Da Saints Edition

It's an exciting week in New Orleans.

Tulane plays Ole Miss at the Dome on Saturday, which I'm not sure how that's gonna go....

Ole Miss blew a lead and lost to J-ville State in double overtime, army style. So they could come to town as punishers. Or they could not, which would be good for us. Because we need them to be sloppy. To give us a breather and give us another week to get our act together.

Also, my one and only Ole Miss friend, Miss Glitter, will not be coming to New Orleans even though she's a New Orleans girl. Other Ole Miss folks on the internets have been referring to New Orleans as "Mogadishu", so I have a foreboading sense about their visit to our city. Thinking it might all go sideways instead of the jovial visit I had originally anticipated it to be. What I am looking forward to is that kick off is 8pm, so we won't be baking in the sun all day.

But anyways, I mention that this will be an exciting week because it's the official start to the NFL Season and the kick off is happening right here in New Orleans!

There are all kinds of televised activities between the Taylor Swift + Dave Matthews Concert in Jackson Square, the NFL Parade down Decatur, etc.

As part of the lead up to the NFL festivities the TP profiled favorite gameday recipes of local restaurant celebrities, like the adorable Leah Chase and Willie Mae's great granddaughter, Kerry Seaton-Stewart.

Kerry provided her secret ingredient to Deviled Eggs, which I thought was perfect to share Deviled Egg recipes since we have Ole Miss coming in and all. (I think we can manage some good deviled eggs here in Mogadishu.)

WILLIE MAE'S SCOTCH HOUSE DEVILED EGGS
Prepare about three eggs per person. Add a dash of vinegar to the water for boiling, will keep cracked eggs from leaking. After the eggs are boiled for seven to nine minutes, run them under cold water. Cut the eggs lengthwise and remove the yolks.

Per dozen eggs: half-cup of jarred sandwich spread, a half-cup of regular mayonnaise, a teaspoon of lemon juice, a teaspoon of sweet pickle relish drained. S+P to taste. Mash the yolks with the mixture and spoon them back into the egg whites. Garnish with paprika, cayenne and a sprig of parsley for your dish.

Another easy peasy Deviled Egg recipe I found out on the internets was using just Marzetti's Cole Slaw dressing with the yolks instead of mayo and all that.

Most interesting ingredient Deviled Egg recipe I found was using the Chinese Hot Mustard packets from take-out restaurants.

ZIPPY DEVILED EGG RECIPE
12 eggs
2 tablespoons mayonnaise
1 teaspoon Chinese hot prepared mustard
2 teaspoons yellow mustard
Drop of mayonaise
salt and pepper to taste
paprika, for garnish

I think this might be yummy with crumbled bacon as a garnish too. Good idea Mrs. Hullabaloo!

And most decadent recipe from one of my favorite Food Network chefs, Anne Burrell. Don't you love how she lovingly calls her ingredients "My Babies" ? I love, love, love her enthusiasm in the kitchen! and Mrs. Hullabaloo just l-o-v-e-s her some truffle.



AB's TRUFFLED DEVILED EGGS
6 eggs
1 1/2 cups mayonnaise
1 tablespoon truffle oil
Pinch cayenne pepper
2 tablespoons finely chopped black truffle peelings
Chopped chives, for garnish

Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs. Bring the pot to a boil, Turn off the heat and COVER!!!! Let sit for 13 minutes-EXACTLY!!!!! Run the eggs under cold water, Peel, cut, etc.

After mashing yolks, add mayo, truffle oil, cayenne and truffle peelings. Continue to whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil with caution. Don't over truffle.

Spoon back into the whites. Sprinkle with chopped chives.

OMG, these all sound SO delicious. I just might have to make a set of all three and taste test. Yum-o!

Do you have a favorite Deviled Egg recipe? Please share!

Oh, and a free giveaway today. Saints Lip Balm that I picked up from the cute NFL Boutique on Magazine Street. Lucky recipient shall be chosen from comments.

Thanks for participating!