D'Lish Deviled Eggs!

D'Lish Deviled Eggs
A Collection of Recipes from Classic to Creative
by Kathy Casey
Hardcover, 160 pages

I love deviled eggs. I don't think I have ever met one that I didn't love. And one of the fabulous things about them are how versatile they are. Sure, I've made a few different types in my life, but never so varied and creative as the 50(!) recipes that Kathy Casey has presented here in this book dedicated to the deliciousness that is the deviled egg.

Kathy sees eggs as the perfect blank slate for flavour. And not just chicken eggs - she shows you how to cook the perfect duck and even quail egg too! (But most recipes are for regular chicken eggs)

You'll find classic recipes like grandma used to make plus more worldly recipes like Thai Curry-Spiced Deviled Eggs with Shrimp, California Roll Deviled Eggs, or how about a Dirty Martini Deviled Egg?

You'll be the hit of every party with your savvy deviled egg know-how, there's even a Large Batch Deviled Eggs Recipe Template. You know, in case I am coming over.

Biography
Kathy Casey is a celebrity chef, mixologist and pioneer in the bar-chef movement.

She played a key role in bringing Northwest cuisine and women chefs to national prominence and, as one of the first female executive chefs in the United States, she was named one of Food & Wine's "hot new American chefs." She has also been touted as being the original Bar Chef.

A savvy spotter of what's hot in the culinary and cocktail scene, Kathy is a frequent TV and radio guest and speaker on trends. She has been featured in numerous national publications, including Esquire, USA Today, Fortune, People Magazine, Cheers, Food Arts, Food & Wine, Gourmet, Time Out, the San Francisco Chronicle, the New York Times and the Wall Street Journal. She has appeared on such shows as CNN, Good Morning America, Food Network's Unwrapped, the Travel Channel's Cooking Across America, the Larry King Show, Fine Living's Great Cocktails, CBS This Morning and Northern Exposure. You can often catch her on television as a frequent guest chef, mixologist and entertaining expert. Her cocktail show Kathy Casey's Liquid Kitchen™ on Small Screen Network mixes her talent behind the bar and experience as a chef into a creative journey through great drinks inspired by the kitchen. Her radio segment Dishing with Kathy Casey airs weekends on Seattle's KOMO news radio.

Kathy is the owner of Kathy Casey Food Studios® - Liquid Kitchen™, an international agency specializing in delicious creativity: food, beverage and restaurant/hospitality concept consulting, innovation and development; product development; and food and beverage photography, as well as spokesperson work and promotions through social media. Clients such as Fairmont Hotels & Resorts, Ritz Carlton, Mandarin Oriental Hotels, Marriott Hotels, Cheesecake Factory, California Pizza Kitchen, Minute Maid, Sunset Produce, Cuties Citrus, Wonderful Pistachios, Almond Accents, Paramount Citrus, Alaska Seafood Marketing, Costco, Holland America Line, Unilever, Monterey Gourmet Foods, Darden Restaurant Group, IHOP, Brinker International, TGI Friday's, Pappas Restaurants, iSi North America, Cinnabon, and Monin Gourmet as well as spirit companies such as Purity Vodka and Beam, Inc. have sought her development skills, advice and expertise.

Kathy also owns Dish D'Lish® "Food to Go-Go" ® cafes as well as Dish D'Lish branded retail and food-service specialty food products and cocktail mixers.

An accomplished writer, she is the author of ten cookbooks, including the James Beard Award-nominated Kathy Casey's Northwest Table. Her newest book is D'Lish Deviled Eggs. Kathy wrote her feature column "Dishing with Kathy Casey" for the Seattle Times for 12 years; now you can catch her latest Dishing adventures on her blog. Casey also pens the feature column "Shake Swizzle & Stir" for Sip NW magazine and blogs for "Ask the Expert Mixologist" for Food Network Canada as well as Amazon.com. She is also a yearly contributor for the Food & Wine Cocktails annual recipe book.

Kathy was lauded as one of the 50 Best Twitter Chefs by Guide to Culinary Schools; her blog Dishing with Kathy Casey was included in Saveur.com's Sites We Love. Kathy is a frontrunner in social media and, when not dreaming up "the next big thing," she can be found foraging for wild mushrooms, shaking up cocktails with ingredients from her urban garden ... or Twittering way too much.

