Deviled Eggs
Ingredients:
6 – Hard Boiled Eggs, peeled and cut lengthwise
¼ Cup – Mayonnaise
1 ½ tsp – Horseradish
1 ½ tsp – Yellow Mustard
1 ½ tsp – Pickle Juice
1 tsp – Sriracha Sauce
1 tsp – Salt
6 – Candied Bacon pieces – Applewood smoked bacon baked with brown sugar
Jalapeno – sliced thin
Chile Rub - (combination of ancho chile powder, paprika, cayenne pepper, sugar & salt)
6 TBSP - Taco Cole Slaw – We make ours in house but you can use your favorite cole slaw recipe
Directions:
Remove yolk from each egg and place into a bowl mash with a fork. (A food processor or blender works well to create a smooth texture) Add the mayo, horseradish, mustard, pickle juice, Sriracha and salt and mix thoroughly. Fill a pastry bag with the yolk mixture and pipe into the egg whites. Place the six tablespoons of taco slaw on a chilled plate evenly spread out. Sprinkle each egg with chile rub, top with candied bacon, jalapeno slice and place on the slaw. Drizzle the plate with extra Sriracha Sauce.
Chile-Lime Grilled Swordfish
Serves 2
Ingredients:
2 – 8 oz. Swordfish Filets
2 Tbsp. – Chile Lime Seasoning
3 oz. - Tomatillo Avocado Sauce – We make ours in house but you can use your favorite tomatillo sauce or green salsa
2 Tbsp. - Toasted Pumpkin Seeds – Place in a dry pan on medium heat and toast for approximately 3 minutes
Warm Kale, Black Bean and Corn Salad – Recipe below
Directions:
Preheat grill or grill pan to medium high heat. Season the swordfish filets with Chile lime seasoning. Grill for approximately 6 minutes and flip. Cook until fish is just cooked through. Transfer to a plate with warm kale salad, add the tomatillo avocado sauce and sprinkle with pumpkin seeds.
Warm Kale, Black Bean and Corn Salad
Ingredients:
Canola Oil
4 cups – Kale, chopped
2 cups – Black Bean Corn Salsa – We make ours in house, you can use your favorite recipe or store bought version
2 oz. – Cilantro Lime Vinaigrette – We make ours in house, you can use your favorite version
2 Tbsp. – Goat Cheese Crumbles
Directions:
Heat canola oil in a sauté pan over medium high heat. Add the kale, black bean, and corn salsa and cilantro lime vinaigrette. When the kale starts to wilt, turn of the heat. Place in a bowl and top with goat cheese crumbles.
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