Lobster Devilled Eggs

For Randal's birthday dinner last week he chose to go to Pappas Brothers Steakhouse.  Neither of us had been before but on the recommendation of a co-worker we decided to go.  One of the first things we saw on the menu were these lobster devilled eggs with chili oil and topped with honey black pepper bacon.  They serve theirs with the yolk mixture in a little jar and you assemble the eggs yourself.  We both loved them so much that while still eating them we were talking about making them at home for Easter.  If you like devilled eggs then give this version a try, it is addicting!

Eggs
4- oz Lobster tail, steamed
Bacon
Honey
Mustard
Mayonnaise
Salt and pepper
Chili oil

This is a simple recipe for such an impressive looking appetizer and obviously the ratio of ingredients will change depending on how many eggs you boil.  We made 6 eggs and had lobster and bacon leftover.

Place the eggs in a pan of cold water.  Bring to a boil, cover and remove from heat and leave for 10 minutes, then place eggs directly in a bowl filled with ice water, leave to cool.

While the eggs are cooling, preheat the oven to 400.   Place as much bacon as you need for the amount of eggs you boiled (I made 4 slices) on a baking tray.  Melt 1/4 cup of honey in a small pan and brush half of it over the bacon and season with back pepper.  Bake for 10 minutes, then flip over bacon brush on remaining honey and season with more black pepper. Bake for an additional 5-10 minutes.

To prepare the lobster, crack the shell of the lobster tail so that you can pull the meat out on top and rest it on the shell (still attached at the base of the tail).   Put about 1 cup of water in a small shallow pan and bring to a boil.   Add the lobster tail, about 2 tbs of butter, and pour about 1 ounce of lemon juice (fresh or bottled) over the tail.   Cover with a lid and let boil for about 3 or 4 minutes, until meat is a solid white.   Lobster cooks very, very quickly, especially a 4oz tail.    Remove from the pan and cover with a little more butter (some people also like a sprinkle of paprika or cayenne on top), let it cool.    Once it is cool enough to handle, pull the meat completely from the shell and cut into small pieces for topping the eggs.

Slice the eggs in half and remove the yolks.  Mash the yolks with mayo and mustard to taste and season with salt and pepper.  Drizzle the egg whites with chili oil and fill with the yolk mixture.  Top with the lobster and the honeyed bacon.

Deviled Egg Dip

I have seen the idea for this all over pinterest, a deviled egg dip rather than making actual deviled eggs. It's pretty much a big bowl of egg mayonnaise but instead of eating it as a sandwich filling it is served with crackers.

6 eggs
1/2 cup mayonnaise
1 tbsp mustard
1 tbsp sweet relish
salt and pepper
paprika

Place the eggs in a pan of cold water, bring to the boil, cover pan and turn off the heat.  Leave for 10 minutes then place eggs in a bowl of ice water.

Peel the eggs once they have cooled.  Place in a large bowl and mash with the mayonnaise, mustard and relish.  Season with salt and pepper to taste and top with paprika.

Bacon Jalapeno Deviled Eggs

I made these last week when I made the mango curry deviled eggs, my back up in case Randal really didn't like those, I knew he would love bacon and jalapeno deviled eggs!

6 large eggs
3 tbsp mayonnaise
1/2 tsp mustard
1 tsp rice vinegar
1 jalapeno, seeded and diced
3 slices bacon, cooked and diced

Place the eggs in a pan of cold water, bring to the boil, cover pan and turn off the heat.  Leave for 10 minutes then place eggs in a bowl of ice water.

Once the eggs have cooled, cut eggs in half and scoop out the yolks.  Place yolks in a small bowl and mash, add in the mayonnaise, mustard, vinegar, half the diced jalapeno and half the bacon.  Mix well and spoon the yolk mixture back into the egg whites, top with the remaining bacon.

Mango Curry Deviled Eggs

I am sure that Randal was a little sceptical when I told him I wanted to make mango chutney curried deviled eggs, however after he had tried them he really did love them.  My idea for these eggs came from my love of coronation chicken, I wanted to make the filling for these eggs taste like the coronation chicken sauce and I have to say that it really did!

