Tag Archives: eggs

Rilly Dilly Devils

Heavenly deviled eggs with a dilly bite.

Knock knock knock.

Gentleman Caller.

Kiddos, it’s snowing. I don’t know about you but winter, once Christmas is over, can bite me. I am itching to get down to Texas and out of this New York City cold. Alas, work keeps me stuck here, at least for this week.

The snow makes me wish for barbecues, potato salad, cole slaw, homemade ice cream, gin and tonics, and deviled eggs. Everyone has a way to make a deviled egg, but it’s so versatile you should change up your recipes and expand your palates. You’d also be very surprised as to what a crowd pleaser deviled eggs are. I have never set out a plate at a party and seen any left behind.

Today I am offering you a deviled egg spiked with briny capers and lots of fresh dill. It’s pointy and aromatic and so, so good.

A few simple ingredients add a delicious point to this dish.

What you need:

  • 6 large eggs, boiled (see The Gentleman’s Foolproof Boiling Method)
  • 2 teaspoons prepared horseradish
  • 1 teaspoon capers
  • 2 teaspoons grated dill pickle
  • 1 teaspoon chopped fresh dill (or 1/3 to 1/2 teaspoon dry dill)
  • 1 teaspoon pickle brine (jar juice)
  • 2 teaspoons dijon mustard
  • 1/4 cup mayonnaise (good mayonnaise, not Miracle Whip)
  • whisper of salt
  • whisper of white pepper
  • dill sprigs for garnish

Peel eggs, halve eggs. Remove yolks and place in a mixing bowl.

Add all ingredients to the egg yolks. Mash until smooth. I used smallish capers and didn’t chop them. If your capers are big, you might want to run the knife through them.

When the mixture is smooth, spoon into a corner of a zip top bag. Cut a small hole in the corner of the bag and pipe the mixture into the albumin halves.

Garnish with a sprig of dill. Arrange on a plate, chill for a bit if you want.

Now, they are RILLY DILLY. That’s the point. They have a briny, bright deliciousness that cuts through the yolk fat. When I did my test of this recipe, I ate an embarrassing amount. Be warned.

I have to go back out into this snow. Wish me luck.

xoxo,

The Gentleman Caller

Here’s the printable PDF: RILLY DILLY DEVILS

Robust dill sprigs top a perfect deviled egg.
Smooth and delicious deviled eggs.

The Italian Brunch Pudding, aka How to Make Your Sleepover Guest Think You Have All Your S*** Together

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

I hesitate to give you this information because it is so powerful. If you want to go from engorged to engaged, this is the way to do it. Now is your chance to turn back, because once you have this information you can’t un-learn it.

It’s the sleepover strata, the Italian Brunch Pudding.

Sleeping over with someone is a thing. No toothbrushes. Did I sleep in my contacts? You know what I mean. If you have an inkling it might happen and you do a  little pre-production, you can FULLY entrap your prey with this little trick.

Take these steps a day or two before and have it set up in your fridge. Here we go.

What you’ll need:

strata

  • 8 eggs
  • 2 challah rolls / half an old french loaf / old bread (the diner by me gives away challah rolls and I never eat them)
  • 1 cup of half and half
  • 5 stalks of rapini
  • 3/4 cup cheese (I used a pecorino with a  red chili pepper coating. Go with something nutty like a good parm; gruyere would be nice as well)**see note at the bottom
  • fresh chopped flat leaf parsley (couple of tablespoons)
  • fresh chopped marjoram (to taste, a couple of tablespoons)
  • 1 tsp white pepper
  • 1 tsp salt (adjust if your cheese is really salty)
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp onion powder

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Steam the rapini for 60-120 seconds depending on how thick the stalks are. Do not overcook it. During those two minutes cube your bread in 1 inch by 1 inch squares.

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Grate the cheese. Chop the rapini.

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Assemble in layers in a square baking dish. I used a disposable because, well, sometimes I am lazy and these are recyclable. Butter the pan, put a layer of bread, spread some rapini, parsley, marjoram around, add some cheese. Continue till the baking dish is full/level. This should work out pretty exactly.

Combine the eggs, half and half, salt, pepper, onion powder and nutmeg and whisk to break up the eggs. Carefully pour the liquid evenly over the bread mixture. I say carefully because if you go too fast the eggs will slop out. I assure you this did NOT happen to me.

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Here’s where the trickery begins: cover it with foil and stick it in the fridge. For as long as you want.

Now when you wake up in the morning to peewee, take it out of the fridge and preheat the oven to 375 degrees. While your guest is showering, put it in the oven covered for 25 minutes. Take off the foil, and while you enjoy your coffee, bake it for another 25 minutes. Then BAM, present a fully cooked breakfast. Just like that, you tricky bitch.

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KelKel helped me eat it on this particular morning.

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Trust me – you are getting afternoon delight.

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If you don’t hurt yourself. Bye for now.

The Gentleman Caller

THE ITALIAN BRUNCH PUDDING, AKA HOW TO MAKE YOUR SLEEPOVER GUEST THINK YOU HAVE ALL YOUR S*** TOGETHER

Pairing: this pairs delightfully with Balsamic Pineapple Salad.

**I got my very special cheese – Red Pepper Coated Pecorino – at Calandra Cheese in the Bronx. 2314 Arthur Avenue. This store will exceed all your cheese dreams and the guys hand you samples like you’re at Costco on a Saturday. If you don’t use red pepper coated pecorino, add some chili flakes for a little heat.7909971862_7e3bd78274_z