Monday, March 15, 2010

A Cook's Confession

Forgive me Emeril for I have sinned. It has been well, forever, since my last confession. My food related sins are as follows:

I have lusted after others’ original recipes and have been known at times to pass them off at dinner parties and family get-togethers as my own.

I often take Sandra Lee's name in vain and have been known to mock her and her recipes in the presence of others.

After years of abstinence, I succumbed to peer pressure and ate veal in the first class section of an airplane during an overseas flight. The film footage of those baby cows still haunts me.

I have cooked with eggs from caged chickens.

I’ve used frat boy party vodka to make my limoncello.

I have hidden vegetables in my children’s food and lied to them about it.

I secretly love processed American cheese.

I have had impure thoughts about Tyler Florence.

Wow, getting that off of my chest really feels good. Since I’ve been cooking for so long I've surely committed many more food related sins, but these are all that I remember or am willing to admit to. Since I’d like to correct my wicked ways, I’m gong to rid my refrigerator of those offending eggs by preparing one of my favorite egg recipes. The next time you find your cupboard bare, try mixing this up for supper no matter what type of eggs you have.



Egg and Bacon Mayonnaise

5 large eggs, hard boiled
4 rashers streaky bacon, fried until almost crisp and coarsely chopped
1/4 teaspoon garlic powder
1 heaping teaspoon very finely minced shallot
2 tablespoons (+ or -) good quality mayonnaise
Salt and Pepper to taste

Slice hard boiled eggs into thin slices across then in half. Place egg slices, bacon, garlic powder, shallot and one tablespoon of the mayonnaise. If the mixture seems dry, add another tablespoon or more of the mayonnaise until preferred texture is achieved. Chill before serving.

Serve in sandwiches or on its own.

Serves 4
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