Tag Archives: mayo

Deviled Eggs — Green Tomato, Smoked Salmon, Bacon et. al.

These are topped with leftover pulled pork & pickled green tomatoes.

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

  1. Boil, cool and peel your eggs. (If you haven’t tried the hot-start method, see below. They’ll peel much easier.)
  2. 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.)
  3. Mash the eggs with a fork and add the remaining ingredients. Mix well. Taste and season.
  4. Separate yolk mix into 4 bowls (see below).
  5. For each ingredient, dice a 1/2 cup of your topping of choice and stir it into one bowl.
  6. Fill a Ziploc bag with the mix and cut a corner off. Pipe some filling into each egg.
  7. 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.

The smoked trout variety at Husk. Can I get a swoon from all my fellow fatgirls.

Toppings:

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.

Witness:

  • Smoked salmon or trout
  • Pickled anything – green tomatoes, cucumbers, okra, etc.
  • Bacon
  • Ham (country or regular, shaved)
  • Prosciutto
  • Pulled pork
  • Olives
  • Raw tuna (topped with a dollop of wasabi)
  • Pimento cheese (what up, Marge)
  • Truffle oil

Hot-start boiling:

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.

  1. Lower your eggs straight from the fridge into already-boiling water.
  2. Lower the heat to the barest simmer.
  3. Cook the eggs for 11 minutes.
  4. Shock them in ice water and let them chill for 15 minutes.
  5. Peel under cool running water.

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Filed under Appetizers, Comfort food, Party food, Side dishes, Snacks, Southern food

Susu’s Chicken Divan

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Before Katers learned how to do more in the kitchen than boil water, this was a standard weekly dinner at Morrow Ave.
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While she is clearly now a master chef, it is a testament to the goodness – and easiness – of this recipe that it was always delicious and immediately devoured.
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This recipe is Susu’s version of the quintessential Southern classic, and I must admit I was pretty thrilled to find out you can just cube the cheddar cheese instead of grating it. Bloody knuckles are not appetizing.
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Casserole:
8 chicken breasts, cooked and shredded
2 pkgs broccoli, cooked and drained
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Sauce:
2 cans cream of chicken soup
1/2 cup cubed sharp cheddar cheese
1/4 cup Parmesan cheese
1 1/2 cup mayo
2-7 tbsp cooking sherry
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  1. Preheat the oven to 350.
  2. Mix all sauce ingredients together.
  3. Pour over chicken and broccoli in 9×12 casserole dish.
  4. Cook 30-35 minutes, or until a little bubbly.

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Filed under Chicken, Comfort food, Southern food, Veggies

Ashley’s Easy Honey Mustard ~ Lowery Approved

For those of you who aren’t glued to your TV’s on Wednesday nights geeking out culinary-style, I must apologize for hijacking this blog for our Top Chef purposes. As a peace offering, I’m going to share a recipe that is one of the easiest and best I’ve found in a long time.

This recipe surfaced as I was researching sauces to top Pork Tenderloin a la Grosshans for the Lowery-Long engagement shindig. Sidenote: That tenderloin requires NO topping. The marinade makes an amazing sauce, and it is a hugely refreshing twist from the usual tenderloin marinade.

Anyway, if you’ve ever met Emily, you know everything she eats is accompanied by Reduced Fat Wheat Thins and covered in Honey Mustard. (“Not that stuff from a bottle. Ew! It’s just not right.”)

So I tried my hand at some homemade HM, and it is stupid easy and delish. The secret here is that most of it is neither honey nor mustard; it’s mayonnaise. Yup. All you mayo-haters out there can stick it because that is what makes this creamy, tangy perfectness. Get right with it.

1/2 cup mayo (Duke’s!)
2 tbsp honey
2 tbsp yellow mustard
1 tbsp fresh lemon juice

  1. Whisk together, chill and drizzle/dip your heart out. Simple as that.

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Deviled Eggs

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

  1. 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.
  2. 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.
  3. 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

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Filed under Appetizers, Comfort food, Party food, Snacks

Vidalia Onion Dip

Easiest party food you will ever make.  Trust me it is delicious, and people will ask for the recipe.   I guess you could get fancy and use gruyere instead of cheddar. –ts

1 cup mayo
1 cup chopped vidalia onions
1 cup shredded sharp cheddar cheese (or cheese of your liking)

  1. Preheat oven to 350
  2. Combine all and bake in buttered casserole bowl (you could use PAM but butter is always better)
  3. Bake at 350′ for 20 minutes

Serve with fritos, triscuits or any other cracker

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Filed under Appetizers, Comfort food, Dips, Party food

Horseradish Cream Sauce

servedfreshmedia.com

Last week The Chef brought home a small cow’s worth of beef tenderloin, so it was a banner week at Blair Blvd. My favorite part of this windfall, though, was the dipping sauce he brought home to with it.

Horseradish sauce is ubiquitous on French Dips and carving stations, but I’d bet my beef that you’ve never had any like this.

You’ve got all the usual suspects here: the horseradish, the mayo and the salt, but this sauce blows past the original with a surprise ingredient: fresh whipped cream. Cream is obviously awesome in any form, but I don’t get a lot of it because I always go salty over sweet, and you don’t top a steak with whipped cream… or do you?

If you have this sauce on hand, the answer is “yes, you do.” The lightness of the cream and the bite of the horseradish make this dip cracktastically addictive, so wheel it out the next time you tender your loin.

