Ohhhh Yuuummmm to both the lox and the spinach!!
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Ohhhh Yuuummmm to both the lox and the spinach!!
msmofet
Chef Extraordinaire
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Think these must come from the 50's era of cocktail parties, lol but I first had them just last year. Even people who confess they don't like olives seem to gobble these up.
Olive Cheese Melts
1 cup ripe olives, chopped - I recommend canned and not deli (experience talking here - they were waaay too salty, but suit yourself)
1/3 cup scallions, chopped
1.5 cups old cheddar, grated (I go for almost 2 cups)
1/2 cup mayo
1/2 tsp curry powder
8 English Muffins, split
Mix first 5 ingredients together, spread on split Muffins, cut in 1/4's.
Place on cookie sheet. At this point you can either pop them in the freezer and then transfer to a bag or bake at 400 for 10 min.
I bag them 8 to a sandwich bag so as to take what I need. Cooking from frozen is about the same timing as fresh. You know your oven.
Many recipes you see on the internet call for 1/4 or 1/2 tsp salt... DON'T! olives and cheese are plenty salty enough.
Bottled stuffed green olives?
oops NO NO NO
Black Ripe Olives!!!
although I did once add a handful of manzilla olives (pimento stuffed green) but didn't find they added to the recipe. and it was really because I mis-read the recipe - thought the green onions said green olives.... my bad...
Black Ripe Olives!!!
although I did once add a handful of manzilla olives (pimento stuffed green) but didn't find they added to the recipe. and it was really because I mis-read the recipe - thought the green onions said green olives.... my bad...
erehweslefox
Sous Chef
That totally sounds like 50's cocktail party food to me. Not that there is a thing wrong with that.
Though when there is it is pretty spectacular. have you seen James Lileks' 'Gallery of Regrettable Food'? It is worth looking at.
http://www.lileks.com/institute/gallery/
Lox is an excellent replacement for canadian bacon in a eggs benedict recipe. Seitan also seems to work out pretty well for me, though with the eggs it is vegetarian and not vegan.
Cheers,
TBS
Yeah I seen the gallery of regrettable food, most people dont know that bananas in the 50:ties doesn't taste like bananas now. The clone of banana died out , it was sweeter more banana flavoured banana, that is also why banana candy doesnt taste like real bananas, it taste more like the extinct one.
Addie
Chef Extraordinaire
oops NO NO NO
Black Ripe Olives!!!
although I did once add a handful of manzilla olives (pimento stuffed green) but didn't find they added to the recipe. and it was really because I mis-read the recipe - thought the green onions said green olives.... my bad...
I am thinking Calamata oil cured olives. I get the ones that I have to pit myself. (I do have a pitter.)
Cheryl J
Chef Extraordinaire
Andy, your muffins look perfect and delicious. I can almost taste the crunch, melted butter, and apricot jam.
Last edited:
GotGarlic
Chef Extraordinaire
Several restaurants in my area do eggs Benedict with crab cakes instead of Canadian bacon
erehweslefox
Sous Chef
Several restaurants in my area do eggs Benedict with crab cakes instead of Canadian bacon
Yeppers, that is solid theory for eggs benny as well. We had some lovely versions of that classic with crab when down in Virginia on Chincoteague Island. Crab is cheap and plentiful there.
Now up here in PA, I do have a problem, which is mainly my wife is kind of a crab snob, coming from Maryland. And shellfish ain't Kosher, I got a negotiated truce on the issue with her, based mainly on how much she likes crab cakes. I haven't yet convinced her that canned crab, or, Horror I know, imitation crab meat, might be acceptable with eggs for an Egg benedict type breakfast dish.
I'm cool with it, on a breakfast dish with holandaise, eggs, and chives, a lot of flavors going on and all... And I wouldn't use canned or imitation in a crabcake that is just wrong. She feels like if we break Kosher, we might as well use quality stuff, which I can't argue with that much.
We do have a friend in Vermont that raises his own pigs, and makes the most wonderful pork bellies and bacon, maple smoked even, but that is off the table. I am lucky to get the shellfish
I have a good salad recipe with imitation crab meat. Crabby salad. Have I posted that? I'll have to check my posting history.
Cheers,
TBS
Addie
Chef Extraordinaire
Have you ever thought of substituting crab meat for lobster and making a crab meat roll? Or even shrimp?
Andy, those muffins look fabulous!
I tried... but fail to understand the bigotry implied... and so sorry but.. no, it is not worth looking at.
I am thinking Calamata oil cured olives. I get the ones that I have to pit myself. (I do have a pitter.)
Addie, please... no... that is why I switched to canned. It was waay too strong.
On the other hand perhaps if you reduced the quantity of olives from 1 cup to 1/2 cup perhaps it would work.
I just made a batch but next time I do I will remember to try it with the Deli olives again... but halved!
erehweslefox
Sous Chef
I'll hold the phone on that, Dragnlaw. Might it be something we'd talk about in PMville?
GotGarlic
Chef Extraordinaire
Bigotry? No, just some harmless fun about cookbooks offered by food companies to promote their wares, with some funny commentary.
Aha! did not realize it originated from ads. So sorry everyone! No malice nor harm intended!
OP
OP
Andy M.
Certified Pretend Chef
Thank you all for the compliments. I'll take your suggestions on ways to use these muffins.
OP
OP
Andy M.
Certified Pretend Chef
These are like the rings I bought.
https://www.amazon.com/Norpro-3775-Muffin-Rings-Set/dp/B0001VQIHW
OP
OP
Andy M.
Certified Pretend Chef
Katie, why do you use two different recipes?
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