Bacon Jalapeno Popper Puffs � Seeing Spots

I had everything I needed to shoot a brand new chicken wing video, except for one key ingredient; a working oven. Yes, my oven decided to take the rest of Super Bowl week off, as did my oven repairman, but these bacon jalapeno popper puffs came out so well, I decided to designate this as an official blessing in disguise.

These pepper poppers in puff form really did come out incredibly well, as long as you don�t have a problem with lots of unsightly dark spots. Since we loaded these with so much diced pepper, the pieces on the outside caramelized (which is chef-speak for burned), and my beautiful, golden-brown balls were spotted with golden-black.

Apparently, I�m having more of a problem with the appearance than your average viewer, at least according to the first wave of YouTube comments, but I may still try to figure out a way to make these a little more camera friendly next time. Maybe I�ll puree the peppers first, or possibly char off the skin, which I believe gets even darker than the flesh. Stay tuned.

Superficial beauty aside, if you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you�ll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier. I really hope you give these a try soon. Enjoy!

Ingredients for about 40 Bacon Jalapeno Popper Puffs:

For the dough:

2/3 cup water

3 tablespoons butter

1 tablespoon bacon fat

1 teaspoon kosher salt (or 1/2 teaspoon fine salt)

2/3 cup all-purpose flour

2 eggs

Then add:

2 ounces extra sharp white cheddar cheese

1/2 cup finely diced jalapeno peppers

1/3 cup finely chopped bacon

pinch cayenne

pinch freshly ground black pepper

- Fry at 375 F. for about 3 1/2 minutes, or until golden-brown and cooked through

For the dipping sauce:

1/2 cup cream cheese

1/4 cup cr�me fraiche or sour cream

2 tablespoons minced green onions

1 teaspoon fresh lime juice

- add enough water to thin mixture out to proper dip consistency

Hot Baked Reuben Dip � Deli Up Your Super Bowl Party

This baked Reuben dip works so well that you�ll be racking your brain trying to think of other iconic sandwiches to convert into dip form. Of course, thanks to the Internet, most of this work has probably already been done, but something to keep in mind the next time you�re out of things to daydream about.

I went with pastrami here, but corned beef is more common, and probably the safer bet. Pastrami is heavily spiced with coriander and black pepper, and therefor your dip will be too. I love that kind of thing, but something to consider depending on your audience. No matter what meat you use, you�re going to be enjoying a truly delicious hot dip, which is also great warm, or room temp.

The seeded crackers I used in the video were great, but they�re a little on the pricey side, especially when purchased at the fancy cheese shop, so one of these days I need to show you how to make your own. Unless we all get rich betting on the game, using my guaranteed chicken wing bone method. In that case, we�ll continue to buy the crackers. I really hope you give this a try soon. Enjoy!

Ingredients for 24 servings:

1 pound sliced corned beef or pastrami

1 package (8 ounces) cream cheese, softened

1 cup sauerkraut, drained well, squeezed very dry

2 tablespoons sour cream

2 tablespoons mayonnaise

1 rounded tablespoon ketchup

1 rounded tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1/4 cup sweet pickle relish

1 teaspoon freshly ground black pepper

cayenne to taste

8 ounces �Swiss� cheese (4 ounces Gruyere and 4 ounces Emmenthaler)

crackers and bread

Super Deluxe Steak Nachos � Regular Nachos for the Big Game? I Don�t Think So.

I�m still trying to figure out how this video for super deluxe steak nachos ended up being over nine minutes long. I�ll blame the fact that I showed you how to do the steak and faux refried beans, but still, I always feel a little uneasy whenever we go past seven or eight minutes. Also, I don�t get overtime.

Be that as it may, this is one of my all time favorite party foods, and I�ve wanted to show you my version for a long time. As you may have heard, the Super Bowl is just a few weeks away, and this should get serious consideration when formulating your snack line-up.

Feel free to cook your meat medium-rare, or less, but as I mention in the video, I think medium works best if you�re using the recommended skirt steak, or flap meat. These cuts have a beautiful, beefy flavor, which, in my experience, is only maximized if cooked to a certain point.

Even though the meat is reheated when we melt the cheese, I still think medium is the way to go, and not just flavor-wise. I think the texture is better as well. These cuts are a little on the chewy side, which is accentuated if cooked rare. Having said that, whether you used raw, or completely well-done beef, you�re still going to be thrilled with the results. I still hope you give these super deluxe steak nachos a try soon. Enjoy!

