Javelin Warrior's Cookin w/ Luv

Perfect Deviled Eggs

2013-05-22T00:00:00.000-04:00

Photo Tutorial | Printable Recipe | Hungry for Tips?

Fear Conquered: Deviled Eggs

"You can make them," Boyfriend Javelin says, darkly. "But I not saying I'll eat them." He's not smiling and it's no joke. The man has never liked deviled eggs. Not at parties, not at cookouts, not ever.

"So you're gonna make me eat them all myself?" I ask, trying to sound accusatory. "You wanna see me get fat?" Which will happen, because unlike Boyfriend Javelin, I love deviled eggs. Too much. Put a plate in front of me and watch what happens.

"I don't care what you do with them," Boyfriend Javelin comes back, unrelentingly. "But you know I don't like deviled eggs."

"Maybe you'll like mine," I say. And I'm being intentionally manipulative, and he knows it. "You have to at least try one."

He glares, the kind of glare that means I've won. The glare that says we both know I won't have to eat them all myself. Just all but one. "I'll try ONE," he says. And rolls his eyes at me. "One."

He actually ate three that first time. But then my first attempt at deviled eggs were such a deviation from the traditional flavor that I can't really call them deviled eggs. More like vinegar paprika bombs. Boyfriend Javelin specifically hates the taste of cooked egg yolk or white, together or separate. So I added so much vinegar and smoked paprika and mustard, you wouldn't have known there was any egg left. I even managed to entirely mask the bland egg white.

Boyfriend Javelin was happy. "These aren't bad," he said after the second egg. "But I don't know that everybody would like 'em like this."

In fact, I'm fairly sure, NOBODY except egg-haters would have liked deviled eggs like that. And if you're reaching for a deviled egg, you probably don't hate eggs. So a year later, when I finally got around to attempting deviled eggs again, I cut back on the vinegar, paprika and mustard.

Boyfriend Javelin managed to eat two from that batch. "I think a lot of people would like these," he said agreeably. But he didn't say he liked them. And I took that as a good sign of progress.

A few more attempts, a few more forced feedings and I was closer still. And Boyfriend Javelin was back to admitting he doesn't like deviled eggs. "But yours aren't bad," he reassured me. "I can eat yours without feeling sick."

Never have I heard higher praise. And although it may sound like I'm joking, I'm actually serious. I've finally found a deviled egg recipe so tasty, so irresistible, that even an ardent egg-hater like Boyfriend Javelin won't get sick. I admit, that's not much of a marketing slogan, but it's the truth.

These deviled eggs are precisely balanced in flavor and texture. The filling is thick but creamy, easily pipe-able without losing its shape. And unlike these eggs' predecessors, egg lovers can still enjoy the distinct flavor the yolks while egg haters will be pleased by the lack of "egginess". Maybe just this once, egg haters and egg lovers can unite. Throw a parade. Serve mountains of deviled eggs!

Then again, Boyfriend Javelin still made me eat most of these...

Fear Conquered | Printable Recipe | Hungry for Tips?

Photo Tutorial

Hard boil a dozen eggs, drain and cool.

Carefully peel the eggs.

Slice eggs in half, lengthwise and separate eggs yolks from egg whites.

Arrange egg whites on a serving dish and set aside.

Add the egg yolks to a medium sized bowl.

Add the vinegar.

Add the homemade mayonnaise.

Add the prepared mustard.

Add the Worcestershire sauce.

Measure the spices.

Thoroughly mix the spices together.

Add the spices to the egg yolk mixture.

Mash all the ingredients together thoroughly with a fork.

Continue to mix with a fork until the egg yolk mixture is mostly smooth.

Transfer the egg yolk mixture to a sealable bag.

Squeeze out all the air, seal the bag and mash the mixture between your fingers until completely smooth (no little lumps).

With a pair of scissors, snip off the corn of the bag.

Pipe a generous amount of the egg yolk mixture into each egg white cavity. Optionally chill the deviled eggs for up to 3 hours before serving.

Fear Conquered | Photo Tutorial | Hungry for Tips?

