On this week's Louisiana Eats!, Poppy hears expert advice from a bartender, a culinary historian, and a doctor. First, New York City bartender Don Lee discusses the science of mixing drinks in the Big Apple. Then, Michael Twitty talks about his travels along the Southern Discomfort tour. Finally, Dr. Gourmetreturns with advice about keeping healthy in the new year.
Deviled Eggs (Serves 6 - 12)
6 hardboiled eggs
2 tablespoons butter, softened
1/2 teaspoon Creole mustard
1 tablespoon finely diced tasso or ham
1 green onion, finely minced
Salt and hot sauce to taste
Paprika
Peel eggs and cut in half through the middle of the egg instead of the usual length of the egg. (This way the deviled eggs will fit into egg cartons for easy transportation.) Remove yolk and mash together with softened butter and Creole mustard. Mix in tasso and green onion. Then, season with salt and hot sauce to taste.
Put stuffing in a pastry bag or a plastic zip lock bag with the tip cut off. Pipe filling into egg halves and place back into egg carton. Garnish with a sprinkle of paprika. Refrigerate eggs but allow them to cool to room temperature when serving.
You’ll want to collect some washed, empty egg cartons to bring dozens of these delicious eggs with you to any celebration. Also, stick a toothpick in each carton to help lift them out of the carton when serving.
