A lot of you already know our Gwenerrella, and her often un-childlike thought processes. She also does not have a child’s taste in food as evidenced by some of her favourites. She loves V-8 juice hot with cheese, Ginger Beer floats, and Dolmas. Her mother doesn’t like the Dolmas, claiming they look like gory maggots; which only delights Gwenerrella and made her like them even more. She now refers to them as her ‘Larv-Egg Greenies’ and delights in grossing out her entire family. Her brothers are thrilled when she can divert their father’s anger by playing ‘see-food’ with her ‘Larv-Egg Greenies’. ‘See-Food’ is nothing more than talking with your mouth full; in this case it is Grape leaves and rice filling.
We, Gwenerrella and myself, would love to hear of your gross-out recipes. Whether it be edible faux vomit for a Halloween Party, or a disgusting dessert we would love to hear of your faves.
Gwenerrella’s Larv-Egg Greenies
Okay everbuddy!! If ya don’ts lissen I can’t tell you how ta make my Larv-Egg Greenies!!
Ya need –
Slimey green leaves- lotsadem
Dried up larv-eggs- 2 liddle glass cup fulls
Evil Lemon Juice-too many squirts
Oil from da French fryer
Water from da hose
Leaves from da garden- two kinds
A Grody Grunion
Put da larv-eggs inna pan wif da garden leaves, chopped-up grunion, lemon juice. Cook dem for one cartoon an’ den, turn the fire to a liddle blue line and put in haffa de bird juice, finda top fer de pan. Let the larv-egg stuffin’s cook for a whole cartoon show.
Get a good diggin’ spoon, and put one a’ dose full on every one a dem slimey leaves; wrap ‘em up like a liddle blurrito. Put all a’ dem back inna pan real close togedder, so they can’t get their backs apart.
Put the rest a da Evil Lemon Juice, an’ da bird juice on top a’ da Larv-Egg Greenies. Put ‘em onna stove with the liddle blue line o fire and cook for a whole grown-up show.
For those of you that would like the grown-up version of that recipe, I included that below:
Traditional Greek Dolmas
1 Hr 40 Min
US Metric Calculate
Original Recipe Yield 12 servings
- 2 cups uncooked long-grain white rice
- 1 large onion, chopped
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh mint leaves
- 2 quarts chicken broth
- 3/4 cup fresh lemon juice, divided
- 60 grape leaves, drained and rinsed
- hot water as needed
- 1 cup olive oil
1. In a large saucepan over medium-high heat, sauté the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
2. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the centre, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
3. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
- If using fresh grape leaves, plunge into a deep container of very hot water for about 10 seconds, to soften (don’t let the leaves lose their fresh green colour).