Wednesday, April 2, 2008

deviled eggs

During much of my life I did not fix deviled eggs. I LOVE deviled eggs and decided that I will fix them even though the children do not like them. So I bought this tray for them at our local re-sale shop. The next pot luck I will fix and eat deviled eggs. I even considered finding tiny eggs and fixing them for the girls weddings but they need to be done right before the party and so not a good choice for a wedding reception. But I found a recipe I would have used.

PARSI DEVILED EGGS
San Francisco food writer Patricia Unterman calls Bay Area culinary expert Niloufer lchaporia King "one of the best cooks on the planet." Certainly her deviled eggs are the most addictive we've yet tasted on this planet, and you wouldn't easily guess the unlikely secret ingredient: honey. In India, this Parsi recipe, from Bombay, is called Italian Eggs, for reasons no one can begin to explain
The Best American Recipes 1999 by Fran McCullough and Suzanne Hamlin.

6 large eggs, hard-cooked
1 ½ teaspoons fresh lime juice, or more to taste
1 teaspoon honey
¼ teaspoon salt, or more to taste
½ jalopeno chile, seeded and minced
1 tablespoon minced fresh cilantro
1 tablespoon unsalted butter, softened
¼ cup mayonnaise

Shell the eggs, cut them lengthwise in half, and put the egg yolks in a small bowl. Set the egg whites aside. Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed. Stir in the mayonnaise and taste for lime and salt.

Spoon the egg yolk mixture into the egg whites and let sit for 2 hours, or overnight, in the refrigerator. Bring to room temperature before serving. (Notice where the recipe came from; another recipe from The Best American Recipes!)


Another crystal dish found at the resale shop; a good reason to keep the kitchen table cleaned off.



The following is an attempt I made to recreat a dish Melissa had in Logan on her way to visit us in Idaho.

Pasta
chicken
pesto
onions
garlic
mushrooms
dried tomato pesto sauce
parmesan cheese
no pine nuts (the original had pine nuts)
Andrew actually ate the mushrooms in this and said they weren't so bad.

Oh, so good.

2 comments:

Ms. Porter said...

My Mom loves pretty dishes and has been collecting them for as long as I can remember. I never appreciated pretty dishes until the past few years and now I am constantly ooohing and ahhing over my Mom's pretty dishes! Funny how that happens.
I made deviled eggs for a family function a few weeks ago because six extra people decided to let me know they were coming at the last moment and I needed to add a couple of quick and easy dishes to the menu. I hadn't had them in ages and thoroughly enjoyed them, as did the guests because there weren't any leftovers! I will try this recipe the next time.

Liz said...

Brown pasta? looks really gross.