Recipes

Recipe
12:00 am
Fri January 1, 2010

MacStein's Scotch Eggs

KPLU

Ingredients:

  • 1 hard-boiled egg
  • 1 not hard-boiled egg, beaten
  • Some flour
  • Some breadcrumbs
  • Some bulk sausage

Preparation:

  1. Roll hard-boiled egg in flour.
  2. Dress egg in a kilt and post pictures on the intrawebz.
  3. Dip in beaten egg.
  4. Roll in breadcrumbs.
  5. Ignoring screams for mercy, eat hot or at room temp with sharp mustard and pale ale.
Recipe
12:00 am
Fri January 1, 2010

McNance’s Baked Scotch Quail Eggs

Ingredients:

  • 1 package of quail eggs (available at Asian supermarkets everywhere), hard-boiled
  • 1 pound of Italian bulk sausage (spicy or mild, you decide)
  • 1/2 cup all-purpose flour
  • 1 1/2 cups fine breadcrumbs
  • 1 large egg, beaten
  • water, for dipping

Preparation:

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Recipe
12:00 am
Fri January 1, 2010

Sausage and Blue-cheese Stuffed Peaches

(Serves 6-12)

Ingredients:

  • 6 large firm ripe peaches
  • 1/2 pound spicy Italian bulk sausage (or mild Italian sausage, if you prefer)
  • 1/3 cup crumbled blue cheese (Gorgonzola is a good choice)

Preparation

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Recipe
12:00 am
Fri January 1, 2010

Mac's Chutney-Based Salmon Glaze

This simple preparation -- a standard in my house -- and one Mac's been making since he landed in Washington over 30 years ago. The glaze doesn't overwhelm the salmon and does wonders keeping the fish from drying out. This recipe is enough to glaze four salmon fillets (or half a medium-size salmon). Mac suggests keeping the skin on and grilling the fish covered, skin-side down.

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