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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Less is more in fashion, beauty and… cake?

Less is more when keeping up with the latest social, fashion and food trends these days.

Take ripped jeans, for example. Instead of a subtle rip across one knee on a good pair, everyone from fashionable men to busy, I-just-need-something-to-throw-on moms are exposing an entire knee — and even a little thigh.

Then there are celebrities and beauty influencers posting selfies that embrace their natural skin with hashtags like #nomakeup and #naturalbeauty.

And while women are enjoying the skin they’re in, they also embracing the hair they’re under.

Over the past few years, a vast amount of women have publicly committed to big chops and no-heat hairstyles, encouraging other women to do the same. In most cases, these women have found that their natural hair texture — before chemicals, dye and styling products — is much more satisfying to their taste, looks better and feels better, #NaturalHair.

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Just a little curly motivation for my girls that are transitioning to healthy hair. I've done it all! Different colours, flat ironed without heat protectant for years etc. I've gone from healthy curls back to damaged several times as well. The best tips I can give you are 1) Start with a cut/trim – to me, it does more than start your healthy hair process, it's a psychological move that tells you that you're actually willing to go all in! ( kinda like cutting credit cards to get out of debt! ) even the smallest trim will make a difference! 2) Find inspiration! Look for images of other women with curly hair that is similar to your hair texture, this will keep you motivated ( be realistic! ) 3) Deep condition like it's going out of style! This will help those damaged curls immensely! 4) Enjoy the process! If you do a big chop, enjoy that stage! Trust me, when you look back you will regret not rocking that look as much as you could have..try to own it! If you're uncomfortable with a teeny fro, play with bold accessories to distract a bit until you just don't care! 5) A bun gets boring after a while so keep yourself entertained with different #protectivestyles and try the #wiglife if you get tempted to touch the flat iron or bleach during the transitioning process! Good luck! Tag a friend that needs some inspiration ( I have a natural curly hair playlist on my YouTube channel with my healthy hair journey etc if you want more details and tips 😉 YouTube : MissCharmsie ~ direct channel link in bio ) #naturalhair #curlyhair #damagedcurls #transitioninghair

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So, yes, it was only a matter of time before the “less is more” craze would venture into fine dining, and fine desserting.

We’re in a season of natural beauty exposed, where people are not only appreciating a more unfinished look but paying for it as well. Now, you’ve got the naked and semi-naked cakes. A two, three, four or more tier cake with buttercream filling, some fresh fruit or flower garnishment — and that’s it.

But make no mistake: Just because minimal vibes are trending doesn’t mean people are paying less. Not for jeans, not for hair or skin products, and surely not for the naked cake.

photo: naked cake
Vanilla naked cake with fresh strawberry filling, strawberries and flowers for a Bed and Breakfast in Loxahatchee made by Diva-Licious Cake House in Palm Beach County. Photo provided by The Diva-Licious Cake House.

Pricing may start at about $7.50 per serving but it all depends on what you’re looking for. Will you be including fresh flowers or sugar flowers? What flavor do you want? Will the cake have three layers or five?

“Naked wedding cakes, to the average eye, seem to be something that requires less work, but that’s not it,” Janderyn Makris of Earth and Sugar tells us.

Her naked cakes start at the same price point as any other cake from her bakery because the amount of time spent on it is the same.

You’re probably wondering, “how can that be true if a naked cake has very little or no icing on its exterior?” Well, there are careful skills and techniques to consider, like layering the cakes with particular amounts of buttercream filling so that the final product is not lopsided.

For frosting lovers, this is a good thing. They shouldn’t turn away from a slice of naked cake because there may be even more filling in a naked cake than a normal one.

“The naked wedding cake must be clean,” Marian Meyers of  Diva-Licious Cake House emphasized. But clean doesn’t necessary mean flawless.

photo: naked cake
A naked cake from The Sugar Monkey before it was ‘dressed.’ Photo provided by The Sugar Monkey.

 

It seems the idea of being ‘natural’, or ‘naked’ for the cake’s sake, is more about exposing and embracing flaws rather than covering them up. Are freckles on a nose just as beautiful as a contoured face? Are naked cakes as beautiful as desserts fully decorated in fondant and props? I’d say so.

Football food: Make tachos, the lovechild of tater tots and nachos

Tachos are the lovechild of tater tots and nachos. (Credit: Oxmoor House)
Tachos are the lovechild of tater tots and nachos. (Credit: Oxmoor House)

Only those who truly love football and food with equal passion can appreciate a heap of Tachos. The guilty pleasure mashup dish is, in effect, the well-accessorized lovechild of tater tots and nachos.

Tachos shares the newly published “The Hungry Fan’s Game Day Cookbook” (Oxmoor House, $22.95) with other decadent, made-for-sports-watching dishes, such as Shepherd’s Pie Quesadilla Bites, an Irish-Mexican mashup.

