Monday, July 27, 2009

time for a picnic

This week has been so hot that the idea of cooking anything makes my skin crawl. In fact, we are the only things cooking around here. My poor kitty Clara looks like she's given up and I'm sure if she had a little noose she would end it. But we don't keep those kinds of things in the house because of times like these. We decided to pack up lunch and take it to the streets. Well, more like the park. Okay, I guess I did cook the eggs for the deviled eggs, but that was a necessity, you just can't have a picnic without deviled eggs. I think it might be a law or something. For our picnic I made sandwiches on lovely rustic rolls with fresh made farmers cheese from Samish Bay Cheese, organic black krin heirloom tomatoes, a little flake salt and cracked black pepper, and a lil bit of Dijon mustard to bring it all together. I also made the requisite deviled eggs with horseradish and a dusting of pimenton picante. We also brought a few mini apricots just in case. No stiffling walls to smother us, just the beautiful green grass and the sounds of a bearded bride in her wedding gown riding a scooter. I'm not joking about that either. A small terrible bunch of filmmakers were making a movie about a super hairy bride falling off her scooter, right in the middle of our picnic. I do not want to see that movie. But I wasn't going to let them ruin my picnic. That or the murder of crows that were circling us like we were fresh rotted corpses or a trash can filled with BK wrappers. When all was said and done, we had a nice time eating outside. Now can we get back to normal freaking temperatures around here please so I can go back inside?

Deviled eggs with Horseradish and Pimenton Picante
6 eggs
1 tbsp mayo
1/2 tspn dijon mustard
1/2 tbsp prepared horseradish
1/2 tbsp picked onion, minced (cocktail onions is my secret weapon)
a dash or two of hot sauce (Tapatio!!)
kosher salt and fresh cracked black pepper to taste

pimenton picante for dusting

Put the eggs in a pot and cover with cold water. Over high heat, bring to a boil and then turn off the heat, moving the pan off the burner. Wait 9 minutes and run cold water over the eggs to stop the cooking. Carefully remove the shells. Cut the eggs in half and remove the yolks. Set the whites aside and mix the yolks with all of the other ingredients (except for the pimenton) until nicely combined. Using a piping bag (I use a ziploc bag- just fill the bag, snip off the bottom corner with scissors and pipe away) and fill the egg white cups with the devil's mixture. Dust the tops of the deviled eggs with pimenton picante. Now you too can be the star of the party!

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