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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New Year’s Eve recipes: Ring in the old with these retro cocktails

NYEAngosturaSourMasterByClareBarboza

As you prepare to ring in the New Year, do it with a touch of retro. Holiday cocktails are embracing the old-fashioned for Auld Lang Syne.

Read Liz Balmaseda’s report on New Year’s Eve cocktails.

Venus Williams: Her company designed this cool bar

Funky Shandy at Salute Market in Palm Beach Gardens (Contributed photo)
Funky Shandy at Salute Market in Palm Beach Gardens (Contributed photo)The bar

The bar

Salute Market

The vibe

Salute Market is a place without secrets. It is simply a place to enjoy fresh food and hand-crafted drinks in sleek, open, unpretentious setting designed by tennis star Venus Williams’ firm, V Starr Interiors. It’s part deli and market, where you can buy fresh sandwiches with pastrami and corned beef flow in fresh from the owners’ home in Chicago. It’s part wine cellar, and full beer and liquor store where you can sample all of the items before you buy them. And it’s an indoor and outdoor bar, where cocktails are made with top shelf liquors — and the recipes to all the drinks are printed on cards so you can buy the alcohol and make the drinks at home.

Signature cocktail

The Funky Shandy is among the drinks Salute Market makes and prints the recipe to for patrons to take home. A typical shandy is mix of hefeweizen wheat beer and lemonade. This one does it one better by using Funky Buddha’s Floridian wheat ale, Kettle One Citron citrus vodka and ginger liqueur. It at once is refreshing and packs punch.

Grapefruit Negroni at Salute Market in Palm Beach Gardens (Contributed photo)
Grapefruit Negroni at Salute Market in Palm Beach Gardens (Contributed photo)

Other notable drinks

The drinks are seasonal to take advantage of local, fresh ingredients. Among the drinks Salute prints recipes to are its strawberry rhubarb old fashioned, made with bourbon, fresh muddled strawberries and aged-rhubarb liqueur. The watermelon mojito uses freshly muddled watermelon. There are also a selection of craft beers in cans or bottles, including local offerings from Tequesta Brewing Co. and Due South Brewing.

Bar bites

A full deli means you can have anything from a salumi/charcuterie board or a hot sandwich from kitchen. The Sleghtsteak sandwich uses house-roasted eye of round. The Barry uses specially cured corned beef. And all naan bread is fresh baked.

Deals

From 4 p.m. to 7 p.m., food menu ranges from $2 to $8. Wine starts at $6, champagne at $11.

salutebarcontributed

More info.

5530 PGA Blvd., Suite #101, Palm Beach Gardens. 561-425-5651. www.salute2u.com

 

The Funky Shandy

1 1/2 ounces Kettle One Citron vodka

1 1/4 ounces Stirrings Ginger Liqueur

4 ounces Funky Buddha Floridian beer

2 lemon wedges

Build in a glass. Add ice, vodka, ginger liquer and squeeze lemons. Finishe with beer. Garnish with lemon.

 

Rich, creamy and dreamy: ‘The Cuban Table’s’ flan de leche

"The trick to a great Flan de Leche begins and ends with the caramelo," the caramel syrup, writes author Ana Sofia Pelaez in her debut cookbook, "The Cuban Table." (Photo by Ellen Silverman reprinted by permission of St. Martin's Press)
“The trick to a great Flan de Leche begins and ends with the caramelo,” the caramel syrup, writes author Ana Sofia Pelaez in her debut 2014 cookbook, “The Cuban Table.” (Photo by Ellen Silverman reprinted by permission of St. Martin’s Press)

This dessert is silky and velvety at once. It’s a caramelo dream, proof that not all “love” desserts have to be made of chocolate.

FLAN DE LECHE
Milk Flan

This recipe is reprinted from the 2014 cookbook “The Cuban Table” (St. Martin’s Press, $35), by writer Ana Sofia Pelaez and photographer Ellen Silverman.

“The trick to a great Flan de Leche begins and ends with the caramelo – the sugar heated slowly over a steady flame until it reaches just the right amber hue without becoming bitter.” – Ana Sofia Pelaez, author and creator of the Hungry Sofia blog.

Serves 8 to 10

3/4 cup sugar
For the custard
2 1/2 cups whole milk
One 12-ounce can evaporated milk
1 1/2 cups sugar
1 whole cinnamon stick
1 whole vanilla bean, split lengthwise, or
1 tablespoon pure vanilla extract
1 lemon peel, white pith removed
1/8 teaspoon kosher salt
6 large eggs

Special equipment:

7- to 8-inch flanera or round metal cake pan (preferably 3 inches deep)

CubanTableBookJacket

Make the flan:

Preheat the oven to 350 degrees.

Pour 3/4 cup of sugar into a flanera or metal mold. Place the mold over medium heat and move constantly, without stirring, until the sugar melts and takes on a deep amber hue, 5 to 8 minutes. Remove the mold from the heat and swirl the caramel so that the bottom and sides are lightly covered. The caramel will be very hot and should be handled carefully. Set aside.

Combine the whole milk, evaporated milk, sugar, cinnamon, vanilla bean, lemon peel and salt in a heavy 4-quart saucepan and bring to a boil over medium heat. Remove the saucepan from the heat and allow the spices to steep until the milk is cooled to room temperature, about 30 minutes. Discard the cinnamon, vanilla bean, and lemon peel.

Combine the cooled milk mixture and eggs in a mixing bowl and whisk until well combined. Carefully pour the custard into the prepared mold. Close the lid of the flanera, if using, or cover the mold with aluminum foil.

Prepare a baño de María: Place the filled mold in a larger roasting pan. Pour enough hot water into the pan so that it comes about halfway up the sides of the mold.

Carefully place both pans in the oven and bake for 60 to 75 minutes, until a knife inserted into the center comes out clean. Allow the custard to cool completely then refrigerate, covered, at least 4 hours or overnight.

To unmold, run a thin knife along the side of the mold. Gently shake the mold to loosen the flan.

Place a large plate over the flan and quickly invert the mold in one motion.

The flan will gently drop onto the plate and the caramel will flow out.

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