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 is a little more challenging dish to make. There is quite bit of vegetable prep involved. Lots cutting and chopping but a fairly quick cook wants the prep is done. With careful vegetable prep this makes a beautiful dish. We have also prepared a video of making this dish.
Since there is no breading or frying used in preparing this version of Sweet and Sour Chicken. This is a more healthy version of Sweet and Sour Chicken and delicious too.
This is a delicious new Thai favorite. It combines well with Lemon Rice with seasonal Vegetables Continue reading “Cashew Pork”