Recipe of the week: Southern-style deviled eggs with crispy Spanish ham

Chef Lindsay Autry pipes a kicky deviled yolk filling into herb-crusted egg white halves. (Thomas Cordy/ The Palm Beach Post)
Chef Lindsay Autry pipes a kicky deviled yolk filling into herb-crusted egg white halves. (Thomas Cordy/ The Palm Beach Post)

One might believe a good deviled egg shines in its simplicity and requires nothing else to achieve perfection. We beg to differ.

Sure, simple, Southern-style deviled eggs are swell on their own, but add a sliver of crispy Serrano on top, a dusting of Cajun spices and dill on the egg white halves and you’ve got deviled eggs that are sublime.

These are deviled eggs, as created by West Palm Beach Chef Lindsay Autry, of The Regional Kitchen & Public House.

SOUTHERN-STYLE HERBED DEVILED EGGS
In this recipe, Chef Lindsay Autry takes inspiration from her grandmother’s deviled eggs.

Makes 24 deviled eggs

12 whole eggs, boiled and peeled
1 tablespoon Dijon mustard
1/3 cup mayonnaise (preferably Duke’s or Hellmann’s)
1/4 teaspoon cayenne pepper (optional)
2 tablespoons chopped gherkins or dill relish

A mix of Cajun spices and fresh dish gives these egg halves an herbed crust. (Thomas Cordy/ The Palm Beach Post)
A mix of Cajun spices and fresh dish gives these egg halves an herbed crust. (Thomas Cordy/ The Palm Beach Post)

For herb crust:
2 tablespoons Old Bay Seasoning or any Cajun spice blend
1 tablespoon fresh dill, finely chopped

For crispy topping:
3 to 4 slices Serrano ham or prosciutto

Prepare the eggs:
1.
Cut boiled eggs in half lengthwise, remove the yolks and place them in a fine sieve over a small mixing bowl.
2. Force the egg yolks through the sieve into the mixing bowl, creating a fine powder. (Alternatively, you can mash the yolks with a fork.)
3. To the mixing bowl, add mustard, mayonnaise and optional cayenne and mix well. Adjust seasoning, and fold in the chopped gherkins or dill relish. Set aside.
4. Gently wipe out the egg whites with a damp paper towel to remove any of the leftover yolks.

To crust the eggs:
1.
In a small bowl, mix the Old Bay or Cajun seasoning together with the chopped fresh dill. Spread mix on a plate.
2. Place each egg white half, cut side-down on the spice blend to crust the tops. Set aside.

Crisp the topping:
Place slices of ham or prosciutto in a 250F degree oven for 30 minutes to crisp. Set aside.

Autry places crisped prosciutto atop herbed deviled eggs. (Thomas Cordy/ The Palm Beach Post)
Autry places crisped Serrano ham or prosciutto atop herbed deviled eggs. (Thomas Cordy/ The Palm Beach Post)

To fill the eggs:

1. Place the yolk mixture in a piping bag or a Ziploc bag. (If using a plastic bag, snip off a lower corner for piping.)

2. Pipe the mixture into the crusted egg whites. If using a simple plastic bag without a fancy pastry tip, pipe the filling in a zigzag motion for added flair.

3. Break crispy ham or prosciutto slices into bite-size pieces and place them atop filled deviled eggs.

GIVE YOUR EASTER EGGS A POP OF NATURAL COLOR

Here’s a natural way to dye your Easter eggs:

Chef Lindsay Autry soaks hardboiled and peeled eggs in natural ‘dye’ liquids that take their color from beets and turmeric.

(Thomas Cordy / The Palm Beach Post)

After 3 hours of soaking, the eggs turn brilliant hues.

Like this:

Dressed up for Easter: a trio of colorful deviled eggs, jazzed up by Autry. (Thomas Cordy / The Palm Beach Post)

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West Palm Beach Hilton’s wild opening party: See this ‘bananas’ grill!

photo ribeye
The Manor’s Ribeye. (Libbyvision.com)

The new convention center Hilton hotel across from CityPlace had its grand opening party Thursday night and Instagrammers couldn’t get enough of the scene, especially this monster grill that is part of the new restaurant, Manor.