BEST LOCAL SPORTS BARS FOR WATCHING FOOTBALL

The book’s author, sports mega-fan Daina Falk, who operates HungryFan.com, a site for sports-loving foodies, tapped into the game-day cravings of sports fans.

“There’s nothing better than cheering on your team at deafeningly loud decibels while chowing down on ‘sportsfood’ yummies,” she writes.

Which brings us to Tachos. Here’s the recipe. You’re welcome!

TACHOS

The following recipe and note are reprinted from Daina Falk’s “The Hungry Fan’s Game Day Cookbook” with permission of Oxmoor House.

“You’ve heard of nachos. You’ve heard of tater tots. Combining them creates sheer taste bud amazingness in the form of what I call ‘Tachos.’ The key to this recipe is that the tater tots must be served really crispy and hot. This dish is goopy, so you really want your tots to hold up to the cheesy yumminess like tortilla chips would.”

6 ounces dried chorizo, diced

1⁄2 cup Negra Modelo, or another dark beer

16 ounces extra-sharp cheddar cheese

1 serrano pepper, seeds and veins removed, minced

1 (4-ounce) can diced green chiles, drained

2 tablespoons thinly sliced green onions

3 cups tater tots

2 tablespoons plain Greek yogurt or sour cream

1⁄4 cup salsa

1 tablespoon minced fresh cilantro

Freshly ground black pepper, optional

GDC full cover 0602acj.indd1. Cook the chorizo over medium in a large saucepan for 8 to 10 minutes, until crisp and the fat has rendered. Transfer to a paper towel–lined plate to drain, and discard the rendered fat.

2. Heat the beer in the same saucepan over high for about 5 minutes to reduce it a bit. Reduce the heat to low, and add the cheese, stirring often as it melts into the beer. Once fully melted, add the fresh and canned chiles, 1 tablespoon of the green onions, and half the chorizo.

3. Bring to a simmer for 1 hour and 10 minutes.

4. Meanwhile, bake the tater tots in a preheated oven according to package directions, making sure to cook them to their crispiest.

5. Place the tater tots on a large tray, and drizzle the cheese sauce on top. Dollop with the yogurt and salsa. Top with the remaining chorizo and green onions and the cilantro. Feel free to sprinkle with some freshly ground black pepper, too, and then serve immediately.

Makes 1 large plate

Lean, green and supreme: a belly-warming soup for drizzly days

Stray veggies mingle in this yummy green soup. (Photos: Liz Balmaseda/ Palm Beach Post)
Stray veggies mingle in this yummy green soup. (Photos: Liz Balmaseda/ Palm Beach Post)

Here’s a soup that loves stray veggies, those dissed broccoli stems, the last of the spinach, that forgotten zucchini.

greensoup2 I call it my Random Veggie Soup because it transforms leftover, back-of-the-fridge produce into something delicious and healthy.

The beauty of this soup is that you can customize it with your favorite seasonings and stock. Of course, stock is not a required ingredient here. If you follow the flavor-building technique described below, you can make a luscious soup using just water.

One. Start by gathering and washing your random veggies, which can include herbs, stems, celery tops, even romaine lettuce. Separate the more dense veggies (carrots, broccoli stems) from those that will cook faster (spinach, kale).

Two. Chop aromatics (such as onion, garlic, celery, pepper, ginger) to taste. Drop aromatics into warm olive oil in a soup pot. Sprinkle in salt and pepper, plus your desired seasonings. (Sometimes I reach for warm spices like smoky Spanish pimenton, turmeric, cumin and/or Jamaican curry. Other times, I prefer lighter notes like coriander, cardamom, celery seed and dill.)

Three. Sauté aromatics over medium heat, stirring with a wooden spoon. (Tip: I add chopped broccoli stems with the aromatics, so they can soften.) Once the onion begins to turn translucent, add no more than 1 cup of water to the pot, stir and cover. This is the flavor-building stage: flavors bloom as aromatics simmer alone, then in little liquid. Simmer for 5 to 10 minutes, or until the broccoli stems are slightly tender.

Four. Add greens to pot, adjust seasoning and stir. If using zucchini, add now and stir. For a touch of acidity, add two or three grape tomatoes. Once veggies are well incorporated, add another 1½ or 2 cups of water to the pot, or just enough water to cover the veggies. Simmer for 15 minutes over low heat.

Five. Taste the broth for seasoning and adjust as needed. Once veggies are tender, scoop them into a blender with a slotted spoon, adding just enough liquid to cover. Blend at high speed, adding liquid as needed to achieve desired consistency. Serve into bowls, and drizzle with good olive oil and, if desired, croutons.

greensoup10I love a smooth, velvety soup, so I use a high-powered blender at high speed. But if you like a chunkier soup, use an immersion blender.

If you crave a creamier soup, add a splash of half and half and/or a dab of butter. For a vegan version of creamy soup, add ½ cup of cannellini beans.

 

 

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: