Jᴀᴄᴜʀᴜᴛᴜ - Tʜᴇ Cᴀsᴛ Oᴜᴛ

In preparation for turkyday I am helping prep for the coming day. Here is my version of highland eggs.


In a large deep pie dish, butter the bottom and sides. Then take bread, I prefer sourdough, cut into small bits and line the bottom of the pie dish. Take heavy cream and pour a bit all over the bread.



You then take 8-10 eggs, I whip mine, but you can place them individually if you desire, on top of the bead and cream.



Then take bacon and cut it into small bits and spread about the egg mixture.


Grate some sharp or extra sharp cheddar on top.


Top with more cut pieces of bread, more heavy cream, and some more grated cheddar.


Bake in the oven at 350F until desiredconsinstency.


Reheats like a dream, I will be serving this with my corn beef and spicy sausage Dublin style hash Thursday.
Also is good with sausage and green chili added.

Rob

Making this: http://www.foodnetwork.com/recipes/emer ... index.html" onclick="window.open(this.href);return false;

Pictures won't do it justice but I'll try to snap one or two.

Emeril's looks like this:

I'm thinking Persian orange rice with a nice beef or lamby korma....

SandChigger wrote:I'm thinking Persian orange rice with a nice beef or lamby korma....

"Lamby korma"? Does that contain something that resembles lamb, but isn't?

HBJ

Better than something lamb resembles, huh?

It's all pink inside. Mostly.

Before you cook it, I mean. After and you risk food poisoning!

(I decided to go with beef anyway. )

This thread demands pics!

Rob

Now where did I put my mimosa?

The andouille sausage dressing was a big his with my dad's family, and these people are from New Orleans, so that meant a lot to me.

I still have another pan I'm taking to my mom's Saturday to do TG with her since she had to work tonight. I'll try to get a pic.

The beef korma was excellent but the mixed rice flopped (not enough liquid in the rice cooker) and will be recycled as flied lice. (Susie Wong, she rub you longtime, Joe!)

Will try to snap a pic later when I warm things up for dinner.

crispy !

btw "andouille" also means idiot in French ^^

lotek wrote:crispy !

btw "andouille" also means idiot in French ^^

Really? I'll pass that along to my family.

That looks REALLY good.

Freakzilla wrote:

lotek wrote:crispy !

btw "andouille" also means idiot in French ^^

Really? I'll pass that along to my family.

Searing bottom round roast in butter and canola oil with garlic and bacon:



Added beef to pot with apple juice, beef broth and red wine vinegar:



More to follow...

Into the oven with carrots and potatoes:

Pan gravy with yum-yums.

Carrots and onions that cooked with the meat (cook potatoes separately so they don't get mushy):



Finished braised beef:

YUM!

FH in The Terminology of the Imperium wrote:BAKLAWA: a heavy pastry made with date syrup.

Date syrup is rather rare in these parts, so I boiled down some sugar water with a touch of portygul juice.

Used pecans and walnuts, lots of spice (cinnamon) and more than a cup of melted butter.

This is the first time I've used phyllo dough; what a biotch!

It tastes fantastic, though. Multiple Mouthgasms.

Me and mom are cooking a ribeye roast with mushrooms and onions today...

Carne Adovada for Christmas dinner

Rob

Mmmm... sounds good.

The Secret Fat Man who lives inside my soul is JUST ACHING to get out. MOVE OVER JIZZYDAM AND PESTIE PORKER!

Robspierre wrote:Carne Adovada for Christmas dinner

Rob

Just had me some al pastor last night.

Mmm. Al Pastor. Can't go wrong with that stuff.

HBJ