Rosemary Sea Salt Applesauce Rolls for Slider Buns

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Oh Boy Dinner Rolls...

But not just any dinner rolls... These are amazing.  Stunning presentation, beautiful colors and an extra strong punch of Sea Salt and Earthy Herbal Rosemary.

What's not to love!

These make an especially wonderful Slider Bun.

Adds LOTS of presentation appeal to a simple sandwich, making the simple STUNNING!

And the applesauce adds plenty of extra flavor and moisture, guaranteeing a moist and tender roll.  And best of all, Bread Machine easy.  Letting the machine do all the hard stuff (kneading, mixing and first rise.

Like I said... What's not to love... ENJOY!

 OK... Here's what I did...

Rosemary Sea Salt
Applesauce Rolls for
Slider Buns

Ingredients

• 3/4 Cup Luke Warm Water Milk
• 2 Packages Instant Bread machine Yeast
• 1 tsp Sugar
• Additional 1/2 Cup Sugar
• 2 Eggs, slightly beaten
• Pinch Salt
• 6 TBS Butter, Melted
• 3 TBS Rosemary, chopped
• 1 Cup Applesauce
• 4-1/2 Cups Flour
• FOR GARNISH -
  1 Large Egg, whipped  for an egg wash.
• 2 TBS Coarse Grind Sea Salt
  2 TBS Fresh Rosemary Chopped 

Cooking Directions

1. First, Mix the warm (not too hot) Milk with the sugar and yeast.  Allow to sit for 5 minutes, you will see the yeast start to bloom.
2. Next, In the bowl of the bread machine, add all of the ingredients in the order listed (Except the last three "Garnish" Ingredients)..
3. Set your machine to the "DOUGH" setting and allow the machine to do all of the mixing, kneading and rising. About an hour and a half total.
4. When the machine is done, Pull the dough from the bowl. Form into the size of a ball. Cut this ball in half, creating 2 pieces. Take one of the pieces, form into a smaller ball and cut those in half, forming 4 pieces. Form those four pieces into balls and then cut each of those into FOUR pieces each, making a total of 16 pieces.  Repeat with second half to form a total of 32  pieces  Form each of those 32  into balls.  Gently press each ball to form a flat biscuit shape.
5. After the hour, brush each roll with the egg wash.
6. Preheat oven to 375 degrees.
7. Spray two  9X13 Casserole pans with non-stick spray.arrange 16 balls in each dish.
8. Allow a second rise, cover each pan with a tea towel and set in a warm place (I just set on top of the preheating oven).  All this rise for 1 hour, until the dough doubles in size.
9. Do an egg wash (1 Egg, whisked then brushed over the top of the rolls). Then sprinkle a bit of Extra Course (Large Granular pieces of) Sea Salt and an equal amount of Chopped Rosemary on each ball.
10. Bake uncovered for 20 minutes.  Allow to cool in the pan for 5 minutes.  Remove from pan, separate and store in a sealed container 
11. Serve Warm to room temperature and ENJOY!

World's Best PORK CHOPS FOR SLIDERS - Stuffed with Andouille Sausage

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I love a sale.  That's what freezers are for.  A few times a year my local store will put those long thin pork loins on sale for less than $4.  Normally they run about $8 so I snatch up a few each time I see them cheap.  Generally I like to make one each time I smoke so that I can add the diced meat into my beans.

This gem of an idea uses a precooked sausage, the near legendary Spicy Cajun Andouille Sausage!  Again, bought on sale (watch the newspaper, there are almost always coupons).  And again, frozen which came in handy when you try to stuff this into the loin.

The technique is pretty simple...  Take a long thin knife and cut an X all the way through the center of the loin.

Then take a long thin poking device (I used my honing steel used to get an edge on knifes) and enlarge that X all the way through.

Then just force the sausage into the loin.

And now you just smoke or grill or even roast in the oven as you normally would.

And what you end up with is a beautiful presentation as well as a a delicious mix of meats, spices, rub... and just happen to be the right size for little slider sandwiches.

