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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Liz's Gluten Free Cheesey Cy or Herky Perky Crackers

INGREDIENTS
7 ounces extra-sharp white cheddar cheese
1 oz grated parmesan cheese
1 1/2 cups gluten free all purpose flour, (Pamela’s…which is Al Roker’s fave brand)
1 tbsp cornstarch
1 tbsp Cy Salt
8 tbsp unsalted butter, cut into pieces and chilled
3-6 tbsp water

**To make Herky Perky crackers substitute 1 tbsp Herky for Cy, and 8 oz smoked cheddar for the white cheddar and parmesan .

DIRECTIONS
1. In a food processor with grater attachment, shred cheese. Remove the cheese and set aside. Switch to blade attachment and process flour, cornstarch, and spice for about 30 seconds.
2. Add butter and process again for 30 seconds. The mixture will look like wet sand.
3. While processor is running, sprinkle in the water until dough forms together.
4. Transfer to counter and divide in halve. Roll into logs and wrap tightly with plastic wrap. Refrigerate 2 hours, or up to 3 days. Can be frozen.
5. Pre-heat oven to 350. Line sheet pans with silpat. Slice cheese logs 1/4 inch thick. You can roll the dough log in poppy or sesame seeds, fresh chopped herbs, or more Cy Salt or Herky Perky.
4. Bake 22-30 minutes. Cool. Scarf.

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.

Susan's Second Place State Fair Bacon Candy

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Ingredients:
Thick sliced meaty* double smoked bacon, cut in half**
Chopped pecans
Saltlickers Grilla Gorilla
Saltlickers Roxy Taco
Baker’s dipping chocolate - dark
*meatier bacon makes it less flimsy
**If bacon is long, cut in thirds for easier handling 

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Method: Preheat oven to 375 degrees

Line a lipped baking pan with foil or parchment paper, and either place bacon on a rack or direction paper/foil to bake. 

Bake for approximately 20 minutes until a beautiful amber brown color. Remove from oven and place on paper towels to remove any excess bacon grease.  Allow to cool.

In a shallow sauté pan, use approximately 2 tablespoons of the bacon grease to toast the chopped pecans until golden brown. Remove pecans to a bowl and add equal parts of Roxy Taco and Grilla Gorilla (heck - be bold and use GGX!) to taste and set aside.

Now it’s almost time to assemble the bacon candy! Line a cookie sheet with parchment or wax paper.

Heat the Baker’s dipping chocolate according to the directions. Do it SLOWLY so you don’t break the chocolate. 

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Dip each piece of bacon in the melted chocolate, leaving about a half inch uncovered where you can grab it. Use a spoon to make sure both sides are covered. Some people don’t like a lot of chocolate on theirs (weirdos) and others do - a matter of opinion. 

Place the coated bacon slice on the lined cookie sheet and while the chocolate is still wet, sprinkle it with the pecan mixture. Repeat until you run out.

Place cookie sheet in fridge or freezer to allow chocolate to set. Remove from cookie sheet and store in covered container in refrigerator.

Bigfoot Balls

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PREP TIME: 5 minutes
COOKING TIME: 1 minute
TOTAL TIME: 6 minutes

INGREDIENTS

Pizza dough
Das Bigfoot
Olive oil

INSTRUCTIONS
Get yourself some pizza dough. If you're making it, we recommend Roberta's recipe, but substitute 3 tsp of Das Bigfoot for regular salt. Preheat the over to 400. Grease a baking sheet. Roll bits of dough into 1" balls and place them equidistant on the sheet. Brush each ball with a mix of 1 tbsp olive oil and 1/2 tbsp Das Bigfoot. Bake for about 5 minutes until brown. Pop 'em in your mouth absent-mindedly because you've always loathed the tyranny of skinny jeans! Whassamatterhorn also works great, too.

Cha-cha Chex Mix

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It's sweet, tangy, salty a little bit spicy, and addictive as crack. I've eaten about 5 lbs of it this week. The sauce can be used for an Asian slaw or a marinade. Here's the (super easy) recipe:

  • 4 cups Chex
  • 2 cups pretzels
  • 1 cup nuts
    You can throw anything you like, really
  • 4 tbsp butter (if you're making a dressing or a marinade, substitute a neutral oil)
  • 4 tbsp soy sauce or tamari
  • 3 tbsp Cha-cha Lima Sugar
  • 1/2 tbsp sesame oil if you want

Mix the crunchy stuff in a big bowl. Put the butter/oil, soy sauce, Cha-cha Lima, and sesame oil in a glass measuring cup and nuke on high 1 minute. Stir, pour it over the crunchy stuff, toss. To crisp it up, you can nuke it for 2 minutes, stir, nuke again for another 2 minutes, then spread it out and dry it on paper towels. Or you can bake it on cookie sheets at 300 for about 10 minutes, then air dry it.

Roxy Holiday Nuts = Snack Crack

Full disclosure: these are snack-crack...but they aren't that bad, fat-wise. There's no butter. Just the delicious nuts.

1lb pecans + 1/4 c Iowa Nice Spice + 2 tbsp Roxy Taco + a splash of maple syrup. Bake at 400 for about 15 minutes. OMGee.