Deviled eggs are on every Minnesotan potluck buffet table. I have an cousin who makes the best! But thought I might want to try a fun and tasty twist on a classic appetizers.
Deep Fried Deviled Eggs
Adapted from Plate Magazine and photo credit
As needed water
1 cup baking soda
6 T. garlic mayo
3 1/2 T. kosher salt, divided
2 T. hot sauce
1 1/2 T. freshly ground black pepper
3 cups flour
1 cup panko breadcrumbs
6 T. paprika
1 T. cayenne pepper
As needed egg wash
As needed oil
9 T. whitefish caviar, optional
As needed truffle or Himalayan salt
Directions: Bring water to a boil with baking soda. Add eggs and cook for 8 minutes. Chill eggs in ice bath, then peel eggs.
Cut eggs in half. Remove yolks and placein a large mixing bowl. Set whites aside. Crush yolks and add garlic mayo, mustard, 1/2 tablespoon salt, hot sauce and pepper. Mix well.
In another mixing bowl add flour, panko, 3 tablespoons salt, paprika and cayenne and mix well.
Dredge whites of eggs in egg wash, then place in flour mixture.
Fry egg whites at 370 degrees F for about 3 minutes, or until golden brown. Place fried eggs on a paper towel to soak up any excess oil.
To serve, place fried egg halves on plate and pipe in filling. Top each egg with 1 teaspoon caviar and finish each with a pinch of truffle salt. Garnish plate with micro greens.
We had another successful youth fundraiser dinner at our church. The students raised $16,000 for their summer mission trips. So proud to have worked along side the kids to make Terrace on Chicago to happen for the 9th year in a row. Enjoy this refreshing salad from the dinner.
Shaved Fennel And Arugula Salad
Yields: 6 servings
1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely chopped fresh dill
2 oranges fresh blood orange juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
1/2 cup pine nuts, toasted
1/3 cup feta cheese, crumbled
Blood orange zest
Salt and pepper
Combine the zucchini, fennel and dill in a bowl and toss with the orange juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the orange juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, orange juice, or salt if needed. Let your taste buds guide you. Serve topped with pine nuts and feta. Salt and pepper to elevate taste.
Bacon Maple Baked Beans
1 lb. navy beans
8 oz. thick-cut bacon, cut into 1/2-in. wide strips
2 c. diced onion
1 c. chopped Granny Smith
1 c. maple syrup (preferably grade B)
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Prep Day: Sort through beans, discarding any stones or weird-looking shriveled-up beans. Rinse beans, then put them in a large bowl or pot and cover with at least 2 inches of water. Set aside overnight at room temperature.
Serve Day: When ready to cook beans, drain them and transfer to an enameled Dutch oven or large ceramic bean pot and set aside.
In a heavy skillet over medium-low heat, cook bacon, stirring occasionally, until barely crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate; blot with another paper towel and add to beans, along with onion and apple.
In a medium bowl, combine maple syrup, mustard, salt and pepper. Add mixture to beans, stirring to combine. Add enough water to cover beans by 1/4 inch. Cover casserole and place in oven.
Heat oven to 300 degrees and bake until beans are just tender but not mushy, about 2 1/2 to 3 hours, checking about midway through and adding water if beans are becoming dry; they should always have at least a small amount of water covering them during this stage. Uncover casserole and bake an additional 30 minutes longer.
Remove from oven and stir beans, poking most of bacon (which tends to float to the top) down into beans so only a few bacon pieces remain on the surface. Bake an additional 1 1/2 to 2 hours; beans should be moist but not runny and should be somewhat browned on top.