A Modern Speakeasy & The Wasabi Deviled Egg

Several months ago, I had the pleasure of working with the Columbus Blue Jackets Foundation to produce a fundraiser that raised money for pediatric cancer research.  It was a whirlwind project that we completed in January and it was a TOTAL success!  The event raised more than $600k to help kiddos with cancer.  In addition to giving back, this event was a grand party to celebrate the NHL team, the city of Columbus and to blow people away.  And it did.

It all took place at the Columbus Athenaeum where we created a pop-up speakeasy called The Crease, where Being Bad Does Good.  Guests entered a dark, empty lobby and gave a password to a stoic bouncer, who surreptitiously ushered them in.  Guests navigated through the backstage entrance where performers readied themselves in front of giant mirrors, vocalists warmed up, dancers practiced their moves.  There were even a few sharks playing cards before their debut on stage.  This greeting was definitely not what guests expected.  It set the perfect stage for a night of wonder, disbelief and whimsy.

Guests were invited into the actual party by none other than Johnny DiLoretto, The Crease's proprietor for the evening.  The lights were low, the music was loud and guests were immediately catapulted into full swing party mode.  The decor was a purposeful hodgepodge of glitz and glamor and rustic, comfy chairs.  A golden dance floor reflected the moody lights and a giant bar flooded guests with unique and old-fashioned libations inspired by Columbus' own Logan Demmy.

Creative talent sang and danced the night away.  From Maiya Sykes, to dance performances choreographed by Leigh Lotocki, to... wait for it...yes, even a fire eater, this event had it all.   Oh, and Sara Bareilles showed up for a surprise concert at the end of the night.  All in all, this event was a huge success.  It unveiled the creative side of Columbus' philanthropy that I think has set a new bar for future fundraisers and good-doers.

Now, no party that I've ever been to is complete without food.  This was no exception.  I had the pleasurable task of working with the chef at the Athenaeum to create the menu at The Crease.  Inspired by the 1920's, Moulin Rouge and a little bit of Circus, the food at The Crease was marvelously fitting.  We opted to go with heavy appetizers and finger foods, much like you would have seen at cocktail parties back in the day.  Deviled eggs and artisan toasts were given a modern twist.  Exotic curries and Peking wanton cups brought intrigue. Even London broil lollipops made a whimsical appearance.  This party had so much to offer.  The food was the cherry on top.

Wasabi Deviled Eggs

All of the food at The Crease was top notch, but I thought it only fitting to share the recipe for our client's favorite dish:  the Wasabi Deviled Egg.  Who would have thought that wasabi would taste good in an egg?  Well, trust me.  It does.  These deviled eggs are easy, impressive and over the top, with a modern, spicy punch.  Bon Appétit.  

6 Eggs
1/4 C. Mayonnaise
1 t. Wasabi Paste
Pickled Ginger (like you'd find at a sushi restaurant)
Toasted Panko, for garnish
Parsley, for garnish

Place 6 eggs in a pot and cover them with water.  Turn on the heat to high and bring the water to a rapid boil.  Boil for 15 minutes and remove the pot from the heat.  Let it cool for 5 minutes.  Run the eggs under cool water until they can be handled.  Crack and remove the shells and slice the eggs in half.

Pop out the yolks into a medium bowl. Add the mayo and wasabi. Season to taste with more mayo and wasabi.

Fill each egg white with a tablespoon of the wasabi mixture. Top with a piece of ginger and sprinkle with panko and parsley.

Smoked Salmon on Cheddar Waffles with Dill Sour Cream

Smoked salmon is one of those ingredients that just doesn't get enough face time.  You probably walk by it in the grocery store every weekend and yet, how many times have you actually bought it?  I'm guessing not many.  Give it a try - it's salty, rich and good for you!  And I've got a great introductory recipe for you. These smoked salmon triangles combine several delicious components - a crunchy savory waffle, fresh dill sour cream and smoky salmon - a combination that's as satisfying as it is fancy.

I visited PHX last weekend and made these for my mom's UNO party.  T'was a great, unique hit.  Thanks, ladies, for being so adventurous!

Smoked Salmon on Cheddar Waffles with Dill Sour Cream

1 package smoked salmon

Cheddar Waffles, recipe follows

Dill Sour Cream, recipe follows

Fresh dill

Cut your waffles into triangles.  Add a teaspoon of dill sour cream on each.  Top with a small slice of smoked salmon and garnish with fresh dill.  