Perfect Deviled Eggs

by Javelin Warrior

Prep Time: 45 min

Cook Time: 30 min

Ingredients (makes 24 egg halves)

12 large hard boiled eggs, peeled
5 Tablespoons homemade mayonnaise
2 teaspoons distilled white vinegar
1 teaspoon prepared yellow mustard
1/2 teaspoon Worcestershire sauce
2 teaspoons granulated sugar
1/2 teaspoon mustard powder
1/4 teaspoon kosher salt
1/4 teaspoon smoked paprika

Instructions

Slice the peeled eggs in half lengthwise and gently remove the egg yolks from the surrounding egg whites; arrange egg white halves on a serving platter and set aside
In a medium bowl, mash together with a fork the egg yolks, mayonnaise, vinegar, prepared mustard, Worcestershire sauce, sugar, mustard powder, salt and smoked paprika
Add the egg yolk mixture to a quart-sized sealable bag, squeeze out all the air and then seal the bag; mash the mixture together with your fingers until completely smooth
With a pair of scissors, snip off one corner of the bag and squeeze a generous amount of the egg yolk mixture into each of the reserved egg white cavities
Chill the deviled eggs for up to 3 hours before serving

Fear Conquered | Photo Tutorial | Printable Recipe

Hungry for Tips?

The hardest part of making deviled eggs is properly boiling the eggs - and then carefully peeling the eggs without destroying the egg whites. For helpful tips, check out my Hard Boiled Eggs technique.
My good friend Dan, who has been making deviled eggs a lot long than I, recommended using a sealable bag for smoothing out the egg yolk mixture. It worked so well, I pirated the idea and I've been using it ever since.
Homemade mayonnaise can make the difference between ho-hum deviled eggs and outstanding deviled eggs. So I recommend you stick with homemade mayonnaise. If you choose to use the bottled stuff, you will need to add 1 teaspoon of dijon mustard and 1/4 teaspoon of kosher salt to the egg yolk mixture.
It may look like a lot of ingredients for deviled eggs, but everything works together to create a one-of-kind but familiar comfort food. The Worcestershire sauce, vinegar and smoked paprika help to cut the "egginess" and mustard powder helps boost flavor without making the filling soupy. All that said, if you're not a fan of a specific ingredient, leave it out or cut back.

Tuesday Tutor with Elizabeth's Kitchen

2013-05-21T00:00:00.000-04:00

Double Chocolate Chile Brownies

Each Tuesday I ask a friend to be my tutor for a day. I select one of their original recipes, I follow my friend's recipe instructions, I snap a multitude of pictures, I sample the results - and then I share everything I love about my friend's recipe. Learn More

I really should be asking Elizabeth how she found me! Because it really was all Elizabeth's doing. My blog was pretty much on hiatus at the time, except for Made with Love Mondays, and along came Elizabeth with the most delicious looking Apple & Blackberry Crumble. Which was followed shortly afterwards with a Rainbow Cake made with natural food coloring. And after that, the most adorable little Button Cookies. She never fails to bring something scrumptious and homemade to Made with Love Mondays.

So you can imagine why I was eager to have Elizabeth as my Tutor. But beyond delicious food, she also lives a fascinating life in a truly exotic location (I'll let her tell you about it). I used to dream as a child that I could live on a remote island - and it's like Elizabeth gets to live my childhood dream every day!

So please give Elizabeth a big welcome - Welcome, Elizabeth! And thank you so much for being my tutor!

Elizabeth from Elizabeth's Kitchen

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Elizabeth is the author of Elizabeth's Kitchen, a blog focusing on simple home cooked dishes. Living rurally on a remote Scottish island means she doesn't have instant access to fine restaurants and bakeries, so if she wants good food she has to make it herself. There is a wealth of local produce available on the Shetland Islands and she enjoys working with ingredients such as seaweed, fish, local lamb and vegetables, including the native Shetland black potato. When she's not in the kitchen she can be found studying science, ballroom dancing or out at sea on an RNLI lifeboat.

Featured Recipe: Double Chocolate Chilli Brownies

More About Today's Tutor

I am an ex-pat Canadian and have been living on a remote Scottish island in the North Sea since 1999
I am a stay-at-home Mum of three children.
I am in my final year of studying for a BSc (Hons) Life Sciences with the Open University.
In my spare time I volunteer with the RNLI (Royal National Lifeboat Institute) and I'm currently training as an all-weather lifeboat crew member at the most northerly lifeboat station.
I absolutely adore ballroom dancing, especially dancing the Glen Roy foxtrot.

