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!

Soft Cheddar Pretzel Bread

Cheddar Pretzel Bread

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!

The Classic Soft Cheddar Pretzel!

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.

Super Easy 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:

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:

Pretzel Bread is a Top Choice for sturdy Soup Bowls. . .

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:

Pretzel Dogs! Yummy!

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:

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

Don't use Salt when baking with Bacon!

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!!!

Enjoy this Multi-Tasker from JW8!!!

Hot Peppered ‘Killer’ Candied Pecans (Walnuts)

Hot Peppered ‘Killer’ Candied Pecans
or Walnuts…

Get Killer Pecans from http://www.killerpecans.com

My friend and co-bartender, Robert brought me to the Killer Pecan factory in Dallas, Texas and a love was born!  They are truly the Absolute Best!  If you don’t order the originals or just want to make your own, then use this as a base recipe and let’s get started….

Perfectly served with Martinis. . .

Ingredients:

2  Cups          Raw Pecan Halves  (In Texas, you can just pick them up from your neighbor’s yard!)
OR
2  Cups          Raw Walnut Halves

3/4  Cup        Sugar

2  Tbsp          Sugar, additional

2  Tbsp          Butter, unsalted

1  tsp              Kosher Salt

1/2  tsp          Cumin, ground

1  tsp               Black Pepper, freshly ground

1/4  tsp           Cayene Pepper

optional:

1/2  Tbsp       Paprika, smoked

1/4  tsp           White Pepper

1/4  tsp           Accent  (MSG)

Preparation:

Preheat your oven to 350 Degrees (F).  Line a baking sheet with Parchment Paper.

Place 3/4 Cup of the Sugar in a medium, heavy-bottomed skillet and cook over high heat, stirring until it turns a light caramel color.  Usually 4-5 minutes.

Add the Butter and stir until melted.

Stir in the Nuts and coat evenly with the mixture.  Remove from heat.

Coat Evenly

Transfer the Nuts to the prepared sheet and arrange in a single layer.  Place in the oven and bake, tossing every 5 minutes until the Nuts are toasted.  About 15 minutes.

Remove from the oven and pour the Hot Nuts in to a medium sized bowl.  Add the Salt, Cumin, Black Pepper, Cayenne Pepper (Smoked Paprika, White Pepper and MSG if opted) and the remaining 2 tablespoons of Sugar and Very Quickly toss the Nuts  (like flipping pancakes) again and again to coat them evenly.

Immediately transfer the Nuts to another baking sheet, lined with Parchment Paper, and separate the individual Nuts with a fork.

Parchment Paper is your friend!

Allow to cool completely…..

Serve or package festively for a wonderful gift!

That’s a version of ‘Killer’ Pecans from JW8…..

Hot Peppered Candied Nuts make a wonderful gift!

As you can see, this recipe can be moderated easily to accommodate your individual tastes.  Candied Walnuts are especially delicious when combined with steamed, shredded Brussel Sprouts and Bacon as a side dish (My Favorite and can be cooked in a ZipLock Bag in the Microwave ~ No one will ever know)…

What a wonderful gift or Salad Topper or …. ….. …… …… !  The possibilities are endless.

Enjoy!

Enjoy from JW8!

Tzatziki Sauce

Tzatziki Sauce
A Greek sauce/dip made from yogurt and cucumber.  So easy to make and a must for Gyros, it is also a great snack served with Pita Chips!

Tzatziki Sauce

Ingredients:

Simple Ingredients!

Yogurt

Peeled and Seeded Cucumber

Garlic

Extra Virgin Olive Oil

(Optional)

Lemon
Dill
Salt/Pepper

Procedure:

Begin by placing the Yogurt in a cotton tea towel and suspend over a vessel in the refrigerator for 2 hours.  During this time, peel and seed your Cucumber.

Strain Your Yogurt To Thicken!

Place the thickened Yogurt, Cucumber, Garlic and a splash of EVOO in to your food processor and give it a few spins!  I love mine with Lemon Zest/Juice, Fresh Dill and Salt & Pepper!

Enjoy with your Homemade Gyros from JW8!!!

Red Coconut Curry Cream

Admittedly, there are a LOT of ingredients here, but trust me that you should stay as true to the complete recipe as possible.  The payoff is BIG!  This sauce is served with the Lobster Scallion Shooters, which I have just posted.  If you are looking to impress, then you’ve found the way in to the heart of any Lobster Lover!!!   Enjoy…..

Red Coconut Curry Cream
compliments the Lobster Scallion Shooters

Red Coconut Curry Cream for Lobster Scallion Shooters

I estimate the Prep Time here at about 30 minutes, but might be beneficial to prepare before deep frying your dumplings…..

Ingredients:

2  ounces          Sesame Oil

6  cloves           Garlic — chopped

2  Large             Shallots — chopped

2  ounces          Ginger — peeled and chopped

2  stalks             Lemongrass — chopped

2  each                Kaffir Lime Leaves

1/2  Cup             Rice Vinegar

1/2  Cup             Mirin

2  Tbsp               Red Curry Paste

2  Cans               Coconut Milk — (or a total of 16 ounces)

1  ounce             Cornstarch

1/2 bunch         Cilantro — chopped to a mince

2  each                Limes — juiced

Procedure:

In a small saucepan, add Sesame Oil and lightly saute the Garlic, Shallots, Ginger and Lemongrass until translucent (do not brown).  Add the Kaffir Lime Leaves, Rice Vinegar and Mirin and continue cooking until the liquid is reduced by half.

Stir in the Red Curry Paste and Coconut Milk and bring to a boil.  Thicken to ‘sauce’ consistency by adding the Cornstarch and make sure that it has dissolved completely.  Steep in Cilantro and add in the Lime Juice.  Allow this to sit momentarily as you would if making a cup of tea, this will allow the Cilantro to release it’s flavor. 

Strain the sauce through a very fine sieve or a fine china cap.

The sauce is ready and delicious!!!

Serving with Lobster Shooters:

I am not trying to sound repetitious here, but pour the sauce in to a Sake’ Set Carafe and place a Lobster Dumpling in to each of the cups.  Pour the piping hot sauce over the dumpling and ‘shoot it’!  There is just no other word than Marvelous…….

ABACUS Restaurant

My thanks again to Chef Kent Rathbun of ABACUS Restaurant in Dallas, Texas for sharing this recipe with me so many years ago….. 

ENJOY from JW8.

Lobster Scallion Shooters

If you haven’t been fortunate enough to eat at ABACUS in Dallas, Texas, then you have not experienced Nirvana!!!  I have had this recipe for over ten years and rarely share it, but since Kent Rathbun has contributed it to the Neiman Marcus cookbook the secret is already out!!!  This is one of my very favorite foods and serving it in a Sake’ set is just plain classy…..   Here you go!

ABACUS Restaurant’s   Lobster Scallion Shooters
Serve with Red Coconut Curry Cream…..

Lobster Scallion Shooters

Ingredients:

2  ounces     Sesame Oil

4 cloves       Garlic — minced

2 each          Shallot — minced

1 stalk          Lemongrass — minced

2  ounces    Ginger — peeled and minced

1 pound       Lobster Meat — chopped fine

4  Tbsp        Tamari Soy Sauce

2 Tbsp         Sambal Chili Sauce

1 bunch       Scallion — chopped

2 Tbsp         Mint — chopped

2 Tbsp         Basil — chopped

32 pieces     Dumpling Wrappers

2  each          Eggs — whipped

3 Cups         Peanut Oil

Procedure:

In a medium saute’ pan, saute’ in Sesame Oil the Garlic, Shallots, Lemongrass and Ginger until slightly browned.  Remove from heat and transfer to a mixing bowl.

Fold in Lobster Meat, Soy Sauce, Sambal, Scallions, Mint and Basil.

Lay out Dumpling Wrappers evenly on a flat surface and then brush a thin layer of egg on each wrapper.  Place a small amount of the Lobster mixture in the center of the wrapper.  Fold the edges of the wrapper up around the mixture and squeeze the edges to seal the dumpling.

Heat Peanut Oil to 350 degrees (F) and deep fry the dumplings until golden brown.

To Serve:

A Sake’ set makes the perfect presentation by placing a Lobster Dumpling in each of the Sake Cups and filling the carafe with Red Coconut Curry Cream!  I am posting the Cream Recipe next to this and it is a must!!

Or, if you’re in the Dallas area make a trip to ABACUS restaurant instead to have this wonderful starter along with Kent’s fantastic other offerings.  Thank you Kent for the recipe, I have made it so many times and am completely in awe with each bite.  WONDERFUL!!!

ABACUS Restaurant

ABACUS is located at 4511 McKinney Avenue in uptown Dallas (Knox/Henderson area).  Reservations can be made at 214- 559 – 3111.