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Celebrate National Deviled Egg Day ~ November 2, 2017

egg Bacon and Balsamic Deviled Eggs 

Follow this easy recipe (originally published in The Roanoke Times ~ Gretchen Mckay  Pittsburg Post Gazette – TNS)  to make the most delicious Deviled Eggs…

Bacon and Balsamic Deviled Eggs

12 hard-cooked eggs

The original recipe called for 1/2 of the amounts of the following ingredients. I doubled the amounts because I LOVE bacon and I found the original recipe for the filling to be just a bit dry.

10 bacon slices, cooked crisp and crumbled

2/3 cup mayonnaise

1/4 cup + 1 tablespoon very finely chopped shallot (the original recipe called for onion. I find shallot to have a bit less of a bite than onion which I prefer for this recipe)

2 tablespoons Dijon mustard

2 teaspoons Balsamic vinegar

Salt and pepper to taste

1 cornichon or sweet midget pickle for garnish, sliced into thin slices

paprika for garnish

To cook the perfect hard-cooked egg:  Fill large pot with water (enough to cover the eggs you are going to cook). Add a little salt.  Bring water to a rolling boil.  Place eggs in boiling water and cover pot. Reduce heat to low and cook, covered for 12 minutes. Remove from heat and drain water out of pot.  Add ice to eggs to immediately stop cooking and allow to cool quickly for peeling.

Peel eggs and rinse well to remove any bits of shell.  Cut eggs in half lengthwise and scoop out the yolks. Put yolks in separate bowl and mash.  Add bacon, mayonnaise, shallot, mustard, balsamic vinegar, salt and pepper. Stir until well combined. Spoon the mixture in the egg halves evenly. Garnish each egg half with a slice of cornichon and sprinkle with paprika.

Makes 24

  • reference: The Ultimate Paleo Cookbook, by Arsy Vartanian (Page Street Publishing)

tailgate eggs

SC fried deviled eggs

Fried Deviled Eggs!

Thank you to Chef Roger Light, Executive Chef, Shenandoah Club, Roanoke, Virginia, for sharing this perfectly delicious and unique Deviled Egg recipe:

sc chef Carlos

Super Delicious!!! Chef Carlos demonstrated how to make fried deviled eggs, starting with hard-boiled eggs. Cut the eggs in two and place the yolks in a mixing bowl.  Place the white halves on a paper towel lined baking sheet. Blot the egg white halves gently with paper towels to remove as much moisture as possible.

Grind panko bread crumbs in a food processor or blender to make the crumbs more like the consistency of flour.  Place flour in one bowl, egg whites mixed with a little water in another bowl and panko bread crumbs in a third bowl. Dip the egg white halves into flour, then egg white wash, then panko bread crumbs.  Place them on the paper towel lined baking sheet (replace paper towels if the towels are moist). Press the crumb mixture into the egg so that it adheres well.

Heat canola oil in a large pot on the stove.  Fry the egg white halves in hot oil until they are light golden brown. Remove the eggs from the oil with a slotted spoon or tongs and place on the paper towel lined baking sheet.  Allow to cool.

Using the hard-boiled egg yolks, prepare a deviled egg filling the same way you prepare your favorite deviled egg filling recipe. Add mayonnaise, pickle relish, mustard, or balsamic vinegar.  Sprinkle some crisp crumbled bacon in each fried egg half and then fill with the deviled egg filling. Garnish with smoked paprika or chopped chives.

SC ME and eggs

Go ahead and ask, you know you’ve always wanted to ask…

What Champagne Should I  Serve With Deviled Eggs?!