How to Make: Double Chocolate Chilli Brownies
For a printable recipe and complete list of ingredients and steps, see the original recipe

Chop 85 grams of dark chocolate. I used all but 1 square of a 3.5 oz Ghirardelli 72% cocoa chocolate bar.

Add the chocolate to a microwave-safe bowl and mix with 1 Tablespoon of milk. Microwave on HIGH for 5-10 second intervals until the chocolate is just melted, shirring thoroughly between each interval. Or you can melt the chocolate in a heat-safe bowl over barely simmering water until just melted.

Regardless of which method you use, don't heat the chocolate beyond the melting point. Add the chocolate to a large bowl in order to mix the remainder of the batter.

To the melted chocolate, add 1/2 cup sugar (I used granulated although Elizabeth recommends palm), 1 teaspoon vanilla extract, 1/2 teaspoon instant coffee granules, and 2 Tablespoons of sour cream.

Mix the ingredients together thoroughly with a wooden spoon, then add 1 Tablespoon of warm water and mix again until well combined.

Add 1 beaten egg and 1/3 cup of mayonnaise (I used homemade mayonnaise). Mix into the batter thoroughly.

Combine 2/3 cup all purpose flour, 1/4 cup natural cocoa powder (I used Hershey's), 1/4 teaspoon baking soda and 1/8 teaspoon chile powder (I used chipotle chile powder).

Sift the ingredients into the brownie batter and fold together gently with a spatula.

Once the batter is combined, stop mixing. Grease a 8-inch square cake pan with non-stick spray or shortening (I used a Corning Ware pan and greased with shortening).

Measure 100 grams of white chocolate and chop (or use chips as I did), about 2/3 cup.

Crumble or finely mince 1 small dried red chile pepper (I used an japones chile pepper). This is optional and depends on how spicy you want your final brownie.

Spoon half the batter into the greased cake pan to form a layer, then sprinkle 1/2 of the while chocolate over the batter.

Spoon the second layer of brownie batter to cover the first layer, then sprinkle the remaining white chocolate over the top of the brownies. Optionally sprinkle the crumbled red chile pepper over top.

Bake the brownies for 30 minutes at 350F until a toothpick comes out clean. Allow to cool if desired, then cut and serve.

I couldn't wait for the brownies to cool entirely - I only lasted 15 minutes!

Thoughts while scarfing...

These brownies are really tasty with a potent chocolate kick. And while I'm not a big fan of white chocolate, I loved the use of it in these brownies. They not only provide that needed extra bit of sweetness, but they don't really taste like white chocolate to me. Which for me is a good thing! The chips on top even start to caramelize a little - which is so tasty. I'm definitely remembering this trick!
The brownies also pack a spicy kick. It's not overwhelming by any stretch, but if you're sensitive to spicy heat, I recommend skipping the crumbled dried chile pepper on top. If you're nervous, try the brownies with just the chile powder first, then add the crumbled chile the second time. But you simply have to try spicy, chocolate and sweet - all in one brownie!
These are NOT ooey-gooey brownies. They are not chewy brownies. They are not fudgey brownies. These are unapologetically CAKE brownies. And I really believe this texture works best with the combination of chocolate, spice and sweet. Somehow, spicy fudge brownies don't sound as appetizing...
If you make these for a party for as a gift for a friend, you might want to include little "Spicy!" flags for each brownie. Or at least a note or little plaque to go with the brownies. Some folks might not appreciate the spicy surprise, especially if they took a big brownie-loving bite!

More Must-Try Recipes from Elizabeth's Kitchen

Seaweed Farfalle & Pesto with Fiery Chilli Halloumi

Double Chocolate Chilli Brownies

Homemade Wholesome Granola

Made with Love Mondays: Week of 5/20/2013

2013-05-20T00:00:00.000-04:00

Each week I host Made with Love Mondays as a weekly series to promote, share, and celebrate foods make entirely from scratch. Food without transfats, without preservatives, without food dyes, without high fructose corn syrup. Creative recipes shared by talented foodies. Browse Recipe Index

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Food Fetish Friday 5/17/2013

2013-05-17T00:00:00.000-04:00

Jungle Frog Cooking: Strawberry Tiramisu

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Love. Thy Neighbor.

