pretty creepy right! She left the sales slip in the book. haha
The recipe I'm sharing today is from The Gold Cook Book - Luis P. De Gouy, copyright 1947. The presentation is exactly like it appears in the book. I am using fresh corn and my own roasted red peppers. This would be perfect for breakfast, lunch or supper. For some reason I can see this for Derby breakfast with a big slice of country ham and big fluffy biscuits. I'm starving!
Your old cookbooks do not give you number of servings as a rule, but I'm saying three or four servings.
Corn and Egg Scramble Kentucky Style
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Take 1 cup of drained canned whole grain corn, or fresh boiled corn cut from the cob, and brown in heavy skillet in 4 tablespoons of bacon drippings,, with 1 small green pepper, chopped, 1 tablespoon of chopped parsley, and 2 tablespoons of chopped canned pimiento; stirring to keep it from sticking. When done, and just before serving, add 5 or 6 whole eggs, salt and pepper to taste and scramble all until eggs are set.
And that was dinner last night with garden fresh tomatoes.
Joyce will laugh when she reads this because she mentioned the fact she couldn't remember where is got the book. I know! It was purchased at Caliban Book Shop - Rare and Scholarly Books in Pittsburgh, Pa. on April 2, 1998. Pretty creepy right! She left the sales slip in the book. haha
The recipe I'm sharing today is from The Gold Cook Book - Luis P. De Gouy, copyright 1947. The presentation is exactly like it appears in the book. I am using fresh corn and my own roasted red peppers. This would be perfect for breakfast, lunch or supper. For some reason I can see this for Derby breakfast with a big slice of country ham and big fluffy biscuits. I'm starving!
Your old cookbooks do not give you number of servings as a rule, but I'm saying three or four servings.
Corn and Egg Scramble Kentucky Style
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Take 1 cup of drained canned whole grain corn, or fresh boiled corn cut from the cob, and brown in heavy skillet in 4 tablespoons of bacon drippings,, with 1 small green pepper, chopped, 1 tablespoon of chopped parsley, and 2 tablespoons of chopped canned pimiento; stirring to keep it from sticking. When done, and just before serving, add 5 or 6 whole eggs, salt and pepper to taste and scramble all until eggs are set.
And that was dinner last night with garden fresh tomatoes.
Wednesday, June 13, 2012
Jalapeno Pimiento Cheese
Every Southern cook has a recipe for her favorite pimiento cheese. However, this is one that I seem to use the most and it comes from a MAN. Jim Early took first place out of 300 entries in the Southern Foodways Alliance Pimiento Cheese Invitational by creating this recipe. It was published in Southern Living in 2008.
Jim mentioned serving this with crackers or bread slices. I have many more uses for this little goody. Wonderful serve with a veggie tray, top a grilled burger or hot dog, grilled cheese sandwich, etc. Good heavens, just get a spoon and a glass of sweet tea and go for it.
Makes 6 1/2 cups - easily cut in half
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2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
1 (8-ounce) block mild Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
2 (7-ounce) jars diced pimiento, drained
1 (12-ounce) jar roasted red bell peppers, drained (I use my home canned)
1/2 cup drained pickled jalapeno pepper slices More or less to your taste.
1/4 cup good mayonnaise
2 tablespoons Worcestershire sauce
Assorted crackers or bread slices, or anything else you want
Shred the cheese yourself, not the store bought kind. Process first 3 ingredients, in batches, in a food processor 45 seconds or until well blended. Add pimiento and next 4 ingredients and pulse 5 to 6 times or to desired consistency. Cover and chill up to 1 day.
Jim mentioned serving this with crackers or bread slices. I have many more uses for this little goody. Wonderful serve with a veggie tray, top a grilled burger or hot dog, grilled cheese sandwich, etc. Good heavens, just get a spoon and a glass of sweet tea and go for it.
Makes 6 1/2 cups - easily cut in half
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2 (8-ounce) blocks extra sharp Cheddar cheese, shredded
1 (8-ounce) block mild Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
2 (7-ounce) jars diced pimiento, drained
1 (12-ounce) jar roasted red bell peppers, drained (I use my home canned)
1/2 cup drained pickled jalapeno pepper slices More or less to your taste.
1/4 cup good mayonnaise
2 tablespoons Worcestershire sauce
Assorted crackers or bread slices, or anything else you want
Shred the cheese yourself, not the store bought kind. Process first 3 ingredients, in batches, in a food processor 45 seconds or until well blended. Add pimiento and next 4 ingredients and pulse 5 to 6 times or to desired consistency. Cover and chill up to 1 day.
