Monday, September 26, 2011

Homemade Mayo on Turkey Avacado Bacon Sliders

I LOVE my grocery store (Publix).  We're all on a first name basis.  When those newbies ask me if I need help finding anything, I joke "no thank you, do YOU need help finding anything?"  The last suggestion I placed in the suggestion box was for my own parking spot.  I truly believe they're mulling it over.

ANYWAY...... the point is, no one around here carries pasteurized eggs and I really really super duper wanted to make some homemade mayonnaise.   So, I put in a request, it never came.  Finally I talked to the grocery manager. I told him I'd like to cash in some of my frequent flyer miles for this special request.  He replied "for you, Holly, anything"  OHH KAYY..he didn't say that.  But he did say, No problem, they'll be here by Friday.  And they were.  I feel so special (although they would do that for anyone, I pretend it's because I'm me)

Sooo, today, made mayo.  I first tried it in the food processor.  Epic failure.  Turned out super runny and grodie.  So put some elbow grease into it and whipped the S**T out of it.  I used Alton Brown's recipe. Click here for his recipe   Its so pretty and creamy and thick.  And my head is spinning with ideas of other flavored varieties I can whip up..literally.


  • 1 egg yolk*
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon dry mustard
  • 2 pinches sugar
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 cup oil, safflower or corn


In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

* Raw Eggs

One Spicy Dish suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.  Please use pasteurized eggs when a recipe calls for raw eggs.

So for dinner I had to use my mayo.  I quickly put together some turkey sliders.  I have a couple recipes on here you can use.  It's very similar to the  basic meatball recipe.  There is also an Asian turkey slider recipe floating around my blog. Click here for  asian turkey sliders. Either one will work :) 

I basically mixed a pound of ground turkey breast, grated onion, garlic, salt, sazon, egg, bread crumbs and cheese together and formed into patties.  Grilled them off, topped with avocado, bacon, tomato and the creamy goodness that is  homemade mayo.


A Day at the "property"

My husband, aka "The Captain", finally got himself a piece of hunting land.  It's a bit of solitude in this otherwise tourist destination.  Just a few miles from the most beautiful beach in the country (you've seen the pics.. and if you didn't think it was beautiful, you can't read this because someone poked you in the eye at my request)

I can't wait to go out with him to set up feed plots and track deer and hogs, when the first chill hits the air and kills the flying, blood sucking teeth of course.  Hopefully my freezer full of fish will share space with venison and pork sausage in the next few wintery months.  Those will be some fun recipes to post :)

Going out to the "property" makes me wanna be back in the country. I miss the country. 

Now, I need to convince him to drop a well out there so I can have a little corner of the 1400 acres to grow some dadgum tomatoes..

Well, gotta go, last day of vacation and I have day full of nothing on my plate.  Gotta get crackin.

Sunday, September 25, 2011

Sometimes a Girl Just Needs a Chilidog

I love watching Food Network, if you're reading this chances are you do too.  On the Next Food Network Star, they always preach.."figure out who you are as a cook".  I thought about that.  As much as I would love to say I'm a gourmet, deconstructionist type that dabbles in molecular gastronomy and is uber inventive, I can't.  Well, I can SAY that, but it wouldn't be true.  I'm that girl that takes the food we have always eaten.and just makes it a little bit better.
I grew up eating Dairy Queen Chili Dogs from the DQ in Eleanor WVa (holla!!).  And I don't care who or where you are, no other DQ can compete with this one.  I remember being able to buy a chili dog, french fry and a soda (sorry Wva. peeps...POP) for $2, i'm certain came from the couch cushions.
 When I visit my grandparents in Fairmont's a given that we visit Woody's for a hotdog.  Nothing gourmet about it...but it sure is good.
It's hard to find a good chilidog outside of WV in my opinion. A few years ago, we were having a potluck lunch in the office and a good friend of mine, Robbin,who is also a WV. native, brought in dogs in the slowcooker!  I've never had it this way.  And I gotta tell you, cooking your dogs in a slowcooker turns them into another kind of meat.  As close to gourmet as you can get a hot dog. They're tender melt in your mouth delicious. Her hot dog sauce (chili) was as close to home as I remember.  I was so excited when she sent me her recipe the other day.  I modified a little bit so this recipe is based on her original.   But please, no matter what you do..don't forget the slaw.  It's almost as important as the chili :)

  • Robbin's Hotdog Sauce

    1 C. finely chopped onion

    1 clove chopped garlic
    pinch of crushed red pepper flakes (i LOVE spicy chili, so this is to taste)
    1 pounds ground beef - you can add more beef or pork also. This recipe is for only 1lb so if you think you need more just increase the ingredients.
    1 T. black pepper
    1 T. salt
    Dash of Worcestershire sauce
    1 small can tomato paste - after you empty paste into meat, fill can with water and add to mixture.
    1/8 cup of brown sugar
    1 package of sloppy joe mix

    In a large pot, saute the onion, garlic and red pepper in the olive oil until tender but not browned. Crumble the raw hamburger and add to the pot. Brown meat . Add the remaining Ingredients and cook, covered, over low heat, just simmering, for two more hours. (this is when I put my hotdog in a crock pot and add the sauce and let it cook for 2 hours on low..YUMMY
    PS..the longer you cook the dogs, the more tender they'll be.  I don't mind a 6-8 hour simmer.  It's gonna knock your socks off!!

    If you wish a thinner sauce, add more water half way through the final two hours. For thick sauce, cook down, uncovered for a while longer.

             How every good recipe starts: onion, garlic, red pepper flakes

                                And all chili sauces need a little sweetness
                                                  Into the slowcooker
                                              Everyone into the POOL
                                              Sayyyyy Chilidog :)

<-- mustard and onions

                        add the slaw------>

Yes, hot dogs should be eaten off paper plates...