2013-05-15T00:00:00.000-04:00

Hi there, neighbor!

I know what this looks like. And what it sounds like. But it’s not that. I promise.

Unless you think it’s about loving my neighbor. In which case, then it’s exactly what it looks like. But I promise I won’t break out into Flanders. Absolutely no neighborinos. Except for that one.

I’m a good neighbor. I keep to myself. I’m quiet. I clean. I even bake food with lovely aromas. And I never bang on walls or leave dog poo on the side walk or host loud obnoxious parties. And I try to be friendly. In my very shy, don’t-look-at-me kind of way.

But before you sign up to move in next to me, you should know I’m terrible at loving my neighbor. No joke. Not a loving neighbor.

I remember this commandment from my early catechism classes: “Love thy neighbor as thy self.” But who are my neighbors? Are they just the people in my apartment? Because I don’t think most of the people in my apartment complex are too interested in my neighborliness. Perhaps they would rather be invisible. I know I’d often rather be invisible.

Love thy neighbor - especially if they’re invisible?

Recently, I’ve been sharing food with my “neighbors” in the apartment management office. The truth is, I make too much food for Boyfriend Javelin and I. Way too much. As in, my chest freezer is almost full again and if I don’t give food away, I’ll bloat out like a Macy’s Day Parade balloon. And no one needs to see me like that. I don’t need to see me like that.

So recently I’ve been hoofing boxes of food over to the management office. I just drop by the office and hand them food. The first couple of times, I think they were shocked. Maybe a little scared. Who’s the crazy person giving us food? And what does he want in exchange?

A couple weeks ago, I shared a batch of baked beans and cornbread I was testing. And before that, some caramel sauce with apples. And before that, cookies. That’s loving, right? They seem to enjoy it and I’m glad to be rid of it! But is it love - to drop off unwanted food that would otherwise turn me into a Macy’s Day Parade balloon?

Love thy neighbor - as long as it benefits ME?

Then if pretending neighbors are invisible and dropping off unwanted food isn’t really love, then what about doing no harm? I mean, I know I’ve never poisoned anyone. Badly. I would never physically hurt someone if I could avoid it. I’ve never so much as even punched someone. Ever.

I don’t even lift a finger when it sounds like a herd of elephants is about to slam through the apartment wall - over and over and over and over again. I don’t punch my neighbor or call out nasty names or even call the police. So can that be love? Or is it just malicious resentment restrained by cowardice?

Love thy neighbor - and secretly plot vicious schemes to get some back?

So if I can’t beat up my neighbor and I can’t THINK about beating up my neighbor, can I still argue? I recently got into a really heated discussion about gun control with a friend on Facebook. A friend I’ve known for a while. I’m not sure if a friend is exactly the same as a neighbor in the traditional use of the word, but I suspect the concept is still the same. Or at least I’m using it that way here. Anyway, this “neighbor” friend feels strongly about the right to own and use guns. Being my obstinate and passionate self, you can imagine the conversation that ensued once I brazenly shared the following image on Facebook.

It’s my right to share that image. Freedom of speech of all. But is it love? Does stuff like this come from a place of love?

I love my friends. But I still sometimes argue with them. And I feel passionately opposed to certain things. Like guns. And the ease of access to guns. And this obsession with the right to own a gun. But let’s NOT go there. Let’s keep this about love.

Love thy neighbor - but post manipulative memes to make sure I get my point across?

I could argue I was being loving by sharing the meme. I could even defend it logically. I might say, “My love for and desire to protect life motivates me to champion gun control.” But it’s only a half-truth. The other half is I really want to make sure others see how WRONG they are. Cause I’m right. And right should win. Right?

Or, I could just admit I wasn’t being loving. Or at least admit love wasn’t my ONLY motivation. What started out as something motivated by love, ended in a need to prove a point. Which isn’t love - that’s ego. [Isn’t it fun watching me trip up over myself figuring this out?] Love, love, love - you’re such a tricky thing!

Love thy neighbor as thyself - as long as we both agree I’m RIGHT?

I don’t know why being right is so important to me. Or not being wrong is so important. Because without love, what does being RIGHT matter? "Oh good, I proved I’m right! Now I can clutch that close while remembering the nasty way I proved my point." And, "Oh good - he finally admitted he’s wrong! Now I can stop torturing him and scrounge up some love." See what I mean? Victory is worthless - love is the prize.