Baron champagne

Champagne Pairing For Deviled Eggs:

Baron-Fuenté Esprit Champagne Grand Cru

92 points Wine Spectator

30% each of  Chardonnay, Pinot Noir and Meunier grapes resulting in a creamy, rich brioche, lemon curd and almond flavors.  Delightful and elegant. $30 range.

happy-refrigerator

“Always keep a bottle of Champagne in the fridge for special occasions. Sometimes, the special occasion is that you’ve got a bottle of Champagne in the fridge.”
― Hester Browne

cats two

cat artie

These Fall days are getting a bit cooler and Daylight Savings Time is right around the corner, so our days are getting less productive by the minute!

Happy Deviled Egg Day!

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Dinner In 10 Minutes ~ PORK AU POIVRE ~ With Champagne Pairing

As much as I love to cook, sometimes I don’t have time to do all of the chopping and mixing and fussing to make a delicious dinner, so I look for shortcuts.  I’ve found the roasted pork tenderloin at Fresh Market to be a saving grace in dinner preparation. Here’s one of my favorite “go to” recipes that takes 10 minutes to prepare and plate:

pork

PORK AU POIVRE

Serves 4

4  (1/2 inch thick) slices pork tenderloin (I purchase the pork loin already roasted in the deli section of Fresh Market)

1 tablespoon black peppercorns, freshly ground

1/2 teaspoon salt (or a little more to taste)

2 tablespoons butter

1/4 cup cognac

1/3 cup heavy cream

  1. Melt butter in a frying pan.  Place pork tenderloin slices in the pan and sprinkle with salt and freshly ground pepper.
  2. Heat the pork over medium heat, turning once, for 2 or 3 minutes, until pork is browned.
  3. Carefully remove the pork slices from pan and place on a plate.  Add cognac to pan and warm slightly. Add cream to cognac and stir, warming for a minute or two.  Place the pork back into the pan and spoon the sauce over the pork. Serve warm.

To complete my Pork Au Poivre dinner I serve a Fresh Spinach Salad with Poppy Seed Dressing (also purchased at Fresh Market).  Minimal cooking with maximum flavor!

With less time in the kitchen I can enjoy nap time with these two little rascals…

cats

The champagne pairing which was absolutely fabulous with the Pork Au Poivre was Francoise Bedel  Dis, “Vin Secret” Champagne.  Beautiful golden color with a delicate bead of fine bubbles. Ripe fruit and baked apple, with hints of tropical fruit.  86% Pinot Meunier, 8% Pinot Noir and 6% Chardonnay, the earthiness of the Pinot Meuneir makes this champagne a lovely pairing for roasted pork.  My husband proclaimed it a “Perfect Pairing”!  $50 range. Available locally at Mr. Bill’s Wine Cellar or on-line.  http://mrbillswinecellar.com

Treveri Cellars Sparkling Rosé

I  found this gem at one of our local grocery stores, Tinnell’s Finer Foods ~ http://tinnells.com

A lovely weekend sparkling!  It’s fresh, it’s pink, it’s peachy, it’s fizzy, and it’s only $13.99.  A blend of Syrah and Chardonnay from the Yakima Valley in Washington State.  http://www.trevericellars.com

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Holiday Appetizer Recipes + Fried Deviled Eggs!

Last week my bubbly friend and I attended a spectacular cooking class  at the Shenandoah Club in Roanoke, Virginia.   Chef Roger Light shared his favorite holiday appetizer recipes with us.

SC cornbread

Crawfish Cornbread

This cornbread is a fabulous appetizer and would also be a delicious stuffing to serve beside your Thanksgiving turkey.

1 onion, diced

1 green pepper, diced

1 red pepper, diced

2 stalks celery, diced

3  scallions, chopped

1 pound Andouille sausage, diced

2 pounds crawfish tailmeat

To taste Cajun seasoning

To taste cayenne pepper

1/2 batch (9″ x 13″) of your favorite cornbread recipe

Saute onions,  bell pepper,  celery  and scallions in a little butter, cooking until onions are transparent. Add Andouille sausage, mix together.  Add crawfish tailmeat and cornbread batter, stir to combine all ingredients.

