Hurricane Brunch

Hurricane Brunch

Well, Irene has come and gone and now its time to eat up the ridiculous amount of supplies I had compiled to weather the storm.  I’d say its time for a little hurricane festivities to celebrate making it to Sunday dry-well we are speaking about the weather here-my supplies definitely included the necessary wine and spirits.

Menu:

Tropical Fruit Platter

Caesar and Cilantro Deviled Eggs

Chicken Salad Sandwich Rolls

Music Suggestions:

I’ve got my love to keep me warm (Ella Fitzgerald)

Stormy weather (Billie Holiday)

Come on Irene (Dexy’s Midnight Runners)–sorry couldn’t help myself

Tropical fruit platter: slice one mango, one ripe nectarine, and one star fruit.  Layer on a plate and top with a handful of raspberries.

Caesar and cilantro deviled eggs:  6 hard boiled eggs, 2 teaspoons favorite caesar dressing, 1 tablespoon plus 1 teaspoon mayonnaise, 1 teaspoon minced cilantro, salt and freshly ground pepper, dash of hot smoked paprika, one cornichon sliced thin for garnish.

Chicken salad sandwich rolls: 1 cup of cooked chicken meat, 2 tablespoons mayonnaise, 2 tablespoons thinly sliced celery, 2 tablespoons raisins, dash poultry seasoning, 1/4 teaspoon garlic powder, salt and freshly ground pepper.  Assemble with romaine lettuce in small potato rolls (I used 2 hot dog rolls sliced in 1/3’s)

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Devilishly Good Eggs

It’s that time of year again, time to come up with ways to use all those hard boiled eggs.  Deviled eggs are an easy favorite and this recipe is a lot of fun because it kicks up the heat making them all the more devilish.

Devilishly Good Eggs

Serves 4

6 hard boiled eggs

1/2 cup Hellmann’s original mayonnaise (make your own if you desire but don’t go for the low fat or “health” versions because most just taste off)

6 tablespoons Tapatio (or other favorite hot sauce–a little chipotle would add a great bit of flavor)

2 teaspoons smoked hot paprika, divided

1/2 teaspoon chili powder

salt and freshly ground pepper

Slice your perfectly hard boiled eggs in half lengthwise and remove yolks into a medium bowl.  In medium bowl add mayonnaise, hot sauce, 1 teaspoon smoked hot paprika, and chili powder, mix until smooth.  Season to taste with salt and pepper.  Spoon mixture back into your eggs, dust with remaining paprika, and you are good to go.

Decorating tip:

Use a small pastry bag with a star tip to pipe in your egg yolk mixture back into your eggs swirling into a rosette shape as you go.  The presentation is a lot more enticing and gives a simple dish just the right amount of flair.