Monday, June 4, 2012
Welsh Rarebit on Toast With Tomatoes
This recipe comes from a very old cookbook I more than likely found at a yard sale. Entitled The Modern Cook Book and Household Recipes, it was written in 1904 and is a collection of traditional recipes used by home cooks at the turn of the twentieth century. The tomato helps cut the richness of the rarebit. A wonderful addition is a generous handful of fresh crab on top of the tomatoes before pouring on the rarebit sauce. Serve with bottles of ice-cold ale or hearty beer.
My favorite toasted bread is black bread or crumpets. You can also use white, wheat, rye, sourdough or English muffins. Make sure it is good homemade or bakery bread.
4 servings
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1 pound good cheddar cheese, grated (white, yellow or a mixture)
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon dry mustard
2 tablespoons unsalted butter
1 cup ale
Salt and freshly ground black pepper
4 bread slices
8 tomato slices (each about 1/2-inch thick)
Chopped fresh chives for garnishing
In a saucepan over medium heat, melt the cheese, stirring occasionally. Add the paprika, cayenne mustard, and 1 tablespoon of the butter. Gradually add the ale, stirring constantly. Season with salt and black pepper to taste. Keep warm.
Place 1 slice of toast in each of 4 shallow soup bowls. Top each with 2 tomato slices and season with salt and black pepper to taste. Pour the rarebit sauce over the toast and garnish with chives.
My favorite toasted bread is black bread or crumpets. You can also use white, wheat, rye, sourdough or English muffins. Make sure it is good homemade or bakery bread.
4 servings
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1 pound good cheddar cheese, grated (white, yellow or a mixture)
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon dry mustard
2 tablespoons unsalted butter
1 cup ale
Salt and freshly ground black pepper
4 bread slices
8 tomato slices (each about 1/2-inch thick)
Chopped fresh chives for garnishing
In a saucepan over medium heat, melt the cheese, stirring occasionally. Add the paprika, cayenne mustard, and 1 tablespoon of the butter. Gradually add the ale, stirring constantly. Season with salt and black pepper to taste. Keep warm.
Place 1 slice of toast in each of 4 shallow soup bowls. Top each with 2 tomato slices and season with salt and black pepper to taste. Pour the rarebit sauce over the toast and garnish with chives.
Saturday, May 26, 2012
Shrimp Deviled Eggs
This is a recipe from the archives. It's summer, we passed right over spring this year. In the 90's here today. We all know you have to have deviled eggs in the summer and for all cookouts. Right!
Deviled eggs, spring, Easter and summer cookouts just seem to go together. I love plain old deviled eggs but sometimes you just need to improve on them a little for really special occasions. This is a favorite. It also works great with salmon or crab meat.
Pray for leftovers, or make extra, and chop them up for a fabulous sandwich.
Shrimp Deviled Eggs
12 servings
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6 hard boiled eggs, please tell me you know how to boil eggs
4 tablespoons good mayonnaise
1 teaspoon lemon juice
2 strips of bacon, fried crisp and crumbled
1/2 cup diced cooked shrimp, canned is okay if rinsed and well drained
Black olives for garnish
Cut egg in half lengthwise. Scoop out yolks and blend with mayonnaise. Stir in lemon juice, bacon pieces and shrimp. Fill egg whites with mounds of mixture. Garnish with olive slices. Chill. Serve on a bed of lettuce.
Deviled eggs, spring, Easter and summer cookouts just seem to go together. I love plain old deviled eggs but sometimes you just need to improve on them a little for really special occasions. This is a favorite. It also works great with salmon or crab meat.
Pray for leftovers, or make extra, and chop them up for a fabulous sandwich.
Shrimp Deviled Eggs
12 servings
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6 hard boiled eggs, please tell me you know how to boil eggs
4 tablespoons good mayonnaise
1 teaspoon lemon juice
2 strips of bacon, fried crisp and crumbled
1/2 cup diced cooked shrimp, canned is okay if rinsed and well drained
Black olives for garnish
Cut egg in half lengthwise. Scoop out yolks and blend with mayonnaise. Stir in lemon juice, bacon pieces and shrimp. Fill egg whites with mounds of mixture. Garnish with olive slices. Chill. Serve on a bed of lettuce.
Friday, May 25, 2012
Spicy Roasted Red Bell Pepper Pimiento Cheese
This is sooo good! Fast fixin's-make ahead! You can use this on everything from hamburgers to celery sticks, not to mention it makes a fabulous grilled cheese sandwich. Perfect to have on hand for this long weekend.
