Turkey and the Wolf’s Deviled Eggs

Hero0414TurkeyANDwolf_eggs0001Photo by Denny Culbert, 2018.

The Chicken or the Egg?

Open for less than a year, New Orleans’ Turkey and the Wolf in the Lower Garden District has become a big hit for its imaginative menu that pairs local bounty with throwback pantry staples like club crackers and Doritos. Here, chef-owner Mason Hereford shares one of the restaurant’s standards. “I love to eat fried chicken and deviled eggs together, so I thought ‘why don’t I make a dish that has the best of both?’”

Don’t skimp on the hot sauce, Hereford says. “We make our own, but Crystal is what’s up.”

Deviled Eggs with Fried Chicken Skins

Makes 8 to 12 Deviled eggs

For Fried Chicken Skins:
½ pound chicken skin, or skin from 1 whole fryer chicken
1 onion, quartered
3 cloves garlic
2 bay leaves
1¼ cup flour
1 cup cornmeal
½ cup finely-ground panko bread crumbs
1½ tablespoons smoked paprika
1 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
Oil for frying
Kosher salt, to taste

For Deviled Eggs:
6 hardboiled eggs
2 tablespoons mayonnaise
1 heaping teaspoon Dijon mustard
2 teaspoons Louisiana-style hot sauce (Crystal), plus more for  garnish
Juice of ½ lemon
Kosher salt to taste
Fried chicken skins (recipe follows)
Freshly cracked black pepper, to taste
Fresh dill sprigs, for  garnish

Directions:
Make fried chicken skins: On a cutting board, lay out chicken skin, fat side up (the side that doesn’t have the bumpy texture from where the feathers were plucked). Using a spoon, scrape off all the fat. Removing the fat is key to a crispy end product. Next, place skins in a medium pot and add onion, garlic, and bay leaves. Cover with water and bring to a boil over medium-high heat. Turn off heat and the let the skins sit for 15 minutes. Next, drain skins and allow them to cool by spreading them flat on a resting rack or a piece of parchment paper. Once skins are cool, they are ready to be fried.

In a medium bowl, mix flour, cornmeal, panko, and seasonings. Dredge cooked chicken skins until fully coated. In a deep skillet, heat oil to 350 degrees. Fry skins, stirring occasionally so they don’t stick together, until they reach a golden brown, about 4 minutes. Keep your distance when frying as the skins have a tendency to pop and crackle when they enter hot oil. Remove skins from oil and drain on a paper towel. Season immediately with salt, and reserve until ready to assemble eggs. They last a few hours before losing crispiness.

Make deviled eggs: Peel hardboiled eggs and cut each in half lengthwise. Remove yolks from whites, and rinse whites in cold water to remove any excess yolk left behind. Press yolks through a fine mesh strainer into a mixing bowl. Next add mayonnaise, mustard, hot sauce, lemon juice, and salt, trying not to overwork egg yolk mixture. The filling should be slightly fluffy and not loose.

To serve, arrange eggs on a platter, and using a piping bag or zip-top plastic bag with a snipped corner, fill whites with egg yolk mixture. Garnish with fried chicken skins, a drizzle of hot sauce, freshly cracked pepper, and some torn sprigs of fresh dill.

Cook’s Note:
You can find chicken skin at your local butcher shop (ask for a half-pound). Otherwise, you can buy a whole fryer chicken from the supermarket and remove the skin with a chef’s knife or scissors. Ignore those areas that are especially difficult to remove the skin, as you’ll get plenty for this recipe from the breast, back, and thighs.

If you are ever in New Orleans, make sure to put this great place on your list of places to eat. It will be worth trip!

Turkey and the Wolf
739 Jackson Avenue
New Orleans, LA 70130
(504) 218-7428
turkeyandthewolf@gmail.com

Hours
Wednesday – Saturday, and Monday: 11am – 5pm or until we sell out
Sunday:  11am – 3pm
CLOSED TUESDAYS 

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Champagne Jellies

champagne jellies

Photo Credit: Giant Foods, 2018.

 

For a festive touch, try these champagne jellies, and serve these gummy-like champagne treats during your New Year’s Eve party. Your guests can eat them on their own or try dropping them into a glass of wine for a fun treat.

Serves 8

Ingredients:
6 tablespoons unflavored powdered gelatin
3 cups pink champagne or sparkling apple cider
½ cup granulated white sugar
1 tablespoon edible gold glitter

Directions:
Sprinkle the gelatin into ½ cup water and let stand 5 minutes. In a medium pot, combine the champagne and sugar and heat to a simmer on medium-high. Add the gelatin mixture and whisk until fully dissolved. Remove from heat and let cool slightly.

Line a 9×13-inch baking dish with parchment paper. Pour the champagne mixture into the dish and refrigerate 30 minutes or  until chilled but not set. Sprinkle glitter over the mixture. Return to the refrigerator and chill another 30 minutes, until fully set.

Using a sharp knife, cut the jelly into mini squares. Place on a platter and serve with decorative toothpicks.

Cook’s Notes:
Each gelatin packet equals 1 tablespoon.

For a more polished look, use star-shaped cookie cutter to cut the jelly with crisp clean edges.


Roasted Shrimp Salad

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Summer cooking is all about keeping cool, and you can do just that with this herbaceous shrimp salad that can be served as an appetizer or as a main course. Feel free to add you own special twist with different herbs and citrus flavors.

Serves 6

Ingredients:
1 large seedless cucumber
2 pounds of 16-20 count raw shrimp, shelled and deveined
1 firm avocado
1 lime, juiced
2 cloves garlic, minced
1/4 cup fresh mint, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon fresh chives, snipped
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 450 ° F.

Chop the cucumber into 3/4 inch quarter chunks. Place the chunks in a colander and toss them with a pinch of salt or two. Place the colander over a bowl and allow the cumbers to stand for 20 minutes. After salting, remove the cucumbers from the colander and pat dry with clean paper towels, add to a salad bowl and set aside.

Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.

Roast the shrimp in the oven for 5-7 minutes, until pink. Cool the shrimp on the baking sheet.

Meanwhile, chop the avocado in 3/4 inch chunks. Add the avocado, minced garlic, chopped mint leaves, cilantro and chives into the salad bowl with the cucumber chunks. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, and adjust with alt and pepper as needed.

Cover and place in the refrigerator and chill until ready to serve. Garnish with avocado slices and cilantro sprigs, if desired.

Cook’s Notes:
Cucumbers, with their delicate flavor and translucent flesh by nature are very watery. For the most part, it you are planning to combine them with any other ingredients, use the best variety of seedless cucumbers available to you.

Then, you must salt them to draw out as much liquid as possible. If you skip this step, a puddle of near-flavorless liquid will form quickly at the bottom of your salad bowl, your dip or soup will separate like curdled mayonnaise.

But if you can only find the kind with seeds, make sure, you must eviscerate them, cut them open length wise and scoop out the seeds with a spoon. Why, you may ask? Well, cucumber seeds, tend to springy, and evasive, will ruin the texture of any salad, soup, or dip.

To salt cucumbers, begin by lining a colander with paper towels, add the cut up cucumbers to the colander and light salt them. Allow them to stand for 20 to 25 minutes, then remove from the colander and pat dry with paper towels and you are good to go to use them as you please in your recipes.

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