We are
always a fan of the classic deviled egg; it is a great go to appetizer, and in
this case an awesome thing to dress up!
Enjoy
our Devil Eggs!
Ingredients:
makes 2 dozen –make sure you have a ziplock
bag
A dozen
eggs
½ cup
roasted red peppers
1
Tablespoon Dijon mustard
¼ cup canola
oil
1 fresh
red pepper
Cayenne pepper
2
teaspoons kosher salt
Place
all 12 eggs in warm water and set to high heat. Once the water comes to a boil,
let boil for 12 minutes. Remove from water, and set eggs in an ice bath.
Once all
eggs are cool, peel, and slice in half. Remove yolk and set aside.
Now we
can make the filling, in a blender combine oil, salt, mustard, yolk, and
roasted red pepper and blend until smooth. If you want it smoother add more
oil.
To pipe
the filling, place into a ziplock bag and cut the corner off fill in a circular
motion.
To
finish them off, cut pepper into thin slices, and then into little triangles to
create the horns, and then sprinkle with cayenne pepper.
Let
chill in refrigerator and then serve!
This recipe was absolutely new for Mikey
and I, we absolutely love Thai food, but have never dared cook it. I think it
is partially because it seems like something that would be very intimidating,
there are special ingredients, and I don’t want to burn my mouth out with
spice. I won’t lie the first try of this dish was so spicy I could smell it and
my eyes would tear up (don’t worry it has been adjusted). However, none of
these things are true. If you find the right stuff, pay attention to the
recipe, it is actually quite simple to make a wonderful panang curry. Not to
mention that it will open up a whole other world. To purchase our kaffir lime
leaves and curry paste we went to a wonder market called Simpang Asia on National
near
Overland in Los Angeles, and we are officially obsessed!
Panang curry is probably my favorite of
the Thai curries out there; it is incredibly fragrant and a bit milder than
other curries. It is unlike most curry dishes because it is not soupy, it is
rich and the sauce really sticks to the meat. The flavor of kaffir lime,
coconut, and the curry paste are really fresh, and bring a bright pop to your
palate; things that we tend to crave in the spring. So try this recipe out, serve
it with rice or on its own, you can even substitute the beef with chicken or
firm tofu.
Ingredients: serves 6
*if you want to make rice, I suggest
brown rice!
2 ½ Tablespoons red
curry paste
8 kaffir lime leaves
1 large red bell pepper
1 large yellow onion
½ cup bamboo shoots
6 sprigs basil
2 teaspoon fish sauce
4 teaspoons tamarind paste
2 ½ 12 or 14 oz can unsweetened coconut
milk
2 lbs filet mignon tips
1 Tablespoon grated ginger
Start by setting your mise en place up.
Cut all of your meat into thin strips, thinly slice your onion, and cut your
red bell pepper into 2 inch long and ¼ inch wide strips. Your bamboo shoots
should be in little strips if not, cut them that way. Heat a rather wide sauté pan,
with a little pam in it, and brown your meat on both sides, but don’t cook all
the way through. Set aside, draining the meat from the liquid.
In the same pan, heat ½ of a can of
coconut milk, the kaffir lime leaves, and curry paste on medium high heat. Cook
and whisk until the mixture thickens. Add remaining coconut milk, onion, and
basil. Bring to a boil and cook for 5 minutes. Reduce temperature and simmer
for 10 minutes, constantly stirring until everything thicken and is fragrant.
Add the meat, bell pepper, bamboo,
tamarind paste, fish sauce, and grated ginger. Stir and cook until the meat is
cooked through. Serve alone or over rice.
