Interesting Recipes

[mrdutton]

Made the following in preparation for today's Super Bowl XXXVI Party:

BLT's

1 1/2 lbs thick sliced country bacon
4 Ounces Sun Dried tomatoes
1 Tablespoon chopped fresh basil
1 Cup home made mayonnaise
Sea salt to taste
Fresh ground black pepper to taste
Boston or Bibb lettuce or Baby Spinach or Lamb's Leaf.
Butter as required
Rye Bread

Rehydrate tomatoes by soaking in heated (near boiling) water for about 20 minutes. Drain, blot dry and chop.

Mix tomatoes, salt, pepper, basil and mayo together. Refrigerate.

When ready to eat, spread light coat of butter on rye slices (helps keep the bread from getting soggy). Spread mayo/tomato mixture on each slice. Top half of the slices with bacon and greens, season to taste. Finish sandwich with other slice of rye and cut in half.

Serve.

Home Made Mayonnaise

1 large egg
1/4 teaspoon white pepper
1/2 teaspoon salt
1 Tablespoon fresh lemon juice
1 Tablespoon vinegar
1/4 teaspoon paprika
1/2 teaspoon powdered mustard
1/4 cup canola oil
3/4 cup light olive oil

Add egg, seasonings, lemon juice and vinegar to blender. Blend together until mixture is frothy and egg is light yellow. Slowly add the 1/4 cup canola oil and then drizzle in the 3/4 cup olive oil. Stop blending, briefly as necessary, to wipe down sides of container with a spatula. Blend until all the oil is emulsified.


Crab Dip
1 pound backfin crab meat
1 pound jumbo lump crab meat
12 ounces cream cheese - softened
4 tablespoons home made mayonnaise
About 1 cup sour cream
1 medium to large green onion
Fresh Dill
Fresh Chives
Sea Salt or Kosher Salt to taste
Fresh Ground Pepper to taste
1 teaspoon Old Bay spice
Cayenne Pepper to taste
Tobasco Sauce to taste
Juice of one lemon
3 ounces of Jack Daniels

Pick through the crab meat to remove any shell. Pour the Jack Daniels over the crab meat and set aside in the refrigerator to macerate.

Chop together the onion, dill and chives. Drench with the juice of one lemon and set aside in the refrigerator.

Cream togehter the mayonnaise, the cream cheese and the remaining spices. Season to taste with salt and pepper. Add in the onion, dill and chive mixture. Taste for seaonsing and adjust as necessary/desired.

(My desired taste effect is a very slight taste of the cayenne along with just a hint of tobasco.)

Gently fold crab meat into the sauce mixture and then gently fold in the sour cream taking care to not break-up the crab meat lumps. Use just enough sour cream to coat all the meat, sauce should have mayonnaise-like consistency.

Bake in a pre-heated 350 F. oven for twenty minutes until top is lightly browned and mixture is bubbly.

Serve.