The Instagram account of the web site eatpalmbeach put up a pic of the grill and declared “This grill is bananas.” Star chefs around town, including Lindsey Autry, chimed in to agree.

Apparently, this grill has a name: Christine (we presume after the Stephen King novel/movie.)

It was quite a scene:

DJ Adam Lipson even had a vegan DJ booth:

New West Palm Beach restaurant Grato adds Sunday brunch to its offerings

Ham and fontina crespelle at Grato. (Photo: Liz Balmaseda)
Ham and fontina crespelle at Grato. (Photo: Liz Balmaseda)

Grato, the hottest new restaurant in the county, has added brunch to its buzzy dining experiences. Chef Clay Conley and his Buccan Group partners quietly debuted brunch at the months-old West Palm Beach trattoria on Valentine’s Day and have been serving decadent daytime fare since.

And by decadent, I mean a ham and fontina cheese “crespelle,” a neat stack of ultrathin crepes layered with ham, cheese and béchamel and topped with a poached egg and a charred scallion vinaigrette. Turns out, the dish is also Conley’s personal favorite, according to the eatery’s news release announcing brunch service.

“It’s got all the classic brunch style ingredients but comes together in a different way,” Conley says.

Grato's orange-apricot scones. (Photo: Liz Balmaseda)
Grato’s orange-apricot scones. 

For a nice starter dish, try the fresh-baked orange-apricot scones ($6), served with strawberry jam and whipped honey butter. (Or buy an order of them to go – they’re still delicious the next day at breakfast.)

Also on the menu: lobster Benedict ($22), brick-oven breakfast pizza topped with ham, asparagus, fontina cheese and eggs ($16), potato and fontina frittata ($11) and bourbon French toast with vanilla poached nectarines ($13).

For those who love a boozy brunch, there are blood orange mimosas, Italian sangria, frozen Bellinis and a concoction called “Bloody Caesar” – he’s Bloody Mary’s perfectly briny brother. (Brunch cocktails cost $8 each.)

All the above is served in a warm, wood-accented setting that welcomes families, couples and solo diners.

Grato chef and co-owner Clay Conley. (Photo: LibbyVision.com)
Grato chef and co-owner Clay Conley. (Photo: LibbyVision.com)

Hours and info: Brunch is served Sundays from 11 a.m. to 3 p.m. Reservations are strongly recommended, but walk-ins are welcome.

Grato: 1901 S. Dixie Hway, West Palm Beach; 561-404-1334; www.gratowpb.com.

Martha Stewart: I had a big, fun weekend in West Palm Beach

Cafe con leche in hand, Martha Stewart tours West Palm's GreenMarket. (Contributed photo)
Cafe con leche in hand, Martha Stewart tours West Palm’s GreenMarket. (Contributed photo)

Martha Stewart came to West Palm Beach and, in true Martha style, she flew away with something more stylish than a lousy souvenir t-shirt.

The businesswoman and lifestyle guru posted dozens of photos from her antiquing, thrifting and green market-shopping adventures on her “Martha Blog.” She also took the time to answer a few of our questions by email.

Read the full story here.

Stewart heads south this weekend to Miami Beach, where she is headlining the South Beach Wine & Food Festival’s sold-out rosé brunch with Chef Jean-Georges Vongerichten. We took the occasion to ask her some brunch-centric questions:

We must ask: Is rosé your go-to brunch drink?

“Ever since my first trip to St. Barths, rosé has been my wine choice for brunch.  Year round, I think it accompanies most food perfectly.”

Martha shares her poached eggs secret below. (Photo: Andrew Purcell)
Martha shares her poached eggs secret. (Photo: Andrew Purcell)

What are the keys to creating and serving the perfect Sunday brunch?