Ingredients for about 3 of the same sized platters as I used:

For the steak:

1 tbsp vegetable oil

1 1/2 pounds skirt steak or flap steak (aka flap meat) seasoned on both sides with salt, freshly ground black pepper, and chipotle to taste

- cook to a medium (about 135 to 140 F. internal temp)

For the beans:

2 tablespoons bacon fat or lard

1 yellow onion, diced

1/2 teaspoon dried oregano

2 (15-oz) cans pinto beans, drained and rinsed

1 1/2 cups water or chicken broth, plus more as needed

1 teaspoon salt, or more to taste

You also need:

corn chips

12 ounces sharp cheddar

12 ounces Monterrey Jack
diced avocado (tossed in lemon juice and salt) 
diced white onion 
diced tomato 
finely diced jalape�o pepper 
sour cream 
freshly chopped cilantro 
* serve with hot sauce on the side, and lots of beer

Shrimp Toast � Is Toast the New Wing?

While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious, and addictive, as those Buffalo wings, or jalape�o poppers. Well, all that�s about to change.

Nobody goes to a friend�s house to watch the game, and expects to see a plate of these crispy-on-one-side, soft-and-savory-on-the-other-side treats, but after a few of you make these, and word spreads, I�m sure it will just be a matter of time.

Speaking of spreads, since we apply the shrimp mixture raw, it�s not like you can dip a finger in to taste it. So, to check for seasoning, especially the salt, you may want to fry a small piece (like during meatball production), and adjust from there. I added a tiny pinch of salt, but thanks to the soy, anchovy, and fish sauce, you may not need any.

These are significantly better served warm than cold, so maybe fry them in batches, and/or keep warm in an oven. And yes, if you don�t do shrimp, any other raw seafood will work. By the way, I have it on good authority that these are magnificent served with cold beer, and for that reason alone I hope you give these a try soon. Enjoy!

Makes about 16 Shrimp Toasts:

1/2 pound raw shrimp, peeled and deveined

1/4 cup diced water chestnuts

1/4 cup chopped cilantro leaves

1/2 cup green onion, finely sliced

3 garlic cloves, crushed

1 tablespoon finely grated ginger

1 anchovy filet

1 teaspoon toasted sesame oil

1 teaspoon fish sauce

1 tablespoon soy sauce, or more to taste

1 egg white

1/2 teaspoon sugar

1/2 teaspoon paprika

pinch cayenne pepper

pinch of salt

4 large slices white bread

sesame seeds, optional

vegetable oil for frying

Sausage Cheese Balls - Rolling into Christmas

What these sausage cheese balls lack in sophistication, they more than make up for with their taste, simplicity, and proven track record for making party-goers happy. No one goes to a holiday party thinking, �I hope they serve sausage cheese balls,� but they all leave very grateful you did.

I�m not sure how these evolved into a Christmas snack, but I bet it has something to do with the fact you can stretch a few pounds of meat and cheese into enough finger food for a large crowd. They can also be made ahead, which helps in the old holiday time management department.

This is a recipe where everyone uses the same basic ingredients, but in wildly different proportions. Look online, and you�ll see versions with half the amount of biscuit mix, as well as ones with three times as much. It all depends on how bready verses cheesy/meaty you want your balls to be.

The bad news is, the only way to figure out your ideal formula is to test multiple versions. This is also the good news. Speaking of formulas, this originally calls for biscuit mix (like Bisquick), but I prefer to use self-rising flour. Besides some added fat, that�s all biscuit mix is, and a little extra cheese more than makes up for any missing shortening.

If you have some biscuit mix in the cupboard, by all means use it, but otherwise I see no need to go out and buy a box. If you don�t have self-rising flour, I�ve given instructions below for how to make your own. I really hope you give these sausage cheese balls a try soon. Enjoy!

Makes about 48 sausage cheese balls:

1 1/4 pounds raw hot Italian pork sausage meat (just remove the casing from uncooked, link-style sausages)

pinch of nutmeg

1/2 cup finely sliced green onions

1/2 pound shredded extra-sharp cheddar cheese (about 3 cups)

2 cups biscuit mix, or self-rising flour (*see below to make your own)

2 tablespoons milk

- Bake at 450F. for about 12 to 15 minutes, or until cooked through (I like to broil for a minute or two for extra color)

* To make your own self-rising flour, sift together 2 cups of all-purpose flour, with 1 tablespoon baking powder, and 1 teaspoon fine salt.

