Yummy Hummus Pictorial

October 9, 2016 by  
Filed under Appies

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Jo’s Crispy Skin Salmon

March 1, 2015 by  
Filed under Dinner party

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Crispy skin salmon filets, over garlicky hummus and sautéed greens.   Some toasted slivered almonds for another layer of crunch.  And that flavor-of-the-moment, smoked paprika….   Courtesy of good friend Jo, who nailed this dish in all of 18 minutes.   Pic below is a tribute re-make at our place the following week:

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For that perfect crispy skin, heat a non-stick pan with a good pour of olive oil.  Pat dry and season salmon filets with S&P, sear skin side down 5 or 6 mins, flip for 3 or 4.  

Serve this dish right now.  I’m doing it again tomorrow.  

p.s. the only thing better than throwing a good dinner party is going to someone else’s.  And click here for a link to my Instagram of Jo’s actual dish that night.  

Sunday Deviled Eggs with Pickled Okra and Smoked Paprika

September 30, 2013 by  
Filed under Appies

Some Sundays we’ll get dollar dumplings from the surly lady at Fried Dumpling and then stroll over to the Lower East Side.  Check out some of the vintage shops, maybe split a treat from the Doughnut Plant.  And then off to the Pickle Guys for our usual roster of half sours, jalapeño stuffed olives, peperoncini and a pint of pickled okra.  Pickled okra? Eat it straight, in a bloody mary, or as the best garnish for deviled eggs… 

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Hard boiled eggs, yolks smashed with light mayo and sour cream or plain greek yogurt.  Chopped onion, garlic powder, curry powder, salt and white pepper.   Maybe a bit of tabasco.  Spooned into halved whites, garnished with a slice of pickled okra.  Smoked paprika over.     

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 I can eat like ten of these.  Really.  The tot can put them away too.  

Smoke? Fire? Deviled Eggs.

June 18, 2011 by  
Filed under Appies

It’s getting summertime.   Let’s head out on the patio.  Watch the city roll by with a nice chilly cocktail, maybe a Greyhound.  And a little something something to nosh on.  Like a plate of well-seasoned creamy deviled eggs.  Hey now.  Spicy.  Smokey.  That’s what I’m talking about.

Those in the pic below (artfully staged by the Mrs.) were for the little one’s Hoe-Down Birthday Party (here’s the full menu:  Hoe-Down Party).  The life expectancy of an egg on this platter was about .02 seconds.  It was kind of a frenzy.  You can’t see us, but we are all there.  Right behind the camera.  Waiting to pounce.

The Prep:

So, the obvious first.  Hard cook a bunch of eggs.

  • Don’t use AA eggs, they are too fresh.  The white is still too firm and makes it killer to peel without wrecking the egg.  I buy eggs 5 days or so before using them for hard boiling, and tip the carton on its side in the fridge (helps keep the yolk centered).
  • Lower eggs into simmering water for about 8 or 10 minutes, but that will vary depending on the size of your egg, how much water you use, etc.  In my pot, 3/4 full, with a dozen large eggs, it’s about 9 minutes to a good hard cook, but without the depressing green ring that you get with overcooked eggs.
  • Drop into ice water to cool.  This also shrinks the egg a bit away from the shell, which makes it  easier to peel.   Peel them all (under running water can help), then dry well with a paper towel.

Now let’s have some fun:

  • Halve eggs, separate yolks from whites.  Yolks fork-smashed.
  • One part Dijon, two parts mayo, three parts cream cheese.  Start with 1, 2, and 3 spoonfuls and taste from there.
  • Whip it all up until it’s blended and smooth smooth.  Make that arm burn.  Seriously, it’s got to be light, you have to work it baby.
  • Mince up a quarter of a white onion, fold in.
  • Spice time – white pepper, celery salt, Old Bay, cayenne.
  • Now get a clean spoon and taste.  Close your eyes and think about it.  Adjust.

Service:

  • If you want to get all fancy schmancy, load your filling into a pastry bag with a fluted tip, and pipe into the white halves.
  • Otherwise, just grab two spoons.  Take up some of the mixture with one spoon, and then scoop it back and forth between the two spoons so you get like a football shape (a “quenelle”), and slide onto the halved white.
  • Now we have the firey cayenne, let’s finish with smoked paprika.  That’s my latest flavor obsession.  Love love love the smoked paprika.
  • Grab one for yourself before serving on a big platter.

The Pros:

It’s all very retro, with a mod twist from the smokey paprika.  And the onion adds just a suspicion of crunch and sharp to cut through the creamy goodness.

The Cons:

There are never enough of them.

The Takeaway:

Coolest cocktail party appy ever.