Purple Deviled Eggs — From Lazy Susan Tapas Bar - Info and Reading Options

The Internet Archive:

Video posted by Adam Ragusea on his Youtube channel <b>Original Youtube Video Description</b> Recipe courtesy of Lazy Susan Tapas Bar in Macon, Georgia: https://www.lazysusantapas.com/ ***RECIPE, MAKES 30 DEVILED EGGS*** For the pickled mustard seeds: 1 cup whole dried mustard seeds 3/4 cup (180 ml) apple cider vinegar 1/4 cup (50g) brown sugar Cover the mustard seeds in cold water, bring them to a boil, then drain them. Mix together the vinegar, sugar, and a quarter cup of warm water. Mix in the drained seeds, cover, and refrigerate overnight. For the prosciutto salt (optional, could substitute with paprika): 12 thin slices prosciutto Lay the slices on a rack and bake them at 250ºF (120ºC) for two hours. Cool, then grind to a fine powder in a spice grinder. Blot the powder dry on paper towels. For the eggs: 30 eggs salt white vinegar 1/2 cup (120 ml) mustard 1.5 cups (350 ml) mayonnaise salt pepper 1 head red cabbage 1/4 cup (60 ml) apple cider vinegar 1/4 cup (50g) white granulated sugar red-veined sorrel (or other pretty leaf) to garnish each egg arugula (or other salad greens) to lay the finished eggs on Bring six quarts of heavily salted water to a boil with 1/4 cup (60 ml) of vinegar. Using a spider, carefully add eggs to boiling water and cook for 14 minutes exactly. Remove eggs and place directly into an ice bath to stop cooking process. De-shell eggs, split in half and separate yolks from white. Rinse off egg whites to remove any residual yolk. Cut cabbage into two-inch chunks, blanch for five minutes in salted boiling water. Cool in an ice bath, reserving one quart of blanching liquid. Puree cabbage with apple cider vinegar, sugar and 1/4 cup (70g) of salt, adding reserved liquid, small amounts at a time until desired consistency is reached. Layer egg whites with stain so that eggs are evenly covered. Refrigerate overnight. Run three cups firmly packed cooked egg yolks through a mesh sieve. In a large bowl, mix yolks, mayonnaise, mustard, 1+ tbsp salt, 2 tsp black pepper. Load in a piping bag with a star tip. Remove stained eggs and rinse, saving as much of the staining puree as possible. The stain can be re-used up to three times. To serve, pipe filling into eggs, place atop a bed of arugula. Garnish with pickled mustard seeds, prosciutto salt, and one sorrel leaf. ***OTHER LINKS**** Atlantic article about the safety of restaurant food during COVID-19: https://www.theatlantic.com/health/archive/2020/03/coronavirus-how-get-food-safely/608008/ Serious Eats article covering similar territory: https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html Liz Fabian article about Macon-Bibb County Commission meeting with tapas/topless mix-up: http://ccjreports.com/6027/uncategorized/hospitals-report-virus-response-in-macon-bibb-teleconference-commissioners-question-topless-bar/

Search for “Purple Deviled Eggs — From Lazy Susan Tapas Bar” downloads:

Visit our Downloads Search page to see if downloads are available.

Find “Purple Deviled Eggs — From Lazy Susan Tapas Bar” in Libraries Near You:

Read or borrow “Purple Deviled Eggs — From Lazy Susan Tapas Bar” from your local library.

• The WorldCat Libraries Catalog: Find a copy of “Purple Deviled Eggs — From Lazy Susan Tapas Bar” at a library near you.