These are topped with leftover pulled pork & pickled green tomatoes.
As a Southern woman of a certain age, it’s assumed that you can do a few things well. You can write a proper thank you note. You can drink good bourbon straight. And you can make a solid deviled egg.
I recently found out that one of my most quintessentially Southern lady friends doesn’t know how to do #3, so we remedied that last night.
The great thing about deviled eggs is you can make any flavor as long as you have a tasty base to start with. Mayo helps with that, but mustard goes a long way, as does pickle juice, the secret to All Good Things. Also important: axe the sweet relish most people use. That tip isn’t grandma-sanctioned, but it will give you a better “blank” slate to start with.
18 organic eggs
3 tbsp Duke’s mayonnaise
2 tbsp Dijon mustard
1 tbsp yellow mustard
1 tbsp pickle juice
1 tsp black pepper
salt to taste
paprika or cayenne
- Boil, cool and peel your eggs. (If you haven’t tried the hot-start method, see below. They’ll peel much easier.)
- Slice them in half and put all the yolks in one bowl. (And you don’t have to slice them vertically; Husk does them horizontally, and they are the devil masters.)
- Mash the eggs with a fork and add the remaining ingredients. Mix well. Taste and season.
- Separate yolk mix into 4 bowls (see below).
- For each ingredient, dice a 1/2 cup of your topping of choice and stir it into one bowl.
- Fill a Ziploc bag with the mix and cut a corner off. Pipe some filling into each egg.
- Top each egg with a 1-inch piece of the ingredient used in the filling. Chill until face-stuffing time.
The smoked trout variety at Husk. Can I get a swoon from all my fellow fatgirls.
With 18 eggs, you can make a bunch of kinds, but 4 different toppings works well for 18 eggs. Choose from any of the below, or use whatever you’ve got in the fridge — as long as the ingredient isn’t too sweet, anything is good stuff in an egg.
- Smoked salmon or trout
- Pickled anything – green tomatoes, cucumbers, okra, etc.
- Ham (country or regular, shaved)
- Pulled pork
- Raw tuna (topped with a dollop of wasabi)
- Pimento cheese (what up, Marge)
- Truffle oil
The fresher the egg, the harder it will be to peel when hard-boiled. This method makes them easier to de-shell without totally destroying them.
- Lower your eggs straight from the fridge into already-boiling water.
- Lower the heat to the barest simmer.
- Cook the eggs for 11 minutes.
- Shock them in ice water and let them chill for 15 minutes.
- Peel under cool running water.
It is holiday season which means lots of family and friends entertaining. It is always nice to have an easy but tasty appetizer to either serve or bring to a dinner party. I love me some deviled eggs, and it is so simple to make. There are tons of recipes out there and different variations (I recommend trying Martha’s Avocado Deviled Eggs). I personally love straight forward mayo, mustard, egg style deviled eggs. Nothing fancy in this recipe! This one is courtesy of a good friend down in NOLA, Chef Anne. She served these one time, and I seriously think I ate a dozen. I made these last night, and Chef John and Claire (Mexican corn lover and daughter of the famous Peg from Peg’s Destin Shrimps) gave this recipe the the thumbs up!- ts
Chef Anne’s note: You can boil the eggs and make the mixture a few hours in advance, store it in the frdige, and then put it all together right before people are ready to eat them. Also, I use small eggs because they are more bite-size
1 dozen eggs
2 teaspoons dijon mustard (Zataran’s creole mustard is best)
1/3 cup mayonnaise
1 Tbsp minced shallot
dashes of hot sauce (perhaps Sriracha!)
Salt and pepper
Paprika and Green Onion for garnish
- Hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water. Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool. If you kinda roll the eggs on the counter, the shells get all cracked and are a little easier to peel.
- Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. (Egg yolks come out really easily, just kinda use a spoon and gently pop them out into the bowl). Arrange the egg white halves on a serving platter.
- Using a fork, mash up the yolks and add mustard, mayonnaise, shallot, tabasco, chopped green onions (same some for on top) and salt and pepper to taste. Spoon egg yolk mixture into the egg white halves. (You can also use like a cake decorator thing, but I just kinda wing it…) Sprinkle with paprika and chopped green onions.
