Deviled Eggs anyone?

It’s Saturday and that is generally not a big cooking day for me.

In July we were invited to a 50th birthday party of a good friend and I offered to bring appetizers.

Let’s discuss boiling the eggs. I can make a killer soft boiled egg but my hard boiled eggs are hit or miss. Sometimes they want to stick the shell or fall apart.

I found this tutorial on how to cook any egg and it seems to work well.

Smoked Salmon Deviled Eggs

This recipe is for 8 eggs (16 halves)

8 Hard Boiled eggs, peeled.
2 tablespoons mayonaise
2 tablespoons sour cream or Greek Yogurt
2.5 ounces smoked salmon
6 sprigs chives.
salt and pepper to taste.
Cut eggs in half lengthwise and set the yolks aside. Refrigerate the white halves.
In a bowl or a small food processor combine yolks and the remaining ingredients until smooth.
Refrigerate for 30 minutes. This is so the flavors can set. You might need more salt or pepper, something that might not be clear at the mixing.
Add more salt or pepper if needed.
Fill egg halves with the mixture.
Sprinkle some parsley or chives over the plate.

Curried Salmon Deviled Eggs.

8 Hard Boiled eggs, peeled.
2 tablespoons mayonaise
2 tablespoons sour cream or Greek Yogurt
4 ounces of canned salmon ( I used a “snack pack” for kids lunches)
2 teaspoons of curry powder
1/8 teaspoon Cayenne powder
tiny dash of hot sauce, 1/8 teaspoon worth
Mix all ingredients together and refrigerate for 30 minutes.
I learned the hard way that the taste right after mixing can be less spicy, it’s in the “maturing” of the mixture that can bring on a kick. I tend to like spicy but the batch I made once for Resident’s Teen’s birthday was definitely not kid appropriate. Lesson learned. I cook some extra eggs just in case it is too spicy or too salty.

Fill egg halves
Sprinkle with a little paprika powder for looks.
Refrigerate until you are going to serve them, be sure to have one of each before you set it out. In my house they disappear in seconds.

Update after the party:

I had around 30 egg halves, equally divided. 15 curry and 15 smoked salmon. I had too much of the curried mixture so I offered that up in a bowl with some whole grain crackers. There were quite a few teenagers and they descended on the food after we adults made our plates. Everyone loved the smoked salmon ones, the curry was good but needed a little more seasoning.

I think it was a success for a first time recipe!

Trout Almondine.

A fish we didn’t start eating until we moved to the US was Trout. My mother was not the kind of cook to branch out towards the more “uncommon” fish recipes. I did learn how to cook it in Culinary School but with Trout being a bit more expensive in the Netherlands and my family’s palate it wasn’t a staple dish.

Himself and I ate our fair share of Trout in the early days of our marriage. However, when I got pregnant with Resident Teen I did not want to clean, cook or eat fish that had it’s head on at the time. Oh and the fins? Shudder!

Looking for an alternative to cod (yet again) I pondered Salmon, Tuna and settled on Trout. It was on sale and the fish guy was willing to take the head off for me. I also had him cut the fish lengthwise in half.

Trout Almondine

2 trout (1 if only for 2 people)
1 stick butter
5 tbs sliced almonds
juice from a small lemon
1tbs chopped parsley
salt and pepper to taste
saute trout in 1/2 stick butter on both sides until golden brown
transfer to an ovenproof dish and keep warm
add the rest of the butter and brown the almonds in the butter
add lemon juice to almonds
salt and pepper lightly

Sprinkle the parsley on top and pour sauce over fish.
Serve immediately


Are we’re back.

Have been blogging on the tumblr site
but not too happy with it.
Don’t like the fact that leaving comments is not obvious and then there was that whole publish my whole queue for 3 weeks over the span of 3 days.
I have about 70 recipes to transfer and plan new foods mixed in with those.
Very exciting, Resident Teen gave me a Julia Child cook book and I’ve been reading it as if it is a romance novel!

Stay tuned!

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