Makes about 4 cups
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1 1/4 cups good mayonnaise
1/2 (12-ounce) jar roasted red bell peppers, drained and chopped, home canned if you have them
2 teaspoons finely grated onion
2 teaspoons coarse-ground mustard
1/2 teaspoon ground red pepper
2 (10-ounce) blocks sharp white Cheddar cheese, shredded - shred your own
Freshly ground black pepper to taste
Assorted crackers if using for an appetizer or snack
Use the large holes on a box grater to shred cheese or your food processor.
Stir together first 5 ingredients until well blended; stir in cheese and black pepper to taste. Store in the refrigerator in a airtight container up to 4 days. It will be gone long before then.
Makes about 4 cups
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1 1/4 cups good mayonnaise
1/2 (12-ounce) jar roasted red bell peppers, drained and chopped, home canned if you have them
2 teaspoons finely grated onion
2 teaspoons coarse-ground mustard
1/2 teaspoon ground red pepper
2 (10-ounce) blocks sharp white Cheddar cheese, shredded - shred your own
Freshly ground black pepper to taste
Assorted crackers if using for an appetizer or snack
Use the large holes on a box grater to shred cheese or your food processor.
Stir together first 5 ingredients until well blended; stir in cheese and black pepper to taste. Store in the refrigerator in a airtight container up to 4 days. It will be gone long before then.
Sunday, May 13, 2012
Easy Eggs Benedict
Happy Mother's Day! This is a wonderful recipe anyone can make. If you have small children hubby can help them. If not hubby can make these. I love these made with thin slices of country ham rather than Canadian bacon, but whatever you like is fine. Remember you are the QUEEN for the day. Have everyone wait on you for a change.
Easy Eggs Benedict:
Toast buttered English Muffins. Top with warm Canadian bacon, hard cooked egg slices, and Mock Hollandaise Sauce.
Bake at 350 degrees, or until thoroughly heated, 5 to 8 minutes.
To pretty it up, sprinkle with fresh chopped parsley.
Mock Hollandaise Sauce
1 cup
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1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoon lemon juice
1 teaspoon prepared mustard
Combine all ingredients in a saucepan. Cook and stir until heated through. Do Not Boil.
Easy Eggs Benedict:
Toast buttered English Muffins. Top with warm Canadian bacon, hard cooked egg slices, and Mock Hollandaise Sauce.
Bake at 350 degrees, or until thoroughly heated, 5 to 8 minutes.
To pretty it up, sprinkle with fresh chopped parsley.
Mock Hollandaise Sauce
1 cup
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1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoon lemon juice
1 teaspoon prepared mustard
Combine all ingredients in a saucepan. Cook and stir until heated through. Do Not Boil.
Monday, February 20, 2012
Cheese Pudding for President's Day
In the 1920's the Lynn Hotel in Hodgenville, Ky., owned and operated by the Wimsetts, was a family-style hotel which drew Sunday dinner crowds from a wide area of Kentucky. In addition to Kentucky country ham with red-eye gravy, fried chicken, fresh vegetables, and homemade ice cream, there was always the traditional Hodgenville casserole known as cheese pudding. When it was served to the late Vice President Alben Barkley, he asked for a second helping. A few years later when President Eisenhower was served cheese pudding, he requested a second helping but the recipe as well. The recipe has been published in several periodicals and in the Senate Cookbook.
Cheese Pudding
4-6 servings
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From: Kentucky Hospitality, a Kentucky Federation of Women's Club Cookbook 1976
1 cup soda cracker crumbs (saltines)
2 cups medium white sauce
4 eggs, hard boiled, grated
1 (7-ounce) can pimientos, grated or finely chopped
1/2 pound American cheese grated
buttered cracker crumbs
Mix cracker crumbs with white sauce; stir well to be sure all are moist. In a buttered casserole place a layer of crumbs, a layer of eggs, a layer of pimientos. and a layer of cheese. Repeat layers. (If crumbs are not well moistened add a little milk). Top with buttered crumbs. Bake at 350 degrees F. for 30 minutes.
Cheese Pudding
4-6 servings
print recipe
From: Kentucky Hospitality, a Kentucky Federation of Women's Club Cookbook 1976
1 cup soda cracker crumbs (saltines)
2 cups medium white sauce
4 eggs, hard boiled, grated
1 (7-ounce) can pimientos, grated or finely chopped
1/2 pound American cheese grated
buttered cracker crumbs
Mix cracker crumbs with white sauce; stir well to be sure all are moist. In a buttered casserole place a layer of crumbs, a layer of eggs, a layer of pimientos. and a layer of cheese. Repeat layers. (If crumbs are not well moistened add a little milk). Top with buttered crumbs. Bake at 350 degrees F. for 30 minutes.