Optional: add chopped herbs to the mixture
Wow we have really been neglecting our nummy site! To be honest, it is so hot down here in NOLA, new recipes have not been a priority. However, I am going to start making a much better effort!
Everyone loves a good spinach dip bread bowl and below is a mini version recipe so you don’t have to worry about germs or sharing with others. It is incredibly tasty and easy. I served these at a party recently along with Lacy’s (Grandmother Irene Tucker’s) Award-Winning Tomato Cups. You don’t really need to follow the directions for the spinach dip step by step and feel free to use your own spinach dip recipe. Season to your liking and enjoy! – ts
10 oz roll of refrigerated french bread loaf
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1/2 onion diced
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
fresh shredded parmesan cheese
2-3 cloves garlic finely chopped
salt and pepper
1/3 cup shredded mozzarella cheese
dashes Worcestershire sauce
dashes hot sauce
1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook onions and 1/2 the garlic until soft. Then add and stir spinach until wilted, about 3 minutes then add rest of garlic, cook and stir for another couple of minutes then turn heat off.
3. Place cream cheese, sour cream, cooked onion spinach and garlic, Parmesan Cheese, and all seasonings into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.
According to CNN (and only CNN as I cannot find another source), today is National Chocolate Chip Day. Click here to find a great site that features 100 chocolate chip recipes. For this special food holiday I thought I would offer up an easy, no bake, summer time chocolate treat from the lovely Martha Stewart. This recipe takes like 10 minutes tops. – ts
Semi-sweet or milk chocolate chips
Thick crust bread
Fleur de Sel (if you can’t find this use coarse sea salt)
- Place thick slices of bread on an ungreased grill or grill pan. Toast each side for 5 minutes over medium heat. (If you don’t have a grill pan, broil bread until golden brown, about 1 minute per side.)
For perfect golden-brown hatch marks, maintain medium heat. High heat will create instant dark lines without toasting the bread; low heat will slow the toasting process, which can result in blackened grill marks.
- Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, and spoon over toasts. Sprinkle with fleur de sel.
Toast preparation tips: How to Grill Bread for Bruschetta – Martha Stewart Recipes
It’s that time of year again, lake rats: The 4th of July. And in honor of our upcoming trip to Tims Ford, I’m giving up one of my favorite have-around lake snacks: my version of the Chicken Pasta Salad from Bread & Company. [That stuff is way too expensive to buy by the pound, so I piddled around until I figured out a pretty close imitation. Grommet-style.]
This stuff keeps incredibly well, so you can have it pre-boat, mid-beverage and even post-broken-foot if you are as unlucky around water as I seem to be.
And it makes a great base if you’re, say, drowning your sorrows in Firefly so you can limp down to the driveway to play beer die. Not that that’s ever happened.
Anywho, this recipe uses roasted red peppers rather than raw because I ain’t much for the crunch, so tinker with this as you must. Freedom of choice is American as hell.
3 chicken breasts, cut into thin strips
1 package thin angel hair, cooked*
1 can artichokes, drained and coarsely chopped
1 jar roasted red peppers, chopped
1 bunch green onions, chopped (just the green parts)
2 cups mayo (plus as much as you need for your desired level of moisture. Eww. Hate that word.)
splash of Italian dressing (optional)
salt and pepper to taste (or Cavender’s if you’re Akin through-and-through)
- Season chicken and cook in skillet with olive oil. (Taco seasoning + Tony’s is a winning combination for me.)
- While pasta is still warm, add mayo and all other ingredients.
- Cover and chill at least one hour (but this is even better after it sits overnight). Season to taste.
Eat on it. It’s the yum.
*I always undercook the pasta when I know I’m making this a day or two in advance because the pasta will soften as it sits in the fridge. Adjust your level of al dente accordingly.