“Do as much prep ahead of time as possible.  I have a secret way to make eggs Benedict. Poach the eggs the day before, then store them overnight in the refrigerator in ice water.  The next day, reheat them for a few seconds in simmering water right before you assemble them.  Perfect eggs Benedict every time.”

 

 

 

Chef Paula Deen to sign books in Palm Beach County this weekend

Chef Paula Deen will be signing her new book Saturday and Sunday in Palm Beach County. (Photo by Aaron Davidson/Getty Images)
Chef Paula Deen will be signing her new book Saturday and Sunday in Palm Beach County. (Aaron Davidson/Getty Images)

Paula Deen is in town to steadily repair her image.

Three years since alleged racist comments cost her a food empire that spanned books and television shows, she is on tour with a new cookbook, “Paula Deen Cuts the Fat: 250 Favorite Recipes All Lightened Up,” which she will be signing Saturday and Sunday in Palm Beach County.

Deen lost 40 pounds and kept it off, appeared on Dancing With the Stars last fall, and signed a deal last year for “Paula Deen Cuts the Fat,” with a new publisher, Hachette Book Group early last year. Her 14 cookbooks have sold more than 11 million copies and helped keep her relevant despite a lawsuit — since dismissed, with prejudice — that alleged she made racists comments to her restaurant employees.

Deen will sign her new book Saturday at Baer’s (999 N. Federal Hwy, Boca Raton) from 3 p.m. to 5 p.m. Sunday she will be at Baer’s in North Palm Beach (910 North US Highway 1, North Palm Beach) from noon to 2 p.m. and at Barnes and Noble (11380 Legacy Avenue/PGA Blvd., Palm Beach Gardens) from 4 p.m. to 6 p.m.

 

Palm Beach’s Buccan celebrates 5 years today with greatest-hits menu

Chef Clay Conley opened The Sandwich Shop at Buccan in Palm Beach in December. (Richard Graulich / The Palm Beach Post)
Chef Clay Conley opened The Sandwich Shop at Buccan in Palm Beach in December. (Richard Graulich / The Palm Beach Post)

Time flies when you’re winning awards.

The restaurant Buccan, which shot to national prominence thanks to two-time James Beard Award semifinalist chef Clay Conley, is celebrating its five-year anniversary today. The restaurant will offer some of its most memorable dishes since its debut, focusing on the small plates and world-inspired ingredients that have been its hallmark on Palm Beach.

CRITICS CHOICE: See food editor Liz Balmaseda’s best of 2015

Among the many dishes today: Colorado lamb with harissa chili paste; grilled Florida corn with Mexican cotija cheese; short rib empanadas; and squid ink orecchiette pasta with Italian sausage and conch.

Their signature cocktail, the Buccan T (an acronym for its ingredients: basil, unsweetened iced tea, cranberry, citrus, agave nectar) will be served all night for $5.

 

Where’s the beef? Why Shake Shack raised its prices

A double ShackBurger costs between 5 to 15 cents more at most locations, to help Shake Shake pay its workers above minimum wage. (Cox Newspapers)
A double ShackBurger costs between 5 to 15 cents more at most locations, to help Shake Shake pay its workers above minimum wage. (Cox Newspapers)

Where’s the beef in paying a little more for a burger?

Shake Shack raised its prices this year — including at its Boca Raton location — between 1 and 1.5 percent on most items to help pay its employees above the local minimum wage. That amounts to about 5-to-15 cents on burger and fries.

READ WHY THE COMPANY DID IT AND HOW CUSTOMERS RESPONDED

 

Who won the chef battle at Palm Beach Food & Wine fest finale?

emko-1000
Some of South Florida’s best restaurants put forth stellar dishes at the Grand Tasting of the Palm Beach Food & Wine Festival. Coolinary Cafe’s bacon rillete and Meat Market’s prime rib bite were among the favorites at the Biergarten section of the festival, held at The Gardens Mall in Palm Beach Gardens. (Carlos Frías/The Palm Beach Post)

 

Better for the 2015 Palm Beach Food & Wine Festival to go out in a blaze of glorious grilling.

