Tag Archives: starters

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.

Miller Lite Shrimp Cocktail – the perfect starter or passed hors d’oeuvres

Printable PDF at the bottom of the page!

Knock knock knock.

Gentleman Caller.

It’s but a few days till we all begin our 2017 crash diets, but before that starts let’s keep the fatty food fiesta going! Here is one in a series of apps and starters that I am presenting moving toward New Year’s celebrations. Today’s is The Gentleman’s Miller Lite Shrimp Cocktail.

This dish is actually not fatty or gross, just a bit indulgent. It’s a luxurious starter and also can function as a passed hors d’oeuvre on little spoons with a dollop of sauce.

Ceramic asian soup spoons work well for individual servings of appetizers. They make them in recyclable plastic, too.

Dad and Poppa pretty much always drank Miller Lite when I was growing up, and they both loved a shrimp boil. So this is a bit of an homage to my dad and his dad.

What you need:

  • 1 12 ounce can of Miller Lite (or your favorite beer)
  • 6 ounces water
  • 1 pound shrimp, peels on**
  • peels of one lemon
  • 3 tablespoons crab boil***
  • 2 teaspoons salt

**Shrimp are classified numerically by how many pieces you get per pound. 21/25 shrimp = you will get between 21 and 25 shrimp per pound. U15 means you will get Under 15 shrimp per pound. I like about 16 shrimp per pound. Indulgent, sizable, but not giant. Also, try to get E-Z Peel shrimp. That means they’ve been deveined and you won’t have to deal with removing the intestinal track. Gross.

***My preferred brand is Kalustayan’s House Blend http://kalustyans.com/index.php?route=product/product&product_id=8638&search=crab+boil – but Zatarain’s and Tony Cachere’s are fine, too. Just less complex. Be sure that salt is not an ingredient in your crab boil.

In a saucepan, combine liquids, lemon peels, crab boil and salt. Bring to boil.

Add shrimp. Boil for exactly four minutes and not a moment longer. Remove from sauce pan, put in a bowl with ice and lemon slices.

When they are a temp you can work with, peel them. Allow the shrimp to get very cold before serving.

MILLER LITE SHRIMP COCKTAIL – THE PERFECT STARTER OR PASSED HORS D’OEUVRES

I like to serve them with this basic, easy cocktail sauce.

Here’s what you need:

  • 1 cup of ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons grated horseradish
  • dash of fresh black pepper
  • siracha, Frank’s Red Hot, or Texas Pete to taste
  • 1 tablespoon of smashed capers (optional)

Combine all ingredients. Allow to sit before serving, allowing the flavors to merge.

I don’t know anyone who doesn’t love a shrimp. This is certain to please your guests, or maybe just you!

Happy New Year.

xo – The Gentleman Caller

The Gentleman Caller’s Cocktail Sauce