Instructions:
Aisha Tyler's Crabby Deviled Eggs
These eggs are creamy, spicy, and hugely popular with the guys. I usually double the recipe - they go quickly!
Ingredients:
12 extra large eggs
5 tablespoons olive oil mayonnaise
1 8 oz container jumbo lump crabmeat, rinsed and patted dry (not canned) 1 tbsp sriracha (rooster sauce)
salt
chives, chopped
smoked paprika
If at all possible, do not use canned crab in this recipe. It can impart an off--taste. Use refrigerated or fresh lump crabmeat.
Boil the eggs - this method ensured perfectly cooked eggs with golden yolks every time: put the eggs in a pot of cold water to cover. Bring to a boil; boil one minute. Turn off the heat and cover; let stand ten minutes. Plunge the eggs in a bowl of ice water and let cool 20 minutes.
Crack and peel the eggs; rolling them gently on a hard surface, like a counter, then letting them sit in cold water a few minutes may make them easier to peel.
Slice the eggs in half lengthwise and scoop the yolks into a non--reactive bowl. Assemble the halved whites neatly on a serving platter.
Add the mayo to the bowl of yolks and mash until the yolks are smooth and creamy. If they are dry, add a bit more mayonnaise, and salt to taste. Add 2/3rds of the crab and the sriracha (if you like it less spicy, reduce to one tsp; more spicy, go nuts). Gently fold the crab into the yolks, being careful not to break up the crab lumps too much; you want the crab to stay together.
With two teaspoons, scoop up the filling and push it into the egg white halves; try to get the filling evenly distributed amongst the halves. Top each egg half with a lump of crab meat, then sprinkle with chives and a bit of smoked paprika.
Put out for your guests, then get your fingers out of the way before they get bitten. Makes 24 deviled eggs
Instructions:
Mini Pulled Pork Sliders
1 pork shoulder (about 3-4 lbs)
Jar of Jamaican jerk seasoning
3 tbs red wine vinegar
Slaw:
1 large jicama root
Small tub of sour cream
1 bunch cilantro
1 small red onion
1 clove garlic minced
2 tbs reg mayo
Salt to taste
Tip: As a timesaver you can buy coleslaw from your favorite local deli to use instead.
Buns:
One package of mini Hawaiian egg bread rolls
To Make:
Rub pork shoulder with vinegar and jerk paste, refrigerate overnight.
Shred jicama, finely dice onion , mince garlic and cilantro , mix with sour cream, mayo and season to taste. Refrigerate overnight.
Heat grill on high and sear pork on all sides. Move away from direct heat and lower temperature to Med/low and cook with grill lid closed for about three hours (depending on size)
Heat small slider buns, tear apart the pork with fork and top with slaw. Enjoy!
The pork is very spicey and the jicama slaw cools off the burn.
Instructions:
Deek's Farm Fresh Famous Greek Salad
Large salad serves 6-8
Two micro baskets of grape tomatoes
2 medium cucumbers
1 green pepper
1 orange bell pepper
1 red bell pepper
1 yellow bell pepper
1 medium sized red onion
1/8 cup olive oil
1 table spoon red wine vinegar
1 table spoon of balsamic vinegar
1/2 cup of feta cheese
2 pinches of fresh diced Oregano
1/2 loaf of day-old bread for croutons.
Croutons:
Cut the bread into small rectangle pieces.
Bring a large pan to a medium high heat.
Coat pan with olive oil.
Brown bread and continue to add olive oil until desired crispness.
Rock salt and ground pepper to season.
Set aside
Salad
Half all the grape tomatoes
Cut the bell peppers into bite size pieces
Quarter the cucumbers lengthwise and 1/4 cuts
Slice onion thinly with 1/4 rings
Everything goes into a large salad bowl.
Toss with olive oil, red wine vinegar.
Add feta, oregano , and salt and pepper to taste
Quick toss
Add balsamic
Quick toss
Add homemade croutons.