Cheddar Waffles

2 C. Baking Mix

1 3/4 C. Milk

3/4 C. Shredded cheddar cheese

2 Eggs

2 T. Melted butter

1/2 t. salt

1/2 t. pepper

Non-stick baking spray

Preheat your waffle iron.  

Combine all ingredients except baking spray in a large bowl.  Mix until smooth.  Spray the waffle iron with non-stick baking spray.  Follow the waffle iron's instructions to bake your waffles.  You want them slightly more crunchy than a traditional breakfast waffle.  The cheese will help you with this.  

Dill Sour Cream

1 C. Sour Cream

4 T. fresh dill, chopped

1 T. Mayonnaise (optional)

Squeeze of lemon juice

Pince of Salt & Pepper

In a small bowl, combine all the ingredients.  Place in the fridge for a couple hours so those flavors can marry.  

Apricot BBQ Meatballs with Basil & Peanuts

Sometimes, one recipe's just not enough.  Awhile back, I learned about Grape Jelly Meatballs, the best and easiest meatballs you'll ever make.  After making them a hundred times over the past 2 years, I decided I was ready to switch up the recipe.  This is a take off of that recipe, with a few new flavors added to the mix.  These meatballs are sweet and robust, with a hint of asian flare.  They are splendid as a party food or appetizer or as a main course served with rice and veggies.  

Apricot BBQ Meatballs with Basil & Peanuts

1 C. of Apricot jelly

1 Small can of crushed pineapple

1 C. of BBQ sauce

1 Pinch of red chile flakes

1 Bag of traditional frozen meatballs (not italian flavored) 

Basil, sliced thinly 

Peanuts

Turn your crockpot to low heat.  Add the apricot jelly, pineapple BBQ sauce and chile flakes.  Stir to thoroughly combine.  Add the meatballs and gently toss to coat them in the sauce.  Cook on low heat until they are cooked through, up to 8 hours.  Toss them a couple times so the meatballs soak up all that great flavor.  To garnish sprinkle with basil and peanuts.  

*You could use this sauce as a mild, sweet version of General Tso's chicken, especially for kids.

Bacon, Bacon, BACON!

My dad has loved bacon his entire life.  And that love has been passed down to my brother and me.  When we're at a diner for breakfast and we're given the option between bacon and sausage, there's really no choice.  Bacon, please.  What would make those green beans a little more appealing?  Bacon, of course!

We truly add it to anything, anywhere, any time.  Let's face it.  Bacon makes everything better.  And this last weekend, we just made bacon even better, if you can believe it.

This year, my dad threw a bacon cook-off.  We were given explicit instructions to not return home for the holidays without at least 2 new bacon recipes each to showcase at the event.  It was a blast, cooking in the kitchen with my family, listening to Christmas music and stealing tastes of everyone's creations.  We fit bacon into all kinds of courses and foods including Bacon Bloody Mary's, Bacon & Blue Cheese Coleslaw, Bacon Oatmeal Cookies and even Chocolate-Covered Bacon.  Below are a couple of the recipes I brought to the table.

My dad smoking new tradition has already caught fire and it has me brainstorming bacon recipes for next year.  Join us in our bacon extravaganza!  We encourage you to get creative with bacon (and your other favorite ingredients) and throw your own delicious throw-down.

Sweet & Spicy Bacon

There's an adorable little restaurant tucked into my neighborhood called Katelina's.  It's roughly the size of a size 8 shoebox and somehow, they produce some of the best food in the city.  My favorite thing on their menu is the Sweet & Spicy Bacon.  I pretty much order it on anything and everything and it's always magnificent.  Indulge yourself and share in Katelina's simple, delicious, sweet and spicy revelry.  Naturally, I recreated this for the bacon cook-off.  This is my version:

1 lb. Bacon

4 T. Brown Sugar

1 t. Chili Powder

1/2 t. Chipotle Powder (or to taste)

Turn your oven to high broil.

Mix together the brown sugar, chili and chipotle powders.  Sprinkle the mixture onto both sides of the bacon, rubbing it in so it sticks.  Place the bacon on a wire rack on top of a baking sheet.  Broil to desired chewiness/crunchiness, about 4-6 minutes, per side, keeping a close eye so it doesn't burn.