So why do I keep tripping up on loving my neighbor? This isn’t complicated. Do things out of love. Don’t do anything that doesn’t start with love. Stop when it’s no longer love. That’s it. Love. Thy. Neighbor.

Well, there’s also one other wee little thing. I’ve got tune out that really, loud, obnoxious part of myself that’s SCREAMING at me to NOT BE WRONG! To set the record straight! To get even. To fix their wagon.

Although, maybe fixing their wagon would be a really nice thing. Especially if it’s been broken for a while. That sounds pretty loving.

Love thy neighbor - and help fix their broken wagon? I think that works.

I know what you’re thinking. I’m thinking it too. Good freaking luck living up to this! In a couple weeks (or a few hours), something is going to get the better of me. Maybe it will be posting that really witty political slam. Or retweeting that really funny but oh-so-demeaning joke. Or thinking some REALLY nasty thoughts about that terrible driver who makes me miss every green light for the three miles! Don't worry - you won’t have to wait long for me to slip up.

All I can do is repeat quietly to myself: Love. Thy neighbor.

Tuesday Tutor with Barefeet in the Kitchen

2013-05-14T00:00:00.000-04:00

Spicy Chinese Vegetable Stir Fry with Chicken

I first met Mary through the Food Fetish Friday series. It was back in 2011, very early in the series, and I every day I was busy hunting for new delicious food blogs to follow. And that's when I saw it. Mary's Strawberry Vinaigrette. It was instant love at first site and I've been following Mary's creations ever since.

We also share a common love of simple homemade food. And an impatience for photography. And a love of secondhand shops (although I only recently discovered this). We now also both share a love for today's stir fry recipes. I've never been a big eater of Chinese takeout, but I LOVE this stir fry! Maybe it's the bacon, maybe it's the fresh ingredients. But this is what every stir fry should be (and rarely is).

So please give a big welcome to Mary - Welcome, Mary! And thank you so much for being my tutor!

Mary from Barefeet in the Kitchen

Mary Younkin is the author of Barefeet In The Kitchen. She has an addiction to white dishes, funky forks, used books, fresh vegetables and dark chocolate. On a perfect day, you'll find her in a used bookstore, secondhand shop or on a date with her husband. On a typical day, you'll find her in the kitchen with three boys at her feet, flour on her face and a whisk in her hand.

Featured Recipe: Spicy Chinese Vegetable Stir Fry with Chicken

More About Today's Tutor

I cook and bake from scratch, as simply as possible. If a recipe requires more than an hour to make, that is fancy cooking in my world.
I usually photograph our food in the moments just before it is eaten. I'm not a food stylist or expert photographer. I'm far too impatient and often too hungry to wait!
I grew up with 5 brothers and 2 sisters. Our family reunions are crazy, chaotic times filled with laughter and food, lots and lots of food!
I hated coffee and anything remotely coffee flavored until a couple years ago. Today, I use my stovetop espresso pot every morning and I even pack it when I travel.
I love almost any food that combines, spicy, sweet, sour and/or salty. I have loved Mexican food for as long as I can remember, but Asian foods are on my menu just as often these days. I love finding new flavors and spice combinations to try!

How to Make: Spicy Chinese Vegetable Stir Fry with Chicken
For a printable recipe and complete list of ingredients and steps, see the original recipe

In a large bowl, whisk together 1 egg white and 1 Tablespoon corn starch.

Peel a 2-inch section of fresh ginger root with a spoon.

Trim and finely slice the ginger root.

Whisk the ginger root pieces into the egg white mixture.

Next you will prepare the chicken thighs. Look for 1 1/2 pounds of boneless and skinless chicken thighs.

Trim and dice chicken things into 1/2-inch pieces.

Add the diced chicken to the ginger/egg white mixture and mix with your fingers to combine. Set aside.

With clean hands, measure 1/2 cup soy sauce (I used low-sodium).

Add 2 Tablespoons of brown sugar to the soy sauce.

Add 1 Tablespoon chile paste to the soy sauce.

Whisk the soy sauce mixture together and set aside.

Seed and dice 1 red and 1 green bell pepper into 1-inch pieces. Add to a small bowl.

Trim 1 bunch of green onions.