The four-day festival capped its final event, the Grand Tasting at The Gardens Mall — outgrowing  the island for the first time in its 9-year history — with an ultimate chefs battle.

Chefs from Cafe Boulud, EmKo Palm Beach and Buccan tested their skills with Creekstone Farms organic Angus beef and Duroc pork in 30 minutes. And they knew they were cooking for discerning palates, with judges that included celebrity chefs Marc Murphy and Robert Irvine.

In the end, EmKo’s Nick Martinkovic won the crown and $10,000 for his charity, No Kid Hungry, with his grilled skirt steak, pork jowel, broccoli stem and cured egg yolk. He edged out Café Boulud’s Jimmy Strine and Buccan’s Taylor Balderson.

WIN ALL-ACCESS PASSES FOR NEXT YEAR! Follow our coverage of the Palm Beach Food & Wine Festival. 

This Palm Beach chef is getting into a knife fight — on television

KNIFE FIGHT sEAN BRASELOne of Palm Beach’s biggest names in food is getting into a knife fight — and you can watch.

Sean Brasel, chef-owner of the Meat Market restaurants in Palm Beach and South Beach, is competing on the Esquire Network television cooking show, “Knife Fight.” The episode will air Nov. 17 at 9 p.m., and the Palm Beach restaurant will host a watch party, with free bar bites and happy hour specials.

Brasel’s Meat Market immediately became one of the best restaurants in Palm Beach County when it opened earlier this year, earning food editor Liz Balmaseda’s top marks for food and service.

“The steaks are stellar, the service sensational, the ambiance downright sexy,” she wrote.

This is the second cooking show Brasel has been involved in. He is a past contestant on the Food Network’s “Chopped,” Season 12.

IF YOU GO

What: Meat Market Palm Beach will host a watch party with free bar bites and happy hour specials as chef-owner Sean Brasel competes in the Esquire Network television show “Knife Fight.”

When: The one-hour show airs Tuesday, Nov. 17 at 9 p.m. Doors open at 8 p.m.

Where: Meat Market Palm Beach, 191 Bradley Place, Palm Beach

More info: MeatMarketPalmBeach.com, 561-354-9800

This local brewery just opened a sleek new restaurant inside

Beer pairings are offered with every dish at the new Craft Food Counter & Kitchen at Funky Buddha. (Contributed photo)
Beer pairings are offered with every dish at the new Craft Food Counter & Kitchen at Funky Buddha. (Contributed photo)

Dinner is served.

Funky Buddha Brewery in Oakland Park debuts its in-house, fast-casual restaurant, the Craft Food Counter & Kitchen, beginning today. The brewery, founded in Boca Raton in 2012, is the only brewery in South Florida to offer a full-service restaurant.

PLAY OUR GAME! Find the right Palm Beach County brewery for you

There's a gastropub feel to the new Craft Food Counter & Kitchen at Funky Buddha Brewery. (Contributed)
There’s a gastropub feel to the new Craft Food Counter & Kitchen at Funky Buddha Brewery. (Contributed)

The brewery that uses culinary flavors in their beer — Hello, Maple Bacon Coffee Porter and Blueberry Cobbler Ale — naturally has returned the favor to the food. Beer and spent grains used in brewing is used in nearly every dish, from the beer-buttered challah grilled cheese to beer-braised pork shoulder sandwiches. All of the dishes offer a suggested beer pairing. Click here for  sample of the menu: Craft food Counter & Kitchen at Funky Buddha.

IF YOU GO

What: The Craft Food Counter & Kitchen at Funky Buddha Brewery opens today.

Where: 1201 NE 38th St., Oakland Park.

Hours: Noon to Midnight every day.

More info: 954-440-0046, http://www.funkybuddhabrewery.com

Get Tapped In! Visit The Palm Beach Post's page, TAPPED, for exclusive coverage of Palm Beach County's craft beer scene
Get Tapped In! Visit The Palm Beach Post’s page, TAPPED, for exclusive coverage of Palm Beach County’s craft beer scene