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* Exported from MasterCook *
Deviled Eggs by Art
Recipe By :Art Guyer
Serving Size : 24 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
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12 hard boiled eggs -- (large)
5 tablespoons mayonnaise -- or salad dressing
3 tablespoons fresh chives -- chopped fine
2 teaspoons Dijon mustard
2 teaspoons pickle relish
2 packets Splenda (R)
Salt & pepper to taste
Garnish:
Paprika -- (optional)
Sliced olives stuffed with pimentos -- (optional)
To boil eggs, place eggs in enough cold water to cover completely, bring to
a rolling boil over high heat. Reduce heat to a lower MEDIUM BOIL and cook
an additional 12 minutes. Promptly chill eggs so yolks stay bright yellow
by draining the hot water and covering them with cold water.
When the eggs have cooled down, remove shells and halve lengthwise with a
knife. Carefully remove the yolks, and place in a medium bowl. Mash yolks
with a fork; add remaining ingredients, excluding garnish and thoroughly
mix.
Very carefully spoon mixture back into the egg white halves. Garnish with a
light sprinkling of paprika and/or sliced olives (optional).
Contributed to the FareShare Gazette by Art; 19 August 2006.
www.fareshare.net
Added Comments:
I noticed Art posted a recipe for deviled eggs. One thing I discovered
is that if you use Cole Slaw dressing (bottled) instead of mayo it really
gives it much more flavor. Try changing it in your favorite deviled egg
recipe.
Contributed to the FareShare Gazette by Gonzo; 21 August 2006.
www.fareshare.net
Best deviled eggs I've had recently were made with "wasabi" mayonnaise.
Contributed to the FareShare Gazette by Kathleen; 21 August 2006.
www.fareshare.net
Hallie's Note: ---> Mmm, wasabi, the stuff that zings right up through your
sinuses, between your eyes, straight across the top of your head and down
the back. Guaranteed to make you forget about any aches or pains elsewhere
in your body. :)
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Per Serving (excluding unknown items): 22 Calories; 2g Fat (95.6% calories from
fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 1mg Cholesterol;
25mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Dilled Fish Hash
Recipe By :Thomaston Cafe; page 185
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-08 Aug 2006
Amount Measure Ingredient -- Preparation Method
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4 tablespoons butter
1 medium onion -- diced
1 celery rib -- chopped
1/2 cup heavy cream
1 pound haddock -- or other
firm white fish fillet
2 eggs
2 1/2 cups coarse fresh breadcrumbs -- (see Note) (2 1/2-3)
1 1/2 tablespoons fresh dill -- chopped
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon lemon juice -- (juice of 1/2 medium lemon)
1/2 teaspoon salt
1/4 teaspoon white pepper
Lemon wedges
This dilled fish hash, which is available for breakfast or lunch at
Thomaston Cafe, uses local haddock, just as another hash variety, wild
mushroom hash, is made with mushrooms from a Damariscotta farm.
1. Melt the butter in a large, heavy skillet over medium heat. Add the
onion and celery and cook, stirring occasionally, until softened, about 8
minutes. Add the cream and the haddock, bring to a boil, reduce the heat to
medium and cook, covered, until the haddock is opaque, about 10 minutes.
Set aside to cool. Use a fork to flake the haddock.
2. Lightly beat the eggs in a large bowl. Add 2 1/2 cups of the
breadcrumbs, dill, mustard, lemon zest and juice, salt and pepper. Add the
fish mixture and combine with a fork. Refrigerate the mixture for at least
1 hour, or overnight. If necessary, add enough of the remaining breadcrumbs
to make the mixture firm enough to be shaped into cakes.
3. Shape the mixture into 8 cakes, each about 1/2-inch thick. Brush a
griddle or large skillet with oil (use two pans if necessary to keep the
cakes in a single layer) and heat over medium-high heat. Cook the cakes
until nicely browned on both sides and heated through, 5 to 8 minutes.
Serve with the lemon wedges.
Note : Tear 6 slices of good-quality bread into pieces and whir in a food
processor to make breadcrumbs.
Thomaston Cafe:
Several national publications have discovered The Thomaston Cafe. "A real
gem," Discoveries magazine reports. Says the New York Times: "enduringly
Yankee, with a modern flair." Down East magazine says "every town should
have a restaurant like the Thomaston Cafe." Run by German-born Herbert
Peters and his wife, Eleanor, the cafe has a friendly, casual feel that is
indeed quintessentially Yankee, but much of the food has something of a
European accent.
Fresh local ingredients star. Blueberry buckwheat pancakes are topped with
Maine maple syrup. Lunch features are quesadillas made with local organic
chicken, fresh Maine crab cakes (almost entirely fresh crab, hardly any
filler), salads of local organic greens and homemade soups. At dinner, the
lights dim and you can order the likes of seared diver scallops with wilted
greens, Israeli couscous with local wild mushrooms, or their signature
dish, scrumptious lobster ravioli in a light wine and cream sauce. Every
town should be so lucky.
Source : "Dishing Up Maine by Brooke Dojny"
Copyright : "(c)2006 by Brooke Dojny; ISBN 1-58017-841-3"
Contributed to the FareShare Gazette by Mary; 9 August 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 356 Calories; 26g Fat (65.8% calories from
fat); 26g Protein; 4g Carbohydrate; 1g Dietary Fiber; 243mg Cholesterol; 564mg
Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
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