Last night I mentioned that I was going to make Bourbon Street Deviled Eggs for a going away party, potluck style, we attended this evening.
All in all I am quite pleased with how they turned out. Before we went I did a test run on the family. They liked them. But I was still a little nervous to see how they would be received by the larger audience. Continue reading “Guess #whatsfordinner tonight 7/2/2016 its a #party”
I’ve often wondered why these traditional ‘picnic’ eggs are called ‘deviled’. Turns out according to several references that the first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients, which including but not limited to mustard and pepper. By 1800, deviling became a verb to describe the process of making food spicy.
This is a fun twist on traditional Deviled Eggs including both the mustard and pepper but also Bourbon Chicken inspired ingredients.
Continue reading “Bourbon Street Deviled Eggs”
I saw this really cool idea for Deviled Eggs with Bacon Jam and Pancetta. I really wanted to give it a try but didn’t have time to order the Bacon Jam online. I thought about it a while and decided it would be fun to try and make a version using bourbon, kind of a bourbon street chicken inspired version. So I adapted our Bourbon Chicken recipe and came up with what I am calling Bourbon Street Bacon Jam.
It doesn’t look all that appealing (kind of like an alien sea slug). But it is quite tasty as a condiment. It does go well with Deviled Eggs. I’m looking forward to trying it on other things, Burgers come to mind.
Continue reading “Bourbon Street Bacon Jam”