Fig Salad with Deconstructed Vinaigrette Duo

Hi everyone! Thank you for your continued support of my little blog. I want to mention a few new features I've added. There is now a "Browse Creations" link above. This will take you to an index page of all the creations I have posted. Also to the right, there is now a share function. Just click on your favorite social media site and you can share this blog with your friends. Now, let's get to the food!


Earlier this week, a friend brought me a basket of  beautiful fresh figs from her back yard. Figs just may be my favorite fruit. Aromatic, soft, sweet, and colorful, to me these little jewels are the essence of summer. I remember spending my summers as a child picking perfectly ripe figs from my grandparent's tree and turning them into preserves with my grandmother. I was pleasantly surprised to discover a little recipe card tucked into my basket of bliss. Anyone who knows me knows that I don't follow directions very well, and I can't leave well enough alone. The following is what that little card turned into. Thank you so much Nancy for the much need inspiration, and ingredient to make this blog happen!

This is what you'll need.

• Prosciutto
• Balsamic Vinegar
• Fresh Figs
• Blue Cheese
• Brie
• Fresh Rosemary
• Olive Oil (not pictured)
• Salad Greens (not pictured)

You'll also need this.

• Apricot Preserves
• Apple Cider Vinegar
• Thyme, fresh if available

You may want to crack a window for this part, unless you enjoy having you nostrils burned and your house smelling like an Easter fiasco.

Combine balsamic vinegar and rosemary in a sauce pan and cook over the lowest setting until the vinegar is a syrup like consistency. This may take a while.

In pot number two goes apricot preserves, thyme, and a splash of apple cider vinegar. Cook over low heat until syrupy.

Now let your vinegar reductions cool. They will continue to thicken.

While you are waiting for the reductions to cool, now would be a good time for a bubble bath.

Cut the figs about two thirds down the length in an "X" pattern.

Now your figs are little pockets of love.

I have stuffed the one on the left with blue cheese and the one of the right with brie. Mmmmm cheese.

Slice the prosciutto.

Wrap the cheese stuffed figs in prosciutto. It's like a warm cozy bacon hug.

Place on greased cookie sheet pop under the broiler until the prosciutto starts to brown and crisp and the cheese is all bubbly and melty. DO NOT WALK AWAY. DO NOT PASS GO. DO NOT COLLECT $200. This only takes about a minute. 

Toast some pecans. Wait where did the pecans come from? Gnomes. Need I say more?

Toss some salad greens in olive oil.

ooooooo aaaaahhhhh

All together now.

NNOOOMMMMM!!!

Deviled Eggs

Hi everyone! After reading feedback from my last post...

What? You don't check your email in the kitchen?

I was feeling a bit devilish.

muaahahahaha

I decided to make deviled eggs! Deviled eggs are great for all kinds of occasions and always seem to be a big hit. You can find them at holiday gatherings, baby showers, brunch, Super Bowl, the list just goes on and on. That got me to thinking. (Scary, I know.) Eggs are really versatile and pair with many other flavors nicely. I wonder if I could pair the idea of a deviled egg with non-traditional flavors to fit specific occasions. I started with my traditional recipe... then things got crazy. Here are the results. I hope you have as much fun making them as I did.


First we have to hard boil the eggs.

Dainty hands, I know. Here is an egg, an ordinary egg.

THIS IS NO ORDINARY EGG!!!!

Here is what you need to boil this egg.

• Baking Soda
• Eggs
• Water

Try not to be too impressed by my chicken art.

Why do I need baking soda?? To make my life easier. I know this may come as a huge surprise to some, but eggs are intended to grow chickens. When the egg is young and fresh, the shell needs to be hard and sturdy to protect the chick. As the egg ages and the chick grows, the shell needs to become more brittle so that baby can work its way out to the world. Basically I'm going to use baking soda to age the egg by changing the shell's pH from being acidic to slightly more alkaline, making it easier to peel.

It's magical, like sprinkling fairy dust on your eggs.

Start with room temperature eggs, cover with cold water, add a pinch of baking soda, and turn to medium high heat. Bring the water up to a rolling boil and count to 60. 

Cover and remove from heat. Set a timer for 15 minutes.

Move eggs to an ice bath. Who knew a pasta ladle was a multipurpose tool?

Once they are cool to the touch, take them out of the ice bath and put them in the fridge overnight.