6 large eggs
1 tbsp mango chutney
1 tsp apricot jam
3 tbsp mayonnaise
1 tsp curry powder (I used the Penzey's sweet curry)
1 tbsp onion, diced
cayenne pepper
salt and pepper

Place the eggs in a pan of cold water, bring to the boil, cover pan and turn off the heat.  Leave for 10 minutes then place eggs in a bowl of ice water.

Once the eggs have cooled, cut eggs in half and scoop out the yolks.  Place yolks in a small bowl and mash, add in the mayonnaise, chutney, jam, onion and season to taste with salt and pepper, mix well.  Spoon the yolk mixture back into the egg whites and top with a little cayenne pepper.

Lemon Curd

I made this lemon curd for a raspberry lemon cake I was baking. I love lemon curd, it definitely reminds me of England and this recipe from Sarabeth's Bakery is really easy to make and the end result was a great lemon curd.

4 lemons
10 large egg yolks
1 cup plus 2 tbsp sugar
1 stick unsalted butter, softened

Zest the lemons, set aside the zest then cut the lemons in half and juice them.  There should be around 2/3 cup of lemon juice.

In a large heatproof bowl, whisk the egg yolks, sugar, lemon juice and zest.  Place over a saucepan of simmering water, cook the curd and stir often until it thickens and reaches 185 degrees, will take about 10 minutes.

Strain the mixture through a sieve into a medium bowl.  Gradually whisk in the butter a tablespoon at a time.  Press a piece of cling film directly over the curd, pierce a few holes in it to allow steam to escape and leave to cool.  Once the curd has cooled transfer it to a covered container and refrigerate.

Jalapeno Deviled Eggs

For valentine's day I always make a number of appetizers for dinner. I don't know when or how this tradition got started, other than the last place I would want to be on valentine's is a crowded restaurant, so I make fun new things for us to try at home.

I have been wanting to make this deviled egg recipe from Raised on Roux for a while, and I knew that Randal would love these, as he loves jalapenos and spicy food. 

6 large eggs
1 fresh jalapeno pepper, seeded and minced
3 tbsp mayonnaise
1 tsp  mustard
1 tsp pickled jalapeno juice
Pinch of cayenne pepper
Salt and pepper
1 fresh sliced jalapeno pepper, for garnish

Place the eggs in a pan of cold water.  Bring to a boil, put the lid on the pan, turn off the heat and leave for 10 minutes.  After 10 minutes immediately place the eggs into a bowl of ice water and leave until cold. Peal the eggs and slice in half.

Remove the yolks and place in a small bowl, mash with a fork and mix in the mayo, mustard, pickly juice, cayenne pepper, minced jalapeno and salt and pepper. Spoon the mixture back into the egg whites, top with a jalapeno slice, refrigerate until ready to serve.

Carbonara

Randal has been asking me to make carbonara for a long time, I'm not sure why I resisted for such a long time because it's actually very quick and easy to make. This is a Pioneer Woman recipe and it's really good, just like most of her recipes are! Randal added grilled chicken to his, but we both agreed we would make this again.
 
 

12 ounces linguini
8 slices bacon, diced
1/2 cup onion, diced
2 cloves garlic, minced
3 eggs
3/4 cup parmesan
3/4 cups heavy cream
1/2 cup Peas
Salt and pepper
 
Cook pasta in a large pot of salted water for 10 minutes.

While the pasta is cooking, fry the bacon until crisp, remove from the pan and add the onions and garlic, cook until softened, about 5 minutes.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper.

Add the cooked linguine to the pan with the onions and garlic, slowly drizzle in the egg mixture, stirring constantly. Add the peas and bacon and serve immediately.

Linked to: Newlyweds, Mrs Fox's sweets, This Chic Cooks

Jalapeno Popper Quiche

Randal loves jalapeno poppers, especially the ones from Arby's that come with that bronco berry sauce that contains no berries.  Usually though, quiche and Randal do not mix, but when I saw this jalapeno popper version from Closet Cooking I thought he might actually eat this one. 