Tailgate party idea anyone???

It may look a bit odd, but this makes sense.  I was able to put a sweet BBQ rub on the outside of the loin.  The pork has a natural sweetness and came out just as deliciously tender as you can imagine.  While the sausage was indeed deliciously CAJUN Spiced.    Since the sausage ended up in the center, Heat and Sweet, a variety of textures and layers of flavors in EVERY BITE!  Unusual look, surprisingly complicated flavors turns my usually throw away sale meat into something special... And makes a great slider!

 OK... Here's what I did...

Slow Roasted
Andouille Stuffed
Pork Loin and Sausage Sliders

Ingredients

1 Hormel Brand Pork Loin
1 Foot long Cooked Andouille Sausage (Frozen)
1/2 Cup of your favorite Spice Rub

Cooking Instructions

1. Cut an X in the flat side of the pork loin.  Use a combination of a long thin knife and a thin long round poking device to get a hole throughout the loin.
2. Shove the frozen sausage through the hole, leaving a bit sticking out of both ends
3. Allow the sausage to thaw in the refrigerator overnight.
4. Rub your favorite spice rub into the outside of the pork loin.
5. Preheat your oven to 250 degrees.  Roast until the internal temperature of the center of the loin (the sausage part) reaches 145 degrees (rare for pork).  Double check several areas of the loin and make sure the temeprature is at least 145 degrees in all areas of the loin.
6. Allow to rest for 10 minutes (the internal temp will go up to 150) and slice thin
7. Serve on bun, garnish as you like and ENJOY!

Loaded Cheddar Cheese Mini Muffins with Garlic and Sesame

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 OH BOY Mini Muffins!

But not just any muffins, these savory little gems are about my favorite of the "specialty" muffins.  Perfect for  breakfast, perfect to make a big batch for when you have overnight company.  Personally, my very favorite is to make a batch when I have a road trip.  Driving cross country, I'll pop one of these in my mouth and save a visit to the frozen burrito aisle of the gas station...

But I digress...

I think the real delight in these are the unexpected flavors of the topping... I use what I call, Sodom and Gomorrah salt substitute.  Equal parts of white and black sesame seeds (feel free to use only one color, but I like the presentation of the black and white), Garlic Flakes and some specialty coarse grain Sea Salt.  A little sprinkling on top as the muffins bake and you have such a delight as you eat.

Cheesy, a little bit Spicy, A surprising hit of extra Garlic and Earthy Sesame.  Salt adds the seasoning and indeed you have a truly LOADED Mini Muffin!

Enjoy indeed!

 OK... Here's what I did...

Loaded Cheddar Cheese Mini Muffins

Ingredients

• 3 Cups Flour
• 2 Cups Shredded Cheddar Cheese
• 1/4 Cup Sugar
• 2 TBS Baking Powder
• 1 tsp Salt
• 1 tsp Chili Powder
• 1 TBS Garlic Powder
• 2 Large Eggs
• 1/4 Cup Olive Oil
• 1 Cup Whole Milk
• 1 TBS Black Sesame Seeds
• 1 TBS White Sesame Seeds
• 1 TBS Garlic Flakes
• 1 TBS Coarse Grain Sea Salt
• Non-Stick Spray

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. In a large bowl, combine the dry ingredients, Flour, Sugar, Baking Powder, Garlic and Chili Powder
3. In a small mixing bowl, whisk together the wet ingredients, Eggs Olive Oil and Milk.
4. In another small mixing bowl mix together the Sesame Seeds, Garlic and Sea Salt.
5. Mix the wet ingredients into the bowl with the dry and fold to thoroughly combine.  Add the Cheese and stir to evenly mix.
6. Pour the batter into the muffin pan, filling to the top of each cavity. Sprinkle a pinch of the Sesame/Garlic/Salt mix on the top of each muffin.
7. Bake 25 minutes until the tops just starts to brown.  Remove from the oven but let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
8. Serve Warm.  Store in an airtight container.
   ... and ENJOY!

