I was working on expanding my river food repertoire yesterday, was so happy with the results that I felt compelled to blog about it.
The Scotch egg will be found in my canoe this season, and I look forward to sharing them with my fellow river warriors. I was enjoying some scotch eggs at a bar with a tall dark beer and realized how perfect they would be on the water. I rushed home and fired up the skillet. For those who are not familiar with the tasty treat, it is a hard-boiled egg encased in sausage, breaded and fried until golden brown. These little gut blasters are good hot or cold, and will surely be a good source of fuel for some serious river fury. Once on the water a more appropriate name may be needed for these morsels such as “skank eggs”, other ideas are welcome. I’m going to whip up some Jackal Tamales from some practice now.
I like river crusted scotchman
ReplyDeleteAt a gathering yesterday, one Liz Renkoski overheard the Jackalski and I discussing your latest culinary delight. As we were tossing out names she suggested "Opossum Eggs". I dig it. Say it twice and you will too. I think these Opossum Eggs would compliment a peppered turkey breast well during the latest sensation that has really taken off in the Man Barn on Friday nights. I have dubbed it the "Friday night meat munch". Put a Opossum Egg on my platter please!
ReplyDeleteI am beyond impressed with the "Opossum Egg." Once again you have outdone yourself with river creativity and a special thankso to Mother Jackalski for the amazing name. I look forward to sampling your wares. Sounds like I need to work on a Dutch Oven Delicacy for our river enjoyment.
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