Season 1, Episode 26: April 4, 2020
Join us for our season finale of BROADWAY BRUNCH, Episode #26: "The 51st Dragon.” The final episode is the world premiere of a new musical: The 51st Dragon. Based on the 1919 short story by author and Algonquin Room luminary Heywood Broun, the new show was conceived by Mark Hengoed and features music by composer, Broadway pit musician, and conductor Roger Mahadeen, with a book and lyrics by David Bondrow, Mark Hengoed, and J. Michael Landis. The cast features LOH performers Nathan Andrew Miller as the Narrator; Ricky Needham as Gwaine, the reluctant Dragonslayer; David Bondrow as the Headmaster of Dragonwood Academy; Elliot Fox as his sidekick, Professor Quimby; Katy Miner as the 50th Dragon; and an ensemble of villagers voiced by Rebecca Kroetsch, Carter Ziolkowski, Johnny Landis, and Jay Wollin.
THIS WEEK'S RECIPES
- 6 eggs large
- 2 cloves garlic finely chopped
- 1 pinch kosher salt
- 1 lb. Italian sausage casings removed
- 2 tbsp prepared horseradish
- 1/4 cup AP flour
- 1/4 cup panko bread crumbs
- olive oil for frying
- pickles for serving
- Place 4 eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat; remove from heat and cover for 3 minutes. Uncover and allow to sit for 10 minutes. Peel eggs under running cold water and pat dry.
- Using a mortar and pestle or the back of a knife, mash the garlic with a pinch of salt until a paste forms. In a medium bowl, knead together the sausage, garlic paste and horseradish until just combined. Divide into 4 equal portions.
- In a small bowl, lightly beat the remaining 2 eggs. Place the flour and panko in separate bowls. Coat each hard-boiled egg in flour and then enclose each one completely in a sausage patty, molding the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess. Dip them in the beaten eggs, letting the excess drip off, and roll them in the panko, coating well.
- Fill a medium pot with 1/2-inch oil. Heat to 350 degrees, or until the oil is shimmering and bubbling slightly around the edges. Fry the eggs, 2 at a time, turning them occasionally until golden and cooked through, about 7 to 9 minutes. Transfer to a paper-towel-lined plate. Sprinkle with salt and serve while still warm, with pickles.