Deviled pickled eggs ピクルドデビルドエッグ

When my wife made pickled eggs, she wanted to see how they would taste made them into deviled eggs. The egg yolk of the pickled egg was different from the consistency of regular hard boiled egg; it was fairly dense and we weren't sure how much we liked them. This is the pickled deviled egg shown below.

Since the pickled egg had a lot of flavor she thought the egg yolk filling should be fairly simple so she made it in a most classic way.

The stuffing was much more flavorful and also had a nicer consistency then the plain pickled egg yolk. The brown color of the egg white came from spices (cinnamon sticks and star anise) used in the pickling medium. We really like this rendition of deviled eggs.

Since we weren't sure if we would like this she made with only one pickled egg.

Ingredients:
1 pickled egg
1tsp. mayonnaise
1tsp. greek yogurt
1/2 tsp. mustard
1/4 tsp. Worcestershire sauce
1/8 tsp. onion powder

Directions:
Remove the yolk from the pickled egg and smash with a fork. Add all the other ingredients and mix until a creamy consistency is reached and all the ingredients are blended in. Put the egg yolk mixture back into the egg white.

This was very good. The egg yolk had absorbed some of the flavor from the pickling medium and this really added a pleasing taste element to the the deviled egg.  I couldn't help but ask "is it worthwhile to take the time and effort to make pickled eggs and then make deviled eggs from them?" But I do have to say the end result is probably one of the best deviled eggs I've ever eaten. From a practical view point the pickling process makes the eggs last longer. So, if we make a portion of it to deviled eggs, this may be worthwhile.

Diversion alert: A few days ago wife noticed that a frog had moved into the small fountain in our backyard. She identified it as an American Bullfrog mostly through the sound it made. (Although I did not hear it, my wife heard low rumbling croaks). Reportedly, Bullfrogs prefer large bodies of water. Our little fountain certainly didn't fit that description. We named him "millennial" since he had just moved into the bullfrog equivalent of a micro-apartment (about 10-15 gallon of water under our fountain). For several days he came out to sit on his front door step near the fountain (see below) to croak occasionally. We saw him jump back into the fountain through a small gap at the edge of the flat rock we use to cover the access to the pump. I appears that he moved out few days later. We thought maybe prospective mates were not enchanted with the micro apartment he had chosen. Or maybe it was the school district.

Pickled eggs version 2 ピクルドエッグ version2

This is my wife's second try to make pickled eggs. Last time, she used rice vinegar and mustard and the eggs did not have enough "pickled" flavor. This time she used cider vinegar and different spices. I served this in small egg-shaped containers. I placed the pickled onion and slices of cucumber under the eggs.

This time, I cooked hardboiled eggs perfectly without green rims on the yolks.

We served this as a light lunch in one of the weekends. with cucumber and salmon salad.

Red pickled eggs without the red;

This is basically the traditional recipe for red pickled eggs without the red. My wife thought this would be a good way to get the traditional flavor without the traditional red stain on clothing, hands, or anything else the beet juice touched.

Ingredients:
6 hard boiled eggs, peeled
1 medium onion, sliced
1 cup cider vinegar
1/3 cup brown sugar
3 Cinnamon sticks
2  Star anise
4 whole cloves

Directions:
Put the eggs and half the onions in a container (#1).
Put the rest of the ingredients in a saucepan and bring to a boil. Cook until the onions are translucent (#2).
Let cool slightly then pour over the eggs and onions in the container (#3).
Make sure they are completely covered with the liquid (#4). Seal the container and put in the refrigerator.

These were much better than the previous version.  For one thing we did not bust into them until they had been in the brine for about 10 days. They had a more assertive vinegar flavor and both cinnamon and star anise flavor came through. My wife was satisfied that this was the flavor she remembered from her childhood. The cooked egg white was firm but the texture of the yolk also changed as well. It too was firmer and had a mild pickled flavor. Next, my wife said (threatened?), to make deviled eggs from these pickled eggs.

Pickled eggs and other drinking snacks 卵の酢漬け、酒の肴

This was the evening line-up of small dishes we had one weekend. Bluefish in miso sauce (left back), pickled egg (right back) and fish cake (store bought) grilled in the toaster oven with soy sauce and grated ginger.

Among these dishes, pickled eggs are new.

This fish cakes were bought at our Japanese grocery store. They appeared locally made and are fresh not frozen. They come in a simple plastic container without any brand name. Compared to frozen fish cakes, these taste much better and have a nice consistency. Every time we see them at the Japanese grocery store, we get them.

This fish simmered in miso sauce was posted before. Instead of mackerel, I used blue fish. It came out almost identical and is a good way to cook blue fish. For this type of strong fish the combination of miso and ginger flavors works well.

