Do you Bar-B-Que? (link)

For our cooking techniques category, a thread where lieu asks the collective SDMB about smoking and grilling. 

Deviled Egg Extravaganza

Deviled Egg Extravaganza
from: sahirrnee, FairyChatMom, freckafree, AprilR, anyrose, swampbear, Yllaria, Spiderman

Post 50 in this MMP had all kinds of deviled-egg discussion. (I think it actually started with FCM mentioning that she wanted to make colored deviled eggs, but I can't find that post.) I've copied in all the follow-up comments I could find.

Colored Devil Eggs
from sahirrnee

I'm not going to type out the whole recipe because the deviled part sounds yukky.

Anyway hard boil and peel your eggs like normal.
Cut in half and set the yolks aside.

Fill wide glasses or coffee mugs 2/3 with water, add three drops of food coloring and 1/4 tsp vinegar.
Put the egg whites in and allow them to sit until they are the desired color.
Take them out and let them drain on paper towels.

Then make your usual filling and stuff.

Their filling called for just mayo or a 50/50 mayo/miracle whip.

My filling is mayo, yellow mustard, vinegar, salt and pepper.
About 1 tsp of mustard to 3 Tbls of Mayo, salt and pepper and mix to the right consistency adding little bits of mayo or mustard as needed to taste and to get the right consistency,
Then I add a little apple cider vinegar for a bit of a bite.

Comment from FairyChatMom:
sari - I found that same recipe when I searched yesterday evening - not on facebook, since I don't use that, but still. In fact, the one I saw posted recommended using the neon food coloring, which I'll probably do.

My deviled eggs have mayo, mustard, vinegar, pickle relish, and onion salt. When I take them to Mom's, I'll have the whites (pastels?? ) in one container and the filling in a plastic bag. I'll cut off the corner of the plastic bag and squoosh out the filling into the egg halves after I get there. Not near as messy as trying to carry a tray of prepared eggs on a 2+ hour car trip.

Comment from freckafree:
How can you have deviled eggs that don't contain mustard and vinegar?!?? If they aren't "deviled" with something sharp-tasting or spicy, they're just stuffed eggs!

Comment from April R:
My deviled eggs always had dill relish in them and a sprinkle of paprika on top, but other than that basically the same as yours minus the apple cider vinegar.

Comment from anyrose:
I mash the yolks with mayo and cayenne and parsley

Comment from swampbear:
I use dill relish in my deviled aigs too Apes. Also just a little bit of honey.

Comment from Yllaria:

My Mom's deviled eggs were always mayo and pickle relish, sometimes with an extra dash of pickle water. I've never settled on a My Recipe for deviled eggs. They're different every time. It amuses me to mix in, or top with, that cheap caviar. Eggs in/on eggs. But it's never worked out well enough to be My Recipe.

Comment from Spiderman:
As for deviled eggs, anyone making deviled egg chicks?

And, because it was apparently the week for deviled eggs in the world, here's a tweet from Ari Shapiro, (NPR reporter) recommending using street celery shrub in deviled eggs.

And...the recipe FCM used. She reports she "bought neon food coloring that had pink, purple, blue, and green."

Brussels Sprouts Wars (feat. Not much of a recipe really - with a variation

Brussels sprouts are a bone of contention in the MMP.  There are two factions:  the one that considers them yumm, and the one that considers them fart blossoms.

Here' are a couple of recipes from the yummmm faction:

Brussels Sprouts - not much of a recipe really
From: ems

Erm not much of a recipe really but here goes:

Bunch Brussels......trimmed of outside leaves and if they are large cut in half
Add a bit of olive oil (not much a you get the fat from the bacon) to a roasting dish/casserole dish and put the sprouts in the dish and roll them around enough to coat them.
Cut up a couple of stripes of bacon of your choice into about half inch pieces and fling willy nilly into the pan same for the onions. Season up with salt & pepper and a pinch of nutmeg. Roll everything around to ensure they are coated. Shove in oven at 350-375 for about 30 mins until they are fork tender. Eat.

Alternatively sauté onions, garlic and bacon in a cast iron skillet. Add a bunch of thinly sliced Brussels to the pan and sauté in the delicious bacony goodness. Add a splash of balsamic vinegar at the end of cooking just enough to coat them. Salt if it needs it as the bacon will add a lot & lots of black pepper. Serve. Eat. Enjoy.

A Happy Thanksgiving MMP

This week's MMP, by IvoryTowerDenizen, was dedicated to both giving thanks and the food we gave thanks with.  Lots of yummy recipes and food references.  I'll get the recipes posted and linked eventually.  For now, here's the MMP.

Recipes mentioned in the MMP:

ITD's own Herb and Leek Dressing

About Jambalaya

About Jambalaya
From the MMP

swampbear: "As far as jambalaya is concerned, my recipe is close to Rebo's but always includes shrimp and I don't use tomatoes cause I don't like tomatoes in jambalaya. Like Bumba says there are as many ways to make jambalaya as there are folks who make jambalaya."


Bumba: "For some strange reason I feel like making Jambalaya. But that would entail going back to the store for bell pepper and celery.
It's a puzzlement."

See also recipes for Jambalaya: I and II.

Pioneer Woman on Good Morning America

Since we've shared a number of her recipes through the MMP, I thought I'd link to her appearance on Good Morning, America. WARNING: The link is to a video that autoplays.

Recipes:
Creamy Rosemary Potatoes (these sound really rich)

Perfect Pot Roast

Homemade Ranch Dressing

Mocha Brownies

Cottage Pie Explanation and Recipe (Link)

In this post we get the answer to "What is Cottage Pie?"

And here's the link to the recipe on the BBC recipe site. Shared by ScareyFaerie.

A food-centered MMP (link)

A love for cookbooks: An Epicurean MMP

Thought I should add this since there are all kinds of references to cookbooks that I'm sure people will want to find. I know I will, at least.