We both really liked this quiche, although I will say that it is quite spicy so if you prefer a milder quiche clean out the seeds from the jalapenos.  I left the seeds in one of the jalapenos even though the recipe says to leave them in both, but I knew that would be too spicy for me, and even with one it was still hot!

1 frozen pie crust, defrosted

1/2 cup cream cheese, room temperature

2 jalapenos, diced

1/2 cup milk

1/2 cup cream

5 large eggs

1/4 teaspoon paprika

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 jalapeno, sliced

1/2 cup cheddar cheese

Preheat oven to 400.

Place the pie crust in a 9 inch pie pan, prick the bottom of the crust with a fork and bake for 10 minutes.

While the pie crust is baking, heat the milk and cream in a small saucepan until barely simmering.

When the pie crust has baked for 10 minutes, remove from oven and lower the oven to 350.  Spread the softened cream cheese over the bottom of the crust, and top with the diced jalapenos.

In a bowl lightly beat the 5 eggs, and slowly add the warm milk and cream.  Stir in the spices.

Pour the mixture into the pie crust and bake for 30 minutes.

Remove from oven and top with 8 jalapeno slices, bake for 10 minutes.  Then top with the grated cheese and bake for 5 minutes.

 Linked to: Simple Living, Kitchen Fun, House of Hepworths, Tutus & Tea Parties, Six Sisiters Stuff, I Should be Mopping the Floor, Addicted to Recipes, Couponing & Cooking, The Southern Institute, Serendipity and Spice, Making the World Cuter, Skip To My Lou, Sweet and Savory, Cozy Home Scenes, It's a Blog Party, Jaqs Studio, Newlyweds 

Egg, Bacon and Cheese Tart

I saw this on the front cover of the food network magazine and I knew I had to try making these. Randal and I both loved these, although Randal said next time he would prefer a cheese other than havarti, I loved it just as it is though.


1 sheet puff pastry
1 cup grated havarti cheese
4 eggs
2 slices bacon
Salt and pepper

Preheat the oven to 425

On a floured surface, roll out the pastry to a 12 inch square. Cut into 4 equal squares. Fold the edges to form 4 round tart shells. Transfer to a baking sheet and prick the bottom of the tart shells with a fork. bake for 10 minutes.

Cook the bacon, then cut into small pieces.

Let the tart shells cool slightly, sprinkle with the havarti cheese, make a well in the center of the cheese and crack an egg into it. Season with salt and pepper and top with the bacon. Bake for 10-15 minutes, until the eggs are set.

Breakfast Spaghetti

This is one of those quick and easy recipes that is barely a recipe at all. I used to love this as a child, it was one of those meals that my brother and I loved and it just reminds me of home.

I am so glad that Randal also enjoys this, and we have had it for dinner quite a few times recently and even though it is so simple, it is so good!


4 eggs
6 slices bacon, diced
2 tbsp heavy cream
4 tbsp butter
Spaghetti
Salt and pepper

Cook as much spaghetti as you need, I use about half a box for the 4 eggs and 6 slices of bacon

Fry the sliced bacon and set aside. Drain the cooked spaghetti and add 3 tablespoons of butter.

Beat the eggs with the heavy cream, melt a tablespoon of butter in a frying pan and scramble the egss over a medium heat. When cooked through season with salt and pepper.

Add the scrambled eggs and bacon to the pot of buttered spaghetti, season with salt and pepper and serve.

Pepperoni Pizza Quiche

I had been looking for something to do with the 2 packages of pepperoni that I had in my fridge. I knew I was making pineapple and pepperoni pizza with one, and as I had some refrigerated pie crust that I needed to use up, I thought a quiche would be perfect for the other.


1 refrigerated pie crust
1 pkg. (8 oz.) shredded Italian-blend cheese, divided
2 ozs. thinly sliced pepperoni cut into quarters, divided
1 can (12 fl. oz.) evaporated Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/8 teaspoon garlic powder

Preheat oven to 350° F.

Place crust onto pie plate and sprinkle 1 cup of cheese and half of pepperoni pieces onto the bottom.

Whisk evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese.

Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving

See other recipes at The Grocery Cart Challenge