Picnic Fare...Shrimp And Deviled Egg Salad Rolls

I am always looking for new things to make for our weekend picnics on the lake.  If it's just us, which it never is, I try to keep it simple.  It's always nice, though, to add a new twist to an old favorite.

These can be split in half if you are cooking on the grill, or they can be kept whole if it's the only thing you are bringing along.  Frankly I think that if you pack some chips, fruit, cheese and brownies, you would have ample fare for a no-fuss picnic.

Makes 8 mini rolls



Ingredients

Kosher salt
1 pound large shell-on shrimp, deveined
6 large eggs
2 ounces slab bacon or 2 strips thick-cut bacon, finely diced
1/4 cup plus 2 tablespoons mayonnaise
1 tablespoon hot sauce
2 teaspoons dijon mustard
Freshly ground pepper
4 butter lettuce leaves, halved
2 vine-ripened tomatoes, cut into 8 slices
4 top-loading hot-dog buns, halved crosswise
2 scallions, finely sliced


Directions

Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.

Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.

Meanwhile, peel and chop the shrimp and put them in a large bowl. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes. Drain on paper towels.

When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute.

Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)

To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each. Garnish with the bacon and scallions.


Recipe Food Network
Photograph by Mark Peterson

Daniel Boulud's Croque Monsieur/Madame

A few months back, I published a recipe for Croque Monsieur on Lindaraxa's Garden. This is a variation of the original and is called a Croque Madame, because it is served with a fried egg on top.  It is quite simple to make, especially if you have some leftover bechamel.  Just save it in the refrigerator, add a little milk before you warm it up and stir until it almost comes to a boil again. You can buy French ham in the deli of many grocery stores today.  Just ask them to slice it very thin.

Ingredients

Béchamel Sauce

• 3 T unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk

• Pinch of freshly grated nutmeg

• Salt and freshly ground white pepper

Sandwiches

• 8 slices high-quality Pullman loaf bread, sliced ⅓- to ½-inch thick

• 12 oz. thinly sliced jambon de Paris (high-quality wet-cured ham)

• 10 oz. Gruyère cheese, coarsely grated

• 4 whole eggs (for the madame)

Directions

In a small saucepan over low heat, melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt, and pepper. Set aside. (This may be made up to 24 hours ahead and refrigerated with a layer of plastic wrap placed directly on the surface; gently reheat before serving.)

Preheat oven to 400°F. Place bread slices in a single layer and spread each evenly to the edges with béchamel (all the béchamel may not be needed). Divide ham among four of the slices, trimming if necessary so it is within ¼ inch of the edges. Top all eight slices with equal amounts of grated cheese, spreading evenly to within ¼ inch of the edges.

Place the four bread slices with béchamel and Gruyère, cheese side up, on top of slices layered with ham. Transfer sandwiches to a sheet pan lined with parchment paper. Bake until cheese topping is melted and golden brown, 10 to 15 minutes.

To make a croque-madame, fry eggs sunny-side up and place one on top of each finished sandwich. Sprinkle with salt and pepper and serve immediately. Serves 4.

Photo Credit: Kate Sears/Sublime Management

Last Minute Super Bowl Menu - Pulled Pork Sliders!

I am nuts about Pulled Pork, particularly North Carolina Pulled Pork Sandwiches with coleslaw on top.  When my children were small, we lived in North Carolina for seven years while their father worked for the chemical division of a large US multinational..

My son, Ted, the ribs and burrito king, was born in Asheville and now lives with his wife and baby here in Atlanta.  It was not until his wedding three years ago, by the shores of  a lake in N.C., that I first had a pulled pork sandwich.  On the day of the wedding, my daughter in law's grandmother gave the traditional  lunch for the wedding party and out of town guests and had a typical North Carolina BBQ catered by the best guys in town.   I was smitten at the first bite.  I only wished I had not been the mother of the groom on that memorable occasion for every time I sat down to enjoy it, someone approach me to say hello.  It is unquestionably the day I lost my heart to a pulled pork sandwich.  Now, whenever I see it on a menu , I order it;  and every time I see a recipe, I have to try it. Pulled Pork Sandwich Junkie, that's me.

I saw this recipe on the Williams Sonoma website, looking for their pulled pork sauce (I tell you, it never stops) which has gotten great reviews. It is exclusive to Williams Sonoma and from the looks of it, this recipe's sauce is very similar to the one they sell for $12.00.

Since most of us are going to be buried in snow, rain or sleet this weekend,  there is no way anyone is going to be thinking BBQ for the Super Bowl; that's why I'm posting this version which is braised on top of the stove and later in the oven.  I'll save the real McCoy for the summer.  In the meantime, if you want to see how it's done and laugh a little here's a great post

If you haven't planned ahead, this is a quick and easy fix for this weekend's Super Bowl. The recipe transforms the classic pulled pork sandwich into a small-size version that is perfect for serving at parties.  All you need is some beer, dessert and a plasma TV!

Cooks Note:  It is important that you buy pork shoulder and not butt, loin or picnic.  Wait until you see how inexpensive it is!


Ingredients:

1 Tbs. kosher salt

1 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

1 Tbs. paprika

1 tsp. mustard powder

3 1/2 lb. boneless pork shoulder

1 Tbs. vegetable oil

1 large yellow onion, halved and sliced 1/4 inch thick

4 garlic cloves, peeled and lightly smashed

1/4 cup tomato paste

3/4 cup cider vinegar

2 cups chicken broth

3 tsp. Worcestershire sauce

1/2 cup ketchup

1/4 cup firmly packed light brown sugar


For the coleslaw:

1 head green cabbage, cored, quartered and thinly sliced

1 1/2 Tbs. kosher salt, plus more, to taste

1/2 cup mayonnaise

1 1/2 Tbs. granulated sugar

1 Tbs. fresh lemon juice

1 tsp. celery seed

2 Tbs. cider vinegar

Freshly ground black pepper, to taste

2 carrots, peeled and julienned

36 Parker House rolls, halved


Directions:

In a small bowl, combine the salt, black pepper, cayenne, paprika and mustard powder. Rub the mixture evenly over the pork and let stand at room temperature for 1 hour.

Preheat an oven to 300°F.

In a 6-quart French braiser or Dutch oven over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a large plate. Add the onion, garlic and tomato paste to the pan and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork, cover and transfer to the oven. Cook, turning the pork every hour, until it is tender and a fork inserted into the meat yields little resistance, about 3 hours total.

Meanwhile, make the coleslaw: Put the cabbage in a large bowl, sprinkle with the 1 1/2 Tbs. salt and toss well. Transfer to a colander and let drain for 30 minutes. In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed and vinegar, and season with salt and black pepper. Add the drained cabbage and carrots and toss to coat evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.

Transfer the pork to a large platter or baking sheet and cover loosely with aluminum foil. Skim the fat off the cooking liquid. Set the braiser over medium-high heat, bring the liquid to a simmer and cook until reduced to 1 3/4 cups, 8 to 10 minutes. Whisk in the remaining 1/4 cup vinegar, the Worcestershire sauce, ketchup and brown sugar and simmer until the sugar dissolves.

Using 2 forks, shred the meat, discarding any fat, and transfer to a large bowl. Stir in the sauce. Place 2 Tbs. pork and 1 Tbs. coleslaw on the bottom of each roll, then cover with the tops of the rolls. Serve immediately. Serves 12.