ROTD: Deviled Eggs

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I don’t know about you but once Easter rolls around I become obsessed with making and eating deviled eggs. A few weeks ago I posted on Facebook asking how everyone made theirs and the result was the traditional way. Some with relish, some without.

I feel like deviled eggs are like potato salad, everyone likes it a certain way. And like potato salad you’re either all in with a variety of ingredients or you think less is more.

I personally like my potato salad neat and my deviled eggs dirty. Well any eggs actually. I can’t stand the texture of eggs so I prefer them “smothered, covered, and chunked”, as if Waffle House was making them like their hasbrowns.

As much as I can’t stand the texture of eggs I sure love popping a couple deviled eggs in my mouth as a quick addition to breakfast for added protein. Or as a side for lunch with my salad. And since most recipes are relatively Paloe friendly they make a great snack. I’ve been trying to keep them on hand for that reason alone. I’m a snacker and a grazer.

Today I thought I’d give Egglands Best preboiled eggs a try for their convince. Sadly I was left disappointed. They were too small, but if you’re in a hurry they’re perfect. I wasn’t thrilled about their price either so I think I’ll just stick w buying bigger eggs and boiling them myself. (Still working on finding the easiest peeling technique. My best friend is in culinary school, I’ll pick his brain and give you an update.)

I generally get my recipes from online but as I said in a previous post I’d like to really explore my two favorite cookbooks. Today’s recipe comes from Pirates Pantry, you can purchase a copy here and follow along w me if you like.

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Deviled Eggs

  • 12 hard boiled eggs, peeled and sliced lengthwise (I have a “fancy” garnishing tool that I like to use)
  • 1/2 stick margarine, melted
  • 1/4 cup mayonaise
  • 1 tbs prepared mustard
  • 1tsp salt
  • 1/4 tsp each pepper, celery salt, and horseradish
  • 1 tsp Worcestershire
  • 5 drops Tabasco

Scoop out egg yolks and mash. In a large saucepan stir onion and mashed yolks in margarine over low heat for a few minutes. Remove from heat, add remaining ingredients, and mix thoroughly. Spoon into halved egg whites, sprinkle with paprika and top with olive slices or capers. Chill thoroughly before serving.

Kajun Kween says: Since I generally eat with my eyes first, I like taking the extra time to fill an icing back with a large star tip with the filling and filling the eggs that way. Joe isn’t keen to olives so we to add green onions to everything, and I do mean everything! Pictured below is the “fancy” garnishing tool I mentioned.

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Recipe Credit: Pirates Pantry: Treasured Recipes of South Louisiana, Pelican Publishing Company, 2003 printing.

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A Pirates Life For Me: Shrimp Sauce Piquante

Today I had a hankerin’ for shrimp so I decided to make some Shrimp Sauce Piquante. I’ve only made this a handful of times and every time I make it I ask myself “Why haven’t you made this more often!? Its awesome!!” And its not like its a hard, complicated dish to make. In fact, its incredibly easy and doesn’t take long to make.

Lets get started shall we?!

Here’s what you’ll need:

  • 1 cup onions, finely chopped
  • 1/2 cup salad (veg) oil or bacon drippings
  • 1 cup of water
  • 2 cloves garlic, finely chopped
  • 1 cup celery, finely chopped
  • 1 can (16 oz) whole tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 tsp salt
  • 1/4 tsp each red and black pepper
  • 2 pounds raw shrimp, peeled and deveined
  • 3 thin slices lemon, quartered
  • 1/4 cup each, parsley and green onion tops, finely chopped

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As you can see my ingredients varied slightly from the above list. Simply because I used what I had. Instead of tomato paste, I used tomato soup. Instead of celery, I used bell pepper. (We prefer bell pepper over celery anyway) Instead of whole tomatoes, I used diced. And I did use bacon drippings/grease, however I don’t think I used as much as the recipe called for and it still came out just fine. If you don’t mind a slight smoke flavor with your shrimp, use the bacon drippings, otherwise, the vegetable oil works great and really allows the other flavors to come through.

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Here’s the bacon grease, onions, and some of my green onions decided they just couldn’t wait til the end and dove right in. It happens.

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Ahhhh my secret ingredient! I add just a half to a whole cap full of this crab boil to any of my seafood dishes. It gives it a little extra heat, incredible flavor, and conjures up some good memories of past crawfish boils (because that’s what goes in the boiling water for crawfish boils… ours anyway). Don’t add too much of this though, I’m telling you a little goes a long way!

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Added the water, tomatoes, bell peppers and tomato soup. Cooked it down for about 30-40 mins… probably longer because I was busy Facebooking I’m sure.

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Lastly add the shrimp and (remaining) green onions. Cook til shrimp have turned pink and started to curl. Don’t want to over cook the shrimp, they’ll dry out and get gritty. Gross!

