Pickled Bigfoot Eggs

We've got a section of deviled egg recipes here, including our fool-proof method for steaming eggs so they don't shred when you peel them. But I love these pickled deviled eggs 1,000 times more than the regular kind because 1) the texture of the egg white gets chewier in the brine, 2) the yolk tastes creamier next to the pickle, and 3) Das Bigfoot crushes it. You can also mash this recipe into an egg salad and serve on toast. Oh em gee.

12 large eggs
1 ½ c rice vinegar
6 garlic cloves, smashed and peeled
2 ½ tbsp packed light brown sugar
1 ½ tbsp Crop Duster
1/2 tsp peppercorns
1 large red or white onion, sliced thin (I used white but red would be better)
1 cup mayonnaise
2 tsp Das Bigfoot or to taste

Click here for our steamed egg recipe. While you're steaming or hard boiling the eggs, combine the rice vinegar, garlic, brown sugar, Crop Duster and peppercorns in a sauce pan with 1/2 cup water. Bring to a boil, add the onions and remove from heat. Skin the eggs and plunged into an ice bath. Place 1/2 the onions in a heat-proof container, place the eggs on top, cover with the brine and chill for 12-24 hours. Remove the eggs and save the brine. Slice the eggs in half, and smash the yolks in a bowl with mayo, 1 tbsp brine, and Das Bigfoot. Taste the filling for salt and pepper. Pipe the yolk into the egg white halves, sprinkle with Das Bigfoot and top with sliced onions. 

Adapted from Melissa Clark

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Bangla-Dash Mixed Nuts by Liz

INGREDIENTS

6 cups unsalted nuts, we used pecans and almonds
2 tablespoons vegetable oil
2 tablespoons water
1/4 cup pure maple syrup
1 tablespoon Bangla-Dash

DIRECTIONS
1. Preheat oven 350* and prepare a half-sheet baking pan with a Silpat
2. In a big bowl, mix oil, water, maple syrup and Bangla-Dash together
3. Add nuts and stir.
4. Spread nuts evenly over your baking pan. Bake 25 minutes.

Microwave Toffee Popcorn with Coco Corazón

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INGREDIENTS
12 cups of popcorn
1/2 cup Coco Corazón
You can also use Iowa Nice Spice or Cha-cha Lima, but if you’re using Cha-cha, add 2 more tbsp
4 tbsp butter or margarine
1/2 tsp baking soda
1/4 cup light corn syrup
1 tsp salt
Smoke Licker Crop Duster work great. If you’re popcorn is already salted, eliminate this salt.
Add roasted nuts like peanuts, cashews or pecans or chocolate chips!

INSTRUCTIONS
Split the popcorn into two large bowls.

Combine Coco Corazón, butter, and corn syrup in a large microwavable bowl. Give it lots of headroom, because the stuff is going to bubble up.

Microwave for one minute, remove, stir in the butter to melt. If it’s not melted, microwave for another 30 seconds. Then microwave for 1.5 minutes. Remove and stir. Microwave for another 1.5 to 2 minutes—until the toffee starts to bubble. Remove and stir in the baking soda. Stir-stir-stir to blend in.

Pour half of the toffee over the popcorn in each bowl and stir-stir-stir to blend in. I use two spatulas. It feels like I’m conducting a chocolate orchestra.

Spread the popcorn out on wax paper to cool. If you let it cool in the bowls, it will be a big rock.

Mark Bittman's Speedy No Knead Bread

“You made bread?” my family will ask whenever I whip up a loaf of Bittman’s bread. This warm magic loaf turns dinner into a meal. I throw in 1 tbsp of Whassamatterhorn or Smoke Licker.

They rip it apart like wolves.

They rip it apart like wolves.

From Mark Bittman in The New York Times

3 cups bread flour
1 packet (1/4 ounce) instant yeast
1 tbsp Whassamatterhorn or Smoke Licker
Oil as needed

DIRECTIONS
Combine flour, yeast and Whassamatterhorn or Smoke Licker in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Serve with Saltlickers’ compound butter!

Smoked Bangla-dash Butternut Squash

I love ALL squashes. Especially the fact that I can forget one I stashed under the sink, find it a month later, cook it, and it's delicious. You can't do that with meat, people!

Before smoking

Before smoking

After smoking

After smoking

Serves 6

INGREDIENTS
1 Big-a$$ butternut squash
Olive oil
Bangla-dash
Crop Duster
Maple syrup (optional)
Pecan wood chips for smoking (any wood will do but pecan’s the bomb)

INSTRUCTIONS
Start your smoker at its highest temp.

Split the squash lengthwise and scoop out the seeds. Place face down in a microwave safe dish with about one inch of water in the bottom. You may have to microwave each half separately if it is, indeed, a big a$$ squash. Microwave on high for about 14 minutes. You could also steam the squash in a steamer basket if you wanna go old school and skip the radiation (you hippy). When cool, scoop out the squash into a bowl and mix with a splash of olive oil, about 1 tbsp of Bangla-dash and 1 tsp of Crop Duster. Taste for spice. Splash some maple syrup in there if you’d like. Stuff the squash back into the empty shells. You could also sprinkle cheese (Manchego would be great) or breadcrumbs on top. Place the squash on the racks, shell down, and smoke with one pass of wood for about 30 minutes.

Leftover Mashed Potato Pancakes

How much salt you put in depends on how salty the original mashed potatoes are. Most of our blends would work well. We used 1/2 tsp Cy Salt and 1/2 tsp Alliyum, but you could easily use 1/2 tbsp of each, if your potatoes are unsalted.

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INGREDIENTS
2 c leftover mashed potatoes
1 egg
1/4 cup flour
1/2 tsp Cy Salt
1/2 tsp Alliyum
Butter, oil or shortening for frying

INSTRUCTIONS
Mix all the ingredients. Pancakes made from 1/4 of a cup of batter turn out best, we found. Heat fat in a big pan, fry both side on medium high heat. Dust with Alliyum. Reheat in a 400 degree oven for about 10 minutes.

WHAT’S THAT SAUCE?
Equal parts of our homemade horseradish and this salad, plus a big glob of mayo thrown in.