Deviled Eggs

20130817-094919.jpgIt is not a summer party unless there are deviled eggs present. Apparently it is August and some people seem to be worried that the summer is over but the summer lasts till October here in Eastern North Carolina. And we are super lucky because the weather almost any month of the year is suitable for outdoor barbecues. This is a super simple but wonderful recipe, spiced up with sriracha. There is nothing I detest more than over-cooked boiled eggs. The method below is foolproof. I make 7 eggs with the assumption that one egg white will not look good enough to go on the platter. The recipe is easily doubled. I diced some clausen pickles for half the eggs.

If you are taking these to a summer barbecue or to your tailgate in the fall, leave the light beer behind and take a sparkling rosé instead. Arthur Metz Crémant d’Alsace Rosé is a sparkling from France that will delight any barbecue. It is made from 100% Pinot Noir, smells like rose petals, and tastes like fresh summer berries. Crémant d’Alsace is the specific designation by the french government for wines from this particular appellation. You should serve Crémant d’Alsace as you would champagne, in a flute, chilled. These Govino Champagne Flutes are perfect to take to parties, the beach, or to a tailgate.


Deviled Eggs

7 eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/8 tsp sriracha
1/8 tsp salt
Freshly ground pepper
Paprika and relish for garnish

Place eggs in a single layer in a saucepan and cover with water, 1 inch of water over the eggs. Over high heat, bring to a boil. Cover the eggs, turn heat to low, cook for one minute. Remove from heat and leave covered for 14 minutes. Rinse under cold water for one minute to stop the cooking.

Peel the eggs under cool running water. Slice the eggs in half, lengthwise. Place the yolks in a bowl. Arrange the whites on a serving platter. Mash the yolks with a fork. Mix in the mayonnaise, vinegar, mustard, sriracha, salt, and pepper. (I use my Cuisinart Mini Processor to make this easy.)

Place the yolk mixture in a pastry bag fitted with a half inch wide tip. Pipe evenly into the egg white halves. Garnish with paprika and relish as you desire.

This is a Bubbly Kitchen original recipe.

Queso Dip

The full amount of this dip can disappear in 10 minutes when presented to as many as 3 grown men. Luckily it takes minutes to prepare. This is best served with tortilla chips, carrots, and celery. Fresh tomatoes from the garden make this dip fabulous. But I also keep a can of petite diced tomatoes around to throw this queso together. You can actually quarter the tomato and onion and use your food processor to dice them. This dip pairs quite well with a light beer in the summer. I have also served this with merlot.


Queso Dip

1 cup sweet onion, diced
1 cup diced tomatoes
1 can diced green chiles, rinsed
1 tbsp olive oil
1/4 tsp salt
1 cup shredded sharp cheddar
1 cup shredded colby jack cheese
1 tbsp Sriracha (more or less depending on your taste)

Sauté onion with olive oil in a medium skillet over medium heat. Cook, stirring occasionally, until the onion is translucent, 8-10 minutes. Add the diced tomatoes and green chiles. Sprinkle with salt. Sauté 5 more minutes until some of the liquid reduces.

Reduce heat to low. Add in the cheeses, stir constantly until melted. Add in the sriracha, stir to combine.