Monday, January 23, 2012
Boursin
Don't we all love having a container of this in the refrigerator. I find it a little pricy at the grocery. Homemade is always fresher and tastier anyway, not to mention more economical. Spread on your bagel chips that you just made, or a cracker, add some to a simple white sauce to pour over roasted chicken breast. Blanch snow peas or sugar snaps and pipe boursin inside or on top. I guess one of my favorite ways is, take a spoon and have a bite anytime you open the refrigerator.
Boursin
makes about 1 1/2 cups
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4 ounces butter, softened
8 ounces cream cheese softened
1 1/2 tablespoons finely grated Parmesan cheese (optional)
1 small garlic clove, finely minced
1/4 teaspoons EACH
dried oregano
dried basil
dill weed
dried marjoram
dried thyme
black pepper
Mix together cheeses and garlic. In another small bowl mix all dried herbs and pepper. Don't forget to rub the herbs between your fingers as to add to the cheese mixture to release their flavors. Blend all together. Spoon into a 1 1/2-2-cup container. Cover and refrigerate overnight.
Boursin
makes about 1 1/2 cups
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4 ounces butter, softened
8 ounces cream cheese softened
1 1/2 tablespoons finely grated Parmesan cheese (optional)
1 small garlic clove, finely minced
1/4 teaspoons EACH
dried oregano
dried basil
dill weed
dried marjoram
dried thyme
black pepper
Mix together cheeses and garlic. In another small bowl mix all dried herbs and pepper. Don't forget to rub the herbs between your fingers as to add to the cheese mixture to release their flavors. Blend all together. Spoon into a 1 1/2-2-cup container. Cover and refrigerate overnight.
Monday, December 26, 2011
Breakfast for Dinner with Green Onion Home Fries
Happy beginning of Kwanzaa!
If I didn't have this recipe typed and ready to post you would be getting zilch today. The only thing that sounds good to me is a fried egg sandwich. Don't get me wrong, I had a wonderful Christmas dinner at Edie and Larry's yesterday. I'll tell you all about it later. For now I'm not going to talk about food for a whole day.
The nice thing about New Year's Day is you can have anything you want as long as you have collard greens and black-eyed peas. We'll get to that in a few days.
Breakfast for Dinner with Green Onion Fries
Serves 4-6
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2 tablespoons butter
2 tablespoons vegetable oil
1 1/2 pounds small red potatoes, boiled until just tender, drained and quartered
4-5 green onions,white and light green portions, thinly sliced on the bias
Kosher salt and freshly ground pepper, to taste
1 pound Mexican chorizo, casings removed
1 yellow onion, diced
1 large bunch Swiss chard, stems and ribs removed, leaves cut into 1/2-inch strips
1 red bell pepper, roasted, seeded and cut into 1/4-inch strips
1 cup shredded white cheddar cheese
8 eggs
If I didn't have this recipe typed and ready to post you would be getting zilch today. The only thing that sounds good to me is a fried egg sandwich. Don't get me wrong, I had a wonderful Christmas dinner at Edie and Larry's yesterday. I'll tell you all about it later. For now I'm not going to talk about food for a whole day.
The nice thing about New Year's Day is you can have anything you want as long as you have collard greens and black-eyed peas. We'll get to that in a few days.
Breakfast for Dinner with Green Onion Fries
Serves 4-6
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2 tablespoons butter
2 tablespoons vegetable oil
1 1/2 pounds small red potatoes, boiled until just tender, drained and quartered
4-5 green onions,white and light green portions, thinly sliced on the bias
Kosher salt and freshly ground pepper, to taste
1 pound Mexican chorizo, casings removed
1 yellow onion, diced
1 large bunch Swiss chard, stems and ribs removed, leaves cut into 1/2-inch strips
1 red bell pepper, roasted, seeded and cut into 1/4-inch strips
1 cup shredded white cheddar cheese
8 eggs
Friday, November 4, 2011
Breakfast Anytime Eggs
We all have our favorite scrambled egg recipes. Fresh herbs and diced tomato give these eggs a punch of flavor that's great anytime.
Come back tomorrow and I'll give you the perfect Breaskfast Anytime Potatoes to have with this.
Breakfast Anytime Eggs
6 servings
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1 tomato, chopped
12 large eggs
1/4 cup milk
1/4 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
2 tablespoons butter
1/4 up chopped fresh chives
2 tablespoons chopped fresh flat leaf parsley
1. Let chopped tomato stand on paper towels. Meanwhile, whisk together eggs and next 5 ingredients in a large bowl until blended.