Friday, September 23, 2011

A Day Off ~ Sunbathing with Lipstick

This is day of #2 of a vacation I took for a very specific reason.  Now that reason has fallen through.  But, still taking the time anyway.  We all need it right?  Yesterday was day #1. Yet was only a pseudo day off because the 6 year old had a stomach bug so she was with me all day. should I spend these very few precious hours of quiet solitude?  Tonight, we're attending a function (the khaki ball for all my chief wives), so it wouldn't hurt to catch some rays before donning my one shoulder, Grecian inspired partayyy dress. Don't tell my dermatologist though. (oh that reminds me..i need to start hydrating now)
Orrr, I could clean the house and whittle away at the mountain of laundry.  I have a stack of recipes to organize but I've decided that's cold weather work. (It's still 90+ degrees in North Florida)
I could cook a little something, but no one is here to eat it.  That's no fun.
I've already made the pilgrimage to Target for the day.  Bought some kick ass 24 hour color stay lipstick.  Of course I had to try it on and they're not's not going anywhere.  Also bought the dog some breath fresheners, he really needs it.

I guess I'm left with cleaning or sunbathing.  Either way, my lips will be the color of "endless ruby".

I'll leave you with some pictures I snapped this morning.  If anyone disagrees that this is a beautiful sight, someone needs to pull a 3 stooges move on them and poke their eyeballs for they don't deserve to look at my ocean.

Saturday, September 17, 2011

Pecan Sticky Buns!!!!!!!!!!!!!

Pa-kahns....Pee-cans...However you say it, this is some goooood stuff!  Y'all won't tell on my that I cheated my way through this recipe right?   Dough and I don't have a good relationship. So, I count on the frozen bread dough.  Shhhhh.... Tell ya what, I won't tell on you if you don't tell on me :)

This isn't the healthiest recipe I've posted, could be one of the unhealthiest actually.  I only got to eat one anyway, they disappeared really quickly!

1 loaf frozen bread, thawed per package directions

"Sticky" sauce
3/4-1 cup light or dark brown sugar.up to you!
1/2 cup heavy cream
1 cup coursely chopped peee-cans
1 tbs orange zest

1/2 stick butter softened
1/4 cup white sugar
2 Tbs Cinnamon
pinch of salt

Pre-heat oven to 350 degrees.
Place all "sticky" sauce ingredients into 13X9 in pan and mix.  Set aside

After thawing let the dough rise in a warm place until at least doubled in size.  Punch dough down and turn it out on a floured surface.  Roll out to about 22X12 inches.  Once rolled, spread softened butter on the entire surface of the dough.  Mix brown sugar, cinnamon and salt in small bowl.  Sprinkle Cinnamon mixture onto buttered dough.
                  Buttered dough rectangle.  Yes that's a rectangle!

                         In all its sweet cinnamon-y goodness.  Time to roll it up.

Begin rolling the dough on from the long side.  Roll and roll and roll.  Pinch the dough, and even wet if needed to secure the seem.  Cut dough in 2 in. slices.  You should be able to get about 12-14 rolls.
                             Place rolls into sticky sauce mixture

 Bake for 30-35 min. Remove, wipe drool, let cool, wipe drool, hands off the hot sticky buns....

        Let stand for a few minutes and invert onto platter or another cookie sheet

             Pour a glass of milk and enjoy this gooey sticky nutty blob of deliciousness

My Basic Meatball Recipe and Sweet and Sour Sauce

I have to be honest, I loathe rolling meatballs.  It takes forever and I have to scream at the top of my lungs to get someone to help me turn on the faucet when it’s time to wash my hands.  And don’t think about adjusting the volume on the TV or answering your phone, once you dive in with both hands, you’re committed.  Barring a fire, flood or injured child,  you’re not touching anything until you’re done rolling.   But, the end result is worth the hassle. 
 I like to grate veggies into mine for a couple reasons. #1) kids dig meatballs, even with grated veggies. Tricky right?  #2) Moisture digs veggies. And that means your meatballs with be moist. 
Once you’ve baked these off, the possibilities are endless.  You can make a sweet and sour sauce, as I’ve done in the picture here.  You can add them to marinara for spaghetti and meatballs or make meatball subs.  You can make Swedish meatballs, cheese stuffed meatballs, spicy meatballs, meatball soup, meat kabobs. Ok I’m kidding about that, but how could I let this moment slip by without a Forrest Gump reference?   You get the picture. 

1 ½ lbs ground sirloin (or whatever happens to be on sale)
1 lb ground pork
1 medium zucchini grated
½ medium onion grated
½ bell pepper grated
Pinch crush red pepper
1 package Sazon seasoning
Salt and pepper
1 tbs onion powder
1 tbs garlic powder
1 egg
¼ cup breadcrumbs.
Preheat oven to 375 degrees.
Call your assistant to be ready to help you wash your hands.  Mix all of these ingredients in a bowl until blended, but please don’t over mix your meat.  Form into balls, I usually make them a tad smaller than golf balls.  Place on prepared cookie sheet, lined with foil or parchment paper.  Bake for 15-20 minutes until golden brown.
From here you can add to your favorite sauce**sweet and sour sauce below**, or allow to cool and freeze or refrigerate.

Sweet and Sour Sauce:
1/2 bottle grape jelly
1 bottle chili sauce
1 small can crushed pineapple with juice
Sriracha to taste
1-2Tbs apple cider vinegar
1 Tbs agave syrup
Salt and pepper

Mix all ingredients in a pan over medium heat.  Add meatballs and allow the heat through.  You can add raw meatballs and above ingredients to a slow cooker to keep warm.
Serve over Jasmine rice and garnish with scallions....mmmmmm!!!!