Bacon and Cheddar Deviled Eggs

Posted on March 29, 2017 by admin
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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Ingredients
  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
Instructions
  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.
Notes
  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.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Grilled Baby Artichokes with Hatch Chile Dusted Hollandaise

Posted on March 21, 2017 by admin
Grilled Baby Artichokes with Hatch Chile Dusted Hollandaise
Grilled artichokes with this delicious sauce are always a hit.
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Ingredients
  1. 1 pkg Baby artichokes
  2. 1 Lemon
  3. 1 pkg Melissa’s Hollandaise Sauce
  4. 1/2 tsp Don Enrique Hatch Chile Powder, hot or mild
  5. as needed Olive oil
  6. as needed Melissa’s Garden Herb with Sea Salt
Instructions
  1. Set EGG for direct cooking (no convEGGtor) at 425°F/218°C.
  2. Juice lemon and add 2 cups of tap water into a medium-sized bowl.
  3. Wash all artichokes well. Peel chokes until all leaves are the same size. Cut up to ½ inch from tips and halve chokes lengthwise. As chokes are trimmed and halved, place chokes in lemon water to reduce oxidation.
  4. When EGG is ready, blot chokes and lightly oil cut surface. Set chokes, cut side down, on EGG and lightly weight with a pan. Grill for 3-4 minutes. Lightly oil tops, turn chokes over and grill additional 3-4 minutes, weighted with a pan.
  5. Transfer grilled chokes to a deep bowl and immediately cover with plastic wrap, allowing chokes to steam for 10 minutes.
  6. Heat hollandaise sauce as directed on package. Place grilled chokes in a starburst pattern on a serving dish. Pour sauce into a ramekin or into center of dish and dust with hatch powder.
  7. Baby artichoke leaves may be consumed whole if thoroughly cooked.
Notes
  1. Recipe courtesy of Big Green Egg®
Adapted from Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Miki Hackney.
Adapted from Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Miki Hackney.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Slow Roasted Leg of Lamb

Posted on March 21, 2017 by admin
Slow Roasted Leg of Lamb
Serves 8
This recipe is great for entertaining!
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Ingredients
  1. 1 (5 to 6-pound) leg of lamb
  2. 5 cloves garlic, thinly sliced
  3. 20 (1-inch) pieces fresh rosemary
  4. 1⁄4 cup extra-virgin olive oil
  5. 1 teaspoon kosher salt
  6. 1 teaspoon freshly ground black pepper
Instructions
  1. Set the EGG for direct cooking at 300ºF/149ºC.
  2. Using a small paring knife, make 20 (1-inch) cuts evenly all over the lamb.
  3. Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper.
  4. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers 140ºF/60ºC. Remove the pan from the heat and let cool for 10 minutes.
  5. Carve the lamb, transfer to a platter, and serve immediately.
  6. Serves 6 to 8
Notes
  1. Recipe courtesy of Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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