The Scotch Egg

 

 The Scotch Egg is a traidtional British recipe that is often found in European picnic baskets and in your local English pub.  I had a Scotch Egg for the first time last week.  My husband and I were in the great city of Grand Rapids, Michigan sampling craft beer and locally sourced  artisan food, at the Grand Rapids Brewing Company.

 "GRBC is proud to be the Midwest's first USDA-certified organic brewery. Chef Adam Watts has created a menu that is sourced mostly from West Michigan's bountiful agri-business, and features both house-made and Sobie sausages."

I had no  idea what to expect, having never tried a Scotch Egg.  We had viewed it on the menu on previous visits,  but had skipped over it, choosing  instead items like Kale Popcorn and the daily selections on the Butchers Board. The menu described it as " hard boiled egg, pork sausage, saltine cracker, hop mustard." I imagined the egg with those items on the side...like accoutrements to the egg. 

The plate came out with a gorgeous hard boiled egg surrounded in sausage and pan fried to a golden brown crunch.  It had a hop mustard on the side for dipping and it was fabulous. The saltine flavor really added to the sausage and egg components.    I knew instantly I would have to create these for my next party.

Ingredients

Often, the best way to get quality sausage meat is to buy some really lovely sausages, slit them open, then squeeze out the meat. ~ Jamie oliver

8 Eggs
Flour
4 Beaten  eggs
4 Cups of crushed saltines for breading
1 lb. of bulk seasoned pork sausage or Italian Sausage links, split open
Herbs De Provence or other herbs of choice 
Mustard divided: add a touch to the sausage and more  for dipping
Oil for frying
Chopped fresh parsley for garnish
Paprika for sprinkling

 Directions

• Put eggs into a pan of cold water and bring to the boil. 
• Boil for 3 to 4 minutes, then transfer to a bowl of cold water. 
• Once cooled, carefully peel them.
• Put the sausage meat into another bowl with the herbs, a good grating of nutmeg, the mustard and a good pinch of salt and pepper. Give it all a good mix together then divide into 8 balls.

 Have 3 plates ready - one with flour, one with the beaten eggs and a third with the breadcrumbs.

• To make the Scotch eggs, start by flouring your hands.
• In the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. 
• Roll a peeled egg in flour, then pop it in the middle of the pattie. 
• Gently shape the meat evenly around the egg, molding it with your hands.

• Roll the meat-wrapped egg in the flour, shake of any excess, then dip into the beaten egg, followed by the breadcrumbs. 
• Roll in the egg and breadcrumbs again for a really good coating.

1. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it's a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of potato and leaving it for about a minute – if it sizzles and browns, it's ready. 
2. Carefully lower the eggs into the pan and cook for about 4 minutes, turning them every so often, until golden. 
3. Remove with a slotted spoon and drain on kitchen paper. (If you're worried about the meat being under-cooked, deep-fry the scotch eggs until they're golden and crispy, then pop them in a hot oven for a couple of minutes.)
   Cool the eggs slightly, slicing the egg in half the long way.  
4. Sprinkle with chopped parsley and paprika.
5. Must be served with a nice mustard  like Grey Poupon. 

Chicken Pate with Mango Chutney

I have made this lovely sweet pate several times for gatherings and luncheons.   I recently made it for an intimate gathering to celebrate a college graduation, but my favorite way to present the pate is luncheon style,  individually plated with sliced grape tomatoes, red onion slivers, sliced cucumbers and a mini spring mix of greens, all separated and on the side with some good crackers.  Guests can build their own experience on top of the cracker.  I have always been able to find a box of Pepperidge Farm "Entertaining" crackers until recently.  My 3 major grocery stores DID NOT HAVE THEM.  I love to use the butterfly cracker and  place it , wing side in, on top of the pate with a spring of chives.  I will continue to search, and if I find them, I will update my picture. 

 Ingredients

• 2 large cooked chicken breasts, poached
• 1/2 cup mayonaisse
• 1/2 cup mango chutney
• salt and fresh pepper to taste
• 1/2 cup chopped pecans
• Fresh cut chives, keep long, about 2 inches

Options:

• Crackers (water, butter-crisps, and the above mentioned butterfly cracker are the best)
• Grape tomatoes, halved
• Seedless cucumbers, thinly sliced
• Red onion slivers
• Spring mix
• Vinaigrette
• Fruit paste (I like pear flavor)

Directions

1. Place chicken, mayonnaise and chutney in a food processor and process until sooth.
2. Salt and pepper to taste.
3. Plate pate, sprinkle with pecans, and place chive stalks in as a garnish.
4. Lightly dress the greens with the vinaigrette.
5. Serve with desired accompaniments.

