Deviled Eggs with Prosciutto

IMG_9629Happy New Year and apologies for the radio silence! There's really no excuse, but what with the flurry of the holidays and getting back into the swing of things with work and everything, it's felt like the last thing I want to do at night is sit in front of a computer. Otherwise, the new year is off to a good start–we're trying to eat healthier (at least for the month of January), so I can't say there have been a ton of exciting recipes here (lots of salads and variations on quinoa with vegetables and some protein). Have you made any resolutions? (Have you kept them?)IMG_9633I made these deviled eggs for a New Year's party, and I think they're my favorite variation on the recipe (basically, any combination of pork + eggs is genius in my book) but you could easily leave out the prosciutto for a vegetarian take. I could seriously eat a whole plate of these for dinner–but they make a great appetizer for any occasion. IMG_9634

Deviled Eggs with Prosciutto (adapted from Food & Wine)

12 large eggs

1/4 cup plus 1 tablespoon mayonnaise

4 cornichons, minced

3 tablespoons goat cheese, at room temperature

2 teaspoons whole grain Dijon mustard

1 1/2 teaspoons minced shallot or red onion

2 teaspoons snipped chives or scallions

Kosher salt and freshly ground pepper

2 ouncea thinly sliced prosciutto, torn into 1-inch pieces

In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 8 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.

In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.

Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, spoon in the filling with a teaspoon. Top each egg with a piece of prosciutto, sprinkle with the remaining 1 teaspoon of chives and serve.

Sriracha, Ginger & Soy-Glazed Chicken Wings

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_MG_5715Does anyone eat chicken wings after the Super Bowl? I know, this post comes a little too late. But since the Super Bowl itself was pretty boring (and heartbreaking for us as diehard and pretty-into-it 49ers fans – guess who is who), I was much more excited about the food – which, let's be honest, isn't very surprising. I had actually never made wings before, and I have to say that this recipe is far too good to save for only once a year – and you could easily switch it up with a whole chicken cut into pieces, or even skin-on chicken breasts. It also make a great addition to my lunchtime salads this week, and now I have such a leisurely walk to my office through Times Square without all of the Broncos and Seahawks fans running all over the place (not really, but a girl can dream, right?)

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Sriracha, Ginger & Soy-Glazed Chicken Wings (adapted, very slightly, from Food & Wine)

12 chicken wings or drumsticks 2 tablespoons vegetable oil Salt and freshly ground pepper 3/4 cup rice vinegar 1/2 cup brown sugar 1/4 cup soy sauce 1 1/2 tablespoons sweet Asian chile sauce 2 teaspoons Sriracha chile sauce 2 tablespoons grated fresh ginger 3 scallions, sliced
Preheat the broiler. In a bowl, toss the chicken wings with the oil and season with salt and pepper. Arrange the wings on a rack set over a baking sheet and broil 10 to 12 inches from the heat for about 45 minutes, turning once or twice, until golden, crisp and cooked through.
Meanwhile, in a blender, combine the vinegar with the brown sugar, soy sauce, sweet chile sauce, Sriracha, ginger and half of the scallions and puree until very smooth. Transfer the sauce to a large saucepan and boil over high heat until thick and glossy, about 5 minutes. Add the chicken to the sauce and cook, tossing gently, until glazed, about 3 minutes. Transfer the wings to a platter and garnish with the remaining scallions.

Asparagus Fries with Roasted Garlic Aioli

Today, I need to once again give credit to the ladies of Spoon Fork Bacon. If you haven't checked out their blog already, you definitely should. They always have excellent (and usually whimsical) recipes, as well as gorgeous food styling and photography. When I came across this recipe for asparagus fries with different dipping sauces, I knew I had a winner. As you may have noticed (as evidenced here and here), I have somewhat of an affinity for asparagus which is only matched for my love of french fries. And dipping sauces. For time's sake, I only made the roasted garlic aioli, but I can assure you that the asparagus were no less loved for that. Asparagus Fries with Roasted Garlic Aioli (Adapted from Spoon Fork Bacon)

1 1/2 cups panko breadcrumbs

1 bunch asparagus, trimmed

1/2 cup flour

2 eggs

For aioli:

3/4 cup mayonnaise

1 head garlic, top cut off

1 teaspoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Preheat oven to 375 degrees. Place garlic on a small piece of tinfoil, drizzle olive oil over, then season with salt and pepper. Loosely pack tinfoil around and roast until golden brown and tender, about 45 minutes. Cool.

Mash garlic into a paste, then whisk in mayonnaise, lemon juice, and salt and pepper. Set aside.

Prepare three shallow bowls: 1  of flour, seasoned, 1 of eggs, lightly whisked, and the last of the panko bread crumbs. Working in batches of 4-5, coat asparagus completely in flour, then eggs, then breadcrumbs. Place on a baking sheet and bake until golden brown, 20-25 minutes. Season with salt and pepper and serve immediately with aioli.