Creamy Lemony Shrimp Pasta


 photo by http://mor.sl/



Creamy Lemony Shrimp Pasta


Ingredients:
  • 1/2 lb. peeled and deveined shrimp
  • 1 serving angel hair or fettucine pasta
  • juice of 1 1/2 lemons
  • zest of 1/2 lemon
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • dried oregano flakes (to taste)
  • heavy cream (to taste)
  • fresh ground black pepper (to taste)

Instructions:

Cook pasta per instructions on the box. While pasta water is boiling, in a large pan, melt butter over medium heat. Add garlic and saute until lightly browned. Add shrimp, and cook 1-2 minutes. Add lemon juice, lemon zest, and oregano. Cook for addition 2-3 minutes (until shrimp turn pink), and then lower heat and gently stir in desired amount of cream. Add black pepper and additional oregano to taste. Remove sauce from heat and add cooked/drained pasta noodles to pan. Stir until combined and serve.

Gluten Free Braised Lamb Ravioli





Gluten Free Braised Lamb Ravioli


Ingredients:

For the braised lamb neck:
  • 2 tablespoons oil, divided (olive or canola)
  • one 1 pound lamb neck
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 1 small onion, finely chopped
  • 1 bouquet garni (I did thyme, rosemary, marjoram, peppercorn, coriander seeds in a piece of cheese cloth and dump the whole thing in with the meat)
  • 4 cups beef stock or water
  • salt and pepper

For the shitake parsley broth:
  • 2 teaspoons oil
  • 1 cup shitake mushrooms thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, finely chopped
  • Stock from the meat preparation (at least 1 1/2 cups)

Instructions:

In a large stock pot or Dutch oven, heat one tablespoon oil over medium high heat. Sear the lamb neck on all sides and remove from the pot temporarily.

Heat the remaining tablespoon of oil and add the carrots, celery and onion. Cook until slightly browned and caramelized, about 5 minutes. Salt and pepper to taste. Return the meat to the pot, add the bouquet garni and enough of the beef stock to reach halfway up the sides of the meat. Bring to a boil then lower the heat to a simmer, partially cover with a lid and let the meat braise until fork tender (2-3 hours)adding more stock or water if the levels get critically low.

Remove the meat from the pot, let cool on the side. Drain the liquids from the vegetables in a strainer over a large bowl. Discard the bouquet garni. Refrigerate the stock until most of the fat raises to the top to skim it out. In the meantime, shred the meat from the lamb neck over the vegetables and mix well with your hands or a fork. Adjust the seasoning if needed.

Prepare the sauce:
In a medium saucepan, heat the oil over medium and saute the shitake and garlic for a couple of minutes, add the parsley and the stock. Turn the heat down to low and simmer for about 30 minutes. Keep warm or reheat when ready to serve.

For the ravioli dough:

  • 2/3 cup millet flour
  • 1/2 cup sweet rice flour
  • 1/2 cup potato starch
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 4 egg yolks

Sift together the millet flour, rice flour and potato starch along with the xanthan and guar gums. Add the kosher salt and dump the mixture in a large bowl.
In a small bowl, whisk together the eggs and egg yolks.
By hand, Make a well in the center of the flour mix and dump the egg mixture. Working from the outside in with your hands or a large spoon, gather the flour over the eggs and work your way in until all the flour mix and liquids are mixed in. Gather the dough into a ball and use right away or keep well wrapped in the fridge until ready.

In a stand mixer, place the flours in first then add the egg mixture and mix with the paddle attachment on medium speed until the dough gathers into a ball. Use right away or park in the fridge, well wrapped.

Make the ravioli:
If you are using a pasta machine, divide the dough into four balls and roll them out to 1/2-inch thickness in between 2 sheets of plastic wrap or parchment paper.
Lightly flour the dough on both sides and run through the machine, increasing the setting each time until the dough is almost paper thin.

