Cooking up a watch party for 'True Blood' Finale

The Food Dude shares a recipe from the new “True Blood” cookbook in time for Sunday's finale.
by Dave Cathey Modified: August 24, 2012 at 2:21 pm •  Published: August 24, 2012
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Vampires, humans, shape-shifters, faeries, werewolves and other creatures of the macabre co-habitate the fictional northwestern Louisiana town of Bon Temps in “True Blood.” The series centers on the adventures of Sookie Stackhouse (Anna Paquin), a telepathic waitress whose blood is part pixie dust.

While “Twilight” is a teen romp hijacked by adults, there is nothing family friendly about “True Blood.” Characters shed clothes faster than you can say Sheridan Le Fanu, and love triangles are the norm. But the strength of the show is its ability to consistently surprise viewers with abrupt leaps into blood-curdling terror. Few shows can end an episode with the sting of “True Blood.”

Like any show in its fifth season, “True Blood” swung and missed at times and with some plotlines, but overall it's still a lot of fun, and I'll be tuned in Sunday night.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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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

Salt

Cayenne pepper

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

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