Tuesday, April 25, 2006

Spring/Summer Food

Sunday was a stunning day and Rob and I went into full on picnic mode ~ on our patio of course. I made two kinds of devilled eggs, prosciutto wrapped melon, salad, potato salad and Rob made jerk chicken wings (I will have to harass him for the recipe). I sipped cava, Rob sipped Coronas and we just relaxed. Monday morning, I had to get up at 4:30 am to go work one of my several jobs, and I was really not feeling it. the nice part was finishing work at 10:30! I had time to hit the library and pick up my hold (Carpe Jugulum), shop the Salvation Army and find a gorgeous pair of Nine West mules for 8$, check out the Army & Navy shoe sale (kept myslef to one pair of shoes) and have lunch at La Casita (with a margarita, of course).
La Casita was interesting. I got the special, Black Bean Soup, Chicken Tamal and Salad. The salad was awful ~ soggy, old and underdressed. The soup was good, but I would have liked a squeeze of lime in it. The tamal was excellent; tender, flavourful, very moreish. I would like to try a few of the standards on their menu ~ everything seems very affordable and they have proper margaritas; on the rocks.



SOUR CREAM, LEMON, AND HERB DEVILED EGGS


6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper

Chopped fresh parsley or thyme

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.

Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

Makes 12.

Bon App├ętit
April 2006
Kristine Kidd

Linda's Chili Garlic Deviled Eggs
adapted from the Bon Appetit recipe

6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
1/2 teaspoon chili paste
1/2 teaspoon garlic paste
salt

aleppo pepper

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream & mayonnaise. Stir in pastes and season generously with salt and pepper.

Spoon yolk mixture into whites. Sprinkle lightly with aleppo pepper. (Can be made 4 hours ahead. Cover loosely and refrigerate.)

Makes 12.

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