If you are making the dough by hand, roll each ball as thin as you can in between sheets of plastic wrap or parchment paper.

Cut the rolled out pasta into 2-inch square pieces. Add about 2 teaspoons of the meat filling in the middle. Brush the edge of the square with a little water and place another square right on top, press down and drimp the edges with a fork. You can also use a ravioli cutter to make your life easier.

Place a large stock pot of salted water over high heat and bring to a boil, add the ravioli and cook 4 to 5 minutes. Remove them with a slotted spoons and place in a serving dish. Reheat the shitake parsley sauce if necessary, pour it over the ravioli and serve.

Chicken Tetrazzini





Chicken Tetrazzini


Ingredients:
  • Coarse salt and ground pepper
  • 6 tablespoons butter
  • 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 3/4 cup dry white wine
  • 3 cups grated Parmesan cheese
  • 1/2 teaspoon dried thyme leaves
  • 1 pound linguine, broken in half
  • 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
  • 1 package (10 ounces) frozen peas, thawed and drained

Instructions:

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.

Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.

Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Chicken Fettuccine with Pesto Cream Sauce





Chicken Fettuccine with Pesto Cream Sauce


Ingredients:
  • 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1/2 pound fettuccine
  • 4 cubes (1/2 cup) frozen Basil Pesto
  • 1/4 cup heavy cream


Instructions:

Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.

Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.

Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.

In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

Sauteed Chicken with Herbed Soba





Sauteed Chicken with Herbed Soba


Ingredients:
  • 4 scallions, thinly sliced
  • 1 cup packed fresh cilantro leaves, plus more for garnish
  • 1 cup fresh parsley
  • 1 garlic clove, chopped
  • 1 teaspoon peeled and minced fresh ginger
  • 1/4 cup rice vinegar
  • 2 tablespoons vegetable oil
  • 12 ounces chicken cutlets
  • 1/8 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 package (8.8 ounces) soba (Japanese buckwheat noodles)


Instructions:

In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.

In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice.

Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.

Deviled Eggs Benedict



 Oh Boy... Deviled Eggs...

But not just any deviled eggs, these are based on that most delicious of all brunch dishes... Eggs Benedict.

I LOVE eggs Benedict.  Not just for that marvelous taste, but also it brings back very happy memories of a long gone friend.  My good friend John passed away nearly 15 years ago.  We had jobs that allowed us to travel a great deal.  Whenever we met up for breakfast, you could count on John to tell this slightly off color joke about Eggs Benedict and vacations.  I will spare you the off color joke, but just the thought of Eggs Benedict in any style makes me smile.

But I digress...

These little gems are destined to be the hit of your event (why do we only serve deviled eggs for events?... they are so good).  Just a little bot of ham, a single English muffin, a bit of Hollandase Sauce; and bingo bango bongo, what a treat!

The only complicated part of this recipe would be the sauce.  Follow the blue letters for my easy to make Hollandase Sauce in a stand mixer recipe.  That recipe does make quite a bit, far more than you need for this recipe.  I have given you a cut down version of the recipe in this recipe.  But plan your menu and you may want to add additional Hollandase Sauce with crunchy vegetables (Asparagus, Bell peppers, etc.) for an additional appetizer or a side dish.

These eggs were gobbled up!  All the flavors and textures of the classic brunch dish.  And mu memories will make this a permanent addition to my growing list of All Dressed up Deviled Eggs!

Enjoy!!!


  OK... Here's what I did...