Among these snacks, the pickled eggs were new. Since we often get caught with eggs in the refrigerator with an expiration date that just passed or was about to pass, we thought this might be a way to preserve them and buy a little more time until we got around to eating them. In addition, my wife grew up in rural Pennsylvania where pickled eggs are common and a significant part of a summer picnic. So she decided to make some. While she ate many pickled eggs in her youth, however, she never made any. The traditional PA Dutch pickled eggs are bright red. The color does not come from food coloring but from beets which are used to make the brine and are pickled along with the eggs. My wife knew from experience that beet juice is a great dye i.e. it gets into everything and is impossible to remove. For this reason she was reluctant to go with the traditional red egg and found a recipe for mustard pickled egg. This used turmeric which makes the eggs and the onions bright yellow. (Come to think of it, turmeric is a pretty stubborn stain to remove as well.)

Mustard pickled eggs.
Ingredients:
Hard boiled eggs, 4, peeled
Sweet onion such as Vidalia, medium, sliced in thin strips
2 cups water
1/2 cup vinegar
1/2 Tbs salt
1/2 Tbs mustard seed
1 1/2 Tbs prepared mustard
1/2 tsp. turmeric

Directions:
Put eggs and onions in a glass jar.

Bring everything else to a boil.

Let cool a few minutes than pour over the eggs and onions. Make sure the eggs and onions are completely covered with the liquid. Seal the jar, put in the fridge and wait at least a week before tasting.

This should have been a hard boiled egg but this one is somewhere between soft and hard boiled.

Because of the turmeric, egg white became bright yellow.

These were good snacks to start the evening. The pickled eggs had great yellow color and a slight pickled mustard flavor but were otherwise rather bland. This was the first time I ever had pickled eggs and was surprised to find that the consistency of the cooked egg white got much firmer. Actually, the onion was the best part. I am sure my wife will tweak the recipe. She said next time she would reduce the amount of water so the vinegar would be stronger and suggested that maybe the eggs should have been left to marinate a bit longer. (We busted into them after only 5 days.)

Vanilla Buttermilk Breakfast Bread a.k.a Pound Cakeバニラバターミルクパウンドケーキ

My wife was looking for a recipe to use the luscious Harrisburg Dairies buttermilk she just bought at Whole foods. This recipe was in her collection of buttermilk recipes and since she had never made it before, she glanced at the ingredients and thought it would make a nice breakfast bread.

Ingredients:
3 cups AP flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
3/4 cup butter, softened
1 tsp. vanilla
3 large eggs
1 1/3 cup buttermilk

Directions:
Put the flour, baking powder, baking soda, and salt in a bowl and set aside. Cream the butter until fluffy. Add the sugar and continue creaming. Then add the eggs one at a time and beat until the mixture is light and fluffy. Finish by adding the vanilla.

Alternately, add the butter mixture and buttermilk to the flour and mix. Put into greased 8 X 4 loaf pan. (I used a 9 X 4 1/2 load pan and one 5 3/4 X 3 3/4 pan because she didn't have an 8 X 4. )
Bake at 350 for 40 minutes for the small loaf and 1 hour for the large loaf. Cool completely before trying to take it out of the pan

This came out very light and tender with a very delicate vanilla flavor. My wife served it for breakfast and it was very good but something kept tickling the back of my mind. Finally it came to me. It tasted like pound cake. I mentioned this to my wife. After a moment of thought, she went to her buttermilk recipe file and took off the paperclip that kept the top of the recipe page obscured. And there it was in black and white: "Vanilla Buttermilk Pound Cake". It tasted like pound cake because it was pound cake...and a very good one too I might add. My wife had been so concentrating on the ingredients and directions, she didn't register exactly what she was making. That provided us a pretty good laugh. Also, I feel confident, that although it is not officially a breakfast bread, I will be able to "choke it down" for breakfast.

Deviled eggs Version 2 デビルドエッグ

We posted deviled eggs before but since my wife acquired a new deviled eggs plate (originally to display a collection of  Easter egg decorations), we had another attempt at making deviled eggs. I have to admit the colorful plate, makes things look much more festive than our old white plate did.

Since I made guacamole (the avocado I had was on the verge of turning to over ripened mush) and this plate had a center well for a dip, I served it as well. My wife made three different kinds of deviled eggs this time.

This is the classic one.

2 tbs of Greek yogurt
1 tbs mayonnaise
1 tsp Worcestershire sauce
1 tsp mustard
a sprinkle of onion salt to taste
stuffed olive for garnish

Lightly season all the egg whites with salt. Mix all the ingredients into the mashed egg yolk, then put mixture back into egg white

This is one with Sriracha hot sauce garnished with smoked paprika (not cayenne pepper).

