Sriracha-and-Wasabi Deviled Eggs

So I had these over Christmas and decided I needed to make them. I am not a person who knows how to make hard-boiled eggs without a recipe. So I followed this recipe. The only thing I had problems with was the shell stuck to the eggs. So my eggs weren't pretty. Oh well.

My changes are in the ingredients section...Directions wise, I made it according to the ones below.

Sriracha-and-Wasabi Deviled Eggs

* Recipe by Joanne Chang (from Food and Wine)

Photo by ALB

Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was braising in soy. This is Joanne's riff on those eggs, made spicy with hot sauce and wasabi.

* TOTAL TIME: 30 MIN
* OTHER TIME:
* SERVINGS: 12

* MAKE-AHEAD
* STAFF-FAVORITE
* VEGETARIAN

Ingredients
1 dozen large eggs
2 cups soy sauce (this is more than 1 bottle...I used low-sodium)
1/2 cup sake (I didn't have any so I used rice wine vinegar (I didn't see the vinegar part, I meant to use rice wine)
10 star anise pods (I used 1 TBSP of anise)

1/2 cup chopped scallions (I used 1/4 C plus)

1/4 cup sugar
1/4 cup coarsely grated peeled fresh ginger (I used 2 TBSP)
1/4 cup plus 1 tablespoon mayonnaise (I used RF mayo)
1 tablespoon Sriracha (I used more, but I don't know how much)
2 1/4 teaspoons wasabi paste (I used 3 tsps)
1/4 cup snipped chives
Pinch of Chinese five-spice powder (I didn't use)

Directions
1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.

2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.

3. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.

4. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.


Make Ahead
The deviled eggs can be refrigerated overnight. Garnish with the snipped chives and Chinese five-spice powder just before serving.

Modenese Pork Chops

My brother gave me this recipe from allrecipes.com.

So D made these. Very easy.  A little overdone, but we both really liked the flavor.  Will have again with slightly less cooking time...Looking at the picture may have been a clue to the cooking time...we used boneless porkchops.

We had with Roasted Cauliflower with Brown Butter .

Modenese Pork Chops

Servings: 4

 

Instructions
4 tablespoons butter
4 (1 inch thick) pork chops
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary
2 cloves garlic, minced

Directions
In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.

Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes (go less with boneless pork chops), or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

Nutritional Information
CALORIES 293 ; FAT 19.2g; CHOLESTEROL 89mg; CARBOHYDRATE 0.9g; SODIUM 734mg; PROTEIN 23.2g; FIBER 0.1g

Maple-Mustard Chicken Thighs

So D marinated these the night before we had these for dinner. I don't know how easy they were, but he grilled them and they were done within the hour it took me to drive home.

They had a sweet taste to them but not overpowering. I was sad when they were done...I wanted more. We had with Roasted Chile-Garlic Broccoli.

Maple-Mustard Chicken Thighs

Speed up prep by marinating only 30 minutes. Serve with cabbage-carrot slaw.

  

YIELD: 4 servings (serving size: 2 thighs and 2 tablespoons sauce) 

HANDS-ON:31 MINUTES 

TOTAL:2 HOURS, 43 MINUTES 

COST PER SERVING:$1.91

Ingredients

1/3 cup spicy brown mustard
2 tablespoons brown sugar
3 tablespoons maple syrup
2 tablespoons yellow mustard
1 tablespoon grated onion
1 tablespoon cider vinegar
2 teaspoons lower-sodium soy sauce
1/2 teaspoon black pepper
1 garlic clove, minced
8 bone-in chicken thighs, skinned
1/4 teaspoon kosher salt
Cooking spray

Preparation

1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.
2. Preheat grill to medium-high heat.
3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

Nutritional Information

CALORIES 314 ; FAT 11.7g (sat 3.2g,mono 4.5g,poly 2.7g); CHOLESTEROL 99mg; CALCIUM 36mg; CARBOHYDRATE 18.2g; SODIUM 565mg; PROTEIN 27.6g; FIBER 0.4g; IRON 1.8mg

Cooking Light MAY 2011

Roasted Chile-Garlic Broccoli

So D made this. It was really good.  Spicy.  I think I ate it in 10 seconds.  He cut back on the salt because we didn't have 6 Cups of broccoli.  We also didn't have any left overs.

We had with Maple Mustard Chicken.  It didn't really go together, but that is ok. Definitely added to our good sides.

Roasted Chile-Garlic Broccoli

The bold flavors of chile paste and dark sesame oil call for pairing with a robust entrée like grilled salmon, tuna, or beef.