Pour into a greased 9″ x 13″ pan. Bake 350 degrees Fahrenheit for 55 minutes (check center of cornbread for doneness).

SC fried deviled eggsSC ME and eggs

My bubbly friend and I love to cook and her birthday was last week, so we decided a cooking class was the perfect way to celebrate her birthday!

Fried Deviled Eggs!

SC eggs

sc chef Carlos

Super Delicious!!! Chef Carlos demonstrated how to make fried deviled eggs, starting with hard boiled eggs. Cut the eggs in two and place the yolks in a mixing bowl.  Place the white halves on a paper towel lined baking sheet. Blot the egg white halves gently with paper towels to remove as much moisture as possible.

Grind panko bread crumbs in a food processor or blender to make the crumbs more like the consistency of flour.  Place flour in one bowl, egg whites mixed with a little water in another bowl and panko bread crumbs in a third bowl. Dip the egg white halves into flour, then egg white wash, then panko bread crumbs.  Place them on the paper towel lined baking sheet (replace paper towels if the towels are moist). Press the crumb mixture into the egg so that it adheres well.

Heat canola oil in a large pot on the stove.  Fry the egg white halves in hot oil until they are light golden brown. Remove the eggs from the oil with a slotted spoon or tongs and place on the paper towel lined baking sheet.  Allow to cool.

Using the hard-boiled egg yolks, prepare a deviled egg filling the same way you prepare your favorite deviled egg filling recipe. Add mayonnaise, pickle relish, mustard, or balsamic vinegar.  Sprinkle some crisp crumbled bacon in each fried egg half and then fill with the deviled egg filling. Garnish with smoked paprika or chopped chives.

sc mary ellen and eggs

Chef Carlos added sugar to his deviled egg filling which  was so yummy.  That got our group to talking about southern cooking traditions. Sprinkling sugar, salt and pepper over fresh garden tomato slices for instance. I shared the name of one of my favorite southern cookbooks with our group ~ “Being Dead Is No Excuse ~ The Official Southern Ladies Guide To Hosting The Perfect Funeral. ”  by Gayden Metcalfe and Charlotte Hays. Here’s their recipe for “Sweet Stuffed Eggs”:

tailgate eggs

Sweet Stuffed Eggs

You’ll need a big egg plate for this recipe ~ it makes twenty-four servings.  By the way, it’s tasty but not fancy ~ notice we use plain old French’s mustard instead of some rarefied moutarde.  These are what we call peckerwood eggs. 

Ingredients:

1 dozen hard-boiled eggs

sweet pickles or sweet pickle relish (start with 2 teaspoons and continue to taste)

1 tablespoon mayonnaise

2 teaspoons French’s (!) yellow mustard

1 teaspoon onion, finely minced

2 tablespoons Durkee Famous Sauce

salt and pepper to taste

Paprika for garnish

Makes 2 dozen servings.

 

SC lots of bacon

Billionaire’s Bacon

Double or triple this recipe ~ it will be gone in a flash! The perfect combination of salty, sweet and crunchy! (Use medium to thick cut bacon for this recipe.)

http://www.thevspotblog.com/2013/07/brown-sugar-dijon-candied-bacon.html

SC Miss L

“Miss Luan” shows off her fabulous Shrimp Lettuce Wraps served with Thai Peanut Sauce.

SC peanut sauceSC spring rollssc spring roll wrapper

Ingredients for the Shrimp Lettuce Wraps/Spring Rolls:

3/4 pound shrimp, cooked

2 heads butter lettuce

1 each carrot, peeled, grated

1/4 cup basil leaves

1/4 cup cilantro leaves

1/4 cup mint leaves

1/4 cup peanuts chopped

1 package cellophane noodle

Spring roll wrappers

Ingredients for the Thai Peanut Sauce:

1 1/2 cup creamy peanut butter

1/2 cup coconut milk

3 tablespoons water

3 tablespoons lime juice

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon sriracha sauce

1 tablespoon minced ginger

3 cloves garlic, minced

1/4 cup cilantro, chopped

Porchetta

SC chef rolling porkSC pork

Ingredients for Porchetta seasoning:

2 tablespoons fennel seeds ~ Chef Light showed us how to toast the fennel seeds in a saute pan on the stove, then crush the seeds to release the flavor and aroma of the toasted seeds.

