Deviled Eggs

So, my mom called me yesterday to ask if I would make deviled eggs for my dad’s birthday.  Since this always seems to be the dish I’m most called on to make at or bring to family gatherings, I thought it was a shame I hadn’t shared it on here yet.

As always with anything I post, feel free to make substitutions if you aren’t fond of a particular ingredient.  I’ve never seen our particular family recipe written down anywhere, and I generally do the quantities to taste, but I’ll try to give specifics.  And my mom has Tupperware trays for deviled eggs that hold sixteen halves, so I’m going to give said specifics to make that number.

Ingredients

8 eggs
2-3 heaping tablespoons Miracle Whip (can sub mayonnaise…I’m just not fond of regular mayo myself)
1-2 tablespoons sweet pickle relish
paprika
dried parsley

Directions

1.  Hardboil the eggs.  This should take approximately 25-30 minutes.  If you’ve never hardboiled eggs before, use the following link to get this task done: http://www.simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/

2.  Generally I let the eggs cool in the refrigerator for a few hours or overnight, but if you don’t have that time, simply run them under cold water, or stick them in an ice bath.

3.  Peel the eggs.  Discard or compost shells.

4.  Cut each egg in half, lengthwise.  Pop out the hardboiled yolk into a medium bowl, and reserve the white on your egg plate or tray.

5.  Once you have all the yolks in the bowl, mash with a fork until the yolks are in small pieces.

6.  Add the Miracle Whip, and stir until well combined.

7.  Add the pickle relish, and stir until well combined.

8.  Using a fork or spoon (or if you want to be fancy, a piping bag) divide the filling evenly into the empty whites.

9.  Top each egg with a dash of paprika, then a couple of pinches of dried parsley.  I usually crush the parsley a bit finer with my fingers, and then put it on the eggs.

10.  Serve!

Voila!  I would say the whole process, if you have already boiled eggs, usually takes about a half hour from beginning to end.  A bit labor-intensive, but delicious.  My mom passed this version on to me, but you can always make deviled eggs your own with different ingredients and different toppings.

But these are my favorite.  🙂

Pork and Potato Dumplings with Creamy Smoked Paprika Sauce

Rocco cheats in this recipe by using packaged potato gnocchi for the dumplings.  Still awesome.
Also, I would recommend, if you have any of the sauce left, to use it within the next couple of days for chicken.  It does not keep terribly long.

Ingredients

2 tbsp vegetable oil
1 1/2 pounds boneless pork chops (about 4-6)
salt
pepper
1 1/2 pounds fresh potato gnocchi (sold in packages in the pasta aisle)
4 tbsp unsalted butter
1 large onion, sliced thin
1 tbsp plus 1 tsp sweet smoked paprika (also called pimenton)  (I used regular paprika, works just as well)
1 1/2 cups sour cream
1/3 cup chopped fresh chives

Directions

1.  In a large cast iron skillet, heat vegetable oil over high heat.  (I had to reduce to medium-high: know your burners.)  Season pork chops with salt and pepper; add to the pan.  Cook until golden brown and just cooked through, about 4 mins per side.  Remove from pan; cover lightly with foil to keep warm.  Turn heat down to medium-high.

2.  While pork is cooking, bring a stockpot of salted water to a boil and cook gnocchi according to package directions.  Reserve 1/2 cup of the cooking water when gnocchi are done.

3.  After pork chops are cooked, add butter to the pan over medium-high heat.  When butter is hot, add onion.  Season with salt and pepper.  Cook, stirring occasionally, until onions are tender are caramelized, about 12 mins.

4.  Add the paprika, sour cream, and reserved gnocchi cooking water to the pan; toss to coat.  (Or stir, because I sure as heck can’t toss in a cast-iron pan).  Stir in chives; season to taste with salt and pepper, if necessary.

5.  Serve porks chops with gnocchi mixture.

Fried Potatoes with Spicy Aioli

Man, another Michael Symon recipe, but still.

I made these to complement steak with Bearnaise sauce and carrots tonight, and HOLY CRUD they were yummy.  I will say I used half the Sriracha, because I’m not as much a spicy person, but if you are, go right ahead.  🙂
So, enjoy!  It’s from Michael Symon’s new show, Symon’s Suppers.

Recipe courtesy Michael Symon
Show: Symon’s Suppers
Episode: Comforting Classics

TOTAL TIME:30 min

Prep:10 min

Cook:20 min

YIELD:4 servings

Ingredients

POTATOES:

• 1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)

• Kosher salt

SPICY AIOLI:

• 1 cup mayonnaise
• 2 tablespoons Sriracha
• 1 teaspoon smoked paprika
• 1 clove garlic, minced
• 1 lime, zested and juiced
• Kosher salt

• Favorite fat, for frying
• 2 scallions, thinly sliced on a bias, to garnish

Directions

For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.

For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.

To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.

With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately.