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Monday, February 27, 2012

Frog in the Hole with Blender Hollandaise Sauce

So we decided it would be a breakfast for dinner night.  The dish would be "frog in the hole."  The "frog in the hole" is made by cooking an egg inside a slice of toast.  I love hollandaise and found a recipe for an easy blender hollandaise sauce.  It turned out ok, not bad, but not the best.  Enjoy...

 Someone wanted sausage and hashbrowns on top of their "Frog."

The making of the hollandaise sauce.

Here is the recipe for the Hollandaise.  (not my recipe...found on a google search)


  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne (optional)
  • 10 tablespoons unsalted butter (if using salted butter, skip the added salt)


Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.

Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.

Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.
Makes about 1 cup of sauce, good for about 4-6 servings.

Friday, February 24, 2012

Buffalo Chicken Crescent Puffs

I found this recipe and I just had to try it.  I left out the celery and added more hot sauce.

12 oz cream cheese (from two 8-oz packages), softened
2 tablespoons Louisiana hot sauce or other red pepper sauce
1/3 cup crumbled blue cheese (1 1/2 oz)
1/4 cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
1 cup Progresso® Panko Bread Crumbs
  • Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
  • Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
  • In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.

Monday, February 20, 2012

Smoked Italian Fattie

This is what is called a "fattie".  I didn't invent it and don't claim it.  I learned of this "fattie" on a forum for those who enjoy smoking meats.  There are so many combinations you can do.  I have seen pizza fatties, breakfast fatties, dessert fatties, etc. 

This is one I tried previously and wanted to show you how awesome it looks after being smoked.  For this one I used one pound chubs of sausage.  For the filling I chose Italian blend cheese and Italian meats consisting of hot calabrese, pepper salami, and hot capocollo. 

I know it is not the healthiest meal in the world.  This is something I smoke a few times a year or when requested.  Like I said, let your imagination run wild on this one.  With spring around the corner I wanted to repost...

Saturday, February 18, 2012

Corn Husk Wrapped Jalapeno Sausage

I  have wanted to try this recipe for quite some time.  I wish I could have fired up the smoker, but time didn't permit it and the weather was not right for smoking.   

So the final taste test.  For me...the taste was off.  I don't know if it was the nutmeg or all spice that gave it the weird taste.  Also, I would saute the jalapenos.  The corn husks did great job of keeping the sausage moist.  I can see some diffrent combinations, ingredients, hitting the smoker soon.  I would think a meatloaf type wrap, or just use cajun seasoning with pork.  Who knows. 

Jalapeno SausageRecipe courtesy Bob Palmgren, owner of R.J's Bob-Be-Que Shack in Mission, Kansas

 16 corn husks
 2 teaspoons kosher salt
1 tablespoon sugar
 1/2-ounce chicken base dissolved in 2 ounces cold water (3 Ounces of Chicken Stock)
 1 tablespoon chopped fresh garlic
 1/2 teaspoon grated nutmeg
 1/4 teaspoon ground allspice
 1/4 cup chopped and seeded jalapenos
 1 tablespoon crushed black peppercorns
 1/2 teaspoon cayenne pepper
 2 1/2 pounds coarsely ground pork butt

Heat a smoker or grill to 250 degrees F.
Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.