K Jons Creole Deviled Eggs Food

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.

K-JON'S CREOLE DEVILED EGGS

Steps:

• 1. peel eggs.
• 2. cut in half long ways.
• 3. remove all yolks and reserve the 1/2 whites.
• 4. mash the yolks with a fork until smooth.
• 5. add the rest of the ingredients and mix well.
• 6. place mixture in egg white cups with spoon or pipe with a bag.
• 7. garnish with my pepper blend Recipe #426929 or paprika!
• 8. chill at least 4 hours or overnight is best. can do days in advance.

K-JON'S CREOLE COCKTAIL SAUCE

Steps:

• Whisk all ingredients together and chill for a few hours at least. Best overnight!

DEVILED EGGS

Steps:

• Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
• Remove yolks from whites and place in a small round bowl.
• Mash yolks with a fork into fine pieces.
• Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
• Stir mixture until creamy.
• Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
• Squeeze mixture out of corner of bag into egg white halves.
• Sprinkle tops of filled deviled eggs with paprika.
• Chill in refrigerator 1 to 2 hours or until cold before serving.

CREOLE DEVILED EGGS

Steps:

• Slice eggs in half and remove yolk.
• Process yolks, mayo and next 4 ingredients in food processer until smooth; stopping once to scrape down the sides.
• Add chives, parsley and bell pepper.
• Pulse until blended.
• Spoon yolk mixture into egg halves.
• Granish eggs by dusting each with more ground red pepper.
• If desired you can add more chives and parsley as well to garnish.

EGGS DEVILED EGGS..... CREOLE DEVILED EGGS

Steps:

• Place the eggs in a pan enough to hold them in one layer.Cover with water and place the pan over high flame.Bring to boil.Pull the pan off the heat.Cover and let sit for 12 minutes.Pour off the hot water and run cold water over the eggs to chill them.Peel and cut in half lengthwise.
• Scoop out the yolks,saving the whites and transfer the yolks to a large bowl.Mash the yoks with a fork and add the mayonnaise,mustard,celery,pepper and salt.Mash everything again and put the yolk mixture back into the whites. Garnish with chives and sprinkle with Creole season lightly.

DEVILED EGGS WITH CAJUN SHRIMP

Steps:

• Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
• Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
• Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
• Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
• Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
• When ready to serve, top each deviled egg with 1 shrimp.

K-JON'S TRIPE CREOLE

Steps:

• Boil Tripe in a broth of the following for 6 hours:.
• 3 gallons water.
• 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
• granulated garlic, onion powder, parsley, caraway seeds.
• 1 bottle of white wine.
• 1 onion ¼ er'd, 1 bulb garlic, ½ cup salt.
• Remove tripe and rinse well, remove garlic bulb and save for stew,.
• Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
• When cool, rinse again & cut tripe in ½"X 2" pieces set aside.
• Stew.
• Sautee all of the following for 15 minutes on mid-high heat:.
• 1 stick butter.
• 4 cups onion (chopped).
• 4 cups bell pepper (chopped).
• 3 cups celery (chopped).
• 2 tablespoons minced garlic.
• Add all of the following and stew for 4 hours:.
• 2- 28oz. can whole tomatoes (Crushed with by hand).
• 1- 28oz. can crushed tomatoes.
• 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
• 2 Bay Leaves, 2 tbs. sugar,.
• 1 cup calamata olives (pitted& Chopped), ½ cup capers.
• 12 oz. Ham (cubed) (I like Black Forest).
• 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
• Add the following and cook 1 hour more:.
• Tripe, Boiled Garlic (pealed), and reserve broth.