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
I have not been seasonal in my postings. Butternut squash has been a theme these past weeks, and let’s be honest it just screams fall. Here is a very tasty take on chicken pot pie incorporating butternut squash, mushrooms, gravy, biscuits, and bacon. Do I need to say more? –ts
1 1/2 cups cubed butternut squash
3/4 cup milk
1/2 cup chicken broth (preferably homemade)
2 cloves garlic
1 tbsp. smoked paprika
1 tbsp. olive oil
6 slices center-cut bacon
3 portabella mushroom caps, cleaned and diced (about 3 cups)
8 oz. crimini mushrooms, cleaned and sliced
1 cup diced onions
2 lb. chicken breasts and thighs, diced
salt to taste
buttermilk biscuits (make your own if you can, but I can’t bake)
- Preheat the oven to 350°. Place the butternut squash, milk, chicken broth and garlic in a small pot and set over medium-low heat. Simmer for about 20 minutes, or until the squash is tender. Remove from heat and blend with an immersion blender until smooth. Stir in the smoked paprika and set aside.
- While the squash cooks, set a large skillet over medium heat. Once it’s hot, add the oil and the bacon and the onions. Saute until the bacon begins to crisp and the onions turn translucent, about 10 minutes.
- Add the chicken and cook through, about 10 more minutes. Then add the mushrooms and cook for an additional 5 minutes.
- Grease a casserole dish. Place the contents of the skillet in the baking dish, then ladle the butternut squash puree evenly over the top. Halve the biscuits and place them in an even layer over the top.
- Bake for 20 – 25 minutes, or until the biscuits are cooked through and golden. Remove and let stand for 10 minutes before servings.
We cooked this on one of our last dinner parties at our apartment in NYC. It was amazing. We made a huge pot of it, and I am pretty sure there were no leftovers. People were stuffing their face and going for third helpings. Chef John and I love “My New Orleans” cookbook. Other then the obvious fact that his recipe’s are amazing, I also love this cookbook because John Besh describes the cooking process and why it is important to do certain things while you are cooking. -ts
Chef John says: If you don’t have John Besh’s book, “My New Orleans,” than you need to have your head examined, go buy it. In my opinion, he’s easily one of the most talented and innovative chefs out there and best of all he likes to use pork… a lot. I’m trying to eat my way through his book at the moment but wanted to share with you his Jambalaya recipe. Prior to this, I’ve never tried to make it on my own and I was really surprised by how easy it was. This is one of my favorite comfort foods and provides a great base for a long night out.
2 pounds bacon, diced
3 pounds andouille sausage, diced
1/2 cup lard (OPTIONAL- we did not use bc there is enough pork fat)
2 pounds fresh pork sausage, removed from casings
8 skinless, boneless chicken thighs, roughly cut into 1-inch pieces
Freshly ground black pepper
6 large onions, diced
4 bell peppers, seeded and diced
10 stalks celery, diced
12 cloves garlic, minced
9 cups converted Louisiana white rice
2 teaspoons dried thyme
2 dried bay leaves
3 tablespoons pimention de la Vera or smoked paprika
2 teaspoons cayenne pepper
1 tablespoon celery salt
6 cups canned crushed tomatoes
6 cups chicken stock
5 pounds Louisiana white shrimp or other wild American shrimp, peeled and deveined
3 bunches green onions, chopped
- First, you’ll need to heat a very large pot 3-5 gallons) over high heat until it is hot, then reduce the heat to moderate. This will allow the heat to be uniform all over, preventing those little hot spots that are likely to burn.
- Render the bacon with the sausages and the lard in the hot pot, stirring slowly with a long wooden spoon or a spade. While the pork is rendering, go ahead and season the chicken thighs with salt and pepper. Add the chicken to the pot, stirring, and cook until the chicken becomes golden brown, about 5 minutes.
- After the chicken as browned, add the onions to the pot and all them to caramelize, about 15 minutes. Add the bell peppers, celery, and garlic and cook for about 5 minutes. Continue stirring from time to time so that everything in the pot cooks evenly.
- Next add the rice, thyme, bay leaves, pimention, cayenne, 2 tablespoons salt, 1 tablespoons black pepper, and the celery salt to the pot and cook, stirring often for 3 minutes.
- Increase the heat to high and add the tomatoes and chicken stock to the pot, Bring the stock to a boil. Reduce the heat do medium low, cover and simmer for 15 minutes.
- While the rice is cooking in the covered pot, season the shrimp with salt and pepper and save them, along with the green onions, to be added at the last minutes.
- After the rice as simmered for 15 minutes, go ahead and remove the lid from the pot and fold int he shrimp and green onions. Turn off the heat and let everything continue to to cook in the hot covered pot for an additional 10 minutes. Remove the lid, fluff the jambalaya and serve.
It’s that time again, Memphis. The time when the weather is warm but not yet a sweaty swamp, the work days seem a little bit shorter with a patio to look forward to at the end of the day, and the beer and BBQ
flow freely from the banks of the Mississippi.