2. Melt 2 tablespoons butter in a large non-stick skillet over medium heat.
3. Add egg mixture; cook, without stirring until eggs begin to set on bottom. Gently draw cooked edges away from sides of skillet to form large pieces. Cook until eggs are thickened but still moist. (DO NOT over stir.) Remove from heat, and transfer to a warm platter.
4. Sprinkle eggs with tomato, chives, and parsley; serve immediately.
Come back tomorrow and I'll give you the perfect Breaskfast Anytime Potatoes to have with this.
Breakfast Anytime Eggs
6 servings
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1 tomato, chopped
12 large eggs
1/4 cup milk
1/4 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
2 tablespoons butter
1/4 up chopped fresh chives
2 tablespoons chopped fresh flat leaf parsley
1. Let chopped tomato stand on paper towels. Meanwhile, whisk together eggs and next 5 ingredients in a large bowl until blended.
2. Melt 2 tablespoons butter in a large non-stick skillet over medium heat.
3. Add egg mixture; cook, without stirring until eggs begin to set on bottom. Gently draw cooked edges away from sides of skillet to form large pieces. Cook until eggs are thickened but still moist. (DO NOT over stir.) Remove from heat, and transfer to a warm platter.
4. Sprinkle eggs with tomato, chives, and parsley; serve immediately.
Wednesday, November 2, 2011
National Deviled Egg Day
Bet you didn't know that today was National Deviled Egg Day! Everyone has their favorite way to make deviled eggs, but don't get stuck in a rut. Remember deviled eggs are a year-round favorite.
Chopped barbecued pork is the filling's secret ingredient in this old-fashioned Southern favorite. If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue flavor.
Barbecue Deviled Eggs
12 servings
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12 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1/3 cup finely chopped barbecued pork (without the sauce)
Garnish with paprika, chopped dill pickle
1. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
2. Drain and fill pan with cold water and ice. Tap each egg firmly on counter until cracks form all over shell. Peel under running cold water.
3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in mustard and next 3 ingredients; blend well. Gently sir in pork. Spoon yolk mixture into egg white halves.
4. Chill until ready to serve. Garnish, if desired.
Chopped barbecued pork is the filling's secret ingredient in this old-fashioned Southern favorite. If you want to omit the chopped pork, add a drop of liquid smoke to provide a barbecue flavor.
Barbecue Deviled Eggs
12 servings
print recipe
12 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1/3 cup finely chopped barbecued pork (without the sauce)
Garnish with paprika, chopped dill pickle
1. Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
2. Drain and fill pan with cold water and ice. Tap each egg firmly on counter until cracks form all over shell. Peel under running cold water.
3. Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in mustard and next 3 ingredients; blend well. Gently sir in pork. Spoon yolk mixture into egg white halves.
4. Chill until ready to serve. Garnish, if desired.
Monday, June 6, 2011
Eggs with Anchovy
Get rid of that face! You will never know this has anchovies in it. I'm sitting here flipping through my Charleston Receipts Cook Book and happen to see this. I haven't made this in a hundred years, but remember how wonderful it is. This is perfect for any time of the day and any time of the year.
Eggs with Anchovy
serves 4
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6 hard-boiled eggs, coarsely chopped
2 tablespoons butter
Pinch of cayenne
1 tablespoon flour
1 cup milk
1 tablespoon anchovy paste
Salt to taste
Cook butter and flour together until they bubble. Add milk and stir until smooth. Put in anchovy and cayenne and 1 minute later the chopped eggs. Simmer 3 minutes and serve on toast.
Eggs with Anchovy
serves 4
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6 hard-boiled eggs, coarsely chopped
2 tablespoons butter
Pinch of cayenne
1 tablespoon flour
1 cup milk
1 tablespoon anchovy paste
Salt to taste
Cook butter and flour together until they bubble. Add milk and stir until smooth. Put in anchovy and cayenne and 1 minute later the chopped eggs. Simmer 3 minutes and serve on toast.
Friday, May 6, 2011
Pimento Cheese
Pimento Cheese has been referred to as the "pate' of the south", and is one of the all-purpose foods that can be used for weddings, deaths, parties of all kinds,and even lunch boxes. A crock of this makes a wonderful hostess gift, or can be used for sandwiches, cold or grilled, makes a fabulous dip for vegetables, stuff into celery, make into a ball and served with a platter of crackers.
When I lived in Charleston, S.C. this recipe appeared in The Post & Courier, the local newspaper. It's hard to go wrong with a Charleston recipe.
