HBO’s “True Blood” comes to the bloody end of its fifth season at 8 p.m. Sunday, meaning hard-core fans will be as wont to throw a watch party as Russell Edgington is to toss back faerie-blood shots.
Read the rest of the story on Oklahoman.com
MORE FROM NEWSOK
Ruby Jean’s Hash
Here’s a recipe from Bon Temps’ top chef Lafayette, whose mother, Ruby Jean, is played on HBO’s “True Blood” by Oklahoma native Alfre Woodard.
2 tablespoons vegetable oil
2 cups diced cooked potatoes
¼ cup chopped yellow onion
¼ cup chopped green bell pepper
1 cup chopped Andouille sausage
½ teaspoon white distilled vinegar
4 large eggs
2 tablespoons chopped green onion, green part only
•Heat the vegetable oil in a large, heavy skillet, preferably cast iron, over medium heat. Add the potatoes and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, bell pepper and andouille.
•Season with salt and cayenne and cook, stirring, for 5 to 6 minutes or until the vegetables are just softened. Remove from the heat.
•Fill a medium saucepan with 3 inches of water, add the vinegar and bring to a boil. Reduce the heat so the water simmers gently.
•Crack an egg into a cup or small bowl, and gently slide the egg into the water.
•Repeat the process with the remaining eggs, keeping the water at a gentle simmer. Poach for 3 to 5 minutes, depending on the firmness desired. You can test the doneness by lifting an egg with a slotted spoon and gently pressing a finger on the yolk.
•Spoon equal amounts of the hash onto four plates. With a slotted spoon, transfer a poached egg to each serving of hash. Garnish with green onion and serve immediately.
SOURCE: Lafayette Reynolds, Merlotte’s Bar via chef Marcelle Bienvenu