Wednesday, March 18, 2020

Episode 6 Recipe: Deviled Eggs -- To Kill and Kill Again by John Coston


Wasabi Deviled Eggs!

Ingredient list


                      8 hard boiled eggs                     2 tsp of rice wine vinegar
                     1/3 c. of mayonnaise                  salt and pepper to taste
                          2 tsp of wasabi paste                  16 pickled ginger slices (opt)

Directions:
1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2.Cut each egg in half, lengthwise, and put the egg yolks in a separate bowl. Mash the yolks until smooth.
3. Stir in mayo, rice wine vinegar and wasabi paste. Season with salt and pepper.
4. Spoon yolk mixer into the egg white hollows, place on serving platter.
5. Garnish with parsley or pickled ginger if you'd' like.


Dan's saki suggestion! 


 Tyku junmai gingo sake; a premium sake produced at the Umenoyado
 Brewery located in Nara, Japan.  It is a clear sake; fresh and balanced with
 notes of pear, pairing perfectly with the wasabi and the eggs. Serve it slightly chilled. 
Moonstone was the other saki we tasted,  a nigori sake -- usually not clear,
almost creamy; less purified. Moonstone is a perfect breakfast sake -- with
notes of coconut and lemongrass -- it almost looks like coconut milk. There’s
absolutely no bite to this one; but comes in at 13.5%. We can’t feel our faces.  Kanpai




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