Aioli - Sweet Root Beer Cream Cheese Mayo Aioli

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 According to Wikipedia, the classic definition of an Aioli is.. "Aioli or aïoli is a Mediterranean sauce made of garlic and olive oil and, in some regions other emulsifiers such as egg. The sauce's names mean "oil and garlic" in Catalan and Provençal.".

In more modern times, most times you see "Aioli" on a menu (especially a bar menu), it is a mayonnaise based condiment with extra flavoring added.

This is a Bar Menu definition Aioli...

It is also loaded with a cup of my specialty Sweet Root Beer Sauce that I DIY.  If you are bold and find yourself using lots of BBQ sauce over a year, feel free to follow the blue letter link and make a batch yourself.  I make about 6-8 pints a year and always run out before the year is up.

BUT FEAR NOT, if you prefer or really like a BBQ sauce of your own, feel free to substitute you favorite sauce in the recipe for my Root Beer Sauce.  Or even mix a Cup of Good old reliable ketchup with a 1/2 a cup of Root Beer (Not Diet please) for a similar flavor.

I used this sauce as a flavoring for a terrific sandwich.

Pork Chops and Apple Slaw Sliders...

A fancy Pork Chop (notice the circle in the middle, that's Andouille Sausage for a little Cajun Kick!), with a Specialty Apple Slaw (very easy upgrade from a simple bag of Cole Slaw).  And all on a fresh made slider bun - Rosemary Sea Salt Apple Sauce Roll!

The sweet creamy sauce paired great with the slaw and pork chop.  Especially when you get a bite with the Andouille Sausage...

Talk about one perfect bite... ENJOY!

 OK... Here's what I did...

Aioli - Sweet Root Beer
Cream Cheese Mayo Aioli 

Ingredients

• 1 Cup Mayonnaise
• 2 Bricks Cream Cheese softened to room temperature
• 1 Cup Sweet Root Beer BBQ Sauce
  (Can substitute a BBQ sauce of your liking)
• 2 TBS Baking Powder
• 1 tsp Salt
• Zest and Juice of 1 Lemon
• 2 Cloves Garlic, smashed, minced and pressed into a paste
• 2 TBS Honey

Cooking Directions

1. Could not be easier... Add all imgredients to the bowl of a stand mixer and whisk for 5 minutes until everything is creamed.  Increase speed half way through.
2. Use fresh.  Store in a sealed jar or squeeze bottle for up to 3 weeks.
3. Makes a great spread for about any sandwich you could want to make.  Use as you would anytime you would add "regular" Mayonnaise and of course
   ... ENJOY! 

Apple ColeSlaw - one of 13 Bagged Cole Slaw upgrades

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OH BOY Cole Slaw...

But not just any Coleslaw, this is loaded with sweet crisp Apples, sweetened with honey, has a crisp crunch not only from the bagged cole slaw but also from the apples.  A terrific combination!

While I really loved this version of slaw, I made this for a specific dish...

Pork Chops and Apple Slaw Sliders.

Say that fast and leave off the sliders word, just "Pork Chops and Apple Slaw".

Now say it with a Humphrey Bogart Accent (that actually sounds like Edgar G. Robinson), and you may remember a certain Brady Bunch episode...



Come back tomorrow for a recipe for the pork chop... It;s a Pork chop with a hidden surprise center!

And in a couple days I will post the Aioli and Bread recipes... Equally worthy of my tribute to Peter Brady slider!

 OK... Here's what I did...