Surprise Recipe Swap- Baked Egg Rolls

 

I participated in my first Surprise Recipe Swap facilitated by the blog Hungry Little Girl.

My first secret recipe assignment was to go to   Amy's Cooking Adventures blog and find a recipe to make and share.  The first thing I noticed was how fun and colorful her blog page was.  Everything was nicely organized and matched well.  I like that. I clicked on several recipes, and even found a Monday Link party to join.  I kept going back to her latest post, which was a recipe for BAKED Egg Rolls.  I had egg roll wrappers in the fridge, so this was a great opportunity to use them.The recipe was easy to understand and well written.  I did everything exactly as she instructed and they came out great.  I was concerned they wouldn't be crispy enough, but that was not the case at all.  They were flavorful and delicious with a crunchy texture outside.  The only difference I noticed from eating the baked ones, was they didn't have the greasy flakiness of one that was deep fried.  They also  held up nicely when I dipped them in sweet and sour sauce- none of the filling fell out.   
My visit to Amy's Cooking Adventures was a pleasant one and I  will look forward to seeing and sharing her recipes in the future. 
See instructions below if you would like to participate in your own Surprise Recipe Swap. 

Here is how it works:

• Each month on the 1st you will be assigned to another participating blogger. You will then visit their blog and pick a recipe you want to cook or bake and post about it.

• Posting day is always the 20th of the month!

• You are not supposed to tell the blogger you are assigned to, that you are making something of their page.

• Your post has to have the SRS posting format (very simple instructions will be send to you, once you get approved) and should include link backs to the original recipe, pictures and of course your own opinion!

• You will be assigned to a new partner each month, so that you never have the same link backs.

• If you would like to be a part of our journey, read the rules and sign up. I will get back with you shortly!

• (Don't forget to check your spam folder)

Click for sign up

Cheese Terrine with Maple Balsamic & Pecans

A terrine  is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.  I love making layered cheese terrines. The ingredients are forced, or pushed together to create many layers  flavorful ingredients.   The first one I made was with goat cheese, pesto, sun-dried tomatoes and pine nuts I served at a cocktail party - style wedding reception.  It is an elegant display of food and offers an interesting combination of flavors.  For the NCAA Tournament games last evening I made a cheese terrine made from cream cheese seasoned with Herbs de Provence and layered it with a Balsamic Maple Dressing and honey roasted pecans.  Served with a light water cracker, this spread takes center stage.  

Ingredients

6 oz. cream cheese 1/4  cup heavy cream Kosher salt and freshly ground black pepper 3 Tbs. Herbs de Provence

3 Tbs. maple  dressing (homemade or store-bought) 1/4 cup pecans, toasted and coarsely chopped More dressing  for drizzling

Directions

1. Line the inside of a custard cup or another small dish, about 2-3 inches across, with plastic; let the ends extend over the sides a few inches. 
2. In a mixing bowl, mash the cheese and  cream with a fork, or in a food processor, and season with salt and a few grinds of pepper; 
3. Add Herbs de Provence. 
4. Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. 
5. Spread half  the dressing almost completely to the sides of the first layer of cheese. 
6. Sprinkle 1 Tbsp. of pecans.
7. Top with another third of the cheese, more dressing, and another Tbsp. of pecans.
8. Top with the remaining cheese. Smooth out.
9. Pack down, fold the plastic over, and refrigerate for at least 30 minutes.
10. Half an hour before serving, take the bowl out of the refrigerator. 
11. Pull on the edges of the plastic to loosen the terrine from the bowl.
12. Invert the terrine onto a plate, drizzle with dressing, and let sit for 1/2 hour to warm up.  
13. Sprinkle with the remaining pecans, season with more herbs.

Panzanella ~ A Homage to Bread

We enjoyed a small feast least night after church.  A snacking festival.  It was the eve of my week to change our diet to a more clean, gluten-free approach to meals.  I have four active boys (3 teenagers) who have had a winter plagued by a respiratory flu that continues to linger.  Add this to low energy, general apathy and  minor to major skin problems and it points to a need for change.     Some in the family, eh hem, have even gained a few pounds this winter as well.  So with all of this against us, and Spring upon us,  I wanted to take some drastic measures.  I have several friends who have eliminated gluten from their diet and they FEEL SO MUCH BETTER.  They were not stricken with Celiac's disease or a gluten intolerance, but they too had heard how much better people feel after getting gluten OUT. We see an applied kinesiologist who has echoed what friends have already told us.  Basically, EVERYONE would feel better if they took gluten out of their diet.  This was even validated by my OBGYN.  I have done a bit of research and have found this trend towards gluten-free eating very interesting.  Skeptics state, "If bread is the 'staple of life', why is it so bad for you?"   Well, that and more are answered for you in a brief post about gluten, its history and the bread baking industry.  Click here for  a "Gluten For Dummies" article. 

