Laura Stone (stoney321) wrote,
Laura Stone

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Recipes - Deviled Eggs 2 ways and Sausage Stuffed Portobellos

Gotta be a quickie today as I have a massive list of things to do, including 3 auditions, writing up a few articles for a side project, finishing my panniers, getting things for the kids' school projects, etc. etc.. Oy.

Also, someone anonymous commented on my Pretzel Roll recipe and pointed out that I had the water amount wrong. I had the doubled amount for water, the single amount for everything else. GAH. So, that's been adjusted. although any baker worth their salt knows that you slowly add water to any bread dough and stop regardless of what the recipe calls for when the bread begins to form a ball. I'm just saying. Water for ANY bread recipe is subjective as it depends on how humid your kitchen is, etc. etc. Just mentioning that. *cough* I am sorry that I had it there wrong, though and am being defensive because I feel stoopid.

I love all things late 60s party food [almost - I don't fancy bologna roll ups with cheese wiz topping], so I'm SUPER HAPPY that balled food and deviled eggs are making a comeback, and not just because I have a deviled egg tray that needs to prove its existence in my kitchen. :)

These are from one of my favorite restaurants, Fearing's. I can attest that they're delicious, I've just not made them yet.

Fearing's BBQ-Spiced Deviled Egg

4 large hard-cooked eggs
Pickled red onions (this recipe follows - super easy, but make the day before)
2 tsp. Mayonnaise
1 tsp. Dijon
1 tsp. pickle relish (I will omit this because I think it's like ox snot - haaaate pickle relish. Hate.)
1 tsp. Tabasco Chipotle Pepper sauce (which I always have - this is my steak sauce, btw. Omnomnom)
S & P to taste
Your favorite BBQ spice rub to taste (for decorative sprinkling)

Remove shells from eggs, cut in half and remove the yolks. Mince 1 tsp. of the pickled onion and mash with the yolks, adding the mayo, mustard, relish (ick) and Tabasco. Season with S & P to taste. Spoon mixture back into the egg whites and sprinkle the top with your BBQ rub of choice for pretty speckles. Top each with a sliver of pickled red onion.

Pickled Red Onion

Peel a red onion, cut in half, and slice into very thin half-moon shapes. Put in a small bowl and set aside. Heat 1/2 C vinegar and 1/2 C sugar in a small saucepan on medium, stirring constantly. When sugar dissolves, remove from heat. Add a pinch of salt and pour over the onions. Cover with plastic and refrigerate overnight 8 - 12 hours. Drain onions before using as a garnish. Undrained onions will keep in the fridge for several weeks.

Screen Door Deviled Eggs [a hip foodie joint here in DFW - one of the ingredients might be hard to find out of this region]

6 large hard cooked eggs, halved
1/2 C mayonnaise, or to taste
2 - 3 tsp Dijon mustard
1 to 1 1/2 tsp. Matouk's hot sauce
1 1/2 tsp Sriracha [rooster] hot sauce (omnomnom)
1 to 1 1/2 tsp Tabasco Green Pepper Sauce
Crispy fried ham bits (recipe to follow)
Sea salt to taste
Paprika to taste

Scoop yolks from eggs and mash in a bowl with mayo, mustard, and hot sauces. Mix until smooth. Spoon mixture back into egg whites. Scatter crispy fried ham bits over top, sprinkle with sea salt and paprika to taste.

Crispy Fried Ham Bits
Melt butter to coat a skillet, fry 3 to 4 slices of tasso ham (or just use prosciutto) in the skillet until crispy. Chop into tiny bits. Remove with slotted spoon, let drain before chopping and serving. (I would omit the butter. It's just not necessary.)

Grilled Sausage Stuffed Portobello Mushrooms

1 8.5 oz. package or ready-serve brown rice (the hell?) or blend of brown and wild rice (yeah, I'll just cook some normal stuff and skip the Uncle Ben's, I thank you)
4 oz. crumbled goat cheese
1/4 C chopped fresh parsley
1 lb. sweet or spicy Italian sausage meat (no casings)
1/2 tsp. salt
1/4 tsp. ground black pepper
1 TBSP olive oil
8 large Portobello mushroom caps, stems removed

Heat a grill to high.

In a medium bowl, combine the rice, goat cheese, parsley, sausage, salt and pepper. Mix well.

One at a time, use a bit of the olive oil to rub the tops of the mushrooms. Overturn each cap (gills up) and loosely pack about an eighth of the mixture in it. Arrange the mushrooms on the grill, cover and cook for about 10 minutes. Reduce heat to medium, then continue cooking until the mushrooms are tender and show deep grill marks, and the sausage is cooked through, about another 8 to 10 minutes.

(If you did this indoors, I would think the first oven setting would be 400, then turned down to 350. Sounds reasonable? This is just me guessing, btw, so please don't come bitching to me if it's actually 13 minutes at 325. I'm using the grill. *G*)

OT, but OMG LOST LAST NIGHT. OH MY GOD THE WEEK BEFORE. I LOVE THAT SHOW. Also, Glee made me feel weird, yet I laughed. "Did you know that dolphins are just gay sharks?" LOL.

Okay. Walking Sally Derg, ab workout, getting off book for both auditions, ignoring laundry completely. Break! *hand clap*

ETA Holy crap you can preorder Blood on the Highway at WALMART. What are you waiting for?!
Tags: both, recipes
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