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Bobby's Excellent Egg Salad Sandwich

partysugar — Sat, 11 Apr 2009 08:00:56 -0700

After watching chef Bobby Flay make a scrumptious-sounding egg salad sandwich, I ran out and purchased the ingredients. I'm glad I did because it's a deliciously filling sandwich! I couldn't help but be comforted by its classic simplicity. However, no Flay recipe is complete without a fiery twist, and this salad gets its kick from smoked Spanish paprika. Since Easter is time when everyone has extra hard boiled eggs lying around, get the recipe and read more.

Keep You Running Sandwich
From Bobby Flay

Ingredients

2/3 cup light mayonnaise (recommended: Hellmann’s® or Best Foods®)
2 tablespoons dijonnaise
1 tablespoon white wine vinegar
1 heaping tablespoon smoked Spanish paprika
Salt and freshly ground black pepper
2 green onions (pale green part), thinly sliced
1 cup diced celery
3 tablespoons finely chopped flat leaf parsley
8 hard boiled eggs, peeled and chopped
3 tablespoons olive oil
8 slices whole grain or whole wheat bread
½ small onion, thinly sliced
Parsley leaves, for garnish* (optional)

Directions

In a large bowl, whisk together the mayonnaise, dijonnaise, white wine vinegar, and paprika.
Add the green onion, parsley, celery and eggs to the mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side.
Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

Serves 4.

*I garnished my sandwich with butter lettuce instead of parsley.

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Summer of Salads: Nicoise Salad

YumSugar — Tue, 14 Jul 2009 15:15:02 -0700

Since PartySugar and I have been infatuated with salads this Summer, I thought it would be appropriate to pay homage to the French national holiday today with a specialty native to the Côte D'Azur region of France.

Salade Niçoise, or Niçoise salad, originated in the town of Nice, and is made with boiled new potatoes, steamed haricots verts (baby green beans), boiled eggs, local olives, cured anchovies, and tomatoes, tossed in a Dijon mustard vinaigrette and topped with tuna. I selected a recipe that uses some classic ingredients, but also incorporates a few unconventional flourishes - like seared tuna and caperberries - for a current twist.

It's extremely important to note that the tuna should be removed from the pan immediately after searing - I left it in the pan after turning off the stove, and latent heat nearly cooked the tuna through. Bring a bite of French countryside to your kitchen when you read more

Today's Special: Poached Eggs with Pancetta and Tossed Mesclun

partysugar — Fri, 27 Apr 2007 07:58:32 -0700

The last time I was in Buenos Aries I had the most amazing salad at Bar Uriarte. I hastily wrote down the ingredients on a scrap of paper and was determined to recreate the salad once I arrived back stateside. Even though I lost the piece of paper, the memory of this salad still lives on in my brain. I even begged my sister to go back to Uriarte and steal a menu, but she refused to support my crazed cooking antics. When I saw this recipe for poached eggs with pancetta on top of a bed of crispy greens, I immediately thought of the deliciousness that was had that sunny summer afternoon in Argentina. Although the Uriarte salad was a little different, I'm going to give this recipe a few tries, tweaking it until I come up with the salad that I so clearly envision in my mind. It's simple, easy, and makes for a wonderful weeknight dinner, so read more

Poached Eggs with Pancetta and Tossed Mesclun
from Food & Wine magazine

8 large eggs
1 tablespoon extra-virgin olive oil
4 ounces thickly sliced pancetta, cut into 1/4-inch dice
1 large shallot, minced
2 tablespoons white wine vinegar
2 tablespoons chopped tarragon
2 scallions, thinly sliced
10 cups mesclun (about 6 ounces)
Salt and freshly ground pepper
Toast points or steamed, sliced new potatoes, for serving

Bring a large, deep skillet filled with 2 inches of water to a simmer.
Crack each egg into a cup and gently slide it into the water. Cook until the whites are solid but the yolks are still soft, 5 minutes. Using a slotted spoon, transfer the eggs to a paper towellined plate to drain.
Meanwhile, in a large skillet, heat the olive oil until shimmering.
Add the pancetta and cook over moderately high heat until crisp, about 3 minutes. Add the shallot and cook until softened, 2 minutes. Remove from the heat and add the vinegar, tarragon and scallions.
In a bowl, toss the mesclun with the dressing; season with salt and pepper. Transfer the salad to plates, top with the eggs and serve with toast points.

Serves 4.

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Fast & Easy Dinner: Fried-Egg Caesar Salad

partysugar — Wed, 11 Mar 2009 06:50:00 -0700

Traditionally a raw egg yolk is used to make Caesar salad dressing. However, this ingenious recipe places a fried egg on top of the salad. When the yolk is left runny, it coats the lettuce leaves, resulting in a similar effect. This variation lacks croutons, but crunch is provided by grissini, long skinny Italian breadsticks. Sun-dried tomatoes add a subtle sweetness to this quick, delicious dinner salad.

For the recipe, read more.

