Crab-Stuffed Deviled Eggs
Crab-Stuffed Deviled Eggs
Yields 6-8 servings
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup celery leaves, chopped
1/4 cup parsley leaves, chopped
1/2 pound lump crabmeat, picked over for shells
Salt and freshly ground black pepper
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut them in half lengthwise.
Remove the yolks from the whites and put them in a medium-size bowl. With the back of a fork, mash the yolks then add the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce, celery leaves and parsley leaves, and mix well. Add the crabmeat and gently stir to mix. Season with salt and lots of freshly ground black pepper. Spoon equal amounts of the mixture into the egg white halves and chill well before serving.
Chicken Tortilla Cups
Chicken Tortilla Cups
Yields 6 servings
4 to 5 flour tortillas
1 1/2 cups store-bought rotisserie chicken meat, shredded
1 jalapeno pepper, seeded and finely chopped
1/4 cup red onion, finely chopped
1 medium-size tomato, chopped
1 tablespoon cumin
1 tablespoon coriander
Salt and pepper
Zest of 1 lime, juice of 2
1 avocado, pit and skin removed
1/4 cup sour cream
A handful of chopped cilantro, plus additional for sprinkling
Preheat oven to 375°F. With a three-inch round cookie cutter, make small rounds out of flour tortillas. Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven. Bake for 8-10 minutes, or until tortilla cups are golden brown. Remove from oven and reserve. In a medium-size mixing bowl, add the shredded chicken, jalapeño, onion, tomato and spices. Add the zest and juice of 1 lime, salt and pepper and toss to combine. In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro. Mash everything together with a fork to combine. Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro.
Goat Cheese Log
Goat Cheese Log
Yields 12 servings
1/4 cup parsley
1/4 cup walnuts
1/4 cup basil
1 tablespoon thyme
1 plain goat cheese log
Chop herbs and walnuts together. Place on a plate or in a ziplock bag and roll goat cheese log in the herb-walnut mixture.
*Can add dried cranberries to mixture, approximately 1/4 cup. Also good with goat cheese/brie wheel.
Salmon Cakes
Salmon Cakes
Serves 8
2 pounds skinless salmon fillet
Coarse salt and ground pepper
1/2 cup thinly sliced scallions
1/2 cup plain dried breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon mustard
2 large eggs, lightly beaten
2 tablespoons fresh lemon juice
One additional flavoring below, (optional)
2 tablespoons prepared horseradish
2 tablespoons minced capers
1 teaspoon hot sauce, such as Tabasco
2 tablespoons minced pickled jalapeno chile
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill, or cilantro
Coarse salt and ground pepper
Preheat oven to 400 degrees;. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together. Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. (For freezing directions, see below.) Refrigerate until cold and firm, 20 to 30 minutes.
Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.
Deviled Eggs
Deviled Eggs
Prep Time: 15 minutes
Yield: 10 to 12 servings (24 halves)
12 eggs, hard boiled
2/3 cups mayonnaise
3 tablespoons mustard
3 tablespoons sweet pickle relish
Salt and pepper
1/4 teaspoon hot red pepper sauce
Paprika, for garnish
Peel and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper, to taste, and hot red pepper sauce. Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.
Cheese Balls
Cheese Balls
Recipe courtesy of Martha Stewart
Makes three 4-inch cheese balls; serves 8 to 10
For the Base Mixture:
1/2 cup (1 stick) unsalted butter, softened
Three (8-ounce) packages cream cheese
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce, preferable Tabasco
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper
For Cheddar and Cranberry:
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving
For Roquefort and Walnut:
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving
For Goat Cheese and Scallion:
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup finely chopped fresh curly-leaf parsley
1 English cucumber, cut into 1/8-inch slices, for serving
1. Prepare the Base Mixture: In the bowl of an electric mixer fitted with the paddle attachment, combine butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper; mix on medium speed until combined. Divide equally among 3 medium bowls.
2. Prepare the Cheddar and Cranberry Cheese Ball: Stir cheddar and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese balls in cranberries to coat before serving. Serve with crackers.
3. Prepare the Roquefort and Walnut Cheese Ball: Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
4. Prepare the Goat Cheese and Scallion Cheese Ball: Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days to freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.
Deviled Eggs
Deviled Eggs
Recipe courtesy of Martha Stewart
Makes 20
10 hard-boiled eggs
1/2 cup mayonnaise, preferably homemade (recipe follows)
Coarse salt and freshly ground black pepper
Pinch of cayenne pepper
Assorted garnishes, such as anchovy fillets, caviar, crème fraiche, crumbled bacon, curry powder, ground nutmeg, kalamata olive strips, pickled ginger slices, fresh tarragon, fresh thyme, toasted cumin seeds, sea salt, or wasabi caviar (optional)
1. Peel eggs and cut in half, either lengthwise or crosswise. Carefully scoop out yolks, and arrange whites on a platter or tray.
2. In the bowl of a food processor, process egg yolks and mayonnaise until smooth. Alternatively, press yolks through a sieve; mix yolks with mayonnaise until smooth. Season with salt, black pepper, and cayenne.
3. Transfer egg yolk mixture to a pastry bag fitted with a large plain or star tip. Pipe mixture carefully and very neatly into egg halves; top with assorted garnishes, if desired. Cover with plastic wrap, and refrigerate until ready to use, up to 3 hours.
Homemade Mayonnaise
Makes 1 cup
1 large egg, room temperature
Salt
1/4 cup canola or vegetable oil
1/2 cup extra-virgin olive oil
Juice of 1/2 lemon
1. Wrap the outside and bottom of a 1-quart bowl in a damp towel to secure it in place on the work surface. Combine egg and salt with a large balloon whisk, mixing until foamy and pale. Whisking constantly, add oils a few drops at a time, and then in a steady stream as the mixture emulsifies. Add lemon juice; blend briefly. Add additional salt and lemon juice to taste. Store, tightly covered, in the refrigerator for up to 7 days.
My Recipes 