#10 Stuffed Eggs!

Shownotes for #10 Stuffed Eggs!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 40 minutes, including boiling the eggs. For this to be accurate, you must chill the eggs in ice water.

The podsafe music used in the show:

Today I am featuring "Effortless" by Allison Crow. I played her first on show #3 and have continued to enjoy her songs.

Here is the recipe I describe in the show:

Deviled Eggs (serves 6 people)

1 dozen eggs, hard boiled

2 tsp. Dijon mustard

1/4 tsp Tabasco sauce

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tbs grated onions

Enough mayonnaise to bind the yolks

Chopped parsley (optional)

Paprika powder (optional)

If you use half a dozen eggs, adjust the amount accordingly. Cut the eggs in half the long way and pop the yolks into a bowl. Add all the flavoring and a few tablespoons of mayonnaise to bind everything together. Mix all of this into a smooth paste, making sure that the yolks are well mashed and incorporated. Pipe the mixture into the hole in the egg whites using a piping bag, or a plastic bag with the corner cut off. Garnish with parsley or a dusting of paprika.

Here are some additional recipes from the show (all adapted from James Beard's American Cookery):

TexMex Stuffed Eggs

Prepare the eggs as above. Mash the egg yolks with 3 tbs finely chopped jalapeno peppers, 2 tsp. chili powder, 2 tbsa chopped fresh cilantro, and use sour cream instead of mayonnaise as a binder. Pipe into egg white and garnish with a cilantro leaf or finely chopped pickled red pepper.

Olive Stuffed Eggs

Prepare the eggs as above. Mash the egg yolks with 1/4 cup chopped pimento stuffed olives, 1/2 tsp freshly ground black pepper and enough mayonnaise to bind the mixture. Pipe into the egg whites and garnish with toasted almonds or pecans.

Herbed Stuffed Eggs

Combine masked yolks with 2 tbs each chopped dill, chopped chives, and chopped parsley. Add 1/2 tsp salt and enough mayonnaise to bind. Pipe into egg whites. Garnish with bits of the herbs.

Roquefort Stuffed Eggs

Combine masked egg yolks with 1/4 cup finely crumbled roquefort cheese and 2 tbs cognac or brandy. Use sour cream to bind and mix everything until smooth. Pipe in egg white and garnish with a sprig of watercress.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make unusual snacks with peanut butter. You'll need a half pound of peanut butter, chunky or smooth, your choice. You need some cooked, boneless, skinless chicken breast. You need a banana, a tart apple, like a Granny Smith, some pineapple chunks (preferably fresh, but canned will do), a small cucumber, a hard pear some bean sprouts, a fresh lime, fresh cilantro, some soy sauce, some hot sauce (preferably the Thai chili sauce called Sriracha, but any will do). Of course, you will need some fruit jelly. Pick whatever you like.

Here is a list equipment you will need for next week:

a big mixing bowl