Apple ColeSlaw

Ingredients

• 1 Bag Cole Slaw
• 1/2 Cup Mayonnaise
• 1/3 Cup Honey
• 2 TBS Sugar
• 2 tsp Salt
• Juice and zest of 1 Lemon
• 3 Honey Crisp Apples, chopped minced

Cooking Directions

1. In a large bowl, whisk together the Mayo, Honey, Sugar, Salt, Lemon zest and Juice plus the chopped/minced Apple.
2. Add the bagged Cole Slaw mix and fold to combine and thoroughly mix.
3. Cover bowl and chill for at least three hours (preferably overnight).
4. Just before serving, using a colander, drain the excess liquid. arrange in an attractive serving dish
5. Garnish with Paprika spice, serve chilled and ENJOY!

I made this to serve with Pork Chop Sliders.  Come back tomorrow to see my ... PORK CHOP AND APPLES SLAW SLIDERS!

Balsamic Glazed London Broil - Grilled or Broiled Top Round Steak Roast

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 OH BOY... A nice thick juicy steak!!!

But not just any nice big juicy steak.  This is a London Broil.  Oddly enough, Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. Butchers may label top round steak or roast as London broil.

So, I was wandering through my local grocery store and spied a sale on Top Round Roasts... And I was hooked!  Technique for a classic London Broil is to have the steak marinate over night.  ME, I prefer plain old salt and pepper.

The glaze is filled with flavor, the steaks come out juicy and tender and with the meat on sale this is the least expensive way to serve a...

NICE THICK JUICY STEAK!

Enjoy!

 OK... Here's what I did...

Balsamic Glazed
London Broil
Grilled or Broiled Thick
Top Round Steak

Ingredients

• 3 Pound London Broil (Thick cut of Beef Steak, Top Round or Tri-Tip)
• 1 TBS Fresh Ground Pepper
• 1 TBS Sea Salt
• FOR THE GLAZE
  1/2 Cup Balsamic Vinegar
• 2 TBS Brown Sugar
• 2 Cloves Garlic, smashed, minced and flattened into a paste.

Cooking Directions

1. TO BROIL (COOK IN THE OVEN) - Preheat the broiler and the pan for 10 minutes. 
2. Slide the broiler pan out of the oven and put the steak on the pan. Put the pan in the oven in the middle rack slot. Your broiler pan should sit about four inches away from the flame.
3. Generously salt and pepper all sides of the roast.
4. London broil only needs four to five minutes of cooking time on each side. Set a timer to help you remember when to flip it. Overcooking renders this cut very tough.  8 Minutes (4 minutes each side) will get a Rare steak.  10 Minutes (5 minutes each side) will get a Medium Rare Steak. 12 Minutes (6 and 6) will get a Medium
5. While the steak is cooking, Prepare the Glaze.  In a small pot, over medium heat, heat the Balsamic, add the Brown Sugar and garlic.  Stir to mix and heat to a low simmer.
6. OK... Back to the meat.  Once the meat has cooked the appropriate amount of time, check the internal temperature with an instant read meat thermometer.  The thickest part of the steak/roast should read 125 degrees for rare, 135 for medium rare, 145 for medium.  Return to oven if additional cooking time is needed.
7. Once the meat is the correct internal temperature, brush the glaze on all sides.  Return to the oven for ONLY 1 MINUTE PER SIDE.  You are only heating the glaze, not cooking the meat.
   Once the glaze has heated and begins to lightly char (Cook too long, the sugar will burn... be careful), wrap the steak in a couple of layers of heavy aluminum foil.  Allow to rest wrapped in the foil for 30 minutes to even out the temperature and help to tenderize the meat.
8. Just as you are ready to serve, remove from foil and slice against the grain for maximum tenderness.  HINT... taste,  if the steak is still a little tough, slice thin.  If the steak is butter soft and tender, slice thick.
9. Serve while still warm and... ENJOY! 
10. To GRILL ( Outdoor, open fire (Coals))
    Prepare the Glaze in advance.  In a small pot, over medium heat, heat the Balsamic, add the Brown Sugar and garlic.  Stir to mix and heat to a low simmer.
    Prepare your grill. Make a HOT spot, with the coals under half of the grate.
11. With the coals HOT, unwrap the steaks, Generously salt and pepper all sides of the roast and grill about 2 minutes per side. Take the internal temperature of the beef. Continue cooking 2 minutes per side, checking internal temp with each flip. Transfer meat from the HOT side to the cooler side with no coals under the steak when internal temp reaches 125 degrees. Cooking time over the hot coals will vary depending on how hot the fire is, how thick the steak is and the fat content of the steak. 
12. Once the meat reaches 125 degrees, brush the Glaze on the meat (all sides).  Cover the grill and allow to cook over the cool side (indirect heat) for an additional 5 minutes or until internal temperature reaches 135 degrees, remove from heat.
13.  Wrap the steak in a couple of layers of heavy aluminum foil.  Allow to rest wrapped in the foil for 30 minutes to even out the temperature and help to tenderize the meat.
14. Just as you are ready to serve, remove from foil and slice against the grain.  HINT... taste,  if the steak is still a little tough, slice thin.  If the steak is butter soft and tender, slice thick.
15. Serve while still warm and... ENJOY! 