2 tablespoons garlic, minced

2 teaspoons black pepper, freshly ground

2 tablespoons rosemary, chopped

2 teaspoons fresh sage, chopped

2 teaspoons red pepper flakes

1 each orange zest

The seasoning was rubbed into the pork tenderloin, then the tenderloin was wrapped in bacon and baked. Then slice and serve, delicioso!

SC smoked salmon and chefSC smoked salmon

Smoked Salmon With Cream Cheese, Capers and Red Onions

8 ounces cream cheese, softened mixed with:

2 ounces capers, roughly chopped

1/4 cup red onion, minced

1 lemon, juiced, zested

1 tablespoon parsley, chopped

1 tablespoon dill, chopped

Kosher salt, fine crack of black pepper

Spread the cream cheese mixture over lightly toasted baguette.

Top the cream cheese mixture with 8 ounces smoked salmon.

Thank you and Cheers to Chef Light and the Shenandoah Club Culinary Team!

SC 2 kittens

SC kitty cat

SC kitty

SC kitty in sink

Our new kittens are so happy in their forever home!  As you can tell from the photo above, “Ziggy” never stops moving until he falls asleep. I took them to the vet to get their “well baby check” and Ziggy jumped in the sink, then jumped in the trashcan. We had to give him a bowl of baby food to slow him down enough to give him his vaccination.

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Tempting Tailgating Recipes

My husband and I recently attended a Tailgating Extravaganza Cooking Class at the Shenandoah Club in Roanoke, Virginia.  Chef Roger Light shared with us his favorite tailgating recipes.  And this was no “mess o’ chicken wings”…this was fancy tailgating with surprisingly simple recipes! Thank you Chef Light!

sangria

We were greeted with our choice of Sangria:  Traditional Red Wine and Fresh Fruit Sangria or Falling Pear Punch.

Here’s Chef Light’s recipe for his fabulous Falling Pear Punch ~

Falling Pear Punch

20 ounces GREY GOOSE®  La Poire (Pear)

15 ounces Sparkling Wine

5 ounces Grand Marnier ®

5 ounces Pear Puree

5 ounces Freshly Squeezed Orange Juice

7.5 ounces Lemon Juice

Combine all ingredients in a punch vessel and chill using a large block of ice. Stir gently. Serve in cocktail cups with pear slice garnish/ground cinnamon on top.

This would produce a punch that has a volume of 57.5 ounces.

sangria cup

I consider Sangria to be the 5th food group since it has so many ingredients that are good for us! So I was very happy to get Chef Light’s recipe:

Sangria

1 bottle Red Wine

1/3 bottle Orange Juice

1/3 bottle Vodka

1/3 bottle B&B Brandy

1 Green Apple, diced

1 Orange, zested

1 Cinnamon Stick, cracked

1 cup Simple Syrup

Combine all ingredients in a large mixing bowl.  Cover and chill for several hours in the refrigerator. Pour sangria into a pitcher and serve ice-cold in chilled cocktail cups.

shrimp

The first tailgating tidbit we were served was pickled shrimp. Perfect for stand-up snacking at the game. Followed by delicious deviled eggs, warm bar nuts, ham and gruyere baguettes with mustard butter and avocado and bleu cheese dip with apples.

tailgate eggs

 

Then came the GRILL! We feasted on grilled beef tenderloin and salmon. One of the most delightful treats of the evening was the Texas Barbecue Dry Rub Ribs ~ grilled over charcoal.

