Suzi's Blog

Chipotle Deviled Eggs

 

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Well, if you are going to do deviled eggs, while not go all in. Chipotle Deviled Eggs from D’lish Deviled Eggs will fool you. They are not fiery hot. There is just a smooth heat that glides along as you sample the softness of the deviled egg.

Before this book came out, I was not a deviled egg fan. I found them, well, yucky. The fillings I tried, just a couple of time, were sticky and staggering in harsh flavor. Not now. D’Lish Deviled Eggs provides a full platter of recipes to court your attention.

Suzen chose this one because we were having a “hot party:” homemade pickled carrots, fiery chicken wings, spiced potato salad, grilled asparagus, … And vodka on the rocks for all who wanted it. Or gin. Or just a good hearty red.

These eggs were a careful introduction to the night’s heat. I had two. That doubles my lifetime intake!

Chipotle Deviled Eggs

Yield: 24 halves

Ingredients:

  • One dozen hard-cooked eggs

Filling:

  • 3 tablespoons mayonnaise
  • 3 tablespoons regular or low-fat sour cream
  • ½ teaspoon Dijon mustard
  • 1-2 tablespoons chipotle chile puree
  • 1 teaspoon mince fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons thinly sliced green onions

Topping:

  • Cilantro sprig
  • Diced tomato or red pepper [optional]

Preparation:

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle puree, garlic, and salt, and mix until smooth. Stir in the green onion. Taste and season accordingly.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or, rill the eggs with a spoon, dividing the filling evenly.

Decorate the top of each egg with a sprig or cilantro or diced tomato or pepper.

Serve cooled, but not ice cold.

Source: D’Lish Deviled Eggs by Kathy Casey

Photo Information: Canon T2i, EFS 18-55mm Macro Lens, F/5.0 for 1/40th second at ISO 250

Best Ribs for Superbowl

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Last year, I blogged these ribs as the best ever. Better than any I had sampled at restaurants — and I’ve spent a lot of time in Texas, folks — and better than any other from a cookbook. I know that “best” is an overused superlative. I know. But I do mean it. If you want to have ribs for your Super Sunday, then I cannot recommend anything better.

Ah, one minor complication. During the Super Bowl, many of us watch the game and the commercials. There is never, never time for a bio break, let alone time to go wash goo off your hands. So, if you are going to have these ribs in front of your TV, some paper towels and hand wipes are a necessity. Not a big necessity, because you will have been licking your fingers to enjoy every last drop of sauce.

You are, of course, free to add to or modify the ingredients, but here I actually suggest you follow the recipe. The rub and the sauce clearly reflect great experimentation to hone on superior flavor. In the case, the experiment is a success.

 

Mr. Piggy’s Revenge: Grilled Chipolte Baby Back Ribs

Yield: serves 4 to 6

For the rub:

  • ¼ cup white cane sugar
  • 2 tablespoons seasoned salt
  • 1 tablespoon onion salt
  • 2 teaspoons garlic salt
  • 1 teaspoon celery salt
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 2 teaspoons lemon pepper
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon dry mustard
  • ½ teaspoon ground chipotle chile

For the ribs:

  • 2 slabs baby back ribs

For the sauce:

  • ½ cup tomato-based barbecue sauce
  • 1 ½ tablespoons orange marmalade
  • 1 ½ tablespoons chopped chipotle chilies in adobo sauce
  • ¼ cup water

Preparation:

Heat a cooker to medium to medium-high.

Combine all the ingredients for the rub n a small bowl and blend well. Season the ribs all over with rub.

Combine all the ingredients for the sauce in a small bowl and set aside.

Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 45 minutes to 1 hour, or until pull-apart ender, turning every 5 to 7 minutes and glazing with the sauce during the last 30 minutes of cooking.

Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. While the ribs are resting, boil the remaining sauce for 1 to 2 minutes, if desired, before serving with the ribs

Source: America’s Best Ribs by Ardie Davis and Chef Paul Kirk