Pumpkin Dinner Rolls with Rosemary and Sea Salt Makes Great Slider Buns Bread Machine Easy

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 OH BOY ... Dinner Rolls made easy in a Bread Machine...

But not just any dinner rolls, these are AMAZING!  hints of fall in the air when you bake these with the aroma of a Pumpkin Pie.  Soft and moist with so many extra flavors.  Herbal Rosemary, Savory Sea Salt and of course the Pumpkin.

These are hands down, my very favorite dinner roll of all time.

And they are all made easy in a bread machine.  I probably spent a total of 10 minutes (maybe 15) HANDS ON cooking time.  The rest, the bread machine does all of the hard work.  Mixing, first rise, kneading.  The dough comes out ready to cut into 30 roll shapes, allow a second rise and ready to bake,

Just that easy.

And an incredible payoff that will make any meal memorable.

AND BTW, they make amazing Slider Buns too!

ENJOY

 OK... Here's what I did...

Pumpkin Dinner Rolls
With Rosemary Sea Salt
Bread Machine EASY

Ingredients

• 3/4 Cup Luke Warm Water Milk
• 2 Packages Instant Bread machine Yeast
• 1 tsp Sugar
• Additional 1/2 Cup Sugar
• 2 Eggs, slightly beaten
• Pinch Salt
• 6 TBS Butter, Melted
• 3 TBS Rosemary, chopped
• 1 Cup Canned Pumkin Pie Mix
• 4-1/2 Cups Flour
• FOR GARNISH -
  1 Large Egg, whipped  for an egg wash.
• 2 TBS Coarse Grind Sea Salt
  2 TBS Fresh Rosemary Chopped 

Cooking Directions

1. First, Mix the warm (not too hot) Milk with the sugar and yeast.  Allow to sit for 5 minutes, you will see the yeast start to bloom.
2. Next, In the bowl of the bread machine, add all of the ingredients in the order listed (Except the last three "Garnish" Ingredients)..
3. Set your machine to the "DOUGH" setting and allow the machine to do all of the mixing, kneading and rising. About an hour and a half total.
4. When the machine is done, Pull the dough from the bowl. Form into the size of a ball. Cut this ball in half, creating 2 pieces. Take one of the pieces, form into a smaller ball and cut those in half, forming 4 pieces. Form those four pieces into balls and then cut each of those into FOUR pieces each, making a total of 16 pieces.  Repeat with second half to form a total of 32  pieces  Form each of those 32  into balls.  Gently press each ball to form a flat biscuit shape.
5. After the hour, brush each roll with the egg wash.
6. Preheat oven to 375 degrees.
7. Spray two  9X13 Casserole pans with non-stick spray.arrange 16 balls in each dish.
8. Allow a second rise, cover each pan with a tea towel and set in a warm place (I just set on top of the preheating oven).  All this rise for 1 hour, until the dough doubles in size.
9. Do an egg wash (1 Egg, whisked then brushed over the top of the rolls). Then sprinkle a bit of Extra Course (Large Granular pieces of) Sea Salt and an equal amount of Chopped Rosemary on each ball.
10. Bake uncovered for 20 minutes.  Allow to cool in the pan for 5 minutes.  Remove from pan, separate and store in a sealed container 
11. Serve Warm to room temperature and ENJOY!

