Ingredients
-
-
12
-
4
-
1/2
-
1
-
1/2
-
1
-
1
-
2
-
-
6
-
1/4
-
-
-
Directions
Asian-Style Bacon and Deviled Eggs – Dare to Be Different!, In a rut, ready for a walk on the wild side? How about eggs brined in cranberry juice and tea for your deviled eggs, with a soothing chunk of bacon to make you feel a bit more at ease? These deviled eggs by Aki Kamozawa and H Alexander Talbot, Maximum Flavor: Recipes That Will Change the Way You Cook , will save you from Samo, samo and spark conversation at your next gathering Posted for safe-keeping This recipe calls for stove-top steaming, a food processor, a refrigerator and an oven It also calls for a pastry bag with a star tip , In a rut, ready for a walk on the wild side? How about eggs brined in cranberry juice and tea for your deviled eggs, with a soothing chunk of bacon to make you feel a bit more at ease? These deviled eggs by Aki Kamozawa and H Alexander Talbot, Maximum Flavor: Recipes That Will Change the Way You Cook , will save you from Samo, samo and spark conversation at your next gathering Posted for safe-keeping This recipe calls for stove-top steaming, a food processor, a refrigerator and an oven It also calls for a pastry bag with a star tip
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Steps
|
1
Done
|
Cook & Brine the Eggs. |
|
2
Done
|
Set a Stovetop Steamer Over High Heat and Bring the Water to a Boil. Put the Eggs in the Steamer Basket, Add Them to the Pot, Cover, and Steam the Eggs For 14 Minutes. |
|
3
Done
|
While the Eggs Are Steaming, Prepare an Ice Water Bath. |
|
4
Done
|
When the Eggs Are Cooked, Transfer Them to the Ice Water and Let Cool For About 15 Minutes. |
|
5
Done
|
Meanwhile, in a Large Bowl, Combine Cranberry Juice, Tea Leaves, and Salt, Stirring Until the Salt Is Dissolved. |
|
6
Done
|
Remove the Eggs from the Ice Water. Use the Back of a Spoon to Uniformly Crack the Shells All Over Without Piercing the Eggs or Removing Any of the Shell. (don't You Feel More Artistic Already?) Put the Cracked-Shell Eggs Into the Brine and Put Another Bowl on Top of the Eggs to Keep Them Submerged. |
|
7
Done
|
Refrigerate the Eggs For 48 Hours. |
|
8
Done
|
After 48 Hours, Take the Eggs Out of the Brine and Peel Them, Discarding the Shells. Halve Each Lengthwise. |
|
9
Done
|
Remove the Yolks and Set the Whites Aside. |
|
10
Done
|
in a Small Food Processor, Combine the Egg Yolks, Mayonnaise, Mustard, and Pickle Juice and Puree Until Smooth. Scoop the Deviled Egg Mixture Into a Pastry Bag Fitted With a Star Tip, and Put the Bag in the Refrigerator. |
|
11
Done
|
Make the Bacon. |
|
12
Done
|
Preheat the Oven to 350f (175c). Line a Rimmed Baking Sheet With Foil. |
|
13
Done
|
Lay the Bacon Slices on a Cutting Board. Brush One Side of Each Slice With Some of the Pepper Jelly and Then Lay the Slices Glaze Side Up on a Wire Rack Set Over the Foil-Lined Pan. |
|
14
Done
|
Bake the Bacon For 15 Minutes, or Until Just Crispy and Glazed. |
|
15
Done
|
Remove the Bacon from the Oven, Brush Both Sides of the Bacon With More Jelly, and Put It Back in the Oven For 3 More Minutes. |