Pimento cheese is the reason I can so many roasted red peppers in the summer.
Pimento Cheese
about 12 people as an hors d' oeuvre
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1 1/2 pounds good sharp cheddar cheese, grated (please grate your own cheese)
4 1/2 -ounces cream cheese, room temperature
3/4 cup Hellmann's mayonnaise
1 tablespoon grated onion
1 teaspoon cayenne pepper
7-ounces whole peeled pimentos, drained and quartered
In the bowl of an electric mixer, place the cheddar cheese, cream cheese, mayonnaise, onion, and cayenne pepper and beat with the flat beater at medium speed for 1 or 2 minutes. This is to mix the ingredients not to make them smooth.
Add the pimentos and keep mixing until they are shredded and the mixture is somewhat smooth. Be careful not to overmix and avoid its becoming homogenized.
Pack the cheese in crocks, cover with plastic wrap, and refrigerate overnight. Forty-five minutes before serving, remove from refrigerator. Pimento cheese will keep in the refrigerator for 4 or 5 days if tightly covered.
When I lived in Charleston, S.C. this recipe appeared in The Post & Courier, the local newspaper. It's hard to go wrong with a Charleston recipe.
Pimento cheese is the reason I can so many roasted red peppers in the summer.
Pimento Cheese
about 12 people as an hors d' oeuvre
print recipe
1 1/2 pounds good sharp cheddar cheese, grated (please grate your own cheese)
4 1/2 -ounces cream cheese, room temperature
3/4 cup Hellmann's mayonnaise
1 tablespoon grated onion
1 teaspoon cayenne pepper
7-ounces whole peeled pimentos, drained and quartered
In the bowl of an electric mixer, place the cheddar cheese, cream cheese, mayonnaise, onion, and cayenne pepper and beat with the flat beater at medium speed for 1 or 2 minutes. This is to mix the ingredients not to make them smooth.
Add the pimentos and keep mixing until they are shredded and the mixture is somewhat smooth. Be careful not to overmix and avoid its becoming homogenized.
Pack the cheese in crocks, cover with plastic wrap, and refrigerate overnight. Forty-five minutes before serving, remove from refrigerator. Pimento cheese will keep in the refrigerator for 4 or 5 days if tightly covered.
Saturday, April 16, 2011
Fresh Eggs Baked with Grits and Ham
What a nice way to start the weekend. If you can't get hold of country ham, you can use "regular", but you'll miss the smoky flavor. A little fresh ground black pepper may help make up the difference.
Fresh Eggs With Grits and Ham
serves 4
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about 4 cups cooled cooked grits
Salt to taste, be careful if using country ham
2 eggs, lightly beaten
1/2 cup milk
3/4-1 cup chopped cooked country ham
2 tablespoons butter
1/4 cup shredded cheddar cheese
Preheat oven to 35o degrees F.
Prepare grits according to package direction, remove from heat and set aside to cool for about 3-5 minutes.
While grits are cooling, combine the salt, eggs, milk, ham, butter, and cheese in a medium bowl and mix well.
Stir the egg-ham mixture into the cooled grits, mix well, then turn into a well-buttered 1 1/2 quart well buttered casserole. Bake in the preheated oven for 30-35 minutes or until the top is lightly puffed. Allow to stand a few minutes before serving.
Fresh Eggs With Grits and Ham
serves 4
print recipe
about 4 cups cooled cooked grits
Salt to taste, be careful if using country ham
2 eggs, lightly beaten
1/2 cup milk
3/4-1 cup chopped cooked country ham
2 tablespoons butter
1/4 cup shredded cheddar cheese
Preheat oven to 35o degrees F.
Prepare grits according to package direction, remove from heat and set aside to cool for about 3-5 minutes.
While grits are cooling, combine the salt, eggs, milk, ham, butter, and cheese in a medium bowl and mix well.
Stir the egg-ham mixture into the cooled grits, mix well, then turn into a well-buttered 1 1/2 quart well buttered casserole. Bake in the preheated oven for 30-35 minutes or until the top is lightly puffed. Allow to stand a few minutes before serving.
Saturday, March 26, 2011
Kentucky Style Scrambled Eggs
A favorite in Kentucky, this hearty dish of eggs, bacon and corn is typical of the rich, energy-building foods served for breakfast throughout the Old South. And you know you have to have a big glob of creamy, buttery grits and hot biscuits to go with this.