When Life Gives you Lemons GLOP CAKE Strawberry lemon Angel Food Cake

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Well, sigh... Life gave me lemons...

Actually a planned cake did not turn out as planned.  So this is a post about making lemonade out of a pile of lemons.  Or actually, this is a post about making something very very tasty into an acceptable dish for a party.

Originally this was meant to be a rolled cake.  One of those Jelly Roll type cakes that have a spiral swirl on the end.  I have made dozens of them in the past, including this one shown, a Mocha Yule Log.

BUT... Sigh, I really have no idea what happened.    Possibly too much Lemon Juice added, Too much Whipped Topping, or maybe the moon was in the wrong phase and my horoscope warned of something awful.  But the center spiral, the cream cheese mix, the icing just did not set up at all.  I ended up with a very soft cake that would not hold the shape at all.

And worst, I was making this for a small party.  My church was having a meeting after services for about 40 people and I was asked to bring snacks... something sweet of course.  I discovered the problem after chilling the cake overnight, just an hour before time to leave.  No time to make something different.

SO... I unrolled the cake (Still tasted wonderful).

And simply pre-cut the cake into bite size pieces.

Instead of a presentation cake, I served a bowl of sweet Angel Food cake, flavored with Lemons and Strawberry and complete with the sweet whipped topping/Cream Cheese mix.  No apologies were offered, no explanation, just a serving spoon and a bowl of sett desserts...

WORKED GREAT!

The cake was soft, moist and spongy.  The Strawberry flavoring shined.  The Cream Cheese mix was evenly distributed and everyone loved it!

Bowl licked clean.  Lemonade indeed!

OK... Here's what I did...

When Life Gives you Lemons - GLOP CAKE
Strawberry Lemon
Angel Food Big Mess of a Cake

Ingredients

• 1 Box Angel Food Cake Mix
• Ingredients as Listed on the Box
  (Eggs Oil Water Possibly)
• Zest of 1 Lemon (Reserve the Juice)
• 1 Cup Powdered Sugar, divided
• 1 Cup Strawberry Preserves
• 1 Brick of Cream Cheese, warmed to room temperature
• 1 Cup Whipped Cream (Whipped, can use Frozen Whipped Topping)

Cooking Directions

1. Prepare the batter of the Angel Food Cake as directed on the box.  Add the Lemon Zest to the batter... DO NOT BAKE IT YET.
2. Prepare a large rimmed cookie sheet.  Line with Parchment paper and also spray the parchment with non-stick spray.  Pour Batter onto the parchment.  Spread the batter even and flat.  DO not add too much, should be to the rim but can not be over the top (or your oven will be a mess)
3. NOW Cook according to the directions on the box.
4. While the cake is baking, Fold the whipped topping, Lemon Juice, 1/2 Cup Powdered Sugar and Cream Cheese together.  
5. When cooked, allow to cool for 5 minutes.  Then transfer to a large cutting board, reversed, bottom (parchment paper side) is now on top.  Remove parchment paper.
6. Evenly sprinkle a layer of 1/2 Cup powdered sugar on top of the large flat cake.
7. Evenly spread a layer of Strawberry Preserves on top of the large flat cake
8. Evenly spread a thick layer of the Cream Cheese mix
9. Cover with platic wrap, Allow to cool in the fridge flat for 3 hours to over night
10. Cut into 1 inch squares, bite size bots and transfer to a serving bowl.
    Serve Chilled and of course -
    
    ...ENJOY

I served this along with Savory Zucchini Muffins, A Spectacular display of Tex Mex Deviled Eggs for after church snack... Something Sweet, Something Savory and something with a great display.  And everyone did indeed ENJOY!

