I adore my friend Celeste. She's one of those gals that has beauty, style, wit and just enough Southern charm that you can't hate her.
And, so when I saw that the Wall Street Journal was shining a spotlight on one of her below-the-Mason-Dixon-line faves - deviled eggs - I couldn't help but be pleased:
For every trend there is a counter-trend, which is why in the age of octopus-and-wasabi-gelato appetizers, you can also find iceberg wedges and mac n" cheese on menus. The latest rebellion: Deviled eggs, that quintessentially 1950's hors d'oeuvre. Some chefs are sticking with the classic yolk, mayo, and paprika filling, while others are mashing in capers and curry.
Two of the highlighted restaurants are in NYC:
RESTAURANT: Blue Smoke, New York City
ON THE MENU AS: Deviled Eggs with Toasted Almonds and Watercress
PREPARATION: Whites are filled with yolks pureed with mayonnaise, mustard, cayenne pepper and curry powder. Served with watercress salad.
PRICE: $5.95
RESTAURANT: Moto, Brooklyn, N.Y.
ON THE MENU AS: Eggs Stuffed with Spicy Tuna, Anchovies and Capers
PREPARATION: Four whites stuffed with yolks mashed with tuna, anchovies, capers, black pepper and olive oil.
PRICE: $4
Definitely need to go and try these cholesterol-packed apps out. But, have no fear Celeste - I'm still in love with your recipe. (Not that you'll part with it, mind you.)
P.S. A little added bonus for Queen C. - The New York Times gave a wonderful review today to Union Pacific, where we will be sharing a Restaurant Week dinner next week. The article doesn't mention it, but I'm keeping my fingers crossed that Chef Rocco DiSpirito's own version of deviled eggs shows up on the menu.
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