March 18th, 2024 at 01:49 am » Comments (0)

Inspired by 11 Ways with Deviled Eggs from the Betty Crocker Test Kitchens¹
Whether you are “using up” Easter Eggs or starting fresh – Deviled eggs are fun to eat, addictive and frankly my tomato season lunch of choice is Deviled Eggs & Fresh Tomato bites.

Our personal favorites always start with basic recipe:
Ingredients:
6 Hard boiled eggs²
— Cooled to at least room temp before peeling…
— for safe handling and the shells slice cleaner when cold.
— with peels removed and sliced “long way” to make 12 halves.
— If you will not be filling shortly,
place on serving dish, cover and refrigerate
Mix In a medium bowl:
1/4 cup Mayonnaise³ (or make your own)
1/3 tsp Kosher Iodized Salt
1/2 tsp Horse Radish Powder (optional)
… or 1 tsp Fresh or Prepared Horse radish
1/3 tsp Mustard Powder
— or 1/2 tsp Prepared Mustard
— (we preferred Stone Ground other like Dijon)
1/4 tsp Garlic Granulated
— or 2/3 tsp Garlic Fresh, smashed to smooth pulp about 2-3 cloves
Classic Garnish: Smoked Paprika Powder sprinkled.
For Him: I add a few drops of hot sauce to the white half “shell” (not to be confused with the peels) before filling and on top.

In another small bowl, remove yolks from shells and mash with a fork until smooth
Combine Yolks to Mayo Mix and blend, or wisk or stir with fork until smooth and no streaks of either white or yellow

If needed, drizzle a bit of any neutral vegetable oil you enjoy to thin mixture to make it easier to add to shells Or Left over filling can be thinned with the oil of your choice and used over the fresh tomato or as a Salad Dressing.

Deviled and other uses of hard cooked eggs are an excellent candidate for “10-20-30 method.”⁴ Allowing one to cook the eggs, leave in the shell and then peel and use later. I usually do at least 18 eggs – 6 to devil now, then the remaining dozen for later. Hard cooked eggs will “keep” for a week or more in the refrigerator.

What works for me (because I get distracted) is pressure cook 5 minutes, natural release and then cold water bath – changing the water at least twice for best results.

1. Betty’s 11 ways clkck to visit the Betty Crocker site for their recipes:
   1. Curried Deviled Eggs
   2. Bacon-Cheddar Deviled Eggs
   3. Blue Cheese Deviled Eggs
   4. Fresh Herb Deviled Eggs
   5. Taco Deviled Eggs
   6. Wasabi Deviled Eggs
   7. Chipotle Deviled Eggs
   8. Ham and Veggie Deviled Eggs
   9. Reuben Deviled Eggs
   10. Zesty Deviled Eggs
   11. Lighter Deviled Eggs
   ↩︎
2. It was truly a friend raving about peeling hard cooked eggs made easy by using a electric pressure cooker that make me look again at the InstantPot but since at the time (2016) it did not have the added feature of the original Ninja Foodi’s of multiple lids.
   ↩︎
3. Make Your Own Mayo ↩︎
4. the 10-20-30 concept refers to things to all kinds of projects that you can do by spending a few minutes here and there – in this case – hard oil the eggs, then cool until ready to go further. ↩︎

February 8th, 2023 at 12:01 pm » Comments (0)

This recipe looks like it will be interesting as written and as a great way to use up leftover seasoned meat that is/was already fully cooked.

Pretzel Bao With Sweet Sesame-Hot Mustard Pork Recipe was included with a list of “Game Day” suggestions from Serious Eats

Most “store brand” Stone Ground or Dijon brown mustard – offered 12 oz squeeze bottles are pretty much the same. Either makes a good base for different condiment needs. (sandwich spread, dipping, glazing, etc)

Wheat’s Hot-n-Spicy Mustard Dip
3 Tbl Stone Ground Mustard
1 tsp Horse Radish POWDER
….. or 1 TBL Prepared Horse Radish
3 Tbl Water or other liquid to thin to dipping consistency
– Mix well and allow to sit at room temp for a few hours OR overnight in fridge
– Store, covered in refrigerator up to 3 weeks.

Although I will use most of their recipe for the ingredients and the technique, as of those with chronic arthritis, the dough for this recipe could easily be prepared using the dough cycle of your Bread Machine – Just remember to follow your machine’s recommendations for the order in which to add ingredients. My suggestion/rule of thumb for things like sourdough and in this case, the tangzhong is after other liquid

So far the only sub I will make is using a comparable amount of previously prepared shredded pork that needs to leave the freezer and used. It only slightly differs from the recipe in that it was modified to avoid certain ingredients which do not sit well with us. Just the first of what I suspect will be many experiments.