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Deviled Eggs

This weekend was my cousin Mary Catherine’s bridal shower.  Mary was my bridesmaid, is a dear friend, and a favorite family member.  She’s one of the many things I love about my big, crazy, blended family.  It has been wonderful getting to know her fiance, Sean (who we love), and Dan and I couldn’t be happier for them.

Friday I drove down to Durham, and after a pit stop to wish my little brother Reid a happy 22nd birthday, I headed to my Aunt Diane’s house to start the weekend festivities.  Maddie and Mary’s sister (and maid of honor) Elizabeth did the planning and all of the heavy lifting, but I was able to pull my weight a little with this deviled egg recipe.  The spread was incredible, the decorations were perfectly over the top, and the 425-picture slideshow of Mary was just ridiculous enough.

The shower was full of laughter, (happy) tears, silly games, and complete love of Mary.  There was dancing and eating well into the afternoon (even during a tornado) and at seven, we moved on to part two: the bachelorette party.  With Mary in a veil, sash, bride trucker hat, and feather boa we headed to Franklin Street in Chapel Hill.

Mary with her sister, Elizabeth, and their mother, Diane

Generally speaking I kind of suck at going out bachelorette parties.  I’m awesome and totally into it until about… 11.30 wherein my body realizes that it should be in bed.  And instead I’m in a bar where the music is (usually) too loud and even the people watching has gotten old.  Sort of like time lapse grumpy.  But this weekend there was one thing that kept me laughing- Mary.  She made it impossible not to have fun, from booing the zillion other bachelorettes* to dancing along to Supa Tight.  It was her day and she made it amazing.  I can’t wait for her big day next month!

Mary & Sean, practicing for the big day

*If you’re one of the many bachelorettes we booed on Franklin Street Saturday night, I apologize.  It wasn’t us speaking, it was the drinks with dirty names.  You looked great in your tiara and we wish you a lifetime of happiness with your groom!

Mary & Sean engaged in one of the stranger shower games we’ve played

See more photos of Mary’s shower here.

Deviled Eggs

12-14 eggs

1/2 cup mayonaisse

2 tbsp dijon mustard

1 tsp paprika, plus extra for topping

1 tsp garlic powder

1 tsp kosher salt

1 tsp pepper

1/2 tsp red pepper flakes

Dash of hot sauce

Hard boil the eggs.  Run them under cold water and then peel.  Slice the eggs in half and remove the yolks.  Mix into the yolks all the remaining ingredients.  Adjust the mayonnaise as necessary until the filling is creamy.  Scoop a little filling back into each egg white.  Sprinkle with paprika and chill.

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Lori’s Sesame Pasta Salad

Long time blog readers will remember my Aunt Lori.  She won the first (and only) recipe contest we held for Biscuits and Such’s first blogoversary.  Full disclosure: it was a blind judging (and I was not a judge).  Her coca-cola cake wowed everyone.  Aunt Lori is the wife of my father’s only brother, my Uncle Kevin, and the mother of my two hilarious cousins, Charlie and Anna.  The “other Rosemonds” (as they are commonly referred to in our house) are some of the closest family members we have.  Aunt Lori and Uncle Kevin have always been there, listening, supporting, and loving us.  They’re the best kind of family to have.

This recipe is from the 1986 Durham Junior League’s cookbook Even More Special.  And I have to say, for a recipe as old as I am, it was completely spot on.  I’m not always a fan of pasta salads that are heavily mayo-based, they can often feel too heavy and inappropriate for spring and summer outings.  This, in comparison, was perfect.  It was light, refreshing, flavorful, and completely packed with fresh vegetables.  I love a pasta dish that can feel healthy and heavenly at the same time.  I will be adding this one to my picnic repertoire, you can count on that.

Anna cannon-balling it at the Rosemond family Reunion, 2009

Charlie, Anna, & Petey

From Left: Aunt Lori, my mom, Cathy, and Aunt Jill

Dance Festival Favorite Pasta Salad
Adapted from the 1986 Durham Junior League Cookbook Even More Special

1 pound fusili or twisted pasta, cooked

4 tbsp fiery toasted sesame oil

4 chicken breasts

1/8 cup sesame seeds

1/4 cup canola oil

1/4 cup sesame oil

1/3 cup rice wine vinegar

1/2 tsp salt

1/2 tsp pepper

1 bunch green onions, sliced

1 cup fresh cilantro, chopped

1 cup sprouts

1/2 red onion, diced

6 cups fresh spinach, roughly chopped

Cook your chicken in 2 tbsp fiery sesame oil.  Chop and set aside.

Toast sesame seeds in 1 tbsp fiery sesame oil.  Set aside.

Boil your pasta in salted water with 1 tbsp fiery sesame oil.  Drain and rinse with cold water.

Toss chicken, pasta, and sesame seeds in canola oil, sesame oil, vinegar, salt, and pepper.  Chill for 6 hours.

Prepare and stir in the vegetables before serving.


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Grammy’s Steak Sandwiches

This past weekend my grandparents invited us to their house for a picnic style dinner. My grandmother made a dozen little dishes and we sat around the coffee table and listened to stories, eating all of our favorite picnic foods.

My grandparents grew up in the same neighborhood in Trenton, New Jersey. They’ve known each other for almost all their lives. So when they tell stories about the people they grew up with, it’s the same people. They know each other more thoroughly than any two people I’ve ever met.

When they were a young married couple Poppie’s family (the Waldrons) would have large picnics in the backyard. Poppie is one of nine, so family gatherings were big events. They would eat potato and macaroni salads, summer sausage and roast vegetables, standing over the grill or sitting in circles, chatting.

But while most of the group ate sausages and hot dogs my great-grandfather, Pop-Pop Waldron, would sneak something special on the grill- steaks. These steaks, cut thin and grilled to perfection, would end up on snowflake rolls with nothing but a few tomatoes and a little seasoning. These steaks must have been something because all these years later, my grandparents are still talking about them.

Grammy’s Steak Sandwiches

Steak, thinly cut

Snowflake rolls, freshly baked

Grape tomatoes

Olive oil

Salt, pepper, red pepper flakes, oregano, basil

Salt and pepper your steak. Grill for 5-7 minutes, or until medium rare. Quarter the tomatoes and toss in olive oil and seasoning. Make your sandwiches and enjoy!

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