Monthly Archives: January 2013
Jerry Nicholson’s Favorite ‘Smoked Egg Dip’
Smoked Egg Dip
Jerry Nicholson’s Favorite Dish Of Mine…
Dips are a must at parties, and Smoked Egg Dip is a very different and a very delicious dip to serve to your guests!!! I make this, since it is so very easy to make, and it’s always a hit! However, my friend and local Dallas Bartending Royalty, Jerry Nicholson, just devours it and asks to take the rest of it home…. That’s what you want when you are working to serve your friends….
Serve as a dip, a topper, or replace that mayonaised glob on your deviled eggs with this Smokey Treat!
Get out the Blender folks, this one is simple:
Ingredients:
6 Hard Cooked Eggs, chopped
1 1/2 tsp Liquid Smoke
1/2 Tbsp Lemon Juice
1 tsp Yellow Mustard
1 Tbsp Worcestershire Sauce
1 Drop Tobasco Sauce (Original)
1 tsp Minced Onion
1/4 tsp Black Pepper, ground
3/4 Cup Mayonnaise or Miracle Whip (I use Mayonnaise)
1 Tbsp Butter, softened
Instructions:
Combine all of the ingredients in your Blender and blend until smooth.
Yields: 1 pint.
As you can see, dips are So Versatile! Enjoy this wonderful recipe, Smoked Egg Dip from JW8!
Soft Cheddar Pretzel Bread
Cheddar Pretzel Bread
If you’re a multi-tasker, then this Recipe has you written all over it! You can simply make just about anything with this simple dough recipe; Pretzels, Pretzel-Dogs, Burger Buns, Kolaches, Sliders, Soup Bowls. . . . . . . . the list goes on and on…..
Get creative! Baking Bread is awesome and So Easy….. Makes your house smell great, pleases appetites and keeps for days (if it does go stale, then you can make Bread Pudding, Stuffing, Breading….. once again, endless) Needless to say that your money is well spent on this Recipe of all Recipes!
Many Movie Theaters use the smell of Freshly Baked Bread to sell Popcorn! Restaurants have always been tempting appetites with a properly placed bakery… Homes feel loving, clean and friendly when they smell like Momma’s been Baking In That Oven! Ironically, few people actually bake bread without a bread maker! Once you realize how easy this is, you’ll save your money for a pair of shoes!
Start with the Base Recipe and then hit the Variations Below:
Base Recipe:
1 1/2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
1 tsp Sugar
2 Tbsp Butter or Margarine
1/2 Cup Cheddar Cheese, shredded (I use 2 ounces of Mild Cheddar)
2/3 Cup Milk
1 Egg, beaten
1 1/2 tsp Coarse Salt (Kosher or Sea Salt works great)
Preperation:
Combine the Flour, Baking Powder, Salt and Sugar in a Medium Bowl. Cut in Butter/Margarine with a Pastry Blender until the mixture resembles coarse meal.
Tip: If you don’t have a Pastry Blender, hold two Butter Knives together and ‘Cut’ through the Solids until they resemble coarse meal!
Add the Cheese and Milk, stirring until the dry ingredients are just moistened. Turn the dough out on to a lightly floured surface and knead about 12 times.
Divide your dough in half and roll each half in to a 12X8 rectangle. Cut the dough lengthwise in to eight 1-inch strips.
Twist each strip in to a Pretzel Shape! Brush with the beaten Egg and sprinkle with Coarse Salt.
Place on a lightly greased baking sheet and Bake at 400 Degrees (F) for 15 minutes or until golden brown. Cool Pretzels for a few minutes on wire racks and Serve Warm.
Makes about 16 Soft Cheddar Pretzels.
Variations:
This part of the creative process is not an exact science! If you want Boring Perfection, you can achieve that as well…. Still continue cooking at 400 Degrees (F), but the cooking times will vary to get them golden brown depending upon the sizes…
Pretzel Bread:
After dividing your dough in half, form them in to Two Loaves and slice them a few times with a sharp knife before brushing with the Egg and sprinkling with Salt. Your Baking Time here will usually be about 25 – 35 minutes…. Bake them on a lightly greased baking sheet and Not in a Loaf Pan to get that Artisan Look and awesome crust!
Pretzel Bowls for Soup:
Divide your dough in to four parts and shape them by hand in to round loaves. Brush with the Egg and sprinkle with the Salt… Baking time is usually around 15-25 minutes. Let them cool completely. Using a knife, cut the tops off and hollow out the centers. Fill with your favorite soup and serve along with the Tops! Always a Favorite!
Pretzel Dogs:
After cutting the two halves in to strips, wrap your ‘Dogs’ with the strips and Brush with the Egg and sprinkle with the Salt. I use ‘All-Beef’ franks for this since they seem to be less greasy than the Processed Meat Franks! It’s just my preference! Baking time is 15-25 minutes….
Burger/Sandwich Buns:
Follow the steps for the Soup Bowls, but this dough makes Eight Buns and baking time is reduced to 10-20 minutes! Once cooled, slice in to two halves and serve up some grilled Burgers, Chicken or Barbeque!!!
Maple Bacon Breakfast Pretzel
After making your Pretzel Shapes, brush with the Beaten Egg but Do Not sprinkle with the Coarse Salt! Rather, top them with pieces of ‘par-cooked’ Bacon and pop them in to the oven using the cooking times for the Pretzel Recipe! The Bacon flavors these Pretzels, and when served with warm Maple Syrup, they are just too good!!!
Enjoy this Multi-Tasker from JW8!!!