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Serve over hot rice… and a big fat slice of buttered french bread. I didn’t do that because, well I didn’t have any… but I pretended… in my head!

Recap of the “How to”:
In a heavy iron pot, saute onions in heated oil or drippings until light brown. Add water, garlic, and celery, cover, and cook until tender. Add tomatoes, tomato sauce, salt, and pepper and simmer, uncovered 30-40 minutes until slightly thickened. Add shrimp and lemon slices, cover, and cook slowly 15 mins. Just before serving, add parsley and green onion tops. Serve on hot rice. Serves 6

Variation: This recipe is equally as good a shrimp soup. Modify by adding 1 can (6 oz) tomato paste, more water, salt, and pepper. Serve in soup bowls with hot rice.

Credits: Mrs William E Trimble “Pirate’s Pantry Treasured Recipes of Southwest Louisiana
The Junior League of Lake Charles, Inc

Busy Bee’s

Wow what a day!!! Beau slept until about 7:45a!!! That immediately made my whole entire day right there! I think I could have not given two hoots about how the rest of the day was going to pan out because I got to sleep in for one whole extra hour! It was seriously a major highlight of my day!

The second highlight of my day was spending time with my family, specifically my sister and her crew. They recently moved to Sugarland, Tx, and while thats only an hour away from me, it now feels like she’s moved to a different state, in a different United States, on a different planet, in a different galaxy, with different moons and everything. Ok maybe I’m exaggerating a little but it really does feel like she’s far away. I’m sure that has to do with the fact that she previously lived 10 mins from my house. Now we have to actually spend time coordinating visits with each other instead of calling and saying “Hey! Be there in 10, put a bra and some pants on!” Or my favorite “Hey! I’m in your driveway but I don’t have bra on!” (Guys will never understand the seriousness of being braless, I think they take it for granted.) So yeah, now she lives over there.  Its makes our visits much more exciting and special. I just hate cramming a months worth of updates into an 1-2 hour visit. But then again, its ALWAYS over an incredibly amazing home cooked meal. Today, I hosted!!! 

My parents also joined us. Its been awesome to experience my parents as grandparents through my sons eyes. It really takes me back to when I was a kid. (I miss my dads parents so much, but I will save that for another day) Beau just absolutely adores my dad and has figured out that MiMi (my mom) is the one who will supply the ICE! He loooooves ICE! Thankfully she’s always got an ice cold coke and she doesn’t mind sharing. They are both really awesome grandparents and it makes me feel good to see how much they love Beau, and my nephew Kjell. You can tell they are both just so proud of them. I’m just all around proud of my whole family, we may be different in other peoples eyes but we’re totally normal to each other. And we get along!! That says it all right there! I’m truly blessed that God chose them as my family.

So before anyone arrived Joe and I got up early, made fresh Andouille sausage and boudin, and then stuffed ourselves on its incredibleness! We literally look like stuffed sausages right now because we ate so much! Couldn’t help it, it was THAT good! We both really enjoy cooking and take it pretty seriously! 

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(there is just something sexy about a man bringing home the bacon… or making sausage with it!)

For instance I drove to 3 stores, today looking for spare parts for our meat grinder. IN THE RAIN mind you! I even waited 20 mins in the drive-thru at Starbucks. Poor me, I know!

By the way, can we just take a quick moment and talk about Starbucks coffee. Now, I will openly admit I was once a ‘Starbux’ snob but that was when I had a job and worked directly behind a SB. Now that I’m a SAHM, I ain’t got time… nor that kind of cash to be spending on some “fancy” coffee. (I used a gift card incase you were wondering.) I drink good ole fashioned Community Coffee from Baton Rouge, La. I think my inlaws got me hooked on it and for some reason the coffee always tastes a thousand times better at their house than at mine. Maybe its because they made it or because I always feel like I’m on some kind of mini-cajun-vacation when we go to visit. Who knows. Anyway, Starbucks, I’m so over you! I’m a CC snob now!

So yeah, got the coffee, picked up parts, then it was on to the real fun! Joe stuffed his sausage (I don’t know why I giggle like a school girl every time I say that… real mature, I know!) and then smoked it on the pit. I made my grandmothers boudin, and stuffed it myself! This was our first time and we enjoyed the hell out of ourselves! Everything turned out near perfectly. Next time I’ll add a little more seasoning and Joe hopes to have a better smoker in the near future. We’re also waiting on the stand-up freezer we ordered to arrive and once it gets here, we’re going to be some sausage stuffing fools! (Don’t lie! You just smirked a little didn’t you!!!) Who knows what else we’ll be whipping up. 

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(I look terrible! Next time I’ll wear my pearls and white satin gloves when I’m making boudin… its an art that should be well respected)

Well I think its time to turn in, I’m still so full… like Thanksgiving Day full! Hope you’re having a wonderful weekend as well! Really cherish those family visits, ya never know when you will see them again.