YIELD: 4 servings (serving size: 1 1/4 cups)
HANDS-ON:8 MINUTES
TOTAL:18 MINUTES

Ingredients

6 cups broccoli florets
2 tablespoons dark sesame oil
2 teaspoons sambal oelek (ground fresh chile paste)
3/8 teaspoon salt
1/8 teaspoon sugar
6 large garlic cloves, coarsely chopped
Preparation

1. Place a small roasting pan in oven. Preheat oven to 450°.

2. Place broccoli in a large bowl; drizzle with oil. Toss to coat. Add sambal, salt, and sugar to broccoli mixture; toss. Add broccoli mixture to hot roasting pan; toss. Bake at 450° for 5 minutes; remove from oven. Add garlic to pan; stir. Bake an additional 5 minutes or until broccoli is lightly browned.

Nutritional Information

CALORIES 99 ; FAT 7.2g (sat 1g,mono 2.7g,poly 3g); CHOLESTEROL 0.0mg; CALCIUM 59mg; CARBOHYDRATE 7.7g; SODIUM 325mg; PROTEIN 3.5g; FIBER 3.2g; IRON 1mg

Cooking Light MAY 2011

Phyllo Pizza with Feta, Basil, and Tomatoes

So my friend A made this a while ago, and raved about it. Since it had no meat, I wasn't psyched to make it (fearing I would still be hungry).

Anyway after visiting A, I decided to make this when I got home. I prepped everything prior to taking the phyllo out of the fridge. I also added 1 C of chicken (sauteed with oregano and salt). I also only baked 15 minutes.

Definitely would have again

Phyllo Pizza with Feta, Basil, and Tomatoes

Salty cheese, tomatoes, and basil make this a savory treat. Pair with a tossed green salad for a light summer supper.

YIELD: 6 servings (serving size: 2 slices)

Ingredients

1/2 cup (2 ounces) shredded part-skim mozzarella

1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano (used 1 heaping teaspoon dried oregano)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves
Added 1C sauteed chicken with oregano and salt

Preparation

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. (added the basil and the chicken here) Bake at 375° for 20 minutes or until golden (baked 15 minutes). Sprinkle with basil leaves.

Nutritional Information

* Amount per serving
* Calories: 195
* Fat: 6.7g
* Saturated fat: 3.2g
* Monounsaturated fat: 2.1g
* Polyunsaturated fat: 0.5g
* Protein: 9.3g
* Carbohydrate: 24.6g
* Fiber: 1.9g
* Cholesterol: 11.4mg
* Iron: 1.7mg
* Sodium: 526mg
* Calcium: 158mg

Cooking Light JULY 2009

Onion Tart

Clearly the CL team forgot the most important ingredient in this recipe...BACON! That aside, this was really good. D made it and it looked very rustic. He said there were a lot of onions. I think he put in 3-4 slices of bacon. He said it was overall easy but again, a lot of chopping. And he didn't even use all the onions he chopped.

I would definitely have again. We had with Romaine Salad with Balsamic Vinaigrette.

Onion Tart


The earthy flavor of this tart, with touches of feta tang, pairs beautifully with a peppery, nutty salad—and we've suggested just that.


Other Time: 1 hour, 10 minutes minutes
Yield: 4 servings (serving size: 1 wedge)

Cost per Serving: $2.45

Added 3-4 slices of cooked bacon
1 tablespoon olive oil
2 1/2 pounds onion, sliced
2 tablespoons chopped fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1 large egg, lightly beaten

1. Preheat oven to 425°.

2. Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

3. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.


CALORIES 402 ; FAT 18.9g (sat 6.7g,mono 6.8g,poly 3.7g); CHOLESTEROL 13mg; CALCIUM 146mg; CARBOHYDRATE 51.4g; SODIUM 676mg; PROTEIN 7.6g; FIBER 5g; IRON 0.8mg

Cooking Light, APRIL 2011

Fusilli with Caramelized Spring Onions and White Wine

There's not a lot to say about this one, except it just wasn't good.  It was bland.  D said for the effort of caramelizing onions, it should have had more flavor.  He added broccoli and chicken to it to make it a more substantial meal.  It took too long and was bland.  It will not be returning to our menu.

Fusilli with Caramelized Spring Onions and White Wine

Spring onions are those that have been harvested early—they look like scallions with large white bulbs. If they're unavailable, use Vidalia onions. Rotini (corkscrew pasta) will work in place of fusilli.

Other Time: 48 minutes minutes
Yield:  4 servings

1/2 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil, divided
2 teaspoons minced garlic, divided
1/2 teaspoon kosher salt, divided
2 cups thinly sliced spring onions (about 1 pound)
1/2 cup dry white wine
1/4 cup fat-free, lower-sodium chicken broth
8 ounces uncooked fusilli (short twisted spaghetti)
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Preheat oven to 375°.
2. Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
3. Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
4. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.

CALORIES 364 ; FAT 11.7g (sat 1.7g,mono 7.6g,poly 1.8g); CHOLESTEROL 0.0mg; CALCIUM 35mg; CARBOHYDRATE 55.6g; SODIUM 438mg; PROTEIN 9.5g; FIBER 3.5g; IRON 2.2mg

Cooking Light, APRIL 2011