Jerry Nicholson’s Favorite ‘Smoked Egg Dip’

Smoked Egg Dip
Jerry Nicholson’s Favorite Dish Of Mine…

Easy and Elegant!

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!

Create a Starter for a Romantic Dinner....

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.

Serve on Toasts for a tasty treat!!!

Smoky Eggs compliment any vegetable!!!

Replace Toasts with Hard Cooked Whites...

As you can see, dips are So Versatile!  Enjoy this wonderful recipe, Smoked Egg Dip from JW8!

Potatoes Lyonnaise

Potatoes Lyonnaise

Potatoes Lyonnaise are a Classically Delicious Side!

Potatoes Lyonnaise is an old-fashioned recipe for making ‘Left-Overs’….  Basically, you would use Potatoes from the prior night’s meal and cook them in lots of Butter and Onions until they resemble today’s Fried Potatoes!  Don’t get me wrong, they have taken an elegant presentation in a formal ‘Meat and Potatoes’ kind of meal, and by spiraling them in a skillet you get a beautiful dish that won’t last long….

To simulate being ‘Left-Over’ Potatoes, we will begin cooking them in the microwave.  Not just a time saver, this is actually the preferred method for Par-Cooking these Yukon Golds!  This recipe I lifted years ago from PBS’s, America’s Test Kitchen, and it just can’t be beat!

Watch ATK on PBS!

http://www.americastestkitchen.com

Serves 3 to 4 Adults as a Side Dish.

Potatoes Lyonnaise

Ingredients:

3  Tbsp                Butter, unsalted

1  Large               Onion, halved pole to pole and sliced 1/4 inch thick  (about 3 Cups)

3/4  tsp                Kosher Salt  (or 1/2 teaspoon table salt)

2  Tbsp                 Water

1 1/2  Pounds    Medium Yukon Gold Potatoes, peeled and sliced crosswise in to 1/4 inch rounds

1/4  tsp                Black Pepper, ground

1  Tbsp                 Fresh Parsley Leaves, minced

Yukon Gold Potatoes are the Star of this Popular French Side. . .

Procedure:

1.  Heat 1 Tablespoon Butter in a 12-inch heavy, non-stick skillet over Medium-High heat.  When foaming subsides, add Onion and 1/4 teaspoon Salt and stir to coat.  Cook, stirring occasionally, until Onion begins to soften, about 3 minutes.  Reduce heat to Medium and cook, covered, stirring occasionally, until Onions are light brown and soft, about 12 minutes longer.  About halfway through the cooking time, when the pan gets dry, Deglaze with Water.  Transfer to bowl and cover.  Do Not Wash Skillet.

2.  While Onions cook, Microwave 1 Tablespoon Butter on High Power in a large Microwave-Safe bowl until melted, about 45 seconds.  Add the Potatoes to the bowl and toss to coat with the melted Butter.  Microwave on High Power until Potatoes just start to turn tender, about 6 minutes, tossing halfway through cooking time.  Toss Potatoes again and set aside.

3.  Melt the remaining Tablespoon of Butter in the ‘now-empty’ skillet over Medium-High heat. When foaming subsides, add the Potatoes and shake the skillet to distribute evenly.  Cook, without stirring, until browned on the bottom, about 3 minutes.  (Don’t worry about over-browning the Potatoes, that’s what you want in this dish)  Using a spatula, stir the Potatoes carefully and continue to cook, stirring carefully every 2 – 3 minutes, until Potatoes are Well-Browned and Tender when pierced with the tip of a paring knife, usually 8 – 10 minutes more.  Sprinkle with the remaining Salt and Pepper.

4.  Add the Onions back to the skillet and combine together.  Cook until the Onions are heated through and the flavors have melded, 1 -2 minutes.  Transfer to a Large Plate, sprinkle with Parsley and Serve.

Serve from the skillet for a Family-Style meal!

4.  (Option #2 ~ My Choice)  Complete step #4 above up to the point of transferring to a Large Serving Plate.  Instead, place the skillet in to a pre-heated HOT oven, 475 Degrees (F), and let cook for an additional 15 minutes, or until it is bubbling along the sides (a cast iron skillet works fabulous here).  Remove from oven and let cool slightly to avoid burning yourself when transferring to a Serving Plate.  Place your Large Plate on top of the skillet, and using oven mitts, flip the skillet over on to the plate until the Potatoes Lyonnaise has released on to the serving area.  Once inverted on to the plate, sprinkle with the Parsley and Serve!  If using this last option, then carefully placing the Potatoes in a spiral fashion during step #3 will give you an awesome presentation.  The easiest method for this is to combine your Onions and Potatoes in a bowl and then Spiral Layer them in to the skillet, keeping in mind how it will look when served. You won’t be able to stir after this point, so make sure that they are fork tender and seasoned to your taste beforehand!

This is how My Potatoes Lyonnaise are served using Option #2 on step 4...

Enjoy this sensational recipe for 'Left-Overs' from JW8!

Enjoy serving Meat and Potatoes to guests!  Potatoes Lyonnaise with my Personal Twist from JW8!