Suzi's Blog

Easter Dinner Ideas [Or Other Spring and Summer Feasts]

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Yes, I know, Easter was last Sunday. But there will be an Easter again, short of a meteor strike. And there are other times during the spring and summer that you may be celebrating. Here is the menu we had on Sunday. The next few days will see a post with each recipe. Suzen and I spent Easter morning shopping and Easter afternoon in the kitchen. It was a perfect holiday, complete with dinner guests and our table set for this feast.

Menu for a Special Sunday Meal

  • Chipotle and Cheddar Biscuits with Honey Butter
  • Red Pepper Hummus with Toasted Home Made Bread
  • Shoulder of Lamb with Salsa Verde
  • Potato Gratin with Cauliflower and Cheese of Your Choice

Oh, no dessert? Our guests bought a fruit tart and we had some chocolate gelato on hand. I did have in mind a very special chocolate cookie that will appear here soon. Truth is, after four hours in the kitchen, Suzen and I were low on gas. Planning on doing this meal or another feast? Then you want to space out the effort, ideally over 2-3 days. Biscuits and hummus the day before, for example. We all want quality for our dinner parties and that quality quite simply takes a bit of time.

To conclude, about that meteor strike. I was not joking. Today is Earth Day and this evening in Seattle at the incredible Museum of Flight three astronauts will present evidence about the possibility of a major meteor strike that could wipe out a city. Remember that meteor over Siberia last year? That explosion is now calibrated at a half a megaton. Tonight, the presentation will show that the chances of a major disaster are 3 to 10 times more likely than previously thought. New sensor information, originally developed to detect man-made nuclear weapons tests, confirms that we have far more collisions with large objects from space. There are lots and lots of uncharted meteors in the 100-meter range out there. Close encounters are common, actual collisions much more likely than previously thought. More and more of a growing planet population is in urban areas that sprawl. Target creep.

If I were you, I would order up my lamb soon.

 

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