Deviled eggs. I was not a fan. Soft boiled? I’m all in. Deviled? Uh, I never found something that made me happy.
And then Kathy Casey wrote D’Lish Deviled Eggs and my life is changed. It turns out, that if the recipe is wonderful, I like deviled eggs. And D’lish Deviled Eggs is filled with just lots of ideas that look beautiful and taste exceptional.
When you eat, your tasting experience with a dish is about the last sensory experience you have. You are very likely to smell it first. Then you see it. You may even hear it crackling in the oven first. And, then, only then, do those molecules finally let you make the ultimate evaluation.
That picture above, for Green Goddess Deviled Eggs, is the one that won me over. I’m a sucker for that phrase: Green Goddess. Because I’m old enough to have grown up when just about every day you were served lettuce drowning in something called Green Goddess dressing — something that deserves a comeback. So, to see that familiar phrase and then this spectacular picture, my memory and my imagination were equally inspired.
Then when I saw that this recipe uses avocado, well, my resistance was completely gone.
Here’s the recipe for Green Goddess Deviled Eggs. Tomorrow, I’ll share much more with you about the delights to be found in D’Lish Deviled Eggs. It’s late spring, and soon you’ll be awash in bridal showers and bachelorette parties. It would not be old-fashioned to served deviled eggs if you employ the clever ideas in this book.
The striking photos in the book, of which this is just one, come from author Kathy Casey Food Studios and Darren Emmens.
Green Goddess Deviled Eggs
Yield: makes 24
- 1 dozen hard-cooked eggs
- ½ ripe avocado
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon minced garlic
- 1 tablespoon fresh tarragon
- ½ teaspoon salt
- 24 fresh tarragon leaves
- Freshly cracked black pepper
Halve the egg lengthwise and transfer the yolks to a small bowl. Set the egg while halves on a platter, cover, and refrigerate.
In a mixing bowl, mash the avocado well with a fork, then add the yokes and mash to a smooth consistency. Add the mayonnaise, sour cream, garlic, tarragon, and salt. Mix until smooth. You can also do this step using an electric mixer with a whip attachment. Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or a large star tip, then pip the mixture evenly into the egg white halves. Or, if you are bag-challenged, fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a tarragon leaf and a grind of freshly cracked black pepper.
To accompany this dish, you have total freedom. You can go with white wine or experiment with a red. That avocado of course begs for a tequila-based cocktail. [And it so happens that this weekend will see one of those posted on this blog!]
Source: D’Lish Deviled Eggs by Kathy Casey
During the holiday season, there can be discussions between the partners in a marriage over what to serve at their next dinner party.
“Something chicken,” I began.
“NO.” Suzen was shouting again. Low frustration level. It’s her, not me.
“Cornish Game Hens with stuffing.” My mouth was watering. I like stuffing. I mean I really like stuffing.
“Brian, to serve fowl would be foul. Do you get it?”
“Yes, dear.” I didn’t but I did not want more arguing. And she had a point. After Thanksgiving, after Christmas, poultry is not a good choice. Nor is anything heavy, really. A big slab of steak with mashed potatoes is not appealing. Not even Yorkshire pudding.
The holiday meals have been big and rich. Now is the time for something delicate and light and just as far removed from a chicken as can be.
“Shrimp?” I suggested.
“Good,” she responded.
So off I went. No Googling this time. No, I went to the bookshelf and pulled out volumes twenty years old or more. And in Southwestern Tastes by Ellen Brown I found my solution.
As southwestern food fanatics, we are always up for avocados. Here’s a terrine made with avocado mouse housing sliced avocados and served with cooked shrimp over a red sauce — and you can make that sauce as southwestern and as hot as you like. The recipe for the sauce below is the original. We added some chili powder to put a zing in our mouths.
This dish presents beautifully. Suzen was nervous about the avocado mousse. She was right. Made the day before, the terrine had not set perfectly solid as dinner approached. So, an hour before the meal, we popped the terrine into the freezer then took it out and carefully sliced with a serrated knife. Avocados are tricky buggers and depending on size and ripeness, you may find the terrine a breeze or you may be resorting to some last minute tricks. It’s worth it. Our dinner guests were relieved. No one said “chicken” or “turkey” the whole night.
Given the terrine is made, that green color is going to very muted. It it looks to “Army-like” to you, then I suppose you could resort to green food coloring, but for God’s sake go a drop at a time. Too much color, against the contrast of the red sauce, and people will have visions of some B-grade science fiction movie.
Trust me. I have had green food coloring incidents with Suzen before and they were very vibrant but not pretty.
Avocado and Shrimp Terrine
Yield: serves 8 to 10
For the avocado mousse:
- 8 small ripe avocados [7 to 8 cups of pulp]
- Juice of 4 lemons
- 1 tablespoon Dijon mustard
- Dash of Worcestershire sauce
- Salt and white pepper to taste
- ½ cup heavy cream
For the sauce:
- 8 ripe Italian plum tomatoes, peeled, seeded, and diced
- 3 tablespoons heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh basil, or ½ teaspoon dried basil
- Salt and freshly ground pepper
For the shrimp:
- 1 cup dry white wine
- 1 cup water
- Salt and pepper to taste
- 2 pounds fresh medium-sized shrimp, cleaned and deveined
Line a 9-by-5 inch loaf pan with parchment paper, leaving enough paper on the sides to cover the top of the mousse. Set aside.
Peel the avocados, sprinkling all cut surfaces with lemon juice. Set aside 2 avocados and cube the remaining 6 n a large mixing bowl. Add the mustard, Worcestershire sauce, remaining lemon juice, and salt and white pepper to taste. Mash well, using an electric mixer or your hands.
In a chilled bowl, whip the cream until soft peaks form. Fold the shipped cream into the avocado mixture, adjust seasoning as needed, and pour half the mixture into the prepared mold. Take the two remaining avocados and halve them. Place them hollow side up in the loaf pan, tap the pan down on a counter to remove any air holes, and fill with the remaining mousse.
Refrigerate for at least 1 hour before serving, making sure the parchment is directly on the surface of the mousse to prevent discoloration.
To make the sauce, combine the tomatoes, cream, and lemon juice in a small saucepan and stew them over medium heat for 5 minutes, stirring frequently. Add the basil, season with salt and pepper and set aside.
To cook the shrimp, bring the white wine and water to a boil, seasoning the liquid lightly with salt and pepper. Add the shrimp, and when the liquid returns to a boil, remove it from the heat. Let the shrimp soak in the water for 5 minutes. Removed with a slotted spoon and drain on paper towels.
To serve, unmold the terrine by inverting it onto a platter. Place some of the tomato sauce on each serving plate and place of slice of terrine in the center. Garnish with three shrimp each.
The terrine can be made up to a day in advance and kept refrigerated. The sauce and shrimp can also be made a day ahead. Allow the shrimp to reach room temperature and reheat the sauce slightly before serving.
Source: Southwest Tastes by Ellen Brown