Pickled Beet Deviled Eggs

DSC06813

Let these deviled eggs take center stage at your next party. They will have your guests wanting more!

Ingredients:
6 eggs

For the Brine:
One 16 oz  can beets with liquid
1 cup apple cider vinegar
1/3 cup brown sugar
1 teaspoon salt

For the Yolk Filling:
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
1/2 teaspoon curry powder
1 Tablespoon white vinegar
3 teaspoons olive oil
1 teaspoon light cream
Salt, to taste
White pepper, to taste
Fresh chopped chives,  for garnish

Directions:
Hard boil your eggs and remove the shells.For perfect hard boiled eggs, see  this link for the method: http://wp.me/p43Rn7-oY

Set the eggs aside.

To prepare  the brine, pour the entire can of  beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns and salt. Stir mixture. Because beet juice will stain, carefully lower the hard boiled eggs into the brine, cover and let sit for at least 12 hours, up to two or three days. The longer the eggs stay submerged in the brine, the more sour and dark maroon they will become. If just the rim of magenta color of the egg white and a slightly pickled flavor is desired, let the eggs sit for about 13 to 16 hours.

When brining time has completed, using sharp knife dipped in hot water, cut each egg in half and carefully scoop out the yolks using a small teaspoon. Place yolks in a medium-sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil. Mix/mash until smooth. You can always add a little bit of light cream to the yolk filling, if it is too stiff. Add the salt and pepper to taste.

Using  small teaspoon, or a pastry bag or a plastic bag with the corner cut off,  spoon or pipe the yolk filling back into the magenta colored eggs. Sprinkle with chopped chives and arrange on a platter for serving.  If the eggs are not to be served immediately, cover the dish with plastic  wrap and place in the refrigerator until ready to be served.

DSC06810

DSC06818

Bloody Mary Shrimp with Jasmine Rice and Wilted Arugula

Just in time for Sunday Brunch….

The Bloody Mary Cocktail is a favorite choice of drink for brunch, and this dish was inspired by the popular cocktail that has been around since the 1920s.

DSC03247

As with the cocktail, the highlighted ingredient is the  Worcestershire Sauce, which has a pretty unique culinary history unto itself. For the most part, Worcestershire Sauce is condiment used to flavor meats, gravies, soups and of course, Bloody Mary Cocktails. Among the other ingredients, Worcestershire Sauce is also made up of vinegar, garlic, soy sauce, tamarind, onion and molasses.

So here is a recipe that is just right for anytime of the day, because it is always five o’clock in the afternoon somewhere……

Enjoy!

 

PREP TIME: 10 Minutes
COOKING TIME: 20-25 Minutes
TOTAL TIME: 30-35 Minutes
Yields 2 Servings

Ingredients:
For the rice:
3/4 cup Jasmine rice
1 1/4 cups water
1 teaspoon olive oil
1 cup arugula
salt, to taste
white pepper, to taste

 For the Sauce:
1 Tablespoon olive oil
1 small Vidalia onion
3  plum tomatoes
2 cloves garlic
1/2 cup water
1 teaspoon horseradish sauce
1/4 teaspoon of Tabasco sauce
1/4 teaspoon Worcestershire sauce
celery salt, to taste
black pepper, to taste
1 lbs. 16-21 count Gulf Shrimp, peeled, veins removed
1/4 teaspoon dried thyme
1/2 teaspoon Old Bay Seasoning
1 lemon, halved
1 stalk celery,diced for garnish

Preparation:
1. Prepare the ingredients. Peel the onion and mince. Rinse tomatoes and dice into 1 inch cubes. Mince the garlic. Rinse shrimp and pat dry with paper towels, Rinse arugula. Rinse the celery and cut into 1/8 inch dice.

2. In a small pot, bring the jasmine rice, 1 1/4 cups water, and a pinch of salt to boil over high heat. Stir once,cover and reduce heat to a low simmer and cook for 12 minutes. Remove the pot from the heat and allow to stand, still covered for 10 minutes. Uncover, fluff with a fork and set aside.

3. To make the Bloody Mary Sauce, heat 1 tablespoon of olive oil in a large pan over medium heat. When oil is  shimmering, add the onion and saute until soft and translucent. Add the tomatoes and garlic and cook until softened. Add horseradish sauce, Tabasco sauce, Worcestershire sauce, and 1/2 cup water and stir to combine.

4. Season the shrimp with  celery salt and black pepper to taste, thyme, and the Old Bay Spice. Add seasoned shrimp to the sauce in the pan and cook until shrimp are pink and opaque, 1-2 minutes per side. Taste the sauce and adjust the seasoning with salt and black pepper as needed. Remove the pan from the heat and set aside.

5. To season the rice, add arugula to warm jasmine rice and stir to combine, allowing the arugula to slight wilt.Taste the rice and add salt as needed. In a medium bowl, combine celery, 1 teaspoon olive oil, and 1 squeeze of lemon juice. Taste and add salt and white pepper as needed.

6. To serve, divide jasmine rice and arugula evenly between two plates. Top with shrimp and tomato sauce, Squeeze the juice from the other half of the remaining lemon over the shrimp and rice. Garnish with the celery salad and serve hot.