tailgate ribs

…here’s Chef Light’s recipe ~ serve with Harvest (Vinegar Based) Slaw

Texas Barbecue Dry Rub

2 tablespoons Chili Powder

2 tablespoons Brown Sugar

2 teaspoons Black Pepper, freshly ground

1 teaspoon Dry Mustard

1 teaspoon Cumin, ground

1/4 teaspoon Red Pepper, ground

tailgate sea salt carmel peanut browniesCoffee with hearts

And for dessert ~ moist chocolately caramel sea salt peanut brownies.

tailgate chilitailgate chili jar

Chef Light sent us home with “Chili-Cornbread Jars” to  enjoy at our leisure.  What a fabulous idea – spicy chili layered with homemade cornbread topped with sour cream, shredded cheddar cheese and chopped green onion. Perfect for a hearty snack before the big game!

HAPPY TAILGATING!

wine not sign

Kittens

Kitten Update:  Ziggy Elman (grey kitten) and Artie Shaw (tabby kitten) are lovin’ life in their new forever home (day 3).  They are devouring their food, ignoring kitten toys because the other kitten’s tail and my fingers and toes are much better to chew on! Ziggy likes to put both feet in his water bowl (go figure)!

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Arugula Strawberry Spring Rolls With Honey Lime Dipping Sauce ~ Vegetarian Delight!

kobari

Its Spring signOn Saturday I popped by our local Grandin Village Farmer’s Market and picked up some Kohlrabi.  One of the farmers offered the purple variety of this vegetable that looks like a turnip with a nice crunch and a little bit of a peppery flavor.  Kohlrabi is German for “cabbage turnip” and it’s a member of the cabbage family.  To make a yummy Kohlrabi Slaw, peel Kohlrabi then cut it in matchstick pieces, toss with julienne strips of peeled apple and carrot and a bit of coleslaw dressing, then sprinkle with crispy crumbled bacon or sunflower seeds (or both!)  Cover and chill until ready to serve.

What do you call a sad strawberry? ….A blueberry!

Why was the little strawberry sad? … His mom was in a jam!

Christina with salad

Culinary Teacher Extraordinaire Christina Nifong

Displays Her Greens and Berries Salad

Spring rolls on plate

Christina Nifong is a food writer well known in our region for the stories she’s written about the Virginia food scene and the recipes she creates and shares during the culinary classes she teaches. The class I attended on Saturday at the Roanoke Natural Foods Co-op was Local For Lunch: Berry Bonanza. I always walk away from Christina’s class with a new favorite. This time my new FAV is Arugula Strawberry Spring Rolls.  So easy to make and as Christina explains , “These are basically a fresh and delicious handheld salad.”   Here’s her recipe:

Makes 10 – 12 spring rolls

Ingredients

Brown Rice Wrappers (available on-line or at the Roanoke Natural Foods Co-op)

4 cups lettuce, spinach or other green, torn or chopped into bites-sized pieces

4 cups arugula, washed and chopped into bite-sized pieces

4 ounces plain chevre (Curtin Dairy is a good choice), softened

2 pints ripe strawberries, washed, hulled and sliced

Mint leaves for garnish

Instructions

  1. Heat large bowl of water. Dip one brown rice wrapper into hot water. Hold it there for 30 seconds.
  2. Set damp wrapper onto cold, dry, flat surface. (Make sure the surface is non-porous, granite is a good choice; do not use wood because it is porous.) Add row of lettuce in the center of the wrapper.
  3. Top with arugula, then a slight smear  of goat cheese. Then stack a row of strawberries.
  4. Fold top of wrapper down. Then fold bottom of wrapper up (about an inch). Then roll from the left, tucking and rolling until spring roll is closed.

spring rolls roll upspring rolls

  1. Set onto serving dish. Repeat until all ingredients are gone.  Make sure not to let spring rolls touch on serving plate as they will tear.
  2. Refrigerate until time to eat. Garnish with mint. Serve with honey-lime dipping sauce.