Catch Kathy on Twitter (@KathyCaseyChef) or blogging at www.dishingwithkathycasey.com or find Sips & Apps and D'Lish Deviled Eggs on Facebook. Watch her cocktail show, Kathy Casey's Liquid Kitchen, on www.liquidkitchen.tv.

For more information, visit www.kathycasey.com or contact info@kathycasey.com

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Mexican Scrambled Egg Wraps

We are wrapping it up this week at cooking club. Wrapping up our food, that is. And what better way to eat in the summer heat than wrapping up your delicious Mexican fare in thin tortillas? Save the heavy carbs for winter, we are lightening the load and getting fresh here.

You can delight your family with Rick Bayless' simple Mexican-style scrambled eggs, served with fresh avocado, chopped cilantro and salsa for a delicious twist on your Sunday morning brunch - all wrapped up in a soft tortilla!

Mexican Scrambled Egg Tacos 
(Tacos de Huevos Revueltos a la Mexicana)
From: Mexican Everyday, by Rick Bayless
Online recipe source - chow.com
Serves 4

If this is a book of simple “foundation” recipes from the Mexican kitchen, this preparation is part of the bedrock on which that foundation is laid. No doubt all of you, at one time or another, have enjoyed a big forkful of scrambled eggs shot through with Mexican spirit—that is, with tomatoes, chiles, onions and cilantro. If those eggs were rolled into warm corn tortillas, I’ll bet the experience seared itself into your brain. You can find eggs like this everywhere in Mexico, from simple market stalls to the trendy dining room at the W Hotel in Mexico City’s chic Polanco section (where the chef adds roasted cactus to the mix). They are always served with warm tortillas for making tacos or simply eating alongside; I always want a spoonful of fried black beans to make the meal complete.
Rick Bayless

INGREDIENTS

    3 garlic cloves, peeled
    Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed, seeded, if you wish, and each cut into 3 or 4 pieces
    1 medium white onion, roughly chopped
    2 tablespoons vegetable or olive oil, fresh pork lard or bacon or chorizo drippings
    1 pound (2 medium-large round or 5 to 7 plum) ripe tomatoes, cored and cut into 1/4-inch cubes
    8 eggs
    Salt
    1/2 to 2/3 cup (loosely packed) chopped cilantro
    1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces (optional)
    12 warm corn tortillas, store-bought or homemade (mine are whole wheat)
    About 3/4 cup roasted tomatillo salsa, or bottled salsa or hot sauce, for serving

 INSTRUCTIONS

    With a food processor or blender running, drop in the garlic and chiles one piece at a time, letting each piece get finely chopped before adding the next. Stop the food processor (or blender) and add the onion, then pulse until most of the onion pieces are no longer than 1/4 inch.
    Heat the oil (or its alternative) in a very large (12-inch) skillet, preferably nonstick, over medium. Add the onion mixture and cook, stirring regularly, until starting to brown, about 4 to 5 minutes. Raise the heat to medium-high and add the tomatoes. Cook, stirring frequently, until all of the tomato liquid evaporates and the oil separates out again, about 4 minutes.
    While the tomatoes are cooking, crack the eggs into a bowl and add 1 teaspoon salt. With a fork, beat the eggs just enough to roughly blend the whites and yolks.
    Pour the eggs into the skillet and cook—slowly stirring and scraping up the cooked eggs from the bottom of the skillet—until the eggs are done as you like. Scoop into a serving bowl and sprinkle with the cilantro and optional avocado. Serve with the warm tortillas and salsa or hot sauce for making soft tacos.

Riffs on Huevos a la Mexicana: You probably know that the classic preparation for these eggs starts with browning hand-chopped onions and tomatoes with minced chiles and garlic, but that requires both time (or very proficient knife skills) and really great summer tomatoes. I devised this simpler, year-round version for quick home suppers. Sometimes I add crisp-cooked bacon or chopped cooked shrimp to the skillet with the eggs. Or I’ll fry chorizo in the skillet, then scoop it out with a slotted spoon and make the dish using the renderings; I add the chorizo back to the skillet with the eggs.
Rick Bayless

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