3/4 cup prepared horseradish, drained
3/4 cup heavy whipping cream, whipped stiff
1 tsp Worcestershire sauce
1 cup mayo
1/2 tsp kosher salt

  1. Add all ingredients except whipped cream to a bowl and mix.
  2. Slowly fold in whipped cream.

Chill and serve. We obviously went down the meat road with this, but I’d wager it’s money on everything from raw veggies to potato chips, so get experimental.

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Bonnie’s Tomato Pie

southernartistictouch.blogspot.com

When I saw this recipe in my inbox the other day, I remembered how crazygood this stuff is and became sad that I haven’t made it in years.

Mainly because there’s just no excuse for it. The ingredient list is small and it stars two of my favorite quintessential Southern veggies: tomatoes and Vidalias. By the by, were you aware that in order to be considered “true Vidalias,” the onions must be grown in very specific parts of Georgia as defined by law? ‘Cuz I wasn’t. That’s some federally official agriculture, my man.

Anyway, good tomato pie is sweet and savory, and the basil helps to satisfy your Italian cravings while staying well below the Mason Dixon. (There’s also a full cup of mayo in here y’all, clearly it still skews “South.”) The whole process is slice, layer, slather and bake, and as I’ve heard said many times down South, ain’t nothing wrong with that.

1 pie crust
4-5 tomatoes
1-2 Vidalia onions, thinly sliced
fresh basil (a few handfuls torn)
1 cup mayo
1 cup mozzarella
1 cup cheddar
olive oil

  1. Preheat oven to 350.
  2. Prick pie crust with fork and cook according to package directions.
  3. Boil and peel tomatoes. Slice and let drain for a little while.
  4. Saute onions in oil.
  5. Layer tomatoes, onions, and basil until you run out.
  6. Mix mayo and cheeses and top tomatoes and onions with it.
  7. Cook for about 30 minutes. (It may take a little longer, so just look for browned crust and bubbly cheese.)

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Filed under Side dishes, Southern food, Veggies

Bacon Tomato Pasta Salad ~ a.k.a. Bogie’s Pasta Salad

So this pasta salad was originally called “BLT Pasta Salad” until The Chef rightly (and a little smugly) pointed out that there is not, in fact, an “L” in it. To which I replied, “Um yuh-huh! Little tiny cucumbers. So there. What do you think about that?!”

bakeeatrepeat.blogspot.com

Turns out he thought that was stupid, which it was, so I renamed it. Basically it’s my copyright-infringement version of Bogie’s pasta salad but with bacon. Because… you know what, no. It needs no explanation. Bacon is its own reason.

As per usual with my pasta salads, I am not entirely sure about the amount of mayo, so you’ll just have to taste and add to your desired level of saturation. (The ladies reading this will appreciate that I’ve avoided using the words “moist” or “wet” here. Yes, we all hate those words. They’re icky, so just shut up about it.)

Also, if you are firmly anti-cucumber as I am, do not fear – if you dice the little buggers up tiny enough, you will barely even notice them. (But they are an integral part of the “Bogie’s” taste and the “saturation” factor, so don’t leave them out completely.)

And there you have it. This pasta will make your transition from lake to tailgate smooth – and delicious – so make sure you have some on hand.

1 package rotini, cooked al dente*
5 roma tomatoes, seeded and chopped
1 large cucumber, seeded and minced**
5 green onions, chopped (white parts discarded)
1.5 cups mayo (Duke’s!)
6 strips bacon (preferably Wright), cooked and chopped
1 cup sour cream
juice of 2 lemons at serving time
chili powder
Cavender’s

  1. While the pasta is still hot, mix all ingredients in large bowl. (You actually don’t have to do it while it’s hot, but the mayo coats everything better that way, so proceed as you will.)
  2. Add chili power, Cavender’s or your favorite all-purpose seasoning to taste.
  3. Chill (at least a few hours, preferably over night). Before serving, check to make sure the pasta is not too dry and add more, ahem, “saturating” ingredients as necessary and the lemon juice.

*Make sure to cook the pasta a little under as it will sit and soften in the mayo. Also, don’t buy multicolored rotini for this because it’s much prettier red, white and green. But that might be the OCD talking, so you do what you want.
**Mince the life out of that little effer. I mean it. No big chunks of cucumber here. The slime will not stand.

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Filed under Comfort food, Party food, Pasta, Salad, Side dishes, Southern food

Chicken Pasta Salad ~ Fourth of July 2K11

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)

  1. Season chicken and cook in skillet with olive oil. (Taco seasoning + Tony’s is a winning combination for me.)
  2. While pasta is still warm, add mayo and all other ingredients.
  3. 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.

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Filed under Chicken, Comfort food, Main Course, Pasta, Salad, Side dishes, Snacks

Bourbon Mayo

The Chef is all but addicted to the Bourbon Mayo from Bardog, despite his very un-Chef-like (and in my opinion, very illogical) aversion to mayonnaise. That’s probably because the stuff is downright good.

Take a page from the Game Day playbook, though, and go easy on the bourbon at first. The longer it sits, the more potent it gets, so consider that when pouring.

Oh, and try this on fries. It will allow you to fuse America’s obesity epidemic and classy European tradition, and that’s just super cultural and stuff.

2 cups of mayo
1/4 cup of good bourbon, such as Buffalo Trace
3 cloves roasted garlic, minced
1 tsp lemon juice
salt and pepper to taste

  1. Mix all ingredients together.
  2. Cover and chill. Serve on burgers or slop up with fries. It’s your world.

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Filed under Alcohol, Dips, Sauces, Toppings