Well actually, as most of you know, the Mississippi is giving the proverbial wet finger
to all of us
this year, so the beer and BBQ will have to flow from the banks of Central Avenue at good ole Tiger Lane
. While the riverside breeze will undoubtedly be missed, Memphians know BBQ Fest is about the people
, and you can always count on this crowd for a good time.
In honor of BBQ Fest week
, we at Nummy would like to bring you an offering from the kitchen of JR Grosshans. I have yet to taste this succulent selection, but The Chef assures that JR knows how to do a pig right
. And I believe him. JR is too good a Southern boy to do pork wrong.
4 tsp sweet paprika
1 tbsp brown sugar
1 tbsp salt
1 tsp black pepper
1 tsp white pepper
1 tsp dry mustard
1 tsp garlic powder
1/2 tsp cayenne pepper
Pork & ‘fixins’ (cuz that’s what we say in The South, y’all):
1 bone-in pork shoulder, 5-7 lbs
4-6 wood chips or chunks (preferably hickory), soaked for 1 hour in water to cover, then drained
- Make the rub: Mix all ingredients. Set aside 1.5 tbsp vinegar for the sauce. Sprinkle the remaining rub all over the pork.
- Set up grill for indirect heat and preheat to medium low. Place a large drip pan in the center and toss 1 cup of wood chips on the coals.
- Place the pork skin side up in the center of the hot grate over the drip pan and away from the heat and cover grill. Add 12 fresh coals every hour and 1/2 of wood chips to each side.
- Cook until darkly browned on the outside and very tender inside, about 4-6 hours. The internal temperature should reach 195 degrees.
- Pull off grill and cover with foil. Let rest for at least 20 minutes.
- Pull pork into large pieces, discarding any bones or lumps of fat. Transfer pork the pulled pork to a large aluminum foil pan and stir in 1 to 1.5 cups of vinegar sauce.
Eating pig is messy. If you’re not covered with sauce when you’re done, you’re not doing it right.
We at Nummy are always up for a good rub. C’mon now people, get your mind out of the gutter. This is a family blog. Most of the time.
Anyway, nothing’s simpler than mixing and sprinkling, and this blackening rub will ensure that your meat gets the classic Cajun kick you’re looking for. Great on chicken, fish, shrimp, steak – you name it. If you can cook it, you can blacken it, so go forth and get dark and dirty.
6 tablespoons of paprika
1 tablespoon kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons cayenne pepper
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
- Combine all ingredients thoroughly.
Makes about one cup.
Well everyone, it’s that time of year again – The Gras. No, not the shirtless-Stephen-Graw variety, but the Mardi Gras. In its honor, the Nums have decided to hit you with some quintessentially Nawlins seafood recipes. This is one that Dot has pulled out many times, and it’s so buttery and satisfying that we know you won’t be disappointed. (Come to think of it, someone may have said that about The Shirtless Graw before, but that’s neither here nor there…)
This recipe originally hails from the much-regaled Heart & Soul Junior League cookbook under the name “Baked Shrimp Douglas,” but that frankly sounds too proper for a day that’s characterized by beads and boobs, so we took it down to plain ole English. Laissez le bon temps roulez! (I know that’s French and therefore a bizarre choice to follow-up a sentence about “plain ole English,” but I may have had too many Hurricanes, so don’t you judge me.)
2 lbs fresh medium shrimp, peeled and deveined
1 cup (2 sticks) butter, melted
1/3 cup Worcestershire sauce
3 tbsp olive oil
1 tsp dried rosemary
1 tsp garlic salt
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp ground red pepper
1 clove garlic, minced
- Preheat oven to 350.
- Combine all ingredients and place in 13x9x2 baking dish.
- Bake uncovered for 20 minutes or until shrimp turn pink.
- Serve in ramekins with Caesar salad and crusty French bread for dipping. This sauce is fatty-goodness gold, so you’ll want to be able to sop up every bite.
So I really have no idea how to start this post. Obviously I love pickles and all things fried, but more than that, I love my hairdresser of 12+ years, Todd Lucas. Despite the fact that he ran off (to Arkansas according to Joel’s sources) and left me a desperate, graying old maid with atrocious split ends and no one to make snarky comments to, I still love his stupid ass.
And I love his fried dill pickles. I mean, they have red pepper, Tabasco and beer in them. Pure genius. You can always serve these with the classic Ranch dressing (Make your own from the packet – it’s incredibly easy and 10x better than any bottle), but I also like to serve them with horseradish mayo* for some extra zing.
1 quart hamburger sliced dill pickle chips
1 1/4 cup flour (divided into 1 cup and 1/4 cup)
2 tsp red pepper
2 tsp paprika
2 tsp garlic salt
Tabasco to taste
1 cup beer (the darker the better)
- Dredge pickles in 1 cup of flour and set aside.
- Combine remaining flour and dry ingredients. Add wet ingredients and mix well.
- Dip pickles into batter and fry in hot oil until they float and are golden brown.
- Drain on paper grocery bags. Serve hot with cold beer.
*For the horseradish mayo, I start with mayo, add a little sour cream and black pepper and slowly add horseradish until I get the right amount of spice.