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Old 05-09-2011, 12:13 PM
Derek Derek is offline
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Default Fish Sandwiches and Armadillo Egg's for dinner tonight.

Here's the first series of shots with the egg's as the star attraction.

On to the Armadillo egg's.

Here is the basic meat mix for the egg's.

I am doing an Italian version with a holy trinity today!


I have combined.
1.2 egg's
2.Half cup of pankos
3.Half teaspoon of lemon -dill seasoning.
4.1 teaspoon of Italian seasoning.
5.1 and 1/2 tablespoons of dried parsley flakes.
6.A pinch of kosher salt.
7.2 Minced garlic cloves.
8.1 jalapino minced.
9.1 red pepper small chopped.
10.1 green bell pepper chopped.

.

then I put the meat back in the fridge for an hour.


Here is my panko breadcrumb mix.
1.2 tablespoons of Parsley flakes.
2.a couple of shakes of Lemon Dill seasoning.
3. 2 cups of panko breadcrumbs.
4.A pinch of kosher salt.


The meat station.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TcgdCDnryQI/AAAAAAAAGE4/tleytjio_Xg/DSC03686.JPG[/img]

The patty.


The Pancetta and the egg.


First wrapped ball.


The top half.


As you can see in this picture, I have put them in the cooking dish for a 2 hour chilling nap before dinner.

I have them in the fridge chilling, and forming to shape before I unwrap them and cook them.





More to come.
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Old 05-09-2011, 04:53 PM
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Here is a slight of hand update.

The Armadillo egg's coated with a panko breadcrumb mix.


The fish fry station.


&


Ready for the wok!


Frying in butta and olive oil.


All cooked.


The Fish sandwhiche was good, but I am supprised it didn't have any zip!
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Old 05-09-2011, 05:00 PM
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What is the white sauce on the bun? (That may be the problem).
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Old 05-09-2011, 05:03 PM
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Quote:
Originally Posted by Spruce-Ridge-Smokers View Post
What is the white sauce on the bun? (That may be the problem).
Hi Spruce,

That's home made tatar sauce with a little horse radish sauce for the tang!
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Old 05-09-2011, 05:10 PM
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Try adding a little more kosher salt and/or acid (lemon juice/balsamic vinegar) to the tartar sauce. Add a little sugar to round the flavor and soften the bite of the additional acid.

Brian
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Old 05-09-2011, 05:13 PM
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Quote:
Originally Posted by Spruce-Ridge-Smokers View Post
Try adding a little more kosher salt and/or acid (lemon juice/balsamic vinegar) to the tartar sauce. Add a little sugar to round the flavor and soften the bite of the additional acid.

Brian
Thank you Brian, I might try that next time.

By the way it was nice to meet you at the Eagle Cook Off.
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Old 05-09-2011, 05:21 PM
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Wheres the eggs?
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Old 05-09-2011, 06:05 PM
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Here it is Bubba.

Oh my gosh, this dish was AWESOME. I got it open and had a sample taste!


&

A better pic!
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Old 05-09-2011, 06:21 PM
Ron_L Ron_L is offline
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That seems more like a Scotch Egg. What I'm used to seeing referred to as an armadillo egg is a jalapeno stuffed with cheese and then wrapped in sausage and smoked, bread crumbs optional.

Like this...



Here is a Scotch egg...



Either way, your prep pictures shows eggs, and I don't see any egg in there. Also, the middle looks under cooked.
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Old 05-09-2011, 06:43 PM
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Thanks for the links and thanks for finally set me straight on the Armadillo egg thing.

By the way Ron, The thermo pen said it was done. and it tastes AWESOME.

Here is a picture just for you bud.
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