Baked Stuffed Brie filled with Cranberries & Walnuts � A Better Brie

One of the most common mistakes people make when serving cheese, is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful, baked stuffed brie takes that principle to the next level.

I went with a festive, and seasonally appropriate filling of cranberries and walnuts, but I�ve done this with at least a dozen different fillings, so don't be afraid to play around. 

Believe it or not, Michele and I once had a frozen stuffed brie business for a brief time, and supplied them to some of San Francisco�s finest shops. The business was called, �A Better Brie,� and while we moved on to bigger and better things, we had a lot of fun doing them, and they were very well received. Candied pecan was our best seller, with caramelized mushrooms coming in a close second.

What you seen here is exactly how we used to put them together, so if you weren�t around these parts in the early 90�s, here�s your chance to taste what you missed. I really hope you give this baked stuffed brie a try soon. Enjoy!

Ingredients:

1 small wheel of brie (about 6 to 8 inches is perfect)

handful of dried cranberries, chopped

handful of chopped walnuts

enough puff pastry to cover (1/8-inch thick), plus extra for design

1 egg, beaten with 1 teaspoon water

-- Freeze for 1 hour, bake at 425F. for 20 minutes, or until the pastry is browned, and the brie is soft.

*By the way, do not skip the freezing for one hour step. The crust needs to bake to a golden brown before the brie starts pouring out, so it must be partially frozen when it goes in the oven. If you happen to make it ahead of time, and put it in the oven frozen solid, then I�d lower the temp to 400, and give it an extra 10 minutes or so, or until the cheese is runny.

Crispy Farro Cakes � All Killer, No Filler

I had some crispy farro cakes at a restaurant a while back, and thought they would make for an interesting video, but when I started to research various recipes and techniques, I discovered something a little surprising; there was no such thing as a �pure� farro cake.

Every recipe I came across had some type of filler used to help bind the mixture together. I didn�t really understand this, until I proceeded to make a batch using nothing but cooked and cooled farro. They completely fell apart in the pan, and I ended up with something more like crispy fried rice. Not a bad thing by any means, but not farro cakes.

After a few more experiments, I discovered that by using a little egg, and a touch of finely grated Parmigiano Reggiano cheese, I was able to make it work with no non-ancient grain additions. The whole key is the crust. By letting the first side cook until a well-browned, crispy surface forms, the cakes develop enough structure to make the flip possible.

One thing I failed to mention in the clip; you should check your mixture for seasoning before frying the cakes. I used a good amount of salt when I cooked my farro, but you should still taste and adjust.

And while these were great with the cr�me fraiche and golden trout roe, there are so many ways these could be otherwise used. As usual, I�ll be lurking on Twitter and Instagram to see what you come up with, so fair warning. I really hope you give these a try soon. Enjoy!

Ingredients for about 6 farro cakes:

1 cup farro, not rinsed

3 cups water

1 tablespoon kosher salt

2 springs thyme

3 garlic cloves, finely minced or crushed

1/2 cup finely diced onion

- simmer covered about 45 minutes until very tender, drain well, but DO NOT rinse

Then add:

1/4 cup finely diced red bell pepper

1/2 teaspoon freshly ground black pepper

1 ounce (about a 2-inch square piece) freshly grated Parmigiano Reggiano (if you use real Parmigiano Reggiano, and grate it on a microplane, you�ll get about 3/4 of a cup)

1 large egg

pinch cayenne

salt and pepper to taste
1/4 cup olive oil for frying

A Waldorf Salad by Any Other Name

As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certainly worthy. 

I realize that there are a small group of you who won�t be able to wrap your heads around mayonnaise with fruit, and that�s a shame, since it means you won�t get to enjoy one of the great combinations of all time. By the way, if you are one of the aforementioned people, but like mayo slathered all over your sandwich, containing slices of sweet, ripe tomato, and caramelized onions, then you have some explaining to do. Also, coleslaw. I rest my case.

Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch, but for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture. I really hope you give this old-school, but timeless Waldorf salad a try soon. Enjoy!

Ingredients for about 1 cup dressing (enough for 2 Waldorf salads below):

3/4 cup mayonnaise

1/4 cup cr�me fraiche or sour cream (I used CF)

juice from 1/2 lemon

1/2 teaspoon sugar

1/4 teaspoon salt

pinch freshly ground black pepper

pinch cayenne

1 tablespoon finely chopped tarragon

For 2 large or 4 appetizer sized Waldorf salads:

2 large crisp, sweet apples, cut in 1/2 inch cubes

1 cup small cubed celery root

1 cup quartered seedless grapes

1/2 cup toasted walnuts pieces

Shakshuka � Say It With Me Now

This Shakshuka, or Shakshouka if you prefer, is why I�m so glad the show/blog/channel is called, �Food Wishes.� This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn�t have occurred to me to do a video for it, unless someone sent me a request. 