Kentucky Style Scrambled Eggs
serves 4-6
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8 meaty bacon slices
1 (8-ounce) can whole-kernel corn, drained well
1 medium green bell pepper, chopped
4 green onions (including tops), chopped
10 eggs
1/4 cup lukewarm water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
Salt and Tabasco sauce to taste
Cook bacon in a heavy 12-inch skillet over medium heat until golden brown and crisp, about 7-8 minutes. Remove from skillet (reserve drippings), drain on paper towels, crumble and set aside. Add corn, bell pepper and green onions to drippings and cook over medium heat until vegetables are wilted , about 8-10 minutes. In a large bowl, whisk together eggs, lukewarm water, black pepper, mustard, salt and Tabasco sauce until frothy. Add egg mixture and crumbled bacon to skillet and cook, stirring often, until eggs are almost completely set but still slightly creamy, about 4 minutes. Serve piping hot with grits and hot biscuits.
Kentucky Style Scrambled Eggs
serves 4-6
print recipe
8 meaty bacon slices
1 (8-ounce) can whole-kernel corn, drained well
1 medium green bell pepper, chopped
4 green onions (including tops), chopped
10 eggs
1/4 cup lukewarm water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
Salt and Tabasco sauce to taste
Cook bacon in a heavy 12-inch skillet over medium heat until golden brown and crisp, about 7-8 minutes. Remove from skillet (reserve drippings), drain on paper towels, crumble and set aside. Add corn, bell pepper and green onions to drippings and cook over medium heat until vegetables are wilted , about 8-10 minutes. In a large bowl, whisk together eggs, lukewarm water, black pepper, mustard, salt and Tabasco sauce until frothy. Add egg mixture and crumbled bacon to skillet and cook, stirring often, until eggs are almost completely set but still slightly creamy, about 4 minutes. Serve piping hot with grits and hot biscuits.
Tuesday, March 22, 2011
Apple and Sausage Casserole
We have all make the regular sausage and cheese casserole for years. With the addition of crisp, tart Granny Smith apples this is really special. If you can find Smithfield Country Ham Sausage it will be double special.
This easy to prepare dish may be assembled in advance, then baked before serving. Great for company brunch or a plain old family breakfast or Sunday night supper.
Apple and Sausage Casserole
4-6 servings
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1 pound bulk-style pork sausage, I use Jimmy Dean Hot or Smithfield Country Ham
2 cups stale French bread cubes
6 ounces Cheddar cheese, shredded
3 medium Granny Smith apples (about 1-1/4 pounds, total), peeled cored, chopped
6 eggs
2 cups milk
1/2 teaspoon salt
1 teaspoon dry mustard
Preheat oven to 350 degrees when ready to bake.
Butter a 13 x 9-inch baking dish and set aside. In a 12-inch skillet, cook sausage until browned; turn out into a fine strainer and press out all fat. Combine sausage, bread cubs, cheese and apples in a bowl; toss to blend and turn out into buttered baking dish, spreading evenly. In a separate bowl whisk together eggs milk, salt and mustard; pour over sausage mixture. Refrigerate until ready to bake.
Bake uncovered in preheated oven until golden brown and set in center 45-60 minutes.
This easy to prepare dish may be assembled in advance, then baked before serving. Great for company brunch or a plain old family breakfast or Sunday night supper.
Apple and Sausage Casserole
4-6 servings
print recipe
1 pound bulk-style pork sausage, I use Jimmy Dean Hot or Smithfield Country Ham
2 cups stale French bread cubes
6 ounces Cheddar cheese, shredded
3 medium Granny Smith apples (about 1-1/4 pounds, total), peeled cored, chopped
6 eggs
2 cups milk
1/2 teaspoon salt
1 teaspoon dry mustard
Preheat oven to 350 degrees when ready to bake.
Butter a 13 x 9-inch baking dish and set aside. In a 12-inch skillet, cook sausage until browned; turn out into a fine strainer and press out all fat. Combine sausage, bread cubs, cheese and apples in a bowl; toss to blend and turn out into buttered baking dish, spreading evenly. In a separate bowl whisk together eggs milk, salt and mustard; pour over sausage mixture. Refrigerate until ready to bake.
Bake uncovered in preheated oven until golden brown and set in center 45-60 minutes.
Monday, March 14, 2011
Portuguese Pancake
After all the heavy food in my life the past few days I'm ready to lighten it up a little. Plus we have St. Patty's Day this week.
First let me say that I have no idea why this is Portuguese or why it's called a pancake. It really is more like an omelet, except better. Perfect for brunch/lunch or light supper.
