FRANK | FOOD

I cook. I eat. I take pictures and tell you about it. Food I make, dishes I love, things that inspire and things that don't.

For me and my friends everyday is good eating.

frankfood@gmail.com
July 1
Egg Salad Throw down! Here’s my egg salad sandwich to go with my friend Bobby’s (who is also the extremely talented person behind the awesome graphic design on this humble blog and master of http://www.KitsuneNoir.com/blog). I do two hard boiled brown eggs with a teaspoon each of real mayo, olive oil and country Dijon mustard. Salt and pepper, a squeeze of lemon, a little parsley and my secret ingredient: a pinch of tarragon! I love just a touch of it in many things (scallops, chicken marinades, added to mayo) but be gentle because it can get overwhelming fast. Mix it up and slap it on some toast open face (I’m really in to caraway rye right now but use sour dough or wheat with this, the caraway will bring on flavor overload). Now, to take it to the next level of tastiness, sprinkle on a few capers and lay a pair of anchovy on top. DON”T FREAK OUT! Anchovies are a great addition! Trust me! The salty fishiness with the eggy goodness and the tarragon hint…really good. Plus now that you have the tin of them open (transfer to a little plastic tub with a lid  and keep in the fridge), try tossing a couple three in your next pasta sauce. They will melt into it and create an incredible depth of flavor. Here’s to Anchovies!

Egg Salad Throw down!

Here’s my egg salad sandwich to go with my friend Bobby’s (who is also the extremely talented person behind the awesome graphic design on this humble blog and master of http://www.KitsuneNoir.com/blog).

I do two hard boiled brown eggs with a teaspoon each of real mayo, olive oil and country Dijon mustard. Salt and pepper, a squeeze of lemon, a little parsley and my secret ingredient: a pinch of tarragon! I love just a touch of it in many things (scallops, chicken marinades, added to mayo) but be gentle because it can get overwhelming fast.

Mix it up and slap it on some toast open face (I’m really in to caraway rye right now but use sour dough or wheat with this, the caraway will bring on flavor overload).

Now, to take it to the next level of tastiness, sprinkle on a few capers and lay a pair of anchovy on top. DON”T FREAK OUT! Anchovies are a great addition! Trust me! The salty fishiness with the eggy goodness and the tarragon hint…really good.

Plus now that you have the tin of them open (transfer to a little plastic tub with a lid  and keep in the fridge), try tossing a couple three in your next pasta sauce. They will melt into it and create an incredible depth of flavor. Here’s to Anchovies!