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A Deviled Eggs recipe with a Tostada twist

A Deviled Eggs recipe with a Tostada twist

When Turkey and the Wolf chef owner Mason Hereford created the opening menu for his second New Orleans restaurant, Molly’s Rise and Shine, he thought a lot about which dishes qualify for breakfast. One of the answers he came up with was the deviled egg tostada. As Hereford explains in his new cookbook Turkey and the Wolf: Flavor Trippin’ in New Orleans“It’s a dish that calls for a tried-and-true Mexican formula (tostada, beans, savory stuff, salsa) and harnesses the flavors of Southern picnics and roadside shops.” While Hereford designed it for breakfast, its reference to Southern picnics reflects our belief that a deviled egg tostada is also a perfect picnic dinner. All components can be made ahead of time and assembled on site, with each person making their own tostada. And while this recipe has two additional sub-recipes, they’re all simple and straightforward. Both the Gas Station Bean Dip and the Peanut Butter Salsa Macha can be prepared well in advance. All you have to do is gather it all together and eat it.

Deviled Egg Tostadas Recipe

Makes 12

Ingredients:

Stuffed yolks:

Yolks from 12 hard-boiled eggs (feed the whites to your dog)
1/4 cup plus 2 tablespoons sour cream
1/4 cup plus 2 tablespoons finely crumbled cotija cheese
1/4 cup plus 2 tablespoons well-shaken buttermilk, plus more if you need it
1 juicy lime, halved
1/2 teaspoon kosher salt (Diamond Crystal or about half as much Morton), or more if you like

Tostadas:

3/4 cup Gas Station Bean Dip (recipe below)
12 store-bought tostadas
3/4 cup drained pickled banana pepper rings, roughly chopped
Some finely chopped red onion
1 1/2 cups lightly packed, coarsely chopped cilantro
3 juicy limes, to grate and juice
Peanut Butter Salsa Macha (recipe below), to serve

Instructions:

Step 1: Make the Gas Station Bean Dip and Peanut Butter Salsa Macha ahead of time.

Step 2: Make the deviled egg yolks: In a food processor, process the yolks, sour cream, cheese, buttermilk, juice of half the lime, and salt until smooth, about 30 seconds. Season with more lime juice and salt until satisfied, gradually adding a little more buttermilk if the mixture seems too thick to spread on the tostadas.

Step 3: Make the tostadas: Remove the bean dip from the fridge 10 to 15 minutes before you want to eat it, so that it softens a bit for spreading. Divide the yolks evenly among the tostadas (about 2 tablespoons each). Add a few dollops of the bean dip, about a tablespoon per tostada.

Step 4: Sprinkle the banana peppers, the onion and then the coriander on top. Use a Microplane to grate the limes over the tostadas as evenly as possible. Cut a lime or two in half and squeeze. Spoon on that spicy salsa macha, until you’re satisfied. To eat.

Recipe for bean dip at gas station

Makes about 2 cups

Ingredients:

One 16 ounce can of beans
1 tablespoon Tabasco Chipotle Pepper Sauce
2 teaspoons Tabasco Green Pepper Sauce
1 teaspoon chili powder
Juice of 1/2 lime, or more if you like
Kosher salt

Instructions:

Step 1: Mix all ingredients in a bowl and add salt and more lime juice until satisfied. It can be stored in the refrigerator for up to 10 days.

Peanut Butter Salsa Macha Recipe

Makes about 2 1/2 cups

Ingredients:

1 cup grapeseed oil or vegetable oil
5 cloves garlic, peeled
8 dried pasilla chiles, stem, cut open and seeded
12 dried arbol chiles, stemmed, cut open and seeded
1 cup firm peanut butter (the natural stuff!)
2 teaspoons kosher salt (Diamond Crystal or about half as much Morton

Instructions:

Step 1: Combine the oil and garlic in a small, heavy saucepan (narrow enough that the oil submerges the garlic). Turn heat to medium and cook until garlic is golden brown, 5 to 7 minutes. Use a slotted spoon to move the garlic to a bowl. Leave the oil in the pan and keep the heat on.

Step 2: Add the pasilla chiles, two or three at a time (they cook very quickly, so be ready) to the hot oil and fry, covering with a sieve and use the sieve to take them out as soon as they blister, 5 to 10 seconds . When they’re done, move them to the bowl with the garlic. Cook the arbol chili in the same way until slightly darkened, 5 to 10 seconds, then transfer to the bowl.

Step 3: Let the oil cool to warm up, then pour into a food processor and add the garlic and chillies. Buzz for about 20 seconds, then add the peanut butter and salt and buzz until quite smooth, another 15 to 30 seconds. Now it is ready. It can be stored in the refrigerator for up to 2 weeks.

Reprinted with permission from Turkey and the Wolf: Flavor Trippin’ in New Orleans by Mason Hereford with JJ Goode, copyright © 2022. Published by Ten Speed ​​Press, an imprint of Penguin Random House.

Copyright of the photo: William Hereford © 2022.