Remember that bubble bath from the last post? Now would be a good time for that.

Once the eggs have cooled, roll on a hard surface to crack. Poor Cletus. Yeah, I named him Cletus.

Peel them under running water. This helps the shell come off and washes away any little pieces.

Slice them in half and remove the yolks.

Classic Deviled Eggs

Prep.

Here's what you'll need:

• Mayo
• Sweet Relish
• Salt
• Pepper
• Paprika
• Boiled eggs

Put everything in a sandwich baggie and SQUISH.

Cut the tip of the baggie and pipe into the egg whites.

Sprinkle with paprika and you're done.

This is where things started to get crazy.


Herbed Deviled Eggs
These are great for baby showers and such.

That's a lot of green stuff.

You'll need:

• Salt
• Pepper
• Greek Yogurt
• Chives
• Dill
• Parsley
• Thyme
• Basil
• Boiled Eggs

Chop all the herbs, mix with egg yolks and yogurt, salt and pepper to taste, then fill the egg whites.

TahDah

Smoked Salmon Deviled Eggs
Great for dinner parties.

I know the salmon looks gross. Unfortunately it kinda fell apart on me. There is cream cheese involved. What have you ever had bad that cream cheese couldn't fix?

You'll need:

• Smoked Salmon
• Capers
• Cream Cheese
• Pepper
• Dill
• Boiled Eggs

Mix all the ingredients, place into egg whites, and you get this.

See, it turned out all yummy and pretty.

When I think eggs, I think breakfast. These would also be good for brunch.


Sunrise Deviled Eggs

How could this possible go wrong?

You'll need:

• Bacon
• Greek Yogurt
• Hashbrowns (I used the ones with peppers and onions)
• Pepper
• Shredded Cheese
• Boiled Eggs

You could use mayo or sour cream instead of yogurt, but you'll hate yourself more in the morning.

Cook the bacon.

Oh yeah, right in the bacon grease.

Mix well.

mmmmm bacon

oooooo aaaahhhhhh

All together now.

NNNOOOMMMM

Steak Fajitas and Guacamole

Hi everyone! This is my first attempt at a blog, a food blog to be more specific. This is where I'll be sharing things that come from my kitchen. Last night I attempted steak fajitas and guacamole for the first time. Wanna see?

Marinade prep

Here is what I used in my marinade.  

• Lime
• Garlic
• Cilantro
• Various hot sauces
• Tequila (the good stuff, don't cheap out)
• Salt & pepper
• Honey
• Worcestershire sauce
• Chipotle chili powder
• Red pepper flakes
• Ancho chili powder
• Oregano
• Cumin

Zest and juice the lime.

Add all the other goodies and mix.

Hey where did that steak come from? It wasn't on the cutting board. Gnomes. Not all gnomes are bad, sometimes they bring steak. Now cover this with plastic wrap and place in the fridge.

Time to start the guac!

These are the ingredients for the guacamole.

• Onion
• Cilantro 
• Avocado
• Tomato
• Garlic
• Lime juice
• Jalapeno
• Salt & pepper.

Score the avocado and scoop into bowl.

Yes, that's a Roma tomato. I have dainty hands. Now take all that squishy stuff out. It's acidic and sour, and will make your guac soupy.

Much better!

See that candle on my cutting board? It's to keep your eyes from burning and tearing while cutting the onion. Much better than accidentally cutting yourself because you can't see what your doing.

Everything made it into the bowl.

Squishy

Cover with plastic so oxidation doesn't turn you beautiful creation a yucky brown color. Toss in fridge.

Now grab a drink and go take a bubble bath. That's right just walk away. All that yummy stuff needs time to get to know each other.

Now that I'm all nice and relaxed from the bath, time to slice these things.

Taahhh Daahhh!!!

Cook with olive oil over medium-high heat. Don't forget the salt and pepper.

Stir occasionally. MMMMM it smells yummy!!

When it looks like this, it's done.

Remember that steak from earlier? Cook that now.

Moist paper towels + zip lock + tortilla + microwave = good

Warm tortillas, peppers & onions, steak, guacamole, and Greek yogurt. Yes, Greek yogurt. It is healthier, and has a much more subtle flavor that compliments this meal better than sour cream. Trust me on this one.

All together now.

NNNNOOOMMMM