I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can�t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!"

I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper.

Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don�t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that�s very easy to adjust by adding a splash of water or broth.

Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.

No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you�re serving a large group, you can scale this up to any size pan or baking dish. I really hope you �shakshuka!� very soon. Enjoy!

Ingredients for 6 small portions:
(one egg per portion as appetizer - double for a main course)

2 tbsp olive oil

1 large onion, diced

large handful of sliced mushrooms

1 teaspoon salt, plus more to taste

1 cup diced red bell peppers

1 jalapeno pepper, seeded and sliced

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.

1/2 cup water or broth, or as needed

6 large eggs (or as many as you can fit in you pan)

crumbled feta cheese and fresh parsley to finish

Crab Rangoon � Rhymes with Swoon

Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it�s true. Even though they�re commonly found on Chinese and Thai menus, they were actually invented in San Francisco, at Trader Vic�s, in 1956.

While not �authentic,� these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. Most of the restaurant versions I�ve had are probably 3 or 4 parts cream cheese, to 1 part crab, but here we�re using a 1 to 1 ratio, and the results are amazing.

Besides being generous with the crab (or lobster, or chicken), the other critical factor is the �warhead� fold. Even though you can fold these over once to make a simple triangle, I highly recommend using the method shown herein.

The �turnover� fold is easier, but you don�t get nearly as much crispy goodness, and that�s what makes these so great. It�s that contrast between the warm creamy center, and those four crunchy edges that makes this such a magical bite I really hope you give them a try soon. Enjoy!

Ingredients for about 60 Crab Rangoons:

8 ounces cream cheese

8 ounces crab meat, drained well

1 clove crushed garlic

1/3 cup chopped green onions

1 teaspoons soy sauce

1/2 teaspoon fish sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sesame oil

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper

pinch cayenne

60 square wonton wrappers

canola oil for deep-frying

For the sauce:
(Note: I only made a half batch in the video. This should easily be enough for 60 rangoons)

1 cup ketchup

1/4 rice vinegar

2 tablespoons brown sugar

1 tablespoon sriracha hot sauce, or to taste

Crispy �Peking Duck� Lettuce Cups � Faster, Easier, and Better?

I was going to say that one of these days we�ll actually make a proper Peking duck recipe, but that�s probably not going to happen. That takes multiple steps, several days, and requires a place to hang the ducks to dry. Most modern homes don�t have a duck drying room.

However, using this relatively quick and simple technique, we can achieve something kind of similar, which many people would say, all things considered, is even better. Well, maybe not �many people,� but I would say that. These were really, really good.

Regarding the Chinese five-spice seen herein; mine contained cinnamon, anise seed, cloves, ginger, and fennel; but these ingredients can vary. Believe it or not, despite the name, many contain more than five spices, as things like pepper, nutmeg, orange peel, and cardamom, are also common additions. The good news is, for something like this, any combination of those will work.

If you�re not into lettuce cups for whatever reason, you can also use this technique for serving whole duck legs. The only difference is, don�t cut them up. Since this is something that can be made well ahead of time, it works nicely for large groups. Just simply reheat, and crisp up the skin before serving. I really hope you give these a try soon. Enjoy!

Ingredients:

6 whole duck legs

1 tbsp veg oil

1 tbsp kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons Chinese 5-spice powder

3 green onions, cut into large pieces

5 garlic cloves, halved

For the sauce (everything here is to taste, so please adjust):

1/4 cup hoisin sauce

1 teaspoon sesame oil

1 teaspoon hot sauce

1/2 lemon juiced

Serve in lettuce cups, garnished with cucumber, green onions, and sesame seeds.

Smoked Trout Schmear � Because There�s No Cool Way to Say, �Spread�

Schmear,� on the other hand, is impossible to say without sounding cool. Try it, you�ll see. You also have to love a recipe whose name describes what you�re supposed to do with it. You make a schmear, and then you schmear a schmear.

Names aside, this smoked trout schmear is incredibly easy, and very versatile. Obviously, it�s great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be it�s finest expression.