Deviled Eggs Benedict

Ingredients
  • 14 Large Eggs, (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • 2 TBS Mayonnaise
  • 3 TBS Yellow Mustard
  • 3 TBS Ranch Dressing
  • 3 TBS Your Favorite BBQ Sauce
  • 1/4 Cup Minced Dill pickle
  • Sprinkle Sea Salt
  • 2 tsp Fresh Ground Black pepper
  • 24 Dime sized pieces of Ham 
  • 24 Pieces of English Muffin, cut into wedges
  • FOR THE HOLLANDASE SAUCE
    Made easy in a Stand Mixer
    1 Egg Yolk
  • 1/2 tsp Lemon Juice
  • 1/2 TBS Hot Water (Added slowly while the whisk is running)
  • large pinch Salt
  • large pinch fresh ground Black Pepper
  • 2 Dashes Tabasco Sauce
  • Pinch Cayenne Pepper
  • 1/2 Sticks (4 TBS, 1/4 Cup) Butter, melted and hot (Added slowly while the whisk is running)
Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  4. In that small bowl, Add the Mayo, Pickle , Mustard, Ranch, BBQ Sauce, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
  5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  6. Fill the hollow of each egg making an attractive peal.
  7. Just before serving, make the Hollandase Sauce...
    First, warm the bowl of the stand mixer.  I add HOT water to the sink and "float" the bowl in the water.  the bowl heats to just the right temperature.  Try to not get water in the bowl so you start with a dry warm bowl.
  8. Meanwhile, Separate the egg yolks from the whites, discard the whites.
  9. Move bowl into locked position on the mixer.  Add the yolks and start whisking on medium speed for 1 minute.
  10. Add the Lemon Juice and continue to whisk for 5 minutes.
  11. Now, add the remaining ingredients except the butter... Water (drizzled in slowly while the whisk is running), Salt, Pepper, Tabasco and Cayenne.  Whisk for another 5 minutes until the sauce is thickened to the consistency of heavy cream.  Thick enough to leave a thin trail as the whisk runs.
  12. Meanwhile, melt the butter.  I melt mine in a microwave for 1 minute.  COmes out warm but not hot enough to curdle the eggs,
  13. NextSLOWLY... Slowly (important enough to say it twice), drizzle the butter into the egg mix with the whisk attachment running.  Continue to run the mixer on medium high speed until all of the butter is added.
  14. Continue to whisk for 5 minutes until the sauce is thickened even more and there is no hint of a separation.
  15. Set sauce aside in a warm place.  use fresh within an hour or so.  You can store leftover sauce in the fridge and reheat but unless the sauce has fully emulsified, the sauce will separate.  Best to use fresh
  16. And now, just before serving, Add the Ham slice to the eggs.  Tuck into the back of the egg, leaving that attractive peak
  17. Add the English Muffin wedge, slide it under the portion of the egg with the ham piece.  NOTE: Do this step just before serving so the wedge does not get wet and mushy.
  18. Arrange on a serving dish and drizzle with the Hollandase Sauce,.   Store loosely covered with cling wrap.
  19. Serve chilled and ENJOY!

Muffuletta DEVILED EGGS a New Orleans Inspiration



 Oh Boy Deviled Eggs!

But not just any Deviled Eggs, These are inspired by that New Orleans original, the Muffuletta Sandwich.  No trip to New Orleans would be complete without a pilgrimage  to the Central Grocery, steps away from Jackson Square, where the sandwich was invented. The grocery store is now world famous (enough to get it's own Wikipedia entry), having been featured in the PBS special program Sandwiches That You Will Like, and on NBC's The Today Show (five best sandwiches series) among dozens of others.

If you make the journey to the store (with a sandwich counter where you can order an authentic original muffuletta), you will find not only a take out lunch but also jars of the Olive Salad so you can replicate the sandwich yourself.  I have made the sandwich (Tastes great, but of course I would rather have the original in the park in the French Quarter,,, Sigh).  This is my solution for using up the extra salad...  Tasted good enough that I may just buy a jar for these eggs.

And of course the Olive Salad is available mail order as well as in most grocery stores.  Scour the Pickle section and you  may just find a jar.

I made these for a recent concert after party.  they were wildly received and gobbled up.  Nothing but requests for the VERY VERY EASY recipe and an empty plate!

Enjoy we all did!


