Pickled Eggs...Again

We've making our second batch of pickled eggs.  This time one jar of Tabasco Garlic and a second jar of Balsamic.  I prefer really small eggs - as the flavor seems to seep further into the egg in a shorter amount of time.  For this batch, we used Phoenix hen eggs from my mom's neighbor Brad Frizzell, just outside Tyler - thanks, Brad!

 Here you can see the difference in egg size - the Phoenix on the left and a standard "large" egg on the left.

 

And, I have to mention (one of) my favorite appliances in my kitchen...my egg cooker - perfect soft/medium/hard boiled eggs every time...super fresh or older eggs.  In just a couple of years, Jamie and I have already worn one out and had to buy a second!  

 

Pan-Roasted White Fish with Citrus & Avacado Oil

Ok, I admit...the avacado oil is much more expensive that I would have liked.  However, this dish proved well worth it.  Definitely going on the favorites list.

Hot & Sour Soup

This is one of the best Hot & Sour Soup recipes we've tried.

Turkey Lettuce Wraps

These were a special favorite...

Salads

I tried these recipes this week and they were VERY good.  Both were cold salads and made for a great lunch at work, right out of the fridge!

 

This one is supposed to be a pita, but I just made the filling part (even without the lettuce).  Then, I couldn't find the Garam Masala spice and I hate cilantro, so I left both of those out.  Even without the "Indian" stuff in the salad, it was still a great cold chicken salad!

Open-Faced Brie & Hot Peach Chutney Grilled Cheese

Ok, I'm not usually much of one for a challenge...unless it has to do with food.  So, when my uncle forwarded to me an email from the Virginia Chutney Company, stating they were having a grilled cheese competition...well, I had no choice but to experiment and find a chutney-specific winner.  ***STRONG DISCLAIMER*** Any of you entering the 3rd annual Looney-Sponsored Grilled-Cheese-Off later this month will be prosecuted to the highest letter of the law if any stealing of this recipe is suspected.  ***DISCLAIMER OVER***

I had several trial versions, which have been fed to my husband and my dog, and this is the winner...

Start with a slice of Potato Bread, toasted in a toaster oven

Place chunks of brie on the toast, enough to cover when melted

Heat in a 300-degree oven until cheese is creamy and able to be spread, spread to cover toast

Place slices of fresh (or canned) peaches on the toast

Top with Virginia Chutney Company Hot Peach Chutney

Plate on a small bed of baby spinach

Spicy Plum Chutney Venison Chops & Sweet Potato Fries

Last night's adventure in food...

I was home before Jamie, done with my chores, and looking for something to do.  Being close to dinner time, I went to the 'fridge for inspiration.  (Frequently our meals are the result of my rummaging through the various drawers and shelves in the refrigerator and pulling out anything I feel has been a resident for too long.)  Tonight it was the venison and sweet potatoes.  Jamie had a package of his recently processed venison loin chops thawed and waiting for their destiny in the refrigerator and I still had two sweet potatoes I'd picked up during last weekend's grocery run.


First, tenderize the chops.

 

Second - what to marinate them in...what to marinate them in...  I went to the pantry.  There, at eye-level was the still-unopened jar of The Virginia Chutney Co's Spicy Plum Chutney my sweet uncle sent us several months back.  (Some of you Facebookers may remember our Peach Chutney Vanilla Ice Cream dessert from last fall.)




So, I marinated.  Remember - one spoon for dipping in the jar and a second for spreading the chutney on the meat.

Now - let them soak.

Meanwhile, to work on the fries.  Ingredients: Chili Powder, Salt, Garlic Powder, Pepper, Ground Oregano, Ground Cumin, EVOO, and, of course,
Sweet Potatoes.

This all goes in the compost!

Mix to taste in a zip top bag, shake, shake, shake, and spread evenly on a foil-lined (or not if you really like to wash large baking sheets in the sink) baking sheet.

We decided to only cook two of the chops and let the rest continue in their bath of yumminess.  Unfortunately, the chops shrunk (much) more than we anticipated.  So, next time we know to cook twice as much as we think we'll eat.  But, ta-da!  (Oh yeah...and we're still working on knocking out the rutabagas...)

And, the chutney was too good to pass up a second use for the evening...dessert!  Just a little dab on top of slices of mozzarella cheese.  Wow.  That's all I can say about that...but, here's a couple of pictures.

And, since Homer was hanging out with his dad and not under foot for once, here's what was going on in the other room while I was cooking...