Fine Deviled Eggs

  • 12 eggs, boiled
  • ½ cup Duke’s mayonnaise
  • 1 tbsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 ½ tsp. Louisiana Hot Sauce
  • ¼ tsp. turmeric
  • 1 pinch ground clove
  • ½ tsp. Kosher salt
  • 2 tsp. pickle brine
  • 1 tsp. sugar
  1. In a large pot, boil eggs for 10 minutes. Turn off heat and allow to sit until cool.
  2. Peel eggs and slice in half lengthwise. Remove the yolk and save the halved egg whites. Pass the yolks through a mesh strainer until fine.
  3. In a large mixing bowl, add strained egg yolks, mayonnaise, Dijon, lemon juice, hot sauce, turmeric, clove, salt, pickle brine, and sugar. Stir until evenly mixed.
  4. Using a pastry bag with a star tip, pipe the yolk mixture into the hard-boiled egg whites.
  5. *Chef recommends topping with smoked salmon caviar, crispy fried shallots, and dill fronds.

French-Style Succotash

  • 2 cups butter beans, fresh or frozen
  • 1 tbsp. unsalted butter
  • 1/2 cup (about 5 or 6 strips) thick-cut bacon, cut into 1/4-inch lardons
  • 1 small sweet onion, finely chopped
  • 3 celery ribs, chopped into 1/4-inch dice
  • 1 medium red bell pepper, seeded and cut into 1/4-inch dice
  • 2 cups corn kernels, fresh or frozen
  • 2 large cloves garlic, minced
  • 4 scallions, white and green parts, finely chopped
  • 1 cup heavy cream
  • 2 tbsp. fresh tarragon, roughly chopped (plus extra for garnish)
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  1. Bring 1 quart of well-salted water to a boil in a large stockpot or Dutch oven and add butter beans. If they’re fresh, cook for about 4 minutes. Frozen beans will need to cook for about 8 minutes. Test for tenderness and then remove from heat, drain, and set aside.
  2. Meanwhile, over medium heat, melt the butter in a large skillet. Add the bacon and cook until crisp, about 7 minutes. Stir in onion, celery, and bell pepper, stirring to coat with butter and bacon fat. Cook until tender, about 5 minutes.
  3. Add the corn, garlic, and scallions and cook an additional 5 minutes, stirring occasionally. Gently fold in the butter beans, then add cream, tarragon, salt, and pepper. Reduce heat to medium-low and cook uncovered for 5 more minutes, or until succotash is heated through and the cream has started to thicken.
  4. Taste and adjust seasoning, if necessary. Sprinkle with additional tarragon before serving.

Miss Verbina’s Pimento Cheese

1 pound sharp yellow cheddar
1/4 pound cream cheese, softened
1 teaspoon freshly ground white pepper
3 large red bell peppers, roasted, peeled, seeded, and chopped
1/2 cup homemade mayonnaise or best-quality commercial mayonnaise
1 teaspoon sugar
Splash of hot sauce, such as Tabasco or Cholulu
1/8 teaspoon cayenne pepper (optional)
Instructions

Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater.

Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly.

Refrigerate and serve chilled.

Sauteed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans

2 pounds brussels sprouts
2 tablespoons (1/4 stick) butter
3 tablespoons extra-virgin olive oil
2 1/4-inch-thick slices smoked ham (about 6 ounces), coarsely chopped
1 large garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher salt
1/2 cup pecans, toasted, chopped

Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds.

DO AHEAD: Can be prepared 1 day ahead. Cover and chill.

Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds.

Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper.

Transfer to serving bowl. Sprinkle with pecans.