Fried-Egg Caesar Salad
From Bon Appétit

Ingredients

8 thin slices prosciutto, each halved lengthwise
8 long thin breadsticks (grissini)
1 12-ounce package hearts of romaine, torn coarsely (about 16 cups)
3/4 cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved
1/2 cup finely grated Parmesan cheese plus more for sprinkling
8 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste
1 small garlic clove, pressed
4 large eggs

Directions

Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick.
Combine romaine, tomatoes, and 1/2 cup cheese in large bowl. Whisk 7 tablespoons oil and next 3 ingredients in small bowl. Season with salt and pepper; toss with salad. Divide among plates.
Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Drop eggs into skillet. Cook until whites are firm and yolks are cooked to desired consistency but remain slightly runny.
Top each salad with 1 fried egg. Sprinkle eggs with more Parmesan cheese; serve with prosciutto breadsticks.

Serves 4.

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Fast & Easy Dinner: Loaded Spinach Salad

partysugar — Thu, 19 Mar 2009 07:50:41 -0700

Sometimes it's nice to have a satisfying salad for dinner.

This spinach variation is full of colorful beets, sweet carrots, crunchy pecans, and hard boiled eggs. To cut back the calories, the recipe discards the majority of the egg yolks.

Although a store-bought dressing is delicious, if you have time, make the creamy blue cheese dressing that accompanies the salad recipe. For this quick vegetarian meal, read more.

Loaded Spinach Salad
From Eating Well

Ingredients

8 large eggs
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing (recipe follows), divided
1 8-ounce can beets, rinsed and sliced
1 cup shredded carrots
2 tablespoons chopped pecans, toasted

Directions

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.
Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates.
Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.

Serves 2.

Creamy Blue Cheese Dressing

1/3 cup reduced-fat mayonnaise
1/3 cup nonfat buttermilk or nonfat milk
1/3 cup nonfat plain yogurt
2 tablespoons tarragon vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup crumbled blue cheese (1 ounce)

Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.

Makes 1 1/4 cups.

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Fast & Easy Dinner: Poached Egg Salad

partysugar — Fri, 26 Dec 2008 07:00:28 -0800

After the overindulgence of Christmas, give your body a break and eat a salad for dinner. This hearty vegetarian recipe features greens topped with crusty bread and an oozing poached egg.

Sautéed leeks and red grapes are tossed with cider vinegar to make a tangy dressing. To check out the recipe, read more.

Poached Egg Salad
From Better Homes and Gardens

Ingredients

8 eggs
2 medium leeks, thinly sliced
2 cups seedless red grapes
2 Tbsp. cider vinegar
Salt and ground black pepper
4 slices crusty bread, toasted
1 10-oz. pkg. Italian mixed salad greens (romaine and radicchio)
2 oz. blue cheese, crumbled (1/2 cup)

Directions

In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard.
Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons of hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese.

Serves 4.

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Fast & Easy Dinner: Bistro Dinner Salad

partysugar — Thu, 21 Jun 2007 09:53:19 -0700

Today is the first official day of summer and the perfect time to enjoy a big, green salad for dinner. Hearty and filling, salads are an excellent way to eat your daily vegetables and stay cool on a hot day as no oven/stove is necessary. Crisp greens, tangy homemade vinaigrette, and a poached egg (zapped in the microwave to make things easy on you) combine for a delicious and healthy meal. Pair with a chilled glass of white wine to ring in the sunny season: cheers to summer! This recipe is too good to pass up so bookmark it now and read more

Bistro Dinner Salad
From Cooking Light magazine

3 tablespoons finely chopped walnuts
4 large eggs
Cooking spray
8 cups gourmet salad greens
1/4 cup (1 ounce) crumbled blue cheese
1 Bartlett pear, cored and thinly sliced
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
4 (1-inch-thick) slices French bread baguette, toasted

Place nuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.
Break 1 egg into each of 4 (6-ounce) custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 40 seconds or until set; let stand 1 minute. Remove eggs from cups; drain on paper towels.
Combine walnuts, greens, blue cheese, and pear in a large bowl.
Combine vinegar, oil, tarragon, and mustard in small bowl; stir with a whisk. Drizzle over greens mixture; toss gently.
Arrange 2 cups salad mixture on each of 4 serving plates; top each serving with 1 egg and 1 toast slice.

Serves 4.

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Monday's Leftovers: Warm Spinach and Sausage Salad

YumSugar — Mon, 27 Oct 2008 06:45:00 -0700

If you have sausage on hand, this warm salad is a great go-to recipe for a busy Monday night.

The sausage and egg are a hearty break from the typical salad, and the warm citrus dressing adds a brightness that cuts through the richness of the salad. To enjoy a different salad for dinner, read more.