Bacon-Wrapped Teriyaki Shrimp

These bite sized shrimp are tropical, sweet and smoky and a great addition to your New Year's party.  Exchange the teriyaki for your favorite Asian sauce or marinade for more variety.  

24 shrimp, cooked, peeled, with tails removed

12 slices of bacon, cut in half

24 pieces of pineapple

Teriyaki sauce

Preheat the oven to 350.  

Thread the shrimp and pineapple onto toothpicks.  Wrap with a half piece of bacon, securing it onto both ends of the toothpicks.  Place each shrimp on a baking sheet and brush with teriyaki sauce.  Bake until the bacon is cooked through and slightly crispy.    

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Bacon Bloody Mary's

Bacon Spanakopita, etc.

Bacon & Blue Cheese Coleslaw

Roasted Corn & Bacon Quesadillas

Lately, I’ve been craving Mexican food, like RULL bad.  When I lived in Phoenix, it was easily accessible.  All you had to do was stick your nose in the air and take a deep breath and you’d know where to find the nearest tacos, tortas, chimichangas and menudo.  Of course I had my favorite restaurants and dishes, but they really were available anywhere and everywhere. 

Now, living in the Middle West, they are much harder to come by.  I sure miss the old days when, after a drunken night on the town, I could revel in some Carne Asada French Fries on the walk home.   I have yet to find this greasy, magnificent treat in CBUS. 

Living away from the ubiquitous taquerias of Phoenix, I now make my Mexican food at home.  Good thing Sean and our roommate Morgan love spicy meat, rice and beans wrapped in tortillas as much as I do. 

So, to jump back into Mexican food, I’m making easy Quesadillas.  When I was in college, people called these “cheese crisps” and it always turned me off.  The “crisp” part never made it to the plate.  Melted cheese in flaccid tortillas.  Ehh.  No thanks.  Then, I tasted some gourmet quesadillas.  I’ll never go back to cheese crisps.  To make a successful quesadilla, all you need are a few layers of flavor and you’re set to go!  Keep it interesting and your guests will keep coming back for more.  Here’s how I make mine:

Cooked bacon, in pieces

Corn (off of the cobb)

Onion, petalled*

Red Pepper, in small slices
Colby Jack cheese, shredded

Flour tortillas
[Add grilled chicken to make this a meal]

Cilantro and Green Onion Sour Cream (recipe follows)

More cilantro

Avocado or guacamole

*Petalled = sliced.  To me, they look more like petals than slices.

Preheat the oven to broil.  Spread your corn out on a cookie sheet (fresh is best, frozen is fine).  Season with salt and pepper and drizzle with a tablespoon of olive oil.  Toss until it is evenly coated.  Cook in the oven until the corn starts to brown and crisp up, about 5 minutes.  Do not let the corn burn or else it will be too hard to chew. 

 Heat a medium skillet with 2 T. olive oil over medium heat.  Add the onions and red pepper and sauté until they are caramel-colored and sweet.  Remove from the heat and set aside. 

Lower the heat of the oven to 375.  On a separate cookie sheet, lay out your tortillas.  To each, add some bacon, roasted corn, onions and peppers and cheese.  Place another tortilla on top and press down lightly to secure it.  Once the cheese melts, the quesadilla will stay together.  Place the cookie sheet in the oven for 15 minutes or so until the tortillas are crisp and golden brown.  Remove and slice into wedges.  Garnish with Cilantro Green Onion Sour Cream, fresh avocado or guacamole and cilantro.  

Cilantro and Green Onion Sour Cream

3 T. cilantro, finely chopped

3 green onions, finely diced

1 Pint sour cream

Salt & Pepper

In a bowl, combine the cilantro, green onions and sour cream.  Season with salt and pepper and stir until thoroughly combined.  Place in the refrigerator for at least 2 hours for the flavors to marry.  

Bonus:  Roasted Corn Guacamole

1 Avocado, cubed

1 Tomato, diced

1/4 Red onion, diced

1/2 C. roasted corn

1 T. Cilantro, finely chopped

Squeeze of lemon juice
Salt & Pepper, to taste

In a large bowl, toss all ingredients.  Serve with tortilla chips or quesadillas.