By the way, this is one of those recipes were you almost have to ignore the exact ingredient measurements I give below, since the ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added �to taste.�

Smoked trout is relatively easy to find in any of your fancier grocery stores that sell smoke salmon, and unlike its more common cousin, I think it provides a richer, more interesting flavor, especially in spreads like this. I really hope you give this a try soon. Enjoy!

2 trout boneless, skinless fillets (about 5-6 ounces total), checked for bones and crumbled
6 ounces cream cheese (3/4 cup), softened to room temp

2 teaspoons capers, drained

1 rounded teaspoon hot prepared horseradish, preferably homemade

salt and freshly ground black pepper

pinch of cayenne

1/2  lemon, juiced (about 4 teaspoons), or to taste

2 teaspoons fresh chopped chives
1 tablespoon fresh chopped dill

How to Make Fresh Spring Rolls � Authentic is as Authentic Does

Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to be a specific recipe, but simply a demo featuring the magic that is damp, rice paper wrappers.

Don�t get me wrong; I love the �authentic� spring rolls I so often order at my friendly, neighborhood Vietnamese restaurant. Loaded with sweet shrimp, and bursting with vermicelli noodles, they are among the most delicious things ever invented.

However, I do reserve the right to soak rice paper wrappers in water, and� (I hope you�re sitting down for this) ...not make those! What you see here is just what I had on hand that day, and the next time I do a batch of these, who the heck knows what they�ll encase. If I have a point, that�s it.

Speaking of soaking in water, many commenters suggested that I dunk these in warm water for just a few seconds to hydrate, instead of the longer dip in cold water. I�ve tried both methods, and had more issues with the warmer/faster approach. They seemed to get too rubbery, too fast, which I found made the rolling harder.

Anyway, to each his own, and that goes for water temperature, filling ingredients, and dipping sauce. By the way, there are no ingredient amounts below, since that�s up to you entirely. You should be able to get �rice paper wrappers� at any large grocery store with an Asian food section, but if not, they�re easily found online. I hope you give these, or something similar, a try soon. Enjoy!

Click here to see our peanut sauce recipe video!

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil � An Exceptional Summer Exception

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. 

Having said that, I used a domestic version, which works beautifully here, so we�re not expecting you to use up your precious prosciutto di Parma.

As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you�re buying �freestone� peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they�re not sure, have them cut one open. They�re usually happy to do so!

After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world�s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

2 ripe, sweet, but not soft peaches (must be �freestone�)

3 or 4 thin slices prosciutto, torn in ribbons

6 ounces (about 3/4 cup) burrata cheese

salt and pepper to taste

extra virgin olive oil as needed

1 tbsp finely sliced fresh basil leaves

Deep-Fried Creamy Chicken Gravy � Almost Chicken Croquettes

There are two kinds of chicken croquettes. They all have a crispy, deep-fried exterior, but some are firm, meaty, and nugget-like, while others are much softer and creamier. It was that second kind I was attempting here, and I got so close.

To make a long story short, I used too much butter, and milk, and while they did stay together enough to form the signature, golden-brown crust, the inside was positively sauce-like.

I had no intention of turning this classic into some kind of gimmicky attempt at a viral video, but as I ate them, I couldn�t help but think of how much they tasted like deep-fried chicken gravy. Yes, I sometimes put a little ham in my chicken gravy.

I�ve listed exactly what I used in the ingredient list below, and also a second version, which theoretically would come out closer to actual chicken croquettes. I hope you get this, or that, a try soon. Enjoy!

The Deep-Fried Creamy Chicken Gravy Version:

Makes about 16 appetizer sized portions

2 packed cups finely chopped cooked chicken meat

1/2 cup finely chopped ham

2 tbsp freshly chopped parsley

1/2 cup unsalted butter

1/2 yellow onion, finely chopped

1/2 cup all purpose flour

2 1/2 cups whole milk

1/4 tsp freshly ground black pepper

pinch freshly ground nutmeg

pinch cayenne

1 tsp salt, plus more to taste

The More Like Chicken Croquettes Version:

Makes about 16 appetizer sized portions

2 packed cups finely chopped cooked chicken meat

1/2 cup finely chopped ham

6 tbsp unsalted butter

1/2 yellow onion, finely chopped

1/2 cup all purpose flour

2 cups whole milk

1/4 tsp freshly ground black pepper

pinch freshly ground nutmeg

pinch cayenne

1 tsp salt, plus more to taste

For breading:

2 beaten eggs

flour as needed

2 cups bread crumbs