Happy Spring! For some reason, I was having a craving for some deviled eggs over the past week, so decided to whip some up yesterday. I know there are many different ingredients you can add to the yolk mixture… horseradish, dill, onion, hot sauce, etc., but decided to go with a more traditional recipe. For this one, I used regular yellow mustard, but feel free to use spicy brown or Dijon, but either way, I think you’ll find these little gems are really delicious.
- 6 eggs
- 1/4 cup mayonnaise
- 1 tbsp. sweet pickle relish
- 1 tsp. white vinegar
- 1 tsp. yellow mustard
- 1/8 tsp. salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
- Place eggs in a single layer in a saucepan and cover with enough water that there’s about 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat and leave covered for 15 minutes. Rinse under cold water continuously for 2 minutes.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a dish or serving platter.
- Mash the yolks into a fine crumble using a fork. Add mayonnaise, relish, vinegar, mustard, salt, and pepper, and mix well.
- Fill eggs whites evenly with the yolk mixture using a fork, spoon or pastry bag.
- Sprinkle with paprika and serve, or store covered in refrigerator.
Last weekend, we celebrated my Mom’s birthday at a fabulous restaurant in El Segundo called Paul Martin’s. My Mom ordered their short ribs, and much to my good fortune, she wasn’t able to finish them, so I got to take the leftovers home. All I have to say is… WOW… incredibly delicious! I decided to pick up some short ribs and see how they’d turn out making them myself. I found a BBQ recipe by Sunny Andersen which looked great and received wonderful reviews so went with that one. As many of you know, I generally alter/modify recipes I find, but decided to follow it exactly as written, with the only exception being using regular paprika instead of Hungarian paprika and adding some chopped onions to the baking dish. Well, I’m happy to report the hype was true… this turned out scrumptious, and the barbecue sauce is over-the-top!!!!
- 2 lbs. boneless beef short ribs, cut into 3-inch long pieces
- Kosher salt and freshly ground black pepper
- 1/3 cup light brown sugar (I added a little more for extra sweetness)
- 1/4 tsp. garlic powder
- 1/4 tsp. dried ground thyme
- 1/2 tsp. paprika
- 1/3 cup ketchup
- 1/2 tbsp. white vinegar
- 1/2 tbsp. yellow mustard
- 1/2 tbsp. Worcestershire sauce
- Preheat the oven to 300° F.
- Arrange the short ribs in a medium size baking dish and season with salt and pepper.
- In a small bowl, combine all the remaining ingredients and stir to incorporate.
- Pour the sauce over ribs and toss well, coating all the pieces.
- Cover with aluminum foil and roast until cooked through and tender, about 1 1/2 hours. Remove the foil during the last 30 minutes of cooking to brown the top.
- Remove from oven and serve.