Deviled Eggs: Not Just for Parties

With all of our recent drooling over deviled eggs, I became a bit manic about boiling some eggs and stuffing them with tons of mustard. Deviled eggs aren’t too much work, but it’s usually not something one makes just to keep around the house. Well, I’m putting forth a movement for everyday deviled eggs.

It’s a perfect, portion-controlled, and healthy (compared to potato chips) snack for a quick nibble of protein and creaminess. I don’t add anything too fancy: simply mashing yolks with some mustard, horseradish, a touch of yogurt, salt and pepper. They keep for a few days and I dust with paprika right before eating for a fresh kick. (I also cut up a few—egg salad on demand—to fill a charred whole wheat tortilla wrap with lettuce, avocado, green garlic and extra mustard.)

Feed Us Back: Comments of the Week

– First things first: our sincerest apologies for missing the national holiday that took place earlier this week. erica:

I have to say, i’m slightly disappointed at ES’s lack of National Chip n Dip Day coverage. (not to be confused with National Chip Day). I’ve been thinking of some Tim’s dipped in that olde sour-cream-lipton-onion-soup-mix dip stuff ALL DAY.

We promise to celebrate belatedly this weekend.

– Not surprisingly, ESers were quick to take up Sweet Fiend’s query on what kind of alcohol she should bake with next. Kim:

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Feed Us Back: Comments of the Week

– Everyone seems to like this week’s food chart meme, although not my name has a problem with the guide to eggs:

Really great collection. I liked it except for the bit on the cage-free/organic egg thing. Organic farms don’t necessarily treat their hens any better, and the certification “cage-free” is really misleading. The hens can still be in awful conditions (cramped, gravel yard with no grass, beaks clipped when chicks, males killed at birth, etc.) Just thought you’d like to know.

– Aussie EMD offers some updates to the Top 10 Foods Only Australia Invented:

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There’s Nothing Wrong With Being Husky

I was running late for work the other day and realized I didn’t have time to make lunch.  The forecast of sleet and snow all day pretty much assured that I wouldn’t feel like going out to grab something midday so I pulled a few tamales from the freezer and was out the door. It wasn’t until I had unwrapped my first pickled jalapeno tamale that I realized, I had not written anything about  my efforts to make them a few weeks ago!

Depending what part of the country you are from, tamales may be easy to purchase at local restaurants and markets but I assure you that in upstate Pennsylvania, that is not the case. Thankfully part of my family is originally from south Texas so tamales have been part of many holidays and family gatherings growing up. I still get blamed reminded about the first family gathering with Wifey when I forgot to tell her to not eat the husk.

Tamales are as much about the time and comraderie that goes into making them as they are the rich, flavorful and sometimes spicy result. Years ago, I put no thought into how they were made but lately, I have  made a point in figuring out  a pretty decent version. Slightly intimidating due to the time required, if you take the time to try, you can easily test them in small batches and come up with all sorts of tasty combos. This last time we went with pickled jalapeno and peanut chipotle chicken varieties. The basic prep is below but feel free to play around with these true  hot pockets.

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Top 10 Foods Only Australia Could Have Invented

Regular ES readers know that I love to celebrate/poke fun at the deep-fried ridiculousness that is American cuisine. My 2008 expose on the Top 10 Foods Only America Could Have Invented remains one of our most popular posts, and by far the most controversial. Every few days a new reader finds this story via social networks and leaves an outraged comment, intimating that I clearly must be a communist for daring to disrespect corn dogs. The BS haters’ favorite line of attack is pointing out that America is not alone in our attempt to deep fry every food. For example, Tav68 rails:

Someone needs to set this poster straight. America is actually number 11 on the list of the worlds fattest nations. This is Directly from the UN web site. Not from some reporter who wants to bash America but from the UN who keeps statistics on this type of thing NOT used for the purpose of Nation Bashing. Australia is the world’s fattest nation, with 36.2 percent of adults being obese…

Hey, point taken. While I have long believed no country can top America when it comes to the great art of artery clogging, I’m willing to give any of them a chance. So in honor of January 26 — Australia Day — and the fact that there is a bring the KFC double down sandwich to Australia facebook petition — I bring you the top 10 foods that only Australia could have invented:

10. Australian Hamburger with “The Lot”

australian hamburger with the lot

The Aussies may not have invented the hamburger, but they sure have taken it to levels not many cultures could have imagined. Ask for one with “the lot” and it will come loaded with a runny fried egg, bacon, cheese, beets (!), pineapple, tomato, lettuce, onions and ketchup (which they call tomato sauce). Makes the New Luther look like snack food. (Photo: Vanessa Pike-Russell)

9. Burger Rings

burger rings

Speaking of snack food, when you can’t find a burger with the lot in Australia, you can always grab a bag of burgers — a.k.a. these beef-y snack rings. If the thought of popping burger-flavored snack rings into your mouth makes you want to gag, then you probably won’t want to know that these things reportedly taste like semen.

8. Chiko Roll


Found at football matches and many Aussie fish-and-chip shops, the Chiko is basically a Chinese egg roll, only upgraded so that it’s large enough to serve as a whole meal. Inside, you’ll find more than just shredded cabbage: usually beef, barley, carrots, green beans and onions. (Photo: Wikipedia)

7. Bacon and Egg Pie


This is what I call a solid breakfast. As in most countries formerly ruled by Britain, Australians are obsessed with savory pies. The meat pie has even been referred to as the national dish here, and it can be made with anything from minced beef to lamb and steak. But how can you beat one stuffed with good ol’ bacon and eggs? (Photo: Wikipedia)

6. Potato Cakes

potato cakes

Now this is where the Australians really start to challenge us for the deep-fried crown. Smartly realizing that a plate of fried fish and chips just isn’t substantial enough for many people, many chippers here serve their fish with potato cakes — basically giant circles of mashed potatoes deep-fried within an inch of their life. This is one oversize side that puts french fries to shame. Check out Good Food Gourmet for a recipe.
(Photo: jbennett)

Next: Top 5 Foods Only Australia Could Have Invented

Gridiron Grub: Texas Caviar


I screwed up! It’s true — it happens often, though I seldom admit it. But I have made a major oversight in this inaugural season of Gridiron Grub. We are here to talk about foods that fit perfectly with watching pigskin, and yet I have overlooked one of the ultimate football foods…Dip!!! I mean seriously, what the hell was I thinking? A bowl of something to slather on chips, pitas, tortillas or (gasp) veggies is almost mandatory when you invite people over for the game. Now the possibilities are endless, from standards like spinach-artichoke dip to the more inventive options that incorporate acorn squash or corn and walnut.

A few weeks ago, I began the popular P90x program to get an early start on a New Year’s Resolution. While it has proven effective I have found that 1) Tony Horton is a spandex laced devil and 2) It has really taken an effort for me to come up with new recipes and dishes that fit with the nutrition program. Because of that I wanted to stay away from the typical calorie busting dips. I also thought that since my Philadelphia Eagles beat the Dallas Cowboys, I would give the great state of Texas some props in the form of Texas caviar. Depending on where you’re from you may know it as Mississippi caviar or may have no idea what I am talking about. Texas/Mississippi caviar is a fairly common cold dip in the south. It has a ton of variations but obviously neither of those states has a plethora of sturgeon so this “caviar” actually has no roe but instead black eyed peas.

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