So... this Italian bread salad was my homage to all things bread.  It was the perfect "last meal". I might be over-reacting just a little, of course this can also be made with breads that are gluten -free!

Sunday Evening Snack Fest

Italian Vinaigrette 

(you can also use the marinade from the mozzarella or your favorite bottled dressing)

• 1/4 cup red-wine vinegar
• 3/4 cup olive oil
• Coarse salt and ground pepper
• 2 Tbsp. Italian seasoning blend or tsp. each: oregano, dried basil and parsley.
• 2 tsp. agave nectar or sugar
• 1 Tbsp. minced garlic 

Salad Ingredients

• 1 pound grape tomatoes, halved
• 2 Tbsp.  red onion, minced
• 4-6 ounces of fresh marinated mozzarella balls (brocconcini), quartered.
• 1 cup fresh basil leaves, chopped chiffonade style
•  2 cups of crusty bread, cut in 1 inch pieces ( I use ciabatta or french bread)

• Can be placed on top of a bed of your favorite greens.

• To make it GREEK:  Use feta cheese instead of mozzarella, then add sweet or spicy peppers, and  your favorite olives. 

Directions

1. In a large bowl, whisk together vinegar and oil, garlic and agave; add italian seasonings and salt and pepper.
2. Add bread, tomatoes,  onion, and cheese. 
3. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. (You can also eat it right away!)
4.  Just before serving, stir in basil. 

Chilled Avocado & Feta Cheese Salsa

This is another summer-time favorite.  It came to me by way of a friend at a party, and we all could not get enough of it.  Fresh garlic and cilantro, sweet tomatoes and creamy avocado.  It was served with pita chips on the side, but I have since  enjoyed it  with pretzel and  tortilla chips and my new favorite, rice crackers.   The rice crackers make it a dish to be enjoyed by those that are gluten-free.  I found these amazing crackers,  even my kids,  love at Costco (see description below). I have also tried Wasabi rice crackers.  

 

Ingredients

• 1 lb. grape tomatoes, quartered
• 1  small red onion, minced
• 1/2 cup chopped cilantro
• 1 garlic clove, minced
• 1 avocado, sliced
• 4 oz. container of feta cheese, crumbled
• drizzle of extra-virgin  olive oil
• salt and freshly ground pepper

Directions

1. In a bowl, gently stir together tomatoes, avocado, onion, and garlic.
2. Mix in cilantro and garlic. Stir in feta. 
3. Drizzle with olive oil
4. Salt and pepper to taste.
5. Cover, and chill for 2 hours.

The crackers are by Crunchmaster (7 Ancient Grains (Brown Rice, Sorghum, Quinoa, Sesame, Millet, Flax & Amaranth)...oven baked to a crunchy perfection! Just a hint of sea salt added to make this whole grain cracker a tasty, low sodium, gluten free snack option!

Almond Stuffed Dates Wrapped in Bacon with Cherry BBQ Sauce

These dates were part of the second course of my Spanish inspired, tapas dinner last weekend.  They were the most talked about item on the menu.  When guests were asked about their evening, the dates were mentioned in EVERY CONVERSATION!  They loved them.  I believe they will be used on several of  my menus for years to come.  

Ingredients
20 fresh dates
20 whole blanched almonds
1 lb. of bacon
Cherry BBQ sauce (recipe below)
Directions:

1. Heat oven to 425 Fahrenheit.
2. Cut each piece of bacon into 3 strips.  Set aside
3. Using a knife, cut a slit vertically down the date to remove the pit.
4. Replace the pit with an almond and close by pressing together.  (The pit looks just like an almond so be careful you don't mix them up).  
5. Wrap each date in a piece of bacon.
6. Place your date on a baking sheet or a cast iron skillet. (I used a skillet)
7. Brush with bbq sauce
8. Heat dates about 15 minutes until bacon is cooked and browned.  Keep checking to make sure it doesn't burn!
9. Take out of the oven and brush with a bit more sauce.  
10. Serve hot.  