Warm Spinach and Sausage Salad
From Every Day With Rachael Ray

Ingredients

12 ounces pork sausage
2 1/2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest
1 1/2 tablespoons fresh lemon juice
One 6-ounce bag of baby spinach
Coarse salt and freshly ground pepper
4 large eggs

Directions

In a large nonstick skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until crumbly and crisp, about 10 minutes. Remove the sausage to a bowl with a slotted spoon and return the skillet to the stove.
Add the olive oil, zest and juice to the pan and, over medium-high heat, stir the mixture with a wooden spoon, scraping up any brown bits, for about 1 minute. Remove the pan from the heat. Add the spinach and use tongs to coat the leaves with the dressing. Sprinkle the salad generously with salt and pepper. Divide the spinach evenly among 4 bowls and top with the crumbled sausage.
Wipe the nonstick skillet clean with a paper towel and fry each egg over easy. Top each salad with a fried egg and serve.

Serves 4.

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Fast & Easy Dinner: White Bean and Chorizo Salad

partysugar — Wed, 14 Jan 2009 07:45:33 -0800

Take a trip to Spain in your kitchen tonight with this crunchy, filling, and flavorful salad.

Canned white beans are combined with spicy chorizo before being tossed with a sherry vinaigrette. Sliced radishes add a refreshing crispness and black olives finish off this interesting dish with a salty tang.

The hard boiled eggs make the salad wonderfully well-balanced. Serve with crusty bread (for mopping the tasty dressing) and a glass of Spanish wine. For the recipe please read more.

White Bean and Chorizo Salad
From Food and Wine

Ingredients

2 large eggs
One 15-ounce can small white beans, drained
1 ready-to-eat chorizo link (3 ounces), finely diced
1/2 small onion, finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped flat-leaf parsley
1/4 teaspoon dried oregano
1/8 teaspoon cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
4 Boston lettuce leaves
1/4 cup pitted Calamata olives
1 radish, thinly sliced

Directions

Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.
Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds.
Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.
Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.

Serves 4.

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Come Party With Me: Spring Picnic - Menu

partysugar — Tue, 25 Mar 2008 07:28:11 -0700

The past couple of days have been gloriously sunny here in San Francisco, inspiring me to plan a Spring picnic. The menu will consist of classic picnic foods best enjoyed under the bright blue sky. Homemade fried chicken will be placed in a big basket with delicious dipping sauces on the side. The recipe includes a spicy ancho honey, but if you prefer to serve fried chicken with blue cheese or ranch dip, offer those instead.

Coleslaw cups are a wonderful accompaniment to the fried chicken. Egg salad sandwiches on hearty wheat bread round out the homemade picnic spread. Supplement the menu with your favorite store bought picnic foods: potato chips, celery sticks, or hummus dip are excellent ideas.

To take a look at these recipes please, read more.

Fried Chicken with Ancho Honey
From Bobby Flay

Ingredients

1 quart buttermilk, plus 2 cups
Kosher salt
2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Ancho honey, recipe follows

Directions

Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl.
Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess.
Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.

Serves 4-6.

Ancho Honey:

1 cup honey
2 tablespoons ancho chili powder
Salt

Whisk all ingredients together in a bowl. Season with salt, to taste.

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Coleslaw Cups
From Everyday With Rachael Ray magazine

Ingredients

1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 head napa cabbage, 20 leaves left whole and the rest shredded (about 5 cups)
1/2 head red cabbage, shredded (about 5 cups)
1/2 head green cabbage, shredded (about 4 cups)
1/2 cup chopped flat-leaf parsley
2 teaspoons celery seeds

Directions

In a jar with a lid, combine the olive oil, vinegar, mustard and salt and pepper to taste. Shake vigorously and set aside.
In a large bowl, combine the shredded Napa, red and green cabbages with the parsley and celery seeds. Shake the dressing again and pour over the cabbage; toss to coat.
Trim the ends of the reserved cabbage leaves and place a large spoonful of marinated slaw in the center of each leaf; refrigerate until ready to serve.

Serves 10.

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Egg-Salad Sandwiches
From Martha Stewart

Ingredients

8 large eggs
3 tablespoons part-skim ricotta cheese
3 tablespoons plain nonfat Greek yogurt
2 teaspoons Dijon mustard
2 teaspoons finely chopped fresh chives
1/2 teaspoon coarse salt
Freshly ground pepper
2 cups watercress, thick stems removed
8 thin slices (1 ounce each) whole-grain bread

Directions

Prepare an ice-water bath; set aside.
Cover eggs with 1 inch of cold water in a large saucepan. Bring to a boil. Remove from heat; cover, and let stand 11 to 12 minutes. Transfer eggs to ice-water bath; let stand 2 minutes.
Peel eggs; cut in half, and remove yolks. Crumble 2 yolks, and set aside; discard remaining yolks.
Finely chop egg whites, and transfer to a medium bowl. Add crumbled egg yolks.
Whisk together ricotta, yogurt, mustard, chives, and salt in a small bowl; season with pepper.
Add to egg mixture, and gently stir to combine.
Arrange egg salad, then watercress, over 4 slices of bread, dividing evenly. Top with remaining slices of bread.

Serves 4.

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