Next week we’ll be celebrating Ireland’s patron saint by the wearing of the green, the drinking of the green beer and in this case, the eating of the green! I wonder if St. Patrick would love this incredible spinach dip which is, in itself, a celebration of flavors! This recipe, with its ring of bread rolls around the edges and a yummy dip in the middle is made easy by buying frozen dinner rolls rather than making the bread from scratch. Once baked, the bread easily pulls part to be dipped and dunked into a delectable blend of spinach, cheeses and spices. No Irish luck needed here. Just a straight -forward recipe that will most certainly get your St. Patty’s Day Irish on!
mayonnaise
Bang Bang Shrimp Eggrolls
What started as just a delicious one-off for my New Year’s Eve party has now become a new favorite recipe to enjoy any time you are craving something shrimpy, crunchy, saucy and just plain out of this world! Bang Bang Shrimp Eggrolls will step in and satisfy your craving and have you rubbing your belly with delight! The bonus, of course, is they are incredibly easy to make and take less than a half hour from skillet to table. One of my favorite things about this dish is the sweet & spicy Mayo-Sriracha sauce! Wow! The perfect accompaniment. Why not start off the new year with a bang….bang? Then sit back and take in all the compliments you’ll receive!
Easter Deviled Eggs
They should be called “Angel” eggs because it seems as though just about everyone loves them. In fact, Deviled eggs are generally the first things to be gobbled up at a gathering like Easter Brunch. There are hundreds of variations on the popular party food that Julia Child simply called Stuffed Eggs. Can you just hear her, reading a line from her own book, Julia Child’s Menu Cookbook?
“I do think eggs look most attractive and professional when filled with a pastry bag and cannelated tube!”
Once I found out what the heck “cannelated” meant (fluted or grooved) I agreed with her! So, just in case you have some extra hard boiled eggs in the refrigerator after Easter egg dyeing this week, or you are hosting a get-together tomorrow, let me share one of my favorite recipes for Deviled Eggs. I found it in one of my oldest cookbooks called Quantity Cookery from 1922. I didn’t think you’d appreciate a recipe, however, that calls for 96 halves (or 6 pounds) of hard boiled eggs. I got the recipe down to a manageable size and started with an egg yolk and mayonnaise base. Softened butter and cream cheese add a rich, smooth texture while spicy mustard, prepared horseradish and Worcestershire sauce all add the kick. In fact, many Deviled eggs recipes I came across had dashes and splashes of flavor like lemon juice and hot sauces added to the base, which just goes to show that when it comes to Stuffed Eggs, the Deviling is in the details. Happy Easter and happy brunching!
The Dagwood Sandwich
It’s a throw back from the 1930’s, and it’s just as crazy and delicious… and admittedly, just as hard to eat today as it was back then. But boy, is it fun to build! I’m talking about The Dagwood Sandwich, an insanely layered ginormous sandwich of deli meats, cheeses, pickles and tomatoes named after that silly, bumbling Dagwood Bumstead from the comic strip Blondie, created by American cartoonist Chic Young nearly a century ago. Dagwood was the original foodie, I think; a chow-hound who would raid the refrigerator and devour everything in sight. As the comic strip evolved, so did Dagwood’s sandwiches. They just got bigger and more ridiculous, stacking crazy combinations like sardines, baked beans, onions and horseradish. Blondie became the widest read comic strip of its time, and now I’m wondering if part of the popularity was just to see what Dagwood was dishin’ up this time! While there is no real “official” Dagwood Sandwich, here’s a version that Blondie’s food-crazed hubby would love. I’m certain of it!
Killer Potato Salad
One of the favorite sides for any picnic or buffet is a great homemade potato salad that keeps your palate interested. The potatoes can’t be over cooked, it has to have a crunch and it has to have a punch. This potato salad is simple and savory, with just the right kick from the dill pickles, garlic and red onions. This is a party size recipe, because if your picnickers don’t finish it off, there will be some leftover for you the next day. This is a fantastic recipe to make your own. Spice it up, kick it up and then gobble it up!
Ultimate Tuna Melt
I’m not sure “a comeback” is quite accurate. That’s what social media claims is happening with the Classic Tuna Melt. I say that because I’m not sure its popularity ever went away. But perhaps it’s getting more attention these days because a lot more people are consuming canned tuna. Reddit, the aggregate of social media news, claims that references to canned tuna are up more than 60% among its nearly 19 million member food community. I’m sure it all started when the pandemic hit. We were all a bit panicked and started filling our pantries with canned foods, and tuna was flying off the shelf. Well, what better way to use up some of those cans than by making the sandwich that’s been a favorite for decades? Where its popularity all started is a bit unclear. Some references claim that The Tuna Melt was invented at the Woolworth’s lunch counter on King Street in Charleston, South Carolina. Other articles say that the popularity of the Tuna Melt was the work of Kraft Foods which wanted to prove the versatility of their Velveeta cheese. One way or the other, this ironic sandwich caught a wave of popularity and never let up. This particular recipe is for the Ultimate Tuna Melt, and trust me, it’s fully loaded. The Tuna mixture is a combination of creamy dressing, crunchy veggies and relish for sweetness. Then, two cheeses get added to mix; a slice of your favorite cheese and a shredded mozzarella. The bread? Entirely your call, but in order to make it Ultimate, you’ve got to spread mayonnaise on both sides of the bread, which adds a rich flavor and a beautiful deep golden brown crust. This month is National Sandwich Month! This one’s in the can!
