AN INTERVIEW WITH A GURU!

Hey Folks,

My good friend over at "First Make A Roux" has published an interview she conducted with me last month. For a good time, and for a peek into what goes on in the mind of the Sandwich Guru, I highly recommend you go and have a look at it. While you're there, you can check out her blog which is kind of fabulous!

This woman cooks South Louisiana like no body else. She makes you want to slap your Mama, your sister, your brother and the cook! Like I told you before, if there was ever a blog site that you could actually SMELL, it's this one.

Take your top off before you get to her page and she'll probably send you a string of those New Orleans Mardi Gras beads! LOL!! Come on..... you know you want to. Do IT!!!!

Warm Egg Salad w/Greek Yogurt!

A Sandwich From "First Make A Roux"Anyone who knows these United States, knows the word Louisiana is synonymous with the word "party". But mardi gras and authentic jazz music are a small part of what's worth celebrating about the place. If you read my blog with any regularity, you know what a huge fan I am of the culture and food that sets Louisiana apart from almost every other state. Now I have even more reason to love it. Meet my friend "E" whose blog "First Make a Roux" has me spellbound when ever I visit. This woman can cook, and as important, she can make a sandwich too. When you open her blog, you come as close to smelling a blog over the Internet as is possible, I am not exaggerating! Prove it to yourself and go there as soon as you finish reading this. Really, it's one of the best blogs I know.

Here is "First Make a Roux's" submission for S365's Sandwich Art Slide Show. She took it to the next level and submitted the recipe too. Gotta love this woman! And this Sandwich!
Ingredients:
1/4 cup low fat strained Greek yogurt (i.e., Oikos, Fage, Voskos, etc.)

1 tbsp light mayo

2 tbsp fresh chives, snipped

1 1/2 tbsp celery, minced

1 tsp red wine vinegar

Salt & Pepper

Creole seasoning, and/or hot sauce

5 large boiled eggs, peeled and chopped while still warm (not hot, don't burn yourself)

1 generous hand full of arugula, for topping

1 medium size ripe tomato, sliced

4 slices of your favorite bread

Method:

Whisk the first five ingredients together in a medium sized mixing bowl. Season the mixture to taste with any combination of salt, pepper, Creole seasoning, and hot sauce. Gently stir in the warm, chopped eggs until combined. Taste and adjust seasonings, build your sandwiches ant top them with sliced tomato and arugula. Makes enough egg salad for two generous sandwiches!