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Appetizers
Classic Deviled Eggs
ngredients
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
Directions
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave
covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and
placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with
paprika and serve.
Recipe courtesy of Mary Nolan
Read more at: http://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe.html?oc=linkback
Italian Provolone Pull-Apart Bread (a.k.a Brain Bread for Halloween!)
Serves 4-8
Prep time: 20 minutes
Cook time: 25 minutes Ingredients
• 1 pound round boule-style loaf of sourdough
• 6 slices provolone cheese, cut into 1/2-inch pieces
• 1/2 cup (1 stick) unsalted
butter, melted
• 1/4 cup marinara sauce
• 2 large garlic cloves, minced
• 1/2 teaspoon garlic powder
• 1/5 teaspoon onion powder
• 1/2 teaspoon dried Italian seasoning
• chopped fresh parsley,
to garnish Directions
Preheat oven to 375 degrees. Rip off a large enough piece of foil to wrap around the loaf; coat with nonstick spray and place on a baking sheet. Cut the loaf of bread into 1-inch slices with a serrated knife,
leaving about 1/4-inch of the base of the bread intact. Repeat cuts in the opposite direction to create a crosshatch/cubed pattern. Place bread on the foil. Press provolone pieces between all the slices of bread. In a small bowl, whisk together
the butter, marinara, minced garlic, garlic powder, onion powder, and Italian seasoning. Gently pry apart the bread pieces and drizzle the mixture over the loaf evenly, making sure to get in all the seams and cover all the pieces. Wrap the bread up
in the foil. Bake for 15 minutes. Open up the foil, increase oven temperature to 425 degrees, and bake another 10 minutes until the cheese is melted and the bread is golden brown. Let stand 5 minutes before serving, sprinkle with parsley and enjoy!
Scotch Eggs
INGREDIENTS:
6 Hard boiled eggs, cooled and peeled. (Keep submerged in a bowl of water in the fridge) 1 pound tube sausage. (Use a good quality sausage with sage added to it. I prefer Jimmy
Dean sage sausage. )
2 eggs
1 Tbl water
Salt
1 cup crushed bread crumbs STEP 1: Cut the round tube of sausage into
six equal pieces and form loosely into a ball. After you form each ball, put it on a plate and keep them in the refrigerator at all times, until you are ready for each one. This is important, because the heat from your hands will warm up the sausage and make
it hard to work with.
Take one of the sausage balls out of the fridge, and with your thumb, make a big indentation in the ball. It should look like a cup-shape made out of sausage. Gently work it into a bowl-shape, keeping the sausage
to an even thickness all the way around, like in the photo. Take one of the hard boiled eggs out of the bowl of water, and dry it off with a paper towel. Put the dried-off hard boiled egg into the sausage "bowl" and gently start forming the sausage completely
around the egg. Try to keep the sausage an even thickness as you form a layer of sausage around each hard-boiled egg. When you finish, it should look like the photo of a totally sausage-encased egg. Put it back into the refrigerator, and do the other 5 eggs.
When you have all 6 eggs done, put the whole plate of sausage-wrapped eggs into the freezer for the next step. STEP 2:
Crack two new eggs into a bowl, add 1 Tablespoon of water, and beat until very frothy. Season with salt, and maybe a little freshly ground pepper, and set aside for the moment. Get two small bowls, and into one of them, put 1 cup
of bread crumbs. Take your plate of sausage-wrapped eggs out of the freezer.
Do this part one at a time, otherwise it will get REALLY messy! Take one sausage-wrapped egg, and roll it in the beaten eggs to coat and cover completely.
Using a large spoon, take the egg out of the egg-wash, and put it in the bread crumbs. Gently roll each egg around in the bread crumbs to completely coat each egg. Put each one back on the plate with the other eggs, as you do each one, until they are
all coated with egg wash and bread crumbs. Once you have them all coated, repeat the process, until you have two layers of breadcrumbs.
Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them. STEP 3: Heat 1.5 cups of vegetable oil in a deep
frying pan to 375 degrees F. I prefer to use a cast iron frying pan, as it distributes the heat more evenly, and is just better to use. Doing the eggs one at a time, carefully place one egg into the hot oil and leave it alone for 3 to 4 minutes. Using
a pair of very long tongs, turn the egg until you have cooked all of the sausage on each egg, about 3 or 4 minutes between each turn. Be sure to cook the sausage all the way through without burning it. This is the toughest part of the whole dish. If you're
not a very good cook, ask someone who is to help you watch the eggs, so that you don't burn them, or overcook the sausage to where it splits and exposes the hard boiled egg inside. This is why you carefully molded the sausage in an even coat around the eggs.
Even coating of sausage makes for even cooking, and helps prevent the cooked sausage from shrinking and cracking to expose the egg. When you finish each egg, they all should be an even dark brown color. Cool the eggs for at least 10 minutes, and then slice in two, the long way. You should end up with what looks like a hard boiled egg nestled in a coat of sausage. Put a couple of spoons of dark brown
mustard on a plate, arrange the egg halves around the mustard, and if you like, you can even add some crispy fried potatoes or potato chips. Spread a little mustard on the egg, and eat away! These things are better the second day, when they've been kept
overnight in the refrigerator. You can either warm them up in the microwave, or eat them cold. You can see full instructions including pictures at: http://www.instructables.com/id/How-to-make-Scotch-Eggs/?ALLSTEPS
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