  OK... Here's what I did...

Muffuletta
Deviled Eggs

Ingredients
  • 14-15 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Minced Dill pickle
  • 2 TBS Yellow Mustard
  • 1 tsp Sea Salt
  • 2 tsp Fresh Ground Black pepper
  • 12 salami slices, cut in half, 24 total half moon shaped pieces.
  • 24 rounded tsp of Muffuletta Olive Salad
    Sprinkle of Smoked Paprika for garnish and color
Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
  5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  6. Fill the hollow of each egg.
  7. Add the Salami half moons, sliding the wide open in under the yolk goo,  Add the Muffuletta Olive salad between the peak of the yolk goo and the curve of the salami slice.
  8. Garnish with a sprinkle of Paprika.   Store loosely covered with cling wrap and chill in the fridge until ready to serve.
  9. Serve chilled and ENJOY!

Holiday Christmas Trees Pinwheels Roll-Ups Appetizers



 Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, this is a GREAT idea for a Holiday Party with the colors.  Anything red and green accented becomes a holiday appetizer.  But it is also a great way to use up a few leftovers from Holiday cooking.

But first, the shape... CHRISTMAS TREE!

Easy to replicate, just press the pinwheels into a triangle.

I like to add a Green Olive to extend the look with a base for the tree, and a festive attractive appetizer pick for the the food on a stick fun!

As to using up leftovers, this takes a lot of dribs and drabs from your crisper drawer,  Buy a batch of green onions and you always have a few left.

Got a few extra Green Onions... Here you go.
Only need to use half a Red bell Pepper... Here you go again.
Got a few Black Olives left../ Well, you get the idea.

Hunt down bricks of cream cheese on sale.  Two weeks before Thanksgiving many store put cream cheese on sale for about a dollar a brick.  Go ahead, buy a dozen.  Cheesecakes, pinwheels, Cheese Balls. Dips... All sorts of ideas.  Betcha you can use up all dozen before the holidays are over.  Suddenly these Beautiful Tasty Appetizers become not just affordable but actually cheap... About a quarter apiece.  What a deal!

The green tortillas will need to to be hunted down, but they are out there and worth hunting down.

A party favorite this time of year... ENJOY!!


 OK... Here's what I did...

Holiday Christmas Trees Pinwheels Roll-Ups Appetizers

Ingredients
  • 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
  • 9 Green onions, thin sliced, white and green parts
  • 1 Red Pepper, chopped and minced small (Same size as the sliced green onions)
  • 10 Large Ripe Black Olives, chopped and minced (Same size as the green onions)
  • 5 (12 inch) Flour tortillas... try to find the Green ones
  • 24 Green olives stuffed with Pimentos
  • Festive Appetizer Forks
Cooking Directions
  1. First, Make the Goo...
    In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
  2. Add the 'Fixins, the Red Bell Peppers, the Green onions and the Black Olives and fold until well combined and evenly mixed.  I do this by hand.
  3. Spread your tortillas out and evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
  4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
  5. Once everything has firmed up again, press the logs into a triangle.
  6. Unwrap and Slice into 1/2 inch Pieces,  Stab a fork into a green olive (try to arrange the pimento so it sticks out of the bottom of the "tree". Arrange attractively on a platter.  Sprinkle a little Smoked Paprika for extra flavor and color presentation.  Wrap the platter and return to the fridge until ready to serve.
  7. Serve Chilled and ENJOY!

HOOTERS Owl Deviled Eggs



 OH BOY... Deviled Eggs!

But not just any deviled eggs... We call 'em HOOTERS, Owl Deviled Eggs1

Especially if you have kids for your event, these will move like hotcakes... better actually.

The star of this recipe is the look.  Very easy to make.  Just cut the pickles to the right size, thin slice the olives for the eyes and pie wedge shaped tiny carrot pieces for the nose.

The actual recipe for the yellow deviled goo is my version of the classic Grandma's Dill Pickle version.

