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‘Eggs’ Category

  1. Spinach Deviled Eggs Recipe

    October 26, 2011 by Jarrett


    Tired of the same old deviled eggs? Dress them up with a little color and get veggies into Popeye’s favorite appetizer!

     

    SPINACH DEVELED EGGS

    Serves: 12 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 6 hard-cooked eggs
    • 2 tablespoons mayonnaise
    • 1 tablespoon vinegar
    • 1 tablespoon butter, softened
    • 1/4 teaspoon pepper
    • 1/8 teaspoon salt
    • 1/4 cup frozen chopped spinach, thawed and squeezed dry
    • 1/4 cup finely diced ham

    PROCEDURE:

    • Slice cooked eggs in half lengthwise.
    • Scoop yolks into medium bowl and set whites aside.
    • Mash yolks with fork.
    • Add remaining ingredients and mix well.
    • Season with additional salt and/or pepper to taste.
    • Spoon mixture into egg whites. (Can be made 4 hours ahead, kept covered and refrigerated.)

    Enjoy,
    Chef Phil

      It is time to start thinking about the holiday parties and get a file of recipes started.


    Category Appetizers & Party Food, Eggs, Recipes | Tags: , | No Comments

  2. PESTO DEVILED EGGS RECIPE

    July 18, 2011 by Daniel


    Great new twist on the picnic favorite.

     

    PESTO DEVILED EGGS RECIPE

    Serves: Makes 12 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •6 hard-cooked eggs
    •3 tablespoons grated Parmesan cheese
    •2 tablespoons plain low-fat yogurt
    •1 teaspoon basil leaves, crushed
    •1/2 teaspoon garlic powder

    PROCEDURE:

    •Cut eggs in half lengthwise.
    •Remove yolks and set whites aside.
    •Mash yolks with fork.
    •Stir in remaining ingredients until well blended.
    •Refill whites, using about 1 Tbl. yolk mixture for each egg half. Chill to blend flavors.

    CHEF’S TIP

    •Cut eggs in half lengthwise. Remove yolks and place in 1-quart plastic food storage bag bag.
    •Add remaining ingredients. Press out air. Seal bag. Press and roll bag until yolk mixture is well blended.
    •Push yolk mixture toward bottom corner of bag. Snip off about 1/2 inch of bag corner.
    •Squeezing bag gently from the top, fill reserved whites with yolk mixture. Chill to blend flavors.

    Enjoy
    Chef Phil


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  3. MOM’S SECRET EGG SALAD RECIPE

    June 1, 2011 by Daniel


    Mom’s secret was finely diced sweet pickles and the addition of some pickle juice.

     

    MOM’S SECRET EGG SALAD RECIPE

    Serves: 4 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 10 Minutes

     

    INGREDIENTS:

    •6 hard-cooked eggs
    •1/3 cup finely diced sweet onion
    •1/4 cup diced sweet pickle*
    •2 tablespoons or more pickling juice
    •1/4 cup mayonnaise
    •2 tablespoons chopped fresh parsley
    •Salt and pepper to taste
    •* mom used candied dill strips

    PROCEDURE:

    •Peel and finely dice the eggs place in a mixing bowl.
    •Add the onion and pickle.
    •Mix in 2 tablespoons of the pickle juice and the mayonnaise.
    •Sprinkle in the parsley and blend the ingredients together until well mixed. Season with salt and pepper.
    •Spread 2 slices of bread with a little extra mayonnaise
    •Place a good portion of egg salad on 1 slice, then cover it with the other.
    •Serve with salted potato chips.

    Enjoy
    Chef Phil

     Now a little secret of mine, I used to put a few potato chips IN my sandwich, that way when I heard a crunch I could chalk it off to the chips instead of egg shell.


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  4. CAESAR-STYLE DEVILED EGGS RECIPE

    April 18, 2011 by Daniel


    After the Easter egg hunt is over, and most of the eggs were found, what to do with all those eggs?

