+ RECIPES
Pack a PICNIC The Devil is in the Details
BY RHETT AND SUZIE LONG
I don’t have a recipe for deviled eggs. I just add a bit of this and some of that, just like my mom makes them. My husband, however, was once in the hotel/restaurant business, so he has a deviled egg recipe from one of his chefs. What do our eggs have in common? Horseradish. It’s really what makes a deviled egg devilish.
First, place the desired number of eggs in a large pot and cover with water. (For our recipes below, you’ll need 10 eggs. It’s always a good idea to boil a couple more, in case of cracking.) Bring eggs to a boil and boil for 3 minutes. Remove from heat, cover, let stand for 15 minutes. Then drain the eggs and shock them in an ice bath to make peeling easier. Our egg holder holds 20 eggs, so we each made five (you cut each in half, of course) for the recipes below.
MOM’S DEVILED EGGS
5 eggs, cut in half the long way, removed yolk, reserve egg halves to fill ¼ cup mayo 2 tsp creamy prepared horseradish 1 tsp yellow mustard ¼ tsp ground mustard ¼ tsp salt ⅛ tsp pepper paprika (because it’s tradition to sprinkle it on as garnish) Smash the yolks with a fork, add the rest
Grab a blanket, a basket or cooler, pack some delicious food and find a pretty spot to eat!
of the ingredients, stir until well-blended and creamy. Taste, then add more salt or horseradish and even a dash of tabasco, if desired. Pipe into egg halves. Sprinkle with paprika. Serve.
RHETT’S CRABBY EGGS
5 eggs, cut in half the long way and remove yolk,reserve egg halves to fill ¼ cup mayo 2 tsp cocktail sauce 2 oz. crab meat (fresh and real beats the imitation stuff in this recipe) 2 tsp creamy prepared horseradish ½ tsp yellow mustard ⅛ tsp ground mustard ¼ tsp salt ⅛ tsp pepper Smash the yolks with a fork, add the rest of the ingredients, stir until well-blended and creamy. Taste, then add more salt, cocktail sauce or horseradish, if desired. Pipe into egg halves. Sprinkle with paprika. Serve.
Zucchini Corn Salad RECIPE FROM BUDGETBITES.COM PHOTO BY HAILEY MINTON
2 Tbsp high heat oil (peanut, light olive oil, or avocado oil) 3 ears fresh sweet corn 2 zucchini 1/2 red onion 2 pinches of salt and pepper 1/4 cup chopped cilantro 2 oz. Feta cheese (MORE RECIPES CONTINUED ON PAGE 28)
Remove the husks and silk from the corn cobs and cut stems off. Brush the surface of the corn with oil. Heat a cast iron skillet or grill pan over medium heat for at least five minutes, giving it plenty of time to build up a lot of heat. Once very hot, add the corn cobs. Allow the corn to cook, turning occasionally, until the kernels have become bright in color and some have developed deep char marks. This should take about 15 minutes total. While the corn is cooking, slice the zucchini in half lengthwise and the red onion into thick rings. Brush it all with oil. When corn is finished cooking, remove to a cutting board to cool slightly and add the zucchini in the pan. Cook the zucchini on each side until well charred (about 10 minutes total). Lastly, cook the onion slices until charred on each side (about 5 minutes total). Slice the zucchini into half-rounds or quarter-rounds. Chop the onion into small pieces. Roughly chop about 1/4 cup of cilantro. Stand corn cobs on end and use a sharp knife to slice down each side to remove kernels. Combine all vegetables in a large bowl. Season with salt and pepper and toss to combine. Crumble the feta on top. Serve immediately or chill to serve for later.
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