Special Note: The following is Allyn's original recipe... it's a joke. I had put this in the WebLetter, as it appears below, but saner heads prevailed and Allyn came up with an alternative.
Allyn has a unique sense of humor. When making our various videos, Allyn's favorite parts were the out-takes, and lest we not have any, he would often create them. It really didn't matter that no one but he would ever see them. We would sit in front of the screen and crack up at each blooper.
Allyn is also the guy who will drop everything if someone needs help. We might look out the front window to see Allyn's helping to push a stranger's car down the street. He regularly donates blood and has rescued a string of animals, nursing them to health or finding their owners. He buys 100 lb bags of bird seed that he puts out for the birds each morning. We feel privilaged to have him work with us.
Allyn's comment about the recipe below was, "what's the worst that could happen? someone would make it, and it would taste like poop..."

Allyn's recipe: Chocolate/Beet Soufflé Tar-Tar with Peanut Butter Grey Poupon Sauce

I grew up in the Minnesota where variations of this recipe were always popular around the Christmas holiday season. The recipe below is grandma Perry's special version of this holiday treat. I hope you enjoy this as much as I do.


1 ½ Cups Nestles Quick
14 oz can diced beets
8 large eggs or comparable egg substitute
¾ cup heavy whipping cream
1 cup Tequila
1 cup chunky peanut butter
1 cup grapefruit zest
4 Tbl Grey Poupon or comparable prepared mustard
Preheat oven to 500°
Place first 4 ingredients in a large mixing bowl and wisk to soft peaks.
Liberally coat sides and bottom of 9" x 14" baking dish with non-stick spray or premium lard.
Pour mixture into baking dish and bake for 8 - 10 minutes or until lightly crusted on the top. Center will be slightly warm.
The next 5 ingredients are blended in a food processor or blender until smooth.
Drizzle sauce over the soufflé and serve immediately. Serves: 4

The above is as grandma made this recipe every Christmas morning for the last 30 years of her life. I only had this version once, after which we always ate Christmas breakfast at home. After I got married the recipe actually became a tradition while watching the Super Bowl. Being a down-to-earth kind of guy, I have simplified the recipe. In my version:
Combine the eggs, Grey Poupon, and cream and fry gently in a well greased frying pan until firm.
Gently slide out of the pan onto a serving platter. Cover one half with diced beets and fold the other half over.
Dust lightly with chocolate and cut into 4 portions, Garnish with peanut butter and grapefruit zest.
Serve immediately with a shot of Tequila.