Habanero Jelly Grilled Cheese

Pepper Jelly Grilled Turkey SandwichIt is difficult to name a sandwich something other than what it is. I always end up sounding like I’m making a sexual reference or trying to be clever. But Habanero Jelly Bacon Turkey Grilled Brie Sourdough Sandwich is too long, no matter how accurate it may be. I believe my grandmother would have called it The Land ‘O Goshen, due to its decadence, messiness, and overall superiority in the field of turkey sandwich creations. I’ve gone with Habanero Jelly Grilled Cheese for simplicity. But it certainly seems like a verbal bucket of cold water compared to the real thing.

I returned from the The Foodways Texas Symposium on fire to make new dishes, and mostly all I’ve done is manage to finally buy a tortilla press on Amazon. It seems a little lacking in magic to order a molcajete off of Amazon, though. I might have to find a bona fide human to buy one of those from, so the chain of custody for good food karma can start for the little alchemy bowl as soon as possible.

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Edible Eggs: A Strawberry Omelet

Fruth Farm EggsEdible Dallas & Fort Worth gave me free reign to do egg recipes for this issue. I ran with it. I love eggs. I love them scrambled, fried, hard-boiled, poached, deviled and just about any other way you can think of to make them. But doing recipes for Edible also meant that I got to procure some of the loveliest local eggs Dallas has to offer. The eggs in the photo above are from Fruth Farms. Conveniently, they sell eggs at the White Rock Local Market. Sarah Perry of WRLM was kind enough to put me in touch and I sent Taylor Ozarow, the son of my esteemed friend Meaders, who along with her husband Robert own Empire Baking Company…my go-to bread bakery, to grab a few dozen for me…as I was on the run elsewhere. A great young man, Taylor. His egg run yielded 48 of the prettiest earth and jewel tone eggs with which I’ve ever gotten to play, and they were of all manner of sizes, too. When you generally have access to store bought white eggs or even brown eggs, it is a joy to play with an assortment of eggs such as these from Fruth Farms. One must be careful, though, when baking with eggs of varying sizes and keep a scale handy. Some of these eggs weighed in at a whopping 4 ounces, whereas an average “large” egg, the size most often used in recipes is 2 ounces. In scrambled eggs this doesn’t matter, but in baking, it most assuredly does.

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