Jammy Eggs

6 extra-large eggs
water

ice

In a large bowl, add about 3 cups of ice to about a quart of cold water. In a covered sauce pan, bring enough water to cover eggs to a boil. Add eggs to boiling water with a slotted spoon. Simmer covered for 10 minutes. Remove eggs and plunge into ice batch for 15 minutes. Dry and store in air tight container in refrigerator. Peel when ready to eat.

Houston Dairy Maids

 

Muhumarra

1 large fresh red bell pepper, roasted or 8 oz jarred roasted red bell pepper
3-4 scallions, chopped
1 tsp freshly squeezed lemon juice

2 garlic cloves

1 tsp sumac or Za’tar
1 tsp ground cumin
1 tsp kosher salt
3 tsp pomegranate molasses
1 tsp Aleppo pepper flakes
5 tbsp olive oil
3/4 cup walnuts, lightly toasted
6 tbsp fresh bread crumbs

If using fresh bell peppers, Char on all sides directly on the burner of a gas stove or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper.

Combine bell pepper, scallions, lemon juice, cumin, salt, 2 tsp pomegranate molasses, 1/2 tsp pepper flakes, 4 tsp olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth. For best results, drizzle olive oil in while processor is running. 

Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.

Spread mixture into a shallow serving bowl, making a well in the center with the back of a spoon. Drizzle 1 tsp olive oil, 1 tsp pomegranate molasses and 1/2 tsp red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

House Salad

hearts of Romaine; sliced crosswise 1/2”

Compari tomato; cut in wedges

fresh strawberry; cut in wedges

English cucumbers; peeled, sliced in 1/4” half-moons

roasted pecans

Roquefort cheese; crumbled