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Herbed Deviled Eggs

From Krisann:

I am a big fan of hard boiled eggs.  I especially like deviled eggs and usually use a traditional recipe.  Recently, I was looking for a new deviled egg recipe and found this one.  Wow, these little eggs have a lot of  flavor.  Try them  for your next gathering.

Ingredients:

  • 12 hard cooked eggs
  • 4 TBLS minced chives
  • 4 TBLS plain yogurt
  • 4 TBLS mayonnaise
  • 2 TBLS chopped fresh tarragon
  • 2 TBLS fresh parsley
  • 2 tsps chopped dill
  • 2 1/2 tsps dijon mustard
  • 2 1/2 tsps hot and sweet mustard
  • salt and pepper to taste

If mixture is too dry add more mayonnaise/mustard.  Cut eggs in half lengthwise; remove yolks and set whites aside.  In a small bowl, mash yolks.  Sir in remaining ingredients.  Pipe or stuff into egg whites.  Refrigerate until serving.

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CHAR GRILLED VEAL CHOPS featuring Richard Gauger

From a tiny BEACH kitchen:

By now you know us Beachpeach gals love to cook and share food with friends and family as often as we can.  Krisann and I were invited to a dinner party last weekend and were thrilled when our friend, Richard Gauger, (and his beautiful wife, Jill) prepared a wonderful meal to share with us! 

Richard is one of the last, die-hard, charcoal grillers out there.  In fact, look outside his kitchen door and you will see not one, but TWO, Weber grills in the sand!   In honor of Richard’s 50th birthday, he is featured as our first Guest Blogger

The pictures below are all mine.  However, the ingredients, prep work and charcoal grilling is all Richard.   

Happy Birthday to our friend and thanks to you and Jill for a memorable evening complete with an incredible lineup of live entertainment after dinner. (You know who you are!)

Enjoy great food with those you love.  We do. ~ Sheryl

INGREDIENTS:

  • Veal chops (bone- in)
  • Fresh rosemary
  • Fresh sage
  • Fresh garlic, chopped
  • Extra virgin olive oil, 1 cup

Heat the charcoals until they are white hot.  Meanwhile, salt and pepper veal chops. 

 Then, in a small bowl,  crush sprigs of fresh rosemary together with fresh sage leaves and chunks of fresh garlic with olive oil to form a marinade. 

See the “fresh herb” theme going on here?  Yes. It does make all the difference. 

Baste the veal chops and let the flavors hang out together while the coals are getting white hot. 

Figure heating the coals takes about the same amount of time as it does to have a glass of wine.    

Make a second small batch of the same ingredients to baste chops when they come off the grille.    

Cook to desired doneness, similar to steak. 

Allow chops to rest for 5 minutes.

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