I made a variety of dips to kick off the weekend including my favorite pico. I’ll share my recipe tomorrow, although it really isn’t much of a recipe. It’s quick and easy and is the perfect topping to pretty much anything around my house… except dessert.
We attended our friend’s birthday party on Saturday where I was apparently rocking some serious Texas style bangs. Yikes… note to self, lay off the round brush.
Wes spent a chunk of time working on Dog Prints on Saturday. He made this picture which I absolutely love and also worked on a project for WufSpa. He will soon be the “featured artist” at WufSpa; I’m so proud of him!
It is well deserved. I mean his work is awesome and so unique. If you or a fellow dog lover would ever be interested in a picture, let me know. His prices are incredibly reasonable and the prints make a great gift!
I also whipped up another batch of mango rice pudding for a project. Just as yummy as last time!
We got to visit with one of our favorite families, the Lams, and I got to cuddle with sweet Ellie for a bit. She is an absolute doll.
Ellie’s expression in the picture with Wes is priceless. She is totally thinking “stranger danger.”
And finally Wes and I came up with an awesome recipe based off of one I tried in New Orleans. There is a panko contest coming up, so we were experimenting. While shopping around the grocery store, I dreamed up this little number and Wes executed it perfectly. Introducing Fried Green Tomatillo Benedict:
Complete with lump crab meat, panko crusted tomatillos, a creamy hollandaise, and pepper garnish. It doesn’t get much better than this.
For the topping:
1 can lump crab meat (6 ounces)
1 tsp butter
1/2 tsp salt
1/2 tsp pepper
1 jalepeno chopped
Prepare tomatillos. Mix Panko crumbs, salt, pepper, and Chacheres together. Dip sliced tomatillos into milk then directly into the Panko mixture, making sure to coat the tomatillos.
Melt butter on a skillet. Fry each side of the tomatillos until brown. Remove tomatillos to a plate.
In the same skillet, crack both eggs and cook until the yolk has set up. We prefer the yolk a little runnier, but feel free to cook it as long as you like. Or you could poach the egg in true benedict style! Wes just loves fried eggs. Once cooked, layer eggs on top of tomatillos.
In the same skillet, add crab meat, butter, salt, pepper and jalepeno. Saute until crab meat is warm and spices have combined. About 3 or 4 minutes. Pour crab meat over top the egg.
Prepare the hollandaise by adding the egg yolk, lemon juice, and Tony Chacheres in a blender. Pulse until well combined. Slowly pour in melted butter, being careful to not add too quickly and scramble the egg. Pulse until thickened, then pour sauce over top the crab mixture. Serve immediately.