Scotch Eggs with Dill Aioli!

I've been wanting to make Scotch Eggs for such a long time!  And now that I'm in a new kitchen, I decided to bite the bullet and give them a try it!  A bizarre construction, Scotch Eggs are hard-boiled eggs, wrapped in sausage and sprinkled with breadcrumbs.  Ironically, they were invented by a store in London in the 1700's as a picnic snack, easily taken on long carriage rides.  But now, they've made it into the inner circles of the culinary world, fluttering their way through gastropubs, the Food Network and even Michelin-starred restaurants.  You have to take a bite of one of these unusual delicacies!

Scotch Eggs 

4 Eggs
H2O, for boiling
1/2 lb. Ground breakfast sausage
1 C. Panko bread crumbs
Vegetable Oil Spray (like Pam)
Dill Aioli (Recipe follows)

I promise these are not furry!  But I guess now I know how to create that effect for Halloween food.

Preheat the oven to 400.

(Thanks www.bonappetit.com for some perfect hardboiled advice). Place the eggs in a small saucepan and cover with cool water.  Set over high heat and bring to a boil.  Put the lid on the pot and turn off the heat.  Let the eggs cook for 3 minutes.  Drain the hot water and run cool water over the eggs.  Set them aside to cool slightly.  When the eggs are cool enough to handle, crack the shells and carefully peel them.

Pour the bread crumbs into a shallow bowl and set aside.

Take a small amount of ground sausage (about 1/8 lb.) Roll it into a ball and then flatten it between your palms until it is less than a 1/4" thick.  Place the hard boiled egg in the middle of the sausage and carefully wrap the sausage around the egg.  It takes a little bit of delicate work, but as long as just about all of the egg is covered, you'll be fine.

Gently roll the sausage-covered egg in the breadcrumbs and place on a baking sheet.  Repeat with each of the eggs.  Lightly spray each egg with a bit of oil to help the breadcrumbs crisp up.

Bake the eggs for about 10 minutes, or until the sausage is brown and fully cooked.  Serve with dill aioli.

Dill Aioli

This is hardly a recipe!  But, it renders fabulous results.  Dill is a strong, yet delicate herb and it lends a fresh lightness to mayonnaise.  This is great as a dip for Scotch Eggs or French Fries or a spread for sandwiches.

Dill Aioli

1/2 C. Mayonnaise (I prefer Hellman's)
2 T. minced fresh dill

Combine and set in the refrigerator so the flavors can marry.

Seis de Mayo!

Yesterday was my first Cinco de Mayo outside of Arizona in roughly ten years!  So, you can imagine how homesick I was for good, old-fashioned Mexican food.  There are not too many places here in the middle west that serve the famous greasy, spicy fare that I'm used to.  So, instead of settling for an imperfectly satisfactory restaurant experience, Sean, our roommate Morgan and I made our own Cinco de Mayo fiesta at home.  From the bar night favorite Carne Asada Fries to a modern twist on queso to traditional Mexican corn on the cob, I have to say, our night was muy bueno.  

Carne Asada Fries

Carne Asada Fries were our go-to meal after a night of heavy drinking in PHX.  The perfect combination of crunchy fried potatoes, fresh veggies, guacamole and juicy, greasy steak topped off our nights in magnificent fashion.  Amazingly satisfying, these Carne Asada Fries are our homemade version of Phoenix's late night taqueria staple.    

Carne Asada Fries

1 lb. Skirt or flank steak

Carne Asada seasoning (garlic, onion powder, salt & pepper)

Olive oil

Frozen French fries

Shredded cheese of your choice

Tomato, diced

Onion, diced

Your favorite salsa

Avocado or guacamole

Sour Cream

Cilantro

Place the steak in a ziplock baggie.  Add a healthy tablespoon of carne asada seasoning and a drizzle of olive oil.  Smoosh (technical term) everything together so that the steak is completely covered by the seasoning.  Set in the refrigerator for at least 30 minutes to marinate.  

Preheat your oven to 425-450, depending on the instructions on the frozen french fries package.  Place them on a baking sheet and cook according to the instructions.  Near the end of the cooking time, sprinkle the fries with cheese and allow it to melt all over the fries.  

Heat a large skillet over medium heat and add the steak.  Cook for 4 minutes on each side.  Remove the meat and let it rest for a full five minutes.  This will ensure you have a tender, juicy steak.  

When the fries have fully cooked and the cheese has melted on top, pull them out of the oven.  Place a pile on your plate and load them up with all of the toppings.  

Crispy Queso

There's a trendy little restaurant inside the Clarendon hotel, around the corner from my old apartment in Phoenix called Gallo Blanco.  Unassuming by day, but colorful and vibrant by night, this gem serves unique and inspired latin fare alongside authentic flamenco dancing and invigorating drumming interludes.  One of their best appetizers is a Chicharron de Queso, a crispy and chewy fried cheese.  Interesting, bizarre and a little bit fascinating, this crispy queso is a must-try.  Oh, and it's as easy as uno, dos, tres.

Crispy Queso

Grated Parmesan Cheese (this time I used a combo of Parmesan, Asiago & Romano)

Heat a non-stick skillet over medium high heat.  Sprinkle a single layer of cheese right onto the hot skillet.  Allow the cheese to melt.  Once the bottom turns golden brown, carefully flip it and cook the other side until golden brown, about a minute or two.  Drape the melted cheese over rolling pin or utensil of your choice.  Allow it to cool slightly and firm up and serve alongside chipotle aioli.  

Chipotle Aioli

1/2 C. Mayonnaise

Juice of 1/2 a lemon

1 chipotle pepper in adobo sauce, finely diced'

Salt & Pepper

Combine all ingredients and season to taste.  

Elote

Now here's a dish that will make you say, "whaaaa?"  If you haven't already tried Elote, you must do so.  Immediately.  Basically, it's corn on the cob, drenched in a tangy sauce, sprinkled with Mexican cheese and paprika.  Sweet, dynamic and delectable, I guarantee this Mexican treat is going to be your new favorite side dish.  

Elote

Corn cobs, with husk on

Butter

Smoked Paprika Aioli, recipe follows

Queso fresco

Cilantro, for garnish

Peel the husk back on each corn cobb, but do not remove it.  It works as a great handle for corn on the cobb.  Bring a large pot of water to a hard boil.  Carefully place each corn cobb into the boiling water, leaving the husk handle out of the water.  Boil the corn cobs for about 10 minutes. Remove them and pat dry.  

Heat a large skillet over medium heat.  Add a couple tablespoons of butter and add the corn cobs.  Cook them for about 2 minutes, rotating as necessary to form a char on all sides.  Remove from the heat.  

To serve, drizzle each corn cob with smoked paprika aioli and sprinkle them with queso fresco and fresh cilantro.  

Smoked Paprika Aioli

1/2 C. Mayonnaise

Juice of 1/2 a lemon

1/2 t. Smoked Paprika

Salt & Pepper