     

    CAESAR-STYLE DEVILED EGGS RECIPE

    Serves: Makes 12 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less Than An Hour

     

    INGREDIENTS:

    •7 hard boiled eggs
    •1/4 cup creamy Caesar dressing
    •1 tablespoon half & half
    •2 tablespoons shredded Parmesan cheese
    •Salt and freshly ground black pepper
    •1 tablespoon finely minced fresh basil leaves
    •Additional Parmesan for garnish

    PROCEDURE:

    •Peel eggs and cut 6 of them in half, lengthwise
    •Carefully remove the yolks to a small mixing bowl and mash
    •Finely grate the seventh egg into the yolks
    •Stir in the Caesar dressing, half & half and Parmesan cheese until smooth
    •Add salt and black pepper to taste
    •Divide the yolk mixture among the egg white halves and arrange on a plate
    •Garnish with a sprinkling of minced basil and Parmesan cheese
    •Cover and chill

    Enjoy
    Chef Phil


    Category Eggs, Recipes | Tags: ,,,,,, | No Comments

  5. PUMPKIN PANCAKES RECIPE

    October 25, 2010 by Daniel

    We think of pumpkins for Halloween, but they can carry over until Thanksgiving, here is a great idea for Thanksgiving breakfast..

     

    PUMPKIN PANCAKES RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: 20 Minutes

     

    INGREDIENTS:

    •2 cups biscuit mix
    •2 Tbsps. brown sugar, firmly packed
    •2 tsps. cinnamon
    •1 tsp. ground allspice
    •1-1/2 cups evaporated milk
    •1/2 cup solid pack pumpkin
    •2 Tbsps. vegetable oil, more for skillet
    •2 eggs
    •1 tsp. vanilla extract
    •butter, maple syrup or honey

    This is NOT the same as pumpkin pie filling

    PROCEDURE:

    •Combine first 4 ingredients in a mixing bowl.
    •Add remaining ingredients, except butter and maple syrup, and mix thoroughly with an electric mixer until smooth.
    •Heat a heavy griddle or skillet over medium high heat.
    •Lightly oil griddle and pour about 1/3 cup of batter per pancake.
    •Cook until edges are dry and top is bubbly.
    •Turn cakes and cook until golden.
    •Serve with butter and maple syrup.

    Enjoy
    Chef Phil

     If you do decide to serve it for a Halloween Brunch since it falls on a Sunday this year, I don’t think you will hear too many “boooooos” from the crowd..

    Category Breakfast, Eggs, Recipes, Uncaterorized | Tags: ,,,,,,,,,,, | No Comments

  6. Instruction for the “perfect” poached egg

    May 10, 2010 by Daniel

    In response to a request on the Internet last night about the “perfect” poached egg.
     
    First we must define the “perfect” egg,  to most would be a firmly set white with a nice flowing yolk. 

    That said let us proceed.
     
    The eggs should be at room temperature, or set them in hot tap water while you bring the poaching water to a simmer in a deep saute pan (deep enough to cover the eggs), add a half of a capful of white vinegar, this will help coagulate the egg white and give it shape. 

    Now, when the water is at a simmer carefully break the eggs into a cup and slip them into the water, if cooking more than 2 use the “clock” technique, first one at 12 o’clock, next at 1 o’clock etc. this will allow you to keep track of the cooking. 

    Next, and probably the most important thing is cooking time, easiest way, assuming you are serving them on toast, is to set the toaster dial to medium/light, push the toaster down when the last egg goes into the water and when the toast pops, the eggs should be right.  It may take a little “tweaking” on the toaster time but worth the effort to enjoy the “perfect” poached egg.
     
    While we are on the subject of eggs, another common error is salting the eggs as they cook, in a word, DON’T, salt on a raw egg white will make it tough, if you can think of an egg being tough.
     
    Hope this takes the mystique out of the poaching of eggs.
     
    Enjoy !
    Chef Phil

    Category Eggs | Tags: ,,,,,,,,,,,,,,,,,,, | 2 Comments