Portuguese Pancake
Serves 4
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2 tablespoons olive oil
1 pound zucchini, chopper
1 small onion chopped
1/2 green pepper, chopped
1 clove garlic, minced
1/2 stalk celery, chopped
fresh parsley
1 teaspoon basil
1 teaspoon oregano
1 chopped tomato or 1/2 cup tomato sauce
3 eggs
1/2 cup milk or half and half
salt, pepper, paprika
1/2 cup grated cheese, your choice
Toss vegetables into a heavy frying pan which has a lid. Brown in oil for about 5 minutes. Add seasoinings and tomatoes or sauce. Simmer until barely moist. Beat eggs, milk, salt and pepper and pour over vegetable mixture. Cover, cook until eggs begin to set. Sprinkle with cheese and paprika and brown under broiler, about 10 minutes. Serve in pie shaped wedges with a good crusty bread.
First let me say that I have no idea why this is Portuguese or why it's called a pancake. It really is more like an omelet, except better. Perfect for brunch/lunch or light supper.
Portuguese Pancake
Serves 4
print recipe
2 tablespoons olive oil
1 pound zucchini, chopper
1 small onion chopped
1/2 green pepper, chopped
1 clove garlic, minced
1/2 stalk celery, chopped
fresh parsley
1 teaspoon basil
1 teaspoon oregano
1 chopped tomato or 1/2 cup tomato sauce
3 eggs
1/2 cup milk or half and half
salt, pepper, paprika
1/2 cup grated cheese, your choice
Toss vegetables into a heavy frying pan which has a lid. Brown in oil for about 5 minutes. Add seasoinings and tomatoes or sauce. Simmer until barely moist. Beat eggs, milk, salt and pepper and pour over vegetable mixture. Cover, cook until eggs begin to set. Sprinkle with cheese and paprika and brown under broiler, about 10 minutes. Serve in pie shaped wedges with a good crusty bread.
Friday, March 11, 2011
King Crab Quiche
I honestly forget how old I am sometimes. I start looking back in all these old recipes and think, how could I have had this since 1981. I don't even remember 1981. It's true, this recipe came from The Cross Roads, an Atlanta seafood restaurant in 1981.
This is perfect for Lent. And yes, men do eat quiche. If you don't have king crab, use shrimp or crab claw meat. Serve with a simple salad and fresh roasted asparagus.
King Crab Quiche
Serves 6
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1 unbaked deep-dish pie crust (9-inch) or 6 individual tart shells
2 tablespoons butter
1 clove garlic, crushed
1/2 cup onion, thinly sliced
1/4 cup green pepper, diced
1/4 cup pimento, diced
salt and white pepper to taste
2 tablespoons sherry (not cooking sherry)
1 cup Alaskan King crab meat
2 eggs and 2 egg yolks
1 cup half and half
1/4 cup grated Swiss cheese
Preheat oven to 375 degrees F.
Melt butter. Add garlic clove. Saute vegetables in butter and garlic. Vegetables should not be cooked until soft, just tender and still retain their natural colors. Add seasonings. Drain butter. Remove garlic. Add sherry and reduce until no liquid is remaining. Cool vegetables. Add crab meat. Set aside.
Beat eggs and yolk with half and half until fluffy. Pour vegetables into unbaked pie shell(s). Pour egg and cream mixture over crab meat and vegetables. Bake 25 to 30 minutes in 375 degree F oven, or until knife inserted in middle comes out clean.
This is perfect for Lent. And yes, men do eat quiche. If you don't have king crab, use shrimp or crab claw meat. Serve with a simple salad and fresh roasted asparagus.
King Crab Quiche
Serves 6
print recipe
1 unbaked deep-dish pie crust (9-inch) or 6 individual tart shells
2 tablespoons butter
1 clove garlic, crushed
1/2 cup onion, thinly sliced
1/4 cup green pepper, diced
1/4 cup pimento, diced
salt and white pepper to taste
2 tablespoons sherry (not cooking sherry)
1 cup Alaskan King crab meat
2 eggs and 2 egg yolks
1 cup half and half
1/4 cup grated Swiss cheese
Preheat oven to 375 degrees F.
Melt butter. Add garlic clove. Saute vegetables in butter and garlic. Vegetables should not be cooked until soft, just tender and still retain their natural colors. Add seasonings. Drain butter. Remove garlic. Add sherry and reduce until no liquid is remaining. Cool vegetables. Add crab meat. Set aside.
Beat eggs and yolk with half and half until fluffy. Pour vegetables into unbaked pie shell(s). Pour egg and cream mixture over crab meat and vegetables. Bake 25 to 30 minutes in 375 degree F oven, or until knife inserted in middle comes out clean.
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