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” →
This is another faux favorite of so many. Why faux? Most think of Bourbon Chicken as a Cajun or Creole dish. It’s not. But who cares its delicious. Continue reading “Bourbon Chicken” →
This Southern Creole and Cajun dish turned out to be a success. We kind of wondered whether we would like it or not. The combination of tuna and broccoli sounded really weird. But it turned out to be good. Quite a nice surprise. Continue reading “Bourbon Street Broccoli” →