Honey Lime Dipping Sauce ~ Juice of one lime, 3 tablespoons vegetable oil, 1 tablespoon honey, 1 garlic clove minced, salt and black pepper to taste, dash of red pepper flakes, 1 teaspoon finely chopped mint. Place all ingredients into a small mixing bowl and whisk to combine.  Cover and chill until ready to serve.

Here’s another spring roll recipe with a yummy peanut dipping sauce on Christina’s website…christinanifong.com

http://christinanifong.com/2017/05/vegetarian-spring-rolls/

The  brown rice wrappers are more sturdy (gives the spring roll a nice bite) than the white rice wrappers and they have a lovely nutty flavor.

Rosalee

My bubbly friend made some awesome spring rolls!

VA sign

spring rolls granitaLooking for the perfect palate cleanser between courses or a light dessert to serve al fresco? Raspberry Lime Granita!

Christinas raspberries

Christina made the granita with fresh raspberries from her garden!

Makes 12-15 servings

Ingredients

3/4 cup organic granulated sugar

1 3/4 cup water

Juice and zest of 2 limes

2 Tablespoons chopped, fresh mint leaves

2 pints (4 cups) fresh, ripe raspberries, pureed (force raspberry puree through a fine sieve to remove seeds, discard seeds).

Instructions

  1. Bring sugar, water, lime zest and juice and mint to a boil in a medium saucepan over high heat.
  2. Reduce the heat. Let the mixture boil for 1 minute.
  3. Let the syrup cool. Strain out mint leaves (optional). Mix together syrup and berry puree.
  4. Pour into 9 x 13 freezer-safe baking dish. Freeze overnight or up to 24 hours.
  5. To serve, remove from freezer and let thaw for 10-20 minutes. Scrape with cold ice cream scoop into serving dishes.

Thank you Christina! Looking forward to your next class!

Christinas blueberry salad

GREENS AND BERRIES SALAD

carrotsturnips

 

lettuce

Iceberg Lettuce Fresh From The Garden

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Shishito Peppers Stuffed With Fontina And Prosciutto

Shishito Peppers ~ local Farmer’s Market, fresh from the garden or Fresh Market

15 Shishito Peppers

6 ounces Fontina cheese, cut into 5 slices and then cut each slice into 3 strips

3 ounces prosciutto, cut horizontally into 15 pieces

Preheat oven to 350 degrees Farenheit. Rinse and dry Shishito Peppers. Cut a slit in the side of each pepper (lengthwise – keeping the stem end in-tact) and remove the ribs and seeds.  Wrap the cheese with prosciutto and stuff into peppers (wrapping the proscuitto around the end of the cheese will help the cheese to stay in the pepper as the cheese melts).  Arrange the stuffed peppers on a baking sheet and drizzle lightly with olive oil. Sprinkle with freshly ground black pepper and lightly with sea salt. Bake for 15 minutes, or until the peppers start to brown and the cheese is bubbly. Serve warm.

To stuff peppers: Rinse and dry peppers. Slice peppers lengthwise to split open (leaving stem end intact).

pepper

snack sign

Alfred champagne

Alfred Basely – Champagne Brut

  Alfred Basely is a smaller producer based near Epernay.  Ripe lemony citrus with notes of white flower, mineral and freshly baked bread. Fine bubbles with a long, clean finish.  $30 range.

corn on grillfeta mayo

Grilled corn is one of my favorite summer treats.  Here are links to two of the most yummy spreads to top grilled corn on the cob…Spicy Taco Butter and Feta Lime Mayonnaise:

https://www.pillsbury.com/recipes/grilled-corn-on-the-cob-with-spicy-butter/45ecbca2-a940-441a-bcd1-9ace22a2090c

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/grilled-corn-with-feta-cheese-recipe-1918855

squash

Scenes along the Greenway…Squash Blossom

senda verde alberino wine in glass

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