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.
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”