All Music City Burlesque photos courtesy of La Photographie Nashville
Author: Shap
Now that Valentine’s Day is over we can resume with part three of our fabulous Music City Burlesque Exclusive with a BeBe McQueen inspired recipe for sautéed veggie hash topped with a fried egg. Sounds like a perfect post Valentine’s Day weekend meal to me. But before we dive into our recipe, lets resume our conversation with the ladies and check out more of what they had to say about all things Music City Burlesque….
Shap : What are your go to snacks and noshes while performing and rehearsing ?
BeBe: we discovered early on that a veggie tray in the green room at a show makes the room smell really badly for some reason. I think it is the cauliflower that makes it stink. Weird, right? Lots of time you’ll see hummus and carrots backstage at a show. Last time we had pizza because Mr. Moorewood (a generous benefactor and one of the only non-performing men-folk we trust backstage with us) hooked it UP. Also, champagne. Showgirls usually wash down snacks with cheap champagne. The bubbles fight any butterflies that might be in the tummy.
Freya: I have a hard time really stopping to eat before a big show, but after, we put it AWAY! Usually we take a trip to Waffle House, full drag in place, and take down all the eggs and hashbrowns we can – smothered and covered for me, thanks! While rehearsing, I definitely have a giant water bottle and if I’m feeling fancy, I’ll take some nuts so I can munch while I choreograph.
Shan: I usually have a cheeseburger if I DO manage to eat on a show day…otherwise I manage to munch some veggies or a powerbar. After the show though…there are either waffles or fried things being put into my mouth.
Bettie: Um…… I don’t know that I’ve ever eaten the same thing at any given show. Hummus is a good one. Or bananas are a favorite of mine. But yes…champagne…..that’s a valid snack option, right?
Rose: On show day I carb-load. This belly can’t roll when there’s nothing in it. I eat alot of granola, quinoa, potatoes and a banana. I know, so boring.
Lux: I personally like to eat after a show. WAFFLE HOUSE…like a drunk hobo is where Rose and I always end up. However a double whiskey (neat) calms my nerves before doors open.
Shap: What are some of the milestones the group has accomplished since being together?
BeBe: The whole group got asked to audition for a reality show and most of us were like “uhhhh no thanks.” I think knowing that we’re not into that sort of thing is a milestone, because it can sound really exciting at first, but then they like OWN you , maaaan.
Freya: When I was asked to be part of MCB, there were 16 members and everyone was in charge so no one was in charge. As the group got smaller and was inevitably unsustainable, Lux, Rose and I started producing the big shows together. It’s been an incredible learning experience working with both of them to do the production side of things, and to see each of us shine in our roles. I also think the professionalism on stage and off is at a really high level. These ladies are all putting out some great work.
Shan: I am really proud of the fact that we are a cohesive unit. We are a group of 8 REALLY strong willed and opinionated broads that have strengths that could easily be at odds with the strengths of other members, but we are a family and instead we push each other to be better and grow as performers. We bring each other up to a higher standard and as a group AND individually we are better for that.
Bettie: A milestone for me was when we performed our group number to “Thrift Shop” at the first Cabin Fever Peep Show. It was the first time all eight of us performed together and it was AWESOME! Bebe choreographed it, we all had a little bit of input as well and we worked together to create a fun, silly and sexy routine that showcased all of our talents and there was NO DRAMA. So many past experiences with different groups ended in tragedy because we simply couldn’t work together. 🙂 It helps when you all love each other. Plus feetie jammies. Those help too.
Rose: In the past couple of years we have really become a well-oiled dance machine. We are cranking out new shows, choreography and numbers, and each person that is a part of this group is so incredibly unique in their personalities and dance styles.
Lux: We have grown from producing shows for 100 people to 1,000 people. We have been in countless music videos, editorial features, and raised thousands of dollars of local charities.
Its amazing what a group of strong women can accomplish when they get together and set their minds to something. Stay tuned for our final installment and more on Music City Burlesque tomorrow.
Now on to the food…
When I asked BeBe McQueen what her favorite noshes are she said, “.. I can’t eat as much cheese as the rest of these fools. It makes my tummy unhappy. What I really like is one of every veggie in my kitchen all chopped up and sauteed with garlic and olive oil and a fried egg on top. The Stone Fox on the west side does a version called the King Rabbit. I stole the idea from them. Theirs is usually sweet potatoes, onions, Brussels sprouts, mushrooms, squash, carrots, pickled jalapeños… It is SOOOO good and good for you.”
That just sounds like heaven on a plate to me and Ms.BeBe inspired me to create a version all dedicated to her with delicious tomatoes, onions, mini dutch potatoes, zucchini, broccolini,bell peppers, fresh jalapeño, scallions and garlic. I sprinkled on some good smokey paprika to give the dish a kick and let me tell ya, this is a great way to start or end your day..thanks for the inspiration BeBe !
Starlet Sauteed Veggie Hash Topped with a Fried Egg
Ingredients ( For 4 servings)
– 4 Eggs
– 2 Lbs. Golden Dutch Mini Potatoes
– 1 Red Bell Pepper, diced
– 1 Jalapeño, seeded and diced
– 1 bunch of Scallions, root end trimmed, white and green parts chopped
– 1 bunch of Broccolini
– 1 clove of Garlic, peeled and finely minced
– 1 Zucchini, trimmed and diced
– 1 cup Cherry Tomatoes, halved
– 1 Tablespoon Fresh Parsley, chopped
– Sea Salt and Freshly Ground Black Pepper
– 1 Tablespoon Smoked Paprika
– 5 Tablespoons Olive Oil ( use 2 tbsp for initially roasting the potatoes, 2 tbsp for veggie hash and the remaining to fry the eggs)
Directions
1) Preheat the oven to 425 degrees. Prepare a sheet pan lined with parchment paper. Toss the potatoes in olive oil just to coat and lay them flat on the baking sheet. Roast in the oven for about 15 minutes.
2) While the potatoes are cooking in the oven, blanch and refresh the broccolini. Make sure to drain off water completely and set them aside.
3) In a large saute pan, add olive oil and all remaining vegetable ingredients. Add the potatoes, paprika, salt and pepper to taste, and sauté all the ingredients for about 10 minutes.
4) While the veggies are in the final stages of cooking, coat the bottom of another pan with a thin layer of olive oil and begin cracking the eggs one-by-one into the pan. The eggs should start to sizzle upon hitting the pan. If they don’t sizzle, your pan is not hot enough.
5) Begin to plate your veggie hash and once the white of the eggs are set with the yokes still soft, top your veggie hash with the eggs. Sea salt and pepper to taste. Sprinkle with fresh parsley and enjoy !
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