Deviled eggs do make trouble for my idle hands. If there's a plate of deviled eggs nearby and both of my hands are not filled with drinks, they'll shortly be filled with deviled eggs.
And yet as with any great temptation, I'm hoping it's becoming more trendy. The Westside Local and The Drop feature deviled eggs as on their small plates menu, and you know deviled eggs are on the comeback trail when Parade Magazine takes notice.
I took notice when Ardie Davis started talking about his recipe for Smoked Deviled Eggs in the 25th anniversary edition of the Kansas City Barbeque Society Cookbook (the full interview with Davis ran yesterday).
"This one is a bit of a twist on stuffed jalapenos and it's definitely something different," Davis said when I asked him about the recipe. In addition to recommending free-range eggs, he notes that if the carton has been the fridge for a week or so, the eggs will be easier to peel after being hard-boiled.
|Go ahead and be crabby today|
The rest of the class schedule follows the jump.
Sally Calvin, the doyenne of Widgeonwood Farm in Columbia, Missouri (which she operates with her manly hunter husband David) is best known in Kansas City for her Saturday-only outdoor market, Widgeonwood in the Village, held in the courtyard of Prairie Village Shopping Center from early spring to mid-October. Last Saturday Sally hosted her annual holiday market, selling her jams, jellies, baking mixes, syrups, salsas and gift items -- and copies of 2004's Widgeonwood: Finally the Cookbook, which includes a recipe for sweet potatoes baked in cognac. "Do not let me catch you melting marshmallows on top of this wonderful creation!" Calvin warns.
The recipe follows.
"When you make this at home," Temple says, "you should keep all the ingredients separate until the very last minute, just before you pop it in the oven, so the pasta doesn't have a chance to soak up the sauce." This recipe serves eight as a main dish -- even more as side dish. Temple suggests adding lobster for a truly impressive dinner party.
Lou Jane gave Fat City permission to reprint this celebrated recipe, which follows....
Some of the best items to come out of your kitchen can reward your innate sloth. It's time you discovered one of the finest dishes that has an inverse ratio of taste to effort: a plate of pasta with homemade ragu -- meat-based sauce that is essentially chili (with apologies to the proponents of Cincinnati Chili) -- for your noodles.
As for what constitutes a ragu, that depends on who you ask. But one thing that the Los Angeles Times points out is that everybody understands it starts with meat:
Ragù is sometimes misunderstood. Most simply, it is a meat-based pasta sauce. But the definition goes deeper than that. Many sauces have meat in them, but ragùs are based on meat. The juices of the meat that has cooked in them are fundamental to the sauce. That's the reason old-time East Coast Italians refer to ragùs as "gravy."
Oatmeal is a breakfast that seems to require more than humankind is able to give right now. There's a reason that most of the oatmeal people eat is instant -- breakfast is often a choice of convenience. Quaker even introduced the "Oatmeal to Go" bar, which sounds like an oxymoron.
But oatmeal has morphed into its current, lumpy sugar-aided form because the average person isn't necessarily sure to what to do with raw oats. Or believes (often correctly) that there's not enough time for them to cook. Like grits, it seems like something our mother would make. Even oatmeal cookies are the classic second-fiddle dessert.
The best seafood dishes make it seem like someone went to a lot of trouble to get big flavor. If you want to impress guests, chef Kyle Baker is letting Fat City in on his recipe for Shrimp N' Grits off the new menu at The Oak Room in the InterContinental. But make it quickly, because heirloom tomatoes won't be in season much longer.
"This is perfect as a small appetizer for a dinner party or a family-style meal at home," Baker says of the recipe, which makes four servings.
1 1b. U-12 (under twelve to a pound) head-on prawns
4 oz. Quick grits
16 oz. Milk
4 oz. Mascarpone cheese
4 Heirloom tomatoes
8 oz. Sambal Oelek
4 oz. Garlic puree
8 oz. Canola oil
1 oz. Sugar
4 Sprigs of cilantro
4 Lime Wedges
The juice of one lime, and salt and pepper to taste.
As tomato season winds down, soft and pulpy tomatoes lend themselves to soup. Raw food chef Rachel Fracassa has a straightforward recipe for turning your leftover heirloom tomatoes into a summer gazpacho. Preparation should only be about 20 minutes, most of which you'll spend chopping and blending. If you've got a big batch or small eaters, you can also try freezing the gazpacho, although odds are pretty good it will taste best when served fresh.
Your list of ingredients:
3 medium heirloom tomatoes
1/4 cup diced celery
1/4 cup seeded and diced cucumber
3 tablespoons diced red bell pepper
2 teaspoons freshly squeezed lemon juice
1/4 cup thinly sliced Easter egg radishes
2 heaping tablespoons minced fresh parsley
1 tablespoon thinly sliced green onion
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
Pinch of cayenne
Freshly ground black pepper
1/2 ripe avocado, diced
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