I cannot believe that I have not posted a kale chip recipe! I am sure it is very apparent that I love kale. If in season I have it at least 2-3 times a week. You cannot talk about kale without mentioning kale chips. They are the best. -ts
one bunch of kale, rinsed and dried
Salt, to taste
sprinkling of paprika or cayenne power (optional) Direc
- Preheat oven to 350 degrees. Remove the kale leaves from their tough end and inner stems. Tear to smaller pieces. I use my hands for this.
- Place kale chips in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt.
- Put the kale pieces in a single layer in a baking. Bake for 15 minutes or until crisp. About 5 minutes before they are finished, turn them in oven. They will burn easy, be aware of how they are baking.
For more smoky or spicy flavor, lightly dust the kale chips with paprika or cayenne pepper.
I’m always looking for ways to not grow up. That’s probably why I try to incorporate hot dogs into every dish and still have a CareBears pillow case. In light of that, I was thrilled when I came upon this recipe. I made it for The Chef’s 28th birthday, and they were gone almost instantly. Brown butter + salt = dayum goodness.
1 stick unsalted butter
1 10 oz bag marshmallows
Heaping 1/4 teaspoon coarse sea salt (make sure to use coarse sea salt – in this case, Kosher won’t cut it)
6 cups Rice Krispies cereal
- Butter a pan with 2-inch sides or line one with parchment paper.
- In a large pot, melt butter over medium-low heat. Stir frequently, scraping up any bits from the bottom as you do.
- As soon as the butter takes on a hazlenut color, turn the heat off and stir in the marshmallows and salt. If the residual heat isn’t enough, keep the burner on low.
- Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan.
- Let cool and cut into squares. (Or jam candles in it and make into the world’s largest krispie treat birfday cake.)
Continuing chicken week…my curry chicken salad recipe is all by taste, but here are a few guidelines and steps. Feel free to change up the measurements. I roast a whole chicken for this recipe. I have made this on several occasions, and every time I get rave reviews. They are served in mini croissants or with crackers as a dip. I tend to have this on hand when guests stay over as a snack . -ts
1 roasted whole chicken (or you can cook 3 chicken breasts skin on, bone in)
Kosher salt and freshly ground black pepper
1 1/2 cups mayo (to taste)
1/3 cup dry white wine (to taste)
curry powder (to taste) generous amount
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions) ½+ lemon juice
- Remove cooked chicken meat from the bones, discard the skin, and shred chicken. I just use my hands.
- For the dressing, combine the mayonnaise, curry powder, lemon juice, salt, pepper, and cayenne pepper in a bowl and whisk together.
- Combine the chicken with enough dressing to moisten well. Add wine for moisture. I say add no matter what! Add the celery, scallions, and mix well. Refrigerate for a few hours to allow the flavors to blend. Combine with nuts before serving.
Warning: this recipe is extremely easy and extremely tasty. You will be devouring these the minute you start smelling them from the oven. They are great party food but normally do not make it out of my apartment. You can use a variety of ingredients with this basic recipe, and I add cayenne pepper (of course) for some heat. This recipe calls for the use of a standard 12-cup muffin pan, but using a popover pan is even better! -ts
1 cup whole milk
2 large eggs
2 tablespoons unsalted butter, melted
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup freshly grated parmesan cheese
2 teaspoons finely chopped fresh herbs: rosemary, thyme or sage
- Preheat oven to 450ºF and position an oven rack in the center. Lightly coat the muffin pan with melted butter or high-heat canola-oil spray. Once the oven is fully heated, heat the prepared muffin pan in the oven for about 7 minutes.
- In medium bowl, whisk together the eggs, milk, melted butter, flour and salt until well blended. Then add the herbs and cheese, blend well.
- Using a spatula, scrape the batter into a measuring cup. Remove the pan from the oven and pour the batter evenly among the prepared muffin cups. Return the pan to the oven and bake for about 10- 15 minutes. Then turn the oven down to 400ºF and continue baking the popovers until they are puffed and deep golden brown color.
- Remove from oven and cool pan on rack for a few minutes. Remove popovers from pan and serve hot.
Note: These popovers will quickly deflate, and do not hold or store well. So try to eat them fresh and hot from the oven!