Don't be afraid of Hollandaise!

One of my all time favorite things is Eggs Benedict! I shyed away from making it for years, because I thought it was too complicated. I had issues with poaching eggs and the hollandaise just seemed too difficult. Then I discovered blender hollandaise!
For two servings, split two english muffins and place on a cookie sheet. On the same cookie sheet place 4 slices of ham or canadian bacon and toast under the broiler. Now let's tackle the eggs. Take a deep non-stick skillet with a lid and fill with water, add 1 TBS. vinegar. Bring the water to a boil, add eggs one at a time. Cover and remove from heat, let sit for 3-5 minutes depending on how you like your eggs done. Remove with a slotted spoon. In a blender put 4 egg yolks, add the juice of 1/2 lemon (about 1TBS.), a pinch of salt, and a dash of nutmeg or red pepper. Blend briefly, and slowly add one stick of hot melted butter. If you have a hand blender, you can use that instead of your regular blender. The trick is to get everything out and ready to go. Once you're set up everything goes pretty quickly. If you need to hold the Hollandaise, have a double boiler hot and ready. I find the whole process is much more enjoyable with a Mimosa (Champagne & O.J.).

Zardoz

This is one of my favorite sandwiches! I discovered it about 25 years ago at a place called Tootsies in Fort Worth. The place has long since closed, but I've been fixing my version of the sandwich ever since. For two sandwiches, toast two onion buns in a skillet. Warm 6-8 ounces of pastrami (in the same pan, if you want). Top the pastrami with 2 slices of provolone each. While the pastrami is warming and the provolone melting, spread the bottom of each bun with two ounces of cream cheese. Add thinly sliced red onion and half an avocado (thinly sliced). Top with warm pastrami and provolone. This sandwich is very rich and delicious!

Fresh Blueberry Muffins.

I love this time of year with all the fresh fruit available! The picture on the left is half a dozen muffins with soft butter. The one on the right is a healthier version, no butter, fresh fruit, and a cup of green tea.

FRESH BLUEBERRY MUFFINS:
(Makes one dozen.)
1/2 cup butter (softened)
1 1/4 cups white sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 pint fresh blueberries
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Wash blueberries and coat lightly with flour. Sift flour, baking powder and salt together and set aside. Cream butter and sugar in a large bowl with a mixer until light and fluffy. Add eggs and vanilla beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries. Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Well Deserved Reward.

Hard work sure builds up an appetite! That's why after my Sweetie mowed the lawn, I wanted to fix him a nice lunch. I chose some of his favorites, Salmon Patties, Mac n' Cheese, and Chocolate Chip Cookies.
I always have the makings for Salmon Patties on hand. I take one can of Pink Salmon and pour the liquid into a mixing bowl. I take the Salmon and remove all the skin, fat, and round bones (the little pin bones are okay). Add the cleaned fish to the liquid in the bowl, break in one egg and mix with a fork breaking up any big chunks. Add about 16-20 crumbled saltines depending on how much liquid there is (you should be able to form patties). Fry patties in oil about 350 degrees, turning once, until golden brown. Drain on paper towels and serve with Cocktail or Tartar sauce. Serve these on a bun for a great sandwich alternative.