SISSY’S DEVILED EGGS
Owner/Executive Chef Lisa Garza, Sissy’s Southern Kitchen and Bar
Serves 10 to 12
7 tablespoons Hellmann’s mayonnaise
1 teaspoon champagne vinegar
2 teaspoons Dijon mustard
½ teaspoon Colman’s dry mustard
¼ teaspoon cayenne
1 tablespoon red curry paste
2 tablespoons chopped parsley, for garnish
1 ounce caviar ofchoice or tobiko, for garnish (optional)
½ cup crème fraîche, for garnish (optional)
Kosher salt and black pepper
Place the eggs in a large pot of cold, salted water. Turn burner to high heat, bring to a boil, and decrease heat to a simmer. Cook for exactly 9 minutes. Remove from heat and im–mediately shock the eggs in ice-cold water.
Peel the eggs under cold running water. Halve the eggs. Scoop the yolks into a food processor and blend until smooth. Trim a small slice of egg white off the bottom of each white so it will sit still and upright when plated.
Add all remaining ingredients, except the red curry paste, to the food processor. Blend until smooth. Do not over-blend or mixture will separate. Transfer mixture to a bowl and fold in red curry paste. The mix should be slightly salty to balance flavor with unseasoned egg white.
Spoon the yolk mixture into a pastry bag or a large Ziploc bag and cut opening in corner. Pipe mixture into each white and fill completely. Garnish with parsley, a small dollop of crème fraîche, and a tiny spoon of caviar.
HIBISCUS CRAB DIP
Executive Chef Jason Ferraro, Hibiscus
Serves 8 to 10
2 tablespoons butter, unsalted
¾ tablespoon garlic,chopped
¼ cup flour
1 cup whole milk
1 cup heavy cream
4 ounces cream cheese
½ cup Reggianocheese, ground
2 tablespoons lemon juice
2 tablespoons Lea & Perrins Marinade for Chicken
2 tablespoons Tabasco Green Jalapeño Pepper Sauce
1½ tablespoons salt
12 ounces lump crabmeat
1 cup panko breadcrumbs
Sauté butter and garlic until light in color. Add flour to form a roux. Slowly whisk in the milk and cream, making sure to work out any lumps in the mix. Stir in the cream cheese, Reggiano cheese, lemon juice, chicken marinade, green Tabasco, and salt. Remove from heat. Fold in fresh crabmeat. Pour into baking dish and top with breadcrumbs. Heat under a broiler until golden brown and serve.
PARMESAN PEPPER TWISTS
Founder/President/Chef Paula Lambert, Mozzarella Company
1 sheet (8 ounces) frozen puff pastry
1 large egg white
½ cup (about 2 ounces) Parmesan cheese, freshly grated
Freshly ground black pepper
Preheat the oven to 400°. Remove the puff pastry from the package and let it stand at room temperature until pliable, about 30 minutes; unfold, if necessary. Set the pastry sheet on a lightly floured work surface and, using a rolling pin, roll it into a 12-by-14-inch rectangle.
Beat the egg white with 1 teaspoon of water and brush it all over the pastry. Sprinkle the cheese evenly over the surface, working all the way to the edges. Grind a generous amount of pepper over the entire surface.
Fold one short side of the pastry in half over the other, then gently roll with the rolling pin to the edges to fuse the pastry.
With a sharp knife, cut into ½-inch-wide strips along the long edge. Twist the strips into spirals and transfer them to baking sheets, pressing the ends onto the pan to minimize unraveling.
Bake until the twists are golden brown, about 12 minutes. Let cool in the pans. Gently slide a metal spatula under the twists to release them. If made ahead, store
in airtight containers for up to 1 day.
FIVE-SPICED CHICKEN WINGS
Co-Owners/Chefs Jeana Johnson and Colleen O’Hare, Mot Hai Ba
4 cloves garlic
2 small shallots
1 teaspoon five-spice powder
1 teaspoon coconut caramel
1 teaspoon annatto oil
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 tablespoon honey
12 chicken wings
Cilantro, for garnish
Pinch of freshly ground black pepper
Place the garlic and shallots in a food processor. Finely mince the two together. Add the five-spice powder, coconut caramel, annatto oil, fish sauce, soy sauce, honey, and black pepper and blend into a smooth mixture.
Pour half the mixture onto the chicken wings. Place the chicken wings in an airtight container and let marinate overnight in the refrigerator.
Grill the chicken wings over medium-high heat (preferably on a charcoal grill). Baste the chicken wings in the remaining half of the marinade. Serve garnished with cilantro.
MAYTAG BLUE CHEESE POTATO CHIPS
Owner/Chef Kent Rathbun , Jasper’s
For the blue cheese sauce
2 ounces canola oil
1 tablespoon garlic cloves, peeled and chopped
1 tablespoon shallots, peeled and chopped
1 tablespoon freshly ground black pepper
1½ cup heavy cream
8 ounces Maytag blue cheese
For the chips
½ gallon canola oil, for deep-frying
8 large Yukon gold potatoes, thinly sliced and soaked in hot water
For the assembly
16 ounces Maytag blue cheese, crumbled
4 tablespoons chives, snipped, for garnish
For the blue cheese sauce
In a small saucepot, add canola oil and sauté garlic and shallots until translucent.
Add the black pepper and cover with cream. Bring cream to a boil and add Maytag blue cheese.
Continue cooking for about 2 minutes. Remove from heat and cool slightly.
Blend in an upright blender until sauce is very smooth.
Pass through a fine chinois, set aside, and keep warm.
For the chips
Strain potato slices from hot water and let drain for about 2 minutes. Deep-fry potato slices in 350° oil until crisp. Remove from fryer and let drain.
For the assembly
In a large bowl, toss hot chips with Maytag blue cheese sauce until chips are coated. Garnish with remaining blue cheese and chives and serve.
LOOK WHAT WE GOT COOKIN’
Simmer down now. You and your loved ones can get all these recipes and many, many more in D: The Cookbook. The book features an array of dishes that appeals not only to the talented home chef, but also to novices and intrepid cooks. You’ll find iconic items like Stephan Pyles’ Heaven & Hell cake and Kent Rathbun’s lobster shooters along with the hearty Bolognese sauce served at Neighborhood Services and Lucia’s exotic sea urchin risotto. Proceeds from the book benefit Cafe Momentum, which raises funds to train and find restaurant jobs for at-risk young men at the Dallas County Youth Village.