2 tbs of Greek yogurt
1 tbs mayonnaise
1 tsp Sriracha (or to taste)
smoked paprika to garnish

Lightly season all the egg whites with salt. Mix all the ingredients into the mashed egg yolk, then put mixture back into egg white

This one is with guacamole garnished with a cilantro leaf.

2 tbs of Greek yogurt
1 tbs mayonnaise
2 tbs of guacamole
cilantro leaf for garnish

Lightly season all the egg whites with salt. Mix all the ingredients into the mashed egg yolk, then put mixture back into egg white

This plate may have been perfect for a party but we were not going to have one. Obviously it was too much to eat in one sitting so we came up with a way to cover and save the eggs in the refrigerator. My wife found out that we had a small stainless steel bowl which perfectly fit the center well . This covered the guacamole in an air tight way and gave the dish some height so that we could cover the entire plate with plastic wrap without toughing the deviled eggs.  So we enjoyed our deviled eggs two (halves) at a time for the next few days.

Although this is such an old fashioned appetizer, we learned it is making a comeback with some fancy twists. Ours were not fancy but we like them very much. Actually we liked the original and classic one with mayo, onion salt and Worcestershire sauce the best. The taste of deviled eggs evoked the nostalgia of humid summer days and family picnics (for my wife).

Anchovies in sweet vinegar イワシの南蛮

This is the second dish I made from the frozen "iwashi" イワシ anchovies. This is a standard "Nanban" 南蛮. The sweet vinegar cut the oiliness and fishiness of the anchovies and this is a very good dish.

Since I found Japanese "shishitou" 獅子唐芥子 at our near-by Whole foods, I added one, simply fried, as a garnish.

Ingredients:
Frozen (or fresh, if available) anchovy filets, thawed, three, cut into two making six pieces.
Potato starch for dredging
Peanuts or vegetable oil for deep frying
Celery (2 stalks), carrot (1 small), and sweet onion (1 small) cut into small strips (julienne)

For sweet vinegar marinade
Rice vinegar 1/2 cup
Japanese dashi 1/2 cup
Sugar 1/4 cup
Salt, a pinch
Light colored soy sauce, 1/2 tsp
Dried Japanese red pepper, 1 whole,

Directions:
Before starting to fry the fish, I prepared the vegetables and sweet vinegar.

I placed the ingredients for sweet vinegar in a sauce pan and heated it until the sugar melted. I let it simmer for 5 minutes and then let it cool to room temperature.
I added the julienned of vegetables.
I removed the whole Japanese hot pepper and sliced it into small rings removing the seeds for the garnish. (I did this in the morning and kept it in the refrigerator until I was ready to deep fry the fish).

I dried the fillets and dredged them in potato starch and deep fried them for 3 -4 minutes turning once in 350F oil,  drained it on a paper towel (see below).

While the fish was hot, I placed it in the sweet vinegar and covered the fish with the vegetables (see below). You can enjoy immediately or keep it in the refrigerator for later.

For this type of strong flavored fish, "nanban" is a good preparation. We enjoyed this with cold sake.

"Shisamo" smelt al ajillo ししゃものハーブオイル煮込み

Inventory control of my Japanese food stash in our freezer is not easy. Often I come across frozen fish items which need to be quickly consumed. I found a package of frozen "shishamo" シシャモ smelt the other day and I do not have a clue when I bought it but it still looked good.  I could have cooked them the usual way in the toaster oven or in a frying pan but I decided to slow-cook it in an herb olive oil a la "Gambas al ajillo" which I saw on the web.

This dish is more than just enjoying the fish but also soaking up the herb oil with a piece of baguette.

As usual I made some modification, the first of which was to make garlic chips. I removed them from the pan after they became brown and crispy and before cooking the fish. If I had left them in to cook with the fish they would have become bitter.  I added them back in after the fish was cooked.

Ingredients:
"Shishamo" Japanese smelt, frozen, one package (this had 10 small fish), not thawed
Olive oil, about 200ml
Fresh thyme, several sprigs
Garlic, two cloves, peeled and thinly sliced

Directions:
In a non-stick frying pan, I added the olive oil in low flame and the garlic until the garlic was golden and crispy but not bitter. I removed it from the oil (above).
In the remaining oil, I added the thyme and the fish (below) and cooked it on low flame for 10-15 minutes.

Mid-way through, I carefully turned the fish over (skin is very delicate and easily breakable).

I garnished with the thyme sprigs and served it with slices of baguette I had made. Although I used quite a few thyme springs, the thyme flavor was rather muted but the fish were very good (these had roe). The only problem was that this was an appetizer and the flavored oil with the baguette was so good that if we were not careful, and exercised a degree of restraint, this would have been dinner. The restraint was worthwhile though because they tasted even better the next day.