Tastes classically great...
Looks fantastic and fun for the kids...

WHOot Wouldn't Love these!

ENJOY!!!


 OK... Here's what I did...

Hooters Owl
Deviled Eggs

Ingredients
  • 18 Large Eggs (NOTE: you will need extra yolks for this look, lots of yellow goo for center body and two side strips to hold wings and eyes at the head... 18 whole eggs will only make 24 deviled eggs halves), Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Minced Dill pickle
  • 2 TBS Yellow Mustard
  • 1 tsp Sea Salt
  • 2 tsp Fresh Ground Black pepper
  • 24 Sweet Gherkin Pickles Cut in half, trimmed to look like wings 
  • 1 Carrot, thin sliced, cut into 24 small pie shapes to work as noses
  • 12 Large Black olives, each cut into 4 slices to look like eyes, 48 total eyes
Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
  5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  6. Fill the hollow of each egg just to the edge of the crater.  Then make three strips of filling across the top of the egg the two sides hold the wings and the center makes the body of the owl.
  7. And now, make the owls... Two Pickle pieces for the wings, two Olive slices for the eyes and a carrot nose.   Store loosely covered with cling wrap.
  8. Serve chilled and ENJOY!

Pickled Beets And Peppers Deviled Eggs



 Oh Boy Deviled Eggs...

But not just any Deviled Eggs, these have a tremendous presentation... a wonderful almost neon look outer coating of the eggs.  The accent color is very easy to add.

The extra flavoring comes form slices of various pickled items... Sweet pickles, pickled Beets and quick Pickled Jalapenos.  The Beets you can buy in a jar (and you will need the liquid in the can to get the color onto the eggs).  Pickles come in a jar but the Jalapenos are so easy to make and so dramatically change the look (deeper brighter green) as well as the taste (adds a sweet hint to the heat of the spicy pepper).  Follow the blue letter link for that easy to follow recipe.

The combination of traditional deviled egg, combined with the pickled items (Beets, Pickles and Jalapenos)makes for a unique flavor.  The extra coloring of the outside of the eggs adds to the beautiful presentation.  All in all... Such a terrific Deviled Egg...  Certainly a dressed to impress presentation worthy of any party, get-together, PotLuck, Church social or big family gathering.

Enjoy indeed!


 OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients
  • 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • FOR THE PICKLING LIQUID
    1 (16 Ounce) Can Pickled Beets
  • 1 Cup Vinegar
  • 1/2 Cup Brown Sugar
  • FOR THE EGG GOO
    1/4 Cup
     Mayonnaise
  • 1/4 Cup Minced Dill pickle
  • 2 TBS Yellow Mustard
  • 1 tsp Sea Salt
  • 2 tsp Fresh Ground Black pepper
  • Sprinkle of Paprika for Garnish
  • Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
  • 24 Small pieces of Pickled Beets for Garnish
  • 24 Slices of Pickled Jalapenos.
  • 24 Slices of Dill Pickles
Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. For the Pink/Purple outer Color...
    Drain the pickled beets, retain the juice,  Add the juice to 1 cup vinegar and 1/2 cup Brown Sugar and mix to combine.transfer this juice to a large bowl.  Add the hard cooked eggs and gently swirl for 10 minutes until evenly colored.  the eggs do not need to be completely submerged, just 1/2 way or more.  Then continue to turn the eggs until there is an even coating.  The longer you leave the eggs in the brine, the deeper the color and the deeper penetration into the egg.  BUT the eggs will get rubbery the longer you leave them in the brine.  10 minutes for me works just fine.
  4. Once all eggs are colored, dry on a paper towel.  Slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  5. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
  6. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  7. Fill the hollow of each egg . Garnish with sliced various pickled items... I like to use pickled beets, sweet pickles and Pickled Jalapenos,  This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
  8. Serve chilled and ENJOY!

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