Galley Girl Cooks ~ Scotch Eggs for You
Published: Monday, January 3, 2011 7:00 am
HAPPY NEW YEAR! 2011 and a whole new year of good eats ahead of us. While winter can be a time of depression, snow boots and parkas, I'm combating the blues of no boating with pre-boating season planning! No time like the present to prepare for our spring launch date! Heck, the mere act of thinking about boating season warms my little frozen heart.
With this in mind and my total dedication to encouraging you to be the best galley gourmet ever, I am going to bestow upon you my Top Ten Galley Girl Secrets to make every galley adventure delicious!
#10 CROCK POT: A must have in the galley! Sauce, soups, dips to short ribs! Fast & Easy in the galley or dockside.
#9 ZESTER: Zest is a fantastic way to pack a lot of wow in any dish. Think outside of the box....Zest!
#8 CUTTING BOARDS: Having fresh cutting boards on board makes prep work a breeze. Have several sizes onboard.
#7 TOASTER OVEN: Super versatile, space friendly, tons of sizes and features to choose from.
#6 PIGTAIL FOOD FLIPPER: A Grill Master must have! You'll love it too.
#5 IMMERSIBLE HAND BLENDER/MIXER: Make blending, prepping, chopping or whipping a piece of cake (pardon the pun!), right in one bowl, pitcher or pot!
#4 COLLAPSIBLE OVER-THE-SINK COLANDER: Found this at Bed Bath & Beyond. Love it! Hands free, fits almost any galley sink!
#3 12 "CHEF'S KNIFE: From loping off watermelon slices to slicing tomato, I'm a lean mean slicin' machine!
#2 PENZEY'S SPICES: The integrity of your dish relies on the quality of ingredients. Great spices = outstanding dishes! I love Penzey's Spices; they never fail me. You have to check out the Vietnamese cinnamon. Find out more at www.penzeys.com.
#1 SECRET: Having a dock buddy that has a kick-butt stocked galley to C.Y.A. for anything you don't have!
HAPPY NEW YEAR FRIENDS! May 2011 hold rich blessings, safe boating and abundant joy to you and yours.
SCOTCH EGGS FOR YOU
6 Eggs, boiled and peeled
1 Lb. Sausage, ground
1 cup Seasoned Bread Crumbs, Salt, Black Pepper, Cayenne Pepper to taste
½ cup flour
1 egg, raw, beaten lightly
- Take hard boiled eggs (make sure they're dry), roll in flour. Take 1/6 of sausage & make into patty.
- Place egg in middle of sausage patty and wrap around egg. Make sure to seal meat well over egg.
- Roll meat/egg ball in beaten egg, then roll in breadcrumbs/spice mixture to coat well.
- Place in baking dish, egg not touching each other. Bake at 375° for about 30 minutes. Turn eggs every 10 minutes.
Yum! Great for brunch, lunch, snack...Serve with real maple syrup, Dijon mustard or hot sauce!