Cherry BBQ sauce
Ingredients:
1 small jar of cherry preserves
1 cup of brown sugar
1/2 cup of ketchup
2 TBSP. apple cider vinegar
1/4 cup of molasses
1/4 cup of honey
2 tsp. of dry ground mustard
salt to taste
Directions:

1. Place all ingredients in a saucepan and heat until combined and sugar is dissolved.
2. Push through a sieve for a smooth consistency.
3. Adjust seasonings to taste.  Some people like it sweeter, some like more of a vinegar flavor.  

 

Asparagus Tart w/ Balsamic

I first came across this recipe from a Demarle At Home demonstration.  It was like candy.   All the guests were freaking out about how gorgeous the tart was and how amazing the flavors and textures were together.  This tart is perfect for a nice brunch with friends or served on a buffet for 50.  It holds up well and is extremely versatile.  Top the tart with a mix of fresh greens, sprinkle with your  favorite salad dressing or serve it along side a nice grilled steak.  You could even add  ham or prosciutto.  Use your favorite quiche ingredients. Tons of possibilities.

 Yields: 20 appetizers
INGREDIENTS: 1 sheet frozen puff pastry
2 Cups Gruyere cheese,shredded
1 1/1 lbs medium or thick asparagus
Balsamic vinegar (tastes even better when it is reduced)
Herbs de Provence (optional) or fresh ground pepper
 

1. Preheat oven to 400 degrees F and place oven rack in center position. Place puff pastry a stick-free  mat . Gently rollout to a 16” x 10” rectangle. 
2. Cut straight edges around the pastry
3. Place pastry on a silicone mat
4. Score the pastry dough one inch from the edge making an inner rectangle. With a fork gently pierce the inner rectangle once or twice per inch. Bake for 15 minutes or until golden brown. 
5. Remove from oven. Sprinkle cheese atop the pastry.
6. Trim the asparagus to fit the inner rectangular of the pastry. 
7. Place asparagus in a single layer over the cheese and alternate the tips and ends. Season with Sea Salt and pepper and bake until tender, about 20-25 minutes.
8. Drizzle with balsamic vinegar and Herbs de Provence OR fresh pepper
   
   
   If you want the link to the  Demarle way and product information,click here.

Try drizzling our Demarle Apple Pear Balsamic Vinegar on top of this tart…amazing!

Cumin Chicken Croquets

This is my first recipe to develop for my Spanish inspired tapas style dinner event this week.  We have 6 courses and a strolling classical guitarist who will play spanish music.  We are very excited to put this on and pray all the courses come together smoothly.  I have about 10-12 young people who will be preparing and serving.  I do this several times a year at church:  Spring Lunch and Valentines Dinner.  My mission is to encourage the young ladies (and gentlemen) in the importance of preparing your own food and serving others through hospitality.  We should have about 50-60 guests.  Oh my. 

This is the original recipe, however I am using Chorizo to give it the spanish flair I am looking for.  Serrano ham could also be used.  

Keep in mind you need to begin the process, at the very least, 2 hours ahead of time. You may even begin the day before. 

Ingredients:
4 tablespoons butter
1/2 cup onion, minced fine
1/3 cup flour
1 1/2 cups whole milk
1 teaspoon cumin
1 tablespoon dry sherry
1 tablespoon parsley, finely chopped
4 cups  cooked chicken
1 cup dry bread crumbs
salt and fresh pepper
1/4 fresh  lime

Coating:

2 eggs , beaten
1 cup dry bread crumbs (I use panko)
Flour for coating

1 cup vegetable oil (for frying)

1. I n a large pan, melt the butter, add the onions, and sauté until translucent.
2. Stir in 1/3 cup flour to make a roux – add more butter if necessary to make a smooth roux. Gradually whisk in the milk to form a smooth sauce. 
3. Continue cooking until the sauce thickens. Your sauce should be quite thick.
4. Whisk in nutmeg, sherry, and parsley. Fold in the chicken and one cup bread crumbs.
5. Let simmer for five minutes on low heat. Season accordingly.
6. Pour mixture into a bowl and refrigerate about 1 hour so that you can easily form the croquets with your hands. 
7. Shape the chicken mixture into balls about 1 TABLESPOON.  Some people also form them into disks.
8. Roll balls into flour, then egg, then breadcrumbs.  
9. IMPORTANT: Cover croquets with plastic wrap and refrigerate for 1-2 hours.
10. Heat oil to about 350.  Place croquets in oil and cook until golden brown- three to four minutes, turning occasionally.
11. Remove  and drain on paper towels.
12. Squeeze lime just before serving.
13. Serve with  cilantro aoli.