Tag Archives: tailgating

Bacon and Cheddar Deviled Eggs

Bacon and Cheddar Deviled Eggs
Yields 24
A twist on classic deviled eggs, this creamy and rich recipe includes savory bacon, cheese and onion.
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  1. 14 HARD-BOILED EGGS, peeled
  2. 1/2 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1-1/2 tsp. Dijon mustard
  5. 1 tsp. fresh lemon juice
  6. 1/4 tsp. pepper
  7. 1/3 cup crumbled cooked bacon
  8. 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
  9. 2 tbsp. chopped fresh chives OR green onion tops
  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
  2. MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
  3. SPOON 1 heaping tbsp. yolk mixture into each reserved egg white half. REFRIGERATE, covered, to blend flavors.
  4. Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
  1. Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  2. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  3. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  5. Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  6. No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
  7. Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
  8. © 2017 American Egg Board. All rights reserved.
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Basic Chili Recipe

Basic Chili Recipe
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  1. 3 medium onions
  2. Olive oil
  3. 6 cloves garlic, smashed
  4. 1 tablespoon chopped fresh oregano
  5. Salt and pepper
  6. Cumin
  7. Homemade chili powder (recipe below)
  8. 1 pound ground bison
  9. 1 small can chipotle peppers in adobo sauce
  10. 1 large can chopped tomatoes
  11. 1 cup chicken stock
  12. 1 bottle robust dark beer
  13. 1 can black beans
Chili Powder
  1. Dried ancho, New Mexico and habanero chilies
  2. 1 teaspoon cumin
  1. 1 ounce dark chocolate
  2. Fish sauce
  3. Balsamic vinegar
  4. Cream sherry
  5. Soy sauce
  6. Cilantro
  7. Scallions
  8. Sour cream
  9. Grated cheddar
  1. Dice the onions and saute them in olive oil until they’re soft. Add the garlic and let it soften, too. Add the oregano, some salt and pepper, a bit of cumin and 2 teaspoons of your homemade chili powder – more if you like really hot food.
  2. Add the ground bison and cook, stirring, until it loses its redness. Puree 3 or 4 of the chipotle peppers and stir that in, along with the tomatoes and another teaspoon of your chili powder. Add the chicken stock (preferably homemade) and a cup of the beer and let it all simmer at a slow burble for a couple of hours.
  3. Before serving, stir in a cup or so of cooked black beans. Now you get to play with the flavors. Is it hot enough? Do you want more chili powder? Sometimes I’ll melt an ounce or so of really good chocolate and stir that in to give it depth. Other times I’ll add a spoonful of fish sauce, or a splash of excellent balsamic vinegar. Sometimes soy sauce to spark it up, other times cream sherry to mellow it down. It all depends on my mood. The point is, when you’ve made your own chili powder, everything else is just window dressing.
  4. You can serve this with cilantro, scallions, sour cream and grated cheddar. Or not. It’s that good.
Homemade Chili Powder
  1. I like to use anchos for their winey richness, habanero for their fruity heat, and New Mexicos for their earthy sturdiness.
  2. Wearing rubber or latex gloves to protect your hands, sponge off 2 ancho, 3 New Mexico and 3 habanero chilies (they’re almost always dusty). Cut them in half and remove the tips, where the majority of seeds congregate in dried peppers. Discard the seeds.
  3. Put the chilies into a heavy-bottomed pan (I use cast iron) and toast them over medium-high heat for about 4 minutes, turning from time to time with tongs, until they have darkened slightly. Allow them to cool and then grind the chilies to a powder in a spice grinder or coffee mill. Stir in a teaspoon of toasted ground cumin.
  1. Courtesy of Le Creuset, adapted from My Kitchen Year: 136 Recipes that Saved My Life by Ruth Reichl
Adapted from My Kitchen Year: 136 Recipes that Saved My Life
Adapted from My Kitchen Year: 136 Recipes that Saved My Life
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Hatch Chile Grilled Quesadilla

Hatch Chile Grilled Quesadilla
Yields 2
When you use an ingredient as flavorful as roasted Hatch Green Chiles, a few simple ingredients and steps yield a dish with a lot of "wow"!
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  1. 4 large Flour Tortillas
  2. 3 cups Shredded Cheddar Jack Cheese
  3. 3 New Mexico Hatch Chiles, roasted, peeled and seeded, diced
  1. Set the EGG for direct cooking (no convEGGtor) at 425°F/218°C with a Cast Iron Plancha Griddle.
  2. Place 1 tortilla on a flat surface. Sprinkle with 1/2 of the cheese and chile. Cover with another tortilla and set aside. Repeat for the remaining tortillas.
  3. Place the filled tortillas on the Plancha and cook until the tortilla turns a nice brown color and the cheese begins to melt. Flip them over and repeat for the other side.
  1. Makes 2 large quesadillas
  2. Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Tom Fraker, Courtesy of Big Green Egg®
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