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Tuesday, October 30, 2012

The Devil Made Me Do It Eggs

For picnics, Sunday lunches, and holidays, Deviled eggs have always been a favorite treat. Everyone has their own recipe. This recipe is spicy, tangy and delicious.


                           The Devil Made Me Do It Eggs

12 eggs, boiled, peeled and sliced in half lengthwise

2 tbl spoons mayonnaise
1 tbl spoon Dijon mustard
1 tsp. Chinese dry mustard
1/4 tsp cayenne pepper
1 small shallot, minced
2 small sweet Gherkin pickles, minced
pinch salt and pepper

1/4 tsp paprika for garnish
24 small parsley leaves for garnish.


Cooking Eggs. Cover eggs with water in saucepan. Add 1 tsp vinegar to water. Bring to a boil. remove from heat and cover. Let sit 10 minutes. Immediately run under cold water or plunge in ice bath. Peel. Carefully slice in half lengthwise, remove yolk and place yolk in bowl.


Mixture.  In a bowl, mix mayo, both mustards, cayenne, salt, pepper, shallots and pickles. Mix thoroughly. Combine with yolks. If not creamy enough to pipe, add a touch more mayonnaise. (Important: taste mixture for heat level. These eggs have a little kick. Heat level can be raised or lowered by use of dry mustard. Adjusted it here). Place in piping bag or a plastic baggie with one corner cut off. Squeeze into halved eggs. Garnish with a sprinkle of paprika and a parsley leaf.

Thursday, October 11, 2012

Scallops with Fettucine in a Spicy Cream Sauce

Scallops are delicious shellfish, especially served with pasta. Add a few veggies and you have a winner. This dish has just a touch of heat, but the sweetness of the scallops and the cream sauce calm it to a faint memory.


         Scallops with Fettuccine in a Spicy Cream Sauce

1# U-10 count scallops, cleaned and dried
1/4 cup chopped bacon
1 bunch asparagus, trimmed and diced into 1-inch pieces
1 cup sliced shitaki mushrooms
2 cloves crushed garlic
1 small shallot, diced
1 Tbl spoon chopped parsley
4 Tbl spoons butter
2 Tbl spoons olive oil
1/4 tsp crushed red pepper flakes
1 tsp Old Bay Seasoning
1/3 cup white wine
1/4 cup heavy cream
salt/pepper to taste


In a saute pan at medium heat, add olive oil and bacon. Cook until done, add garlic and shallot and cook 1 minute longer. Set aside. Reheat pan, add butter. Saute scallops and cook until somewhat firm, about 3 minutes per side. Should be white inside. Don't overcook or they will turn rubbery. remove from heat. Add mushrooms and asparagus and saute until done. De-glaze with white wine. Reduce by half. Add pepper flakes, salt, black pepper and Old Bay Seasoning. Add cream and reduce. Add saved bacon and garlic mixture and scallops and toss a few times until heated.

Remove scallops. Pour sauce and veggies over cooked fettuccine and place scallops on top, four per serving. Sprinkle with fresh parsley. Serve with buttered and toasted slices of Italian bread.