Texas Bound and Deviled Eggs Diablo

Always love me some deviled eggs, but when mom Val said what would you say if we added bacon and jalapenos, I threw myself at her feet. Spicy and bacon is always a plus.

Try it and you'll be hooked, although they almost do not beat out my Black Truffle 'Summer Deviled Duck Eggs'...

Summer Deviled Duck Eggs

I was at the local fish monger- Nassau Street Fish Market & Produce Princeton NJ, and saw they had Duck Eggs again, so I purchased six. Still having a small amount of my favorite Black Truffle Cappaccio; it was gourmet deviled eggs to the max. Sprinkle a bit of Aleppo pepper, replacing the usual paprika garnish for extra flavor and color, they were fantastic.

These did not stay on the plate very long, not one hint of 'devil' was left in that crowd.

My 'Partners In Wine Club' business partner Adrienne and I prepared a Greek Salad and Avocado Salad with grilled chicken accompanied by a creamy roasted garlic dressing for part of the main entree (eggs and some great barbecue). Try the perfect wine pairing- Iron Horse '07 Pinot Noir. A second bottle was opened on another occasion in a tasting pursuit to determine consistency in this Napa Winery's product- we rated this after a third tasting, 18 points, very consistent. This winery is known for its Russian and Wedding Cuvee's.

Fruit forward and barnyard- great 'New World' Green Valley, Napa BBQ meat wine!

Another article on 'Spicing Up The Backyard Barbecue'

Spring Parade & Special Ingredients

The sun is out and I've got a 'Spring' in my step! Fresh seasonal grown vegetables have hit the markets.

Whats fresh in the market lately? Well, now that you ask...

Big Asparagus (Greg @ Sippitysup posted them) I served with Duck Eggs, chive and truffle oil. Because I had been taught you wanted smaller vegetables, they are sweeter, but reading his post made me decide to give the big daddy's a chance, and you know what- out the window with caution and myth! Peel them about mid-way down, steam them, and then saute them in truffle oil- just say Yummy!

Fresh Fava beans and string beans on mixed greens with a clementine citrus dressing. Hubby brought them home and told me they were 'Spring Peas' (Fava), because it was what the register rang up or the employee told him, but when I looked at them, I informed him they were Fava Beans and we barely had enough- 1 pound = 1 cup, there or about. Oh fresh ones are SO much nicer than dried!

Day Boat 'Fluke' (Summer Flounder) dredged in an organic grain pancake mixture I made (I also blame Greg's 'IHop' series for that craving as well!)- they made these yummy tacos with my handmade tortilla's. Face it, what is better than fresh fish? The fresher the better!

Information: The summer flounder, or "fluke," a flatfish is found in coastal waters from the southern Gulf of Maine to Florida. With warmer weather here off and on lately, we were told this fish normally is caught after May. Fluke prefer eel grass beds and wharf pilings because of the protection they offer. In the summer, small and medium sized adults are found on the sandy and muddy bottoms of bays, harbors and along the open coastline.

May brings Apricots, and so many other things- I will present an Apricot Sticky Rice soon...I received a box of cheese from Black Star Gourmet, have used it for some dishes, and man all I can say is when I opened up each cheese and tasted them, I felt the earth move, well, at least the scent of the earthy goat, sheep, and cow's milk cheeses from around the world on my tastebuds! 

Thanks Black Star, will post recipes next week!

Well, we are heading down to Florida, going fishing at a blog friends (a FSO blog/amateur photography blog) cabin on a private lake in Georgia, deep sea fishing in St. Augustine, then we are off to meet and visit with Velva @Tomatoes on a Vine! for what I am sure, will be a wonderful meal, great drinks (go see what she posts), and great chattering, well on my part any hoo! Her and I decided we are kindred Appalachian Cousins.

I will post trip details next week, and I am sure there will be some big fish tales on this trip...

Duck Egg l'orange Crêpe

I debated on whether to share my video, because I realize it is not high quality- while making this dish in my tiny kitchen, having camera 'turning off issues', three lights (over me, behind me, next to me) were barely enough to see what I was doing on your end, as well as I was zoomed in close. I can say making a video while talking and cooking is difficult.

Making crepes is similar to making the dosai in the Indian home I have worked as a personal chef. Next time I will show you those, if I can get someone to help with the camera. If you want to watch it, go to CookAppeal on youtube, and type in Duck Egg Crepe to watch it. I find using my light box over and over boring, but it will help you see why I cannot just take regular photos with such poor lighting.

Mise en place-

1/2 pound of white asparagus, sauteed in oil/butter, softened, s/p
3 tablespoons of truffle oil
2 tablespoons of butter
- saute chopped white asparagus in truffle oil and butter until soft
(my feelings were this might have been better if chopped with cheese for a softer crepe center).

1 duck egg (Whole Foods)
1/2 cup heavy cream
1/2 cup room temp water (possibly a few more tablespoons)
2/3 cup unbleached organic flour
1 teaspoon clementine, or tangelo zest (l'orange)
1 large mixing bowl
-Make a well in the flour, mix in duck egg (only one is needed as they are big to using two regular eggs); then begin to blend the mixture well; until you get a thin batter.

-Heat either a non stick or large saute pan to medium heat; pour about 2 tablespoons of oil into pan, and then take a paper towel and wipe most of it away, then place paper towel on small plate and save. Each time you make a crepe you will reuse this to wipe oil back onto pan.

-Pour about 1/2 cup  of batter onto pan and begin swirling until thin. Cook and repeat until batter is used.

-Fill each crepe with sauteed asparagus and cheese, and garnish with cheese on top.

1/2 cup sliced/grated cheese (morel & leek jack cheese= whole foods)
1/2 cup grated/soft cheese of your choice (garnish and filler)

• You want the batter to be thinner than pancakes, so add a few more tablespoons water if it seems too thick (it will not spread around in pan if you have too much oil floating in pan)
• Pour at least 3 tablespoons oil in medium hot pan, wipe with paper towel (above heat), but save towel in bowl, because each time you remove crepe you will wipe pan with more oil, and re-pour batter into pan and begin swirling, and cook.
• When crepe is ready to flip it will slide in pan, flip and cook the other side- slide onto wire rack or on dish towel to cool until you are finished making crepes.
• Fill each crepe with what ever filling you desire and keep warm in oven until ready to eat

I paired a red wine I purchased in Quebec (vineyards on the border of US & Quebec side) last October, but we felt it did not go well with the entree tonight, so saving the rest of the bottle, I will try it again with the duck eggs in another dish. A Vouvray would be nice with this dish, as asparagus is hard to pair, but with the citrus in the crepe, a Chenin Blanc also would work here..