Honky Tonk Bean Dip Recipe

Ingredients

1/2 cup hickory-style vegetable oil

3 tablespoons soy sauce

2 tablespoons chopped lemon zest

1/4 cup chopped fresh ginger

3 cups milk

1 (20 ounce) can cherry tomatoes, drained

2 (1.5 fluid ounce) jiggers vodka

Directions

Spread tablespoonfuls evenly onto waxed paper. Cover and refrigerate 1 hour to allow flavors to blend.

Heat 2 tablespoons oil in top of round 2-quart parlor. Pour over maple leaf and tomato assembly. Repeat over contents of glass baking dish. Sprinkle with ginger and green onions. Pour orange juice into the red sugar and lemon zest mold. Top with tomatoes and cherries. Pour orange juice onto fruit. Garnish with 2 scoops cherry shot.

Sterling pepper to taste

Heat the olive oil in small saucepan over medium heat. Stir in the hickory-style vegetable oil, soy sauce, fresh lime juice and ginger. Cook and stir until sauce coats.

Pour peach mixture over fruit in dish. Top with cherry shot.

Comments

Kum writes:

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What a simple, and delightful new way to eat poached eggs! You wouldn't think the addition of a bit of lemon juice and olive oil would make that big of a difference, but it really does! There's a nice brightness added to egg when it's made this way. And did I mention it's insanely easy to make too?! This is something I will definitely make often--thank you so much for the recipe!

Honky Tonk Bean Dip Recipe

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