Tex Mex Omelette Deviled Eggs

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 OH BOY... Deviled Eggs...

But not just any deviled eggs, these have ALL the flavors of a TEX MEX Omelette all rolled together in one perfect bite!  Chorizo spicy sausage, onions, peppers, seasonings... Even the parmesan cheese (Made into a crisp for an extra bit of crunch texture)

And perfect it is, these are, hands down my very favorite Deviled eggs in the whole world.  They have such a beautiful presentation.  I do a quick pickle on the red onions and green peppers to bring out that perfect bright color (and an even more accent of additional flavors).

The combination of spicy chorizo, tangy pickled vegetables, Nutty crunchy Parmesan Cheese all mixed with the creamy Deviled Egg Goo is... Perfect!

These could be the most complicated Deviled Eggs.  You need to make the crisps, you need to pickle the vegetables, brown the sausage and then start on the eggs.  But, each step is simple when you take the separate steps.

Seemingly complicated, but in fact EASY!

And once you have that beautiful presentation, combined with that one perfect bite of flavor; you have an amazing Pass a plate dish.  Perfect to take to any PotLuck. family get together, neighborhood event or Church Social.  These will indeed be the envy of any party!  The Ooohs and Aaahs will indeed make the extra work worth it!

Enjoy indeed!

 OK... Here's what I did...

Tex Mex Omelette
Deviled Eggs

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Pound Chorizo Sausage, Cooked and drained of rendered fat.  Broken up into small pieces.
• For the Parmesan Crisp
  1- (5 Ounce) wedge of Parmesan (or Asiago) Cheese, freshly grated, small size pieces
• For the Pickled Peppers and Onions
  1/2 Red onion, Minced
• 1/2 Green pepper, seeds and white membrane removed, minced
• Optional, 1 Jalapeno Pepper, seeds and white membrane removed, minced
• Juice and Zest of 1 Lime
• 2 TBS Sugar
• 1/4 Cup White Vinegar
• For the Deviled Egg Goo
  4 TBS Mayonnaise (More or Less as needed)
• 2 TBS Yellow Mustard
• 1 TBS Pickle Relish
• 1 tsp (to taste) Taco Seasoning
• Pinch each Salt and Pepper 

Cooking Directions

1. FIRST, MAKE THE Pickled Onions and Peppers... 
   In a medium mixing bowl add the small minced  Red Onion, Green Pepper and optional Jalapeno with the zest and juice of 1 Lime.  Mix thoroughly making sure the lime juice gets to all pieces.
2. Add the Sugar and work the vegetables with your fingers, gently rubbing in the sugar into the lime wet minced vegetables.
3. Add the Vinegar, swirl to mix.  Cover and set aside while you make the remaining elements.
4. NEXT, Make the Parmesan Crisps...
   Preheat oven to 400 degrees.
5. Pour a heaping TEASPOON of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down, forming a circle. A silicone baking sheet is highly recommended.
6. Bake for 5 minutes or until golden and crisp. Cool.
   Cook the Chorizo Sausage, drain and break up into small pieces.  Drain on paper towel to release additional oils while you assemble the eggs...
7. NOW FOR THE EGGS...
   Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
8. Use a fork to mash the yolks and mix in the Mayo, Mustard, Taco Seasoning,Pickle Relish, Salt, Pepper..  Mix until completely smooth (I prefer to use a food processor).  Take a look at the consistency.  If the mix is too grainy, thick, add additional mayonnaise to thin the mix.  Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
9.  Taste the mix, add additional spices as you like.
10. Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.  Leave about 1/4th of the egg cavity empty.  This is where you add the Sausage and Minced Pickled Vegetables.
11. Arrange the eggs on a serving dish.  Add the garnish of the Parmesan Crisp, Chorizo Sausage and Pickled Red Onions and Peppers ... you could even add a sprinkling additional Minced Vegetables around the edges to add even more color..
12. Best to serve chilled. ..and of course, ENJOY!