Cut green onions into 1 1/2 inch sections. Add to the bowl with the diced bell peppers.

Cut a small head of broccoli into florets. Add to a separate small bowl.

Next you will need 1/2 cup of snow peas (fresh or frozen).

Cut snow peas in half and add to the bowl with the broccoli.

Measure 1/2 cup of fresh bean sprouts and add to the same bowl with the broccoli and snow peas.

You should now have 4 containers of prepped ingredients.

Heat a wok or large saute pan over high heat (just below the highest heat setting).

Cut 8 ounces of bacon rashers into 1-inch pieces.

Add the bacon to the hot wok.

Cook the bacon, stirring constantly, until bacon is browned and crispy.

Immediately add the diced chicken with ginger.

Cook the chicken and ginger for 5 minutes until it begins to brown, constantly tossing with tongs.

Add the diced bell peppers and green onions to the wok. Cook for 4 minutes until softened slightly, continuously tossing with tongs.

Add broccoli, snow peas and sprouts to the wok. Cook for 1 minute, tossing constantly.

Pour the soy sauce mixture over the stir fry and toss everything together with the tongs for 2 minutes until all the stir fry elements are coated and the sauce has thickened.

Serve immediately.

I enjoyed this stir fry on its own, but you could also serve over rice if desired.

Thoughts while scarfing...

Anyone who knows me well, knows I don't gravitate towards Asian cuisine. That's just the way it is. However, this stir fry is an exception. I would happily eat this regularly. Like once a week. Maybe three times a week. Maybe more. The point is, if you don't like Chinese takeout, give this a try.
You really need to prep all of your ingredients before you begin adding anything to the wok. Once the wok is hot, this stir fry happens so quick. It only required about 10 minutes of cook time - and you will need to be involved during every moment of those 10 minutes. The good news is, you can prep all of your ingredients in advance.
I had to try a couple of different stores to find fresh snow peas and bean sprouts. If you live near an fresh Asian market, you will probably have an easier time. And the flavor can only improve.
I don't like rice much, so I elected to serve the stir fry as a complete meal without rice. And besides the bacon, this is a fairly healthy meal, loaded with protein, vegetables and flavor. If you want to go even more healthful, cut back on the bacon and switch to chicken breasts. And I might even add more broccoli next time.

More Must-Try Recipes from Barefeet in the Kitchen

Green Chile Chicken Enchiladas

Spicy Chinese Vegetable Stir Fry with Chicken

Grilled Smokey Chicken and Bacon Cheeseburger

Made with Love Mondays: Week of 5/13/2013

2013-05-13T00:00:00.000-04:00

Blast from the Past Random Feature

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NEW From Scratch Recipes

Delicieux: Crispy Asparagus & Camembert Parcels | More Featured Recipes

Allotment 2 Kitchen: Vegan Garlic Mushroom Parsley Pies | More Featured Recipes

The More Than Occasional Baker: Kiwi and Strawberry Muffins | More Featured Recipes

Home Cook Food: Vada Pav - Indian Potato Sliders | More Featured Recipes

Canela Kitchen: Lemon Poppy Seed Cake with Lemon Curd | More Featured Recipes

Simply Food: Salted Jeera Lassi - Chaas | More Featured Recipes

Sweet And That's It: Honey Spelt Crackers | More Featured Recipes

Vivian Pang Kitchen: Roselle No-Bake Cheesecake | More Featured Recipes

Home Cook Food: Paraths from Leftover Rice | More Featured Recipes

Simply Food: French Green Lentil Salad | More Featured Recipes

Home Cook Food: Val Papdi (Hyacinth Beans) and Turnip Curry | More Featured Recipes

Sweet And That's It: Homemade Yoghurt without a Yoghurt Maker | More Featured Recipes

Sweet And That's It: Homemade Yoghurt Cheese | More Featured Recipes

Food Eat Love: Spinach and Wild Garlic Soup with Crispy Salami and Ham Hoc Casserole | More Featured Recipes

My Little Italian Kitchen: Panna Cotta with Strawberry Compote | More Featured Recipes

Jagruti's Cooking Odyssey: Instant Semolina and Green Peas Savoury Steamed Cake | More Featured Recipes

Jagruti's Cooking Odyssey: Shahi Tukda - Bread Pudding | More Featured Recipes