Wine A Little Bit More!

As the holiday season approaches, there are family parties, friend get-togethers and work holiday parties. Some times its hard to think of something to bring to each one. I have found this Caesar Salad Deviled Eggs are a crowd-pleaser each time. Last time I made them was for a friend's 25th wedding anniversary vow renewal. They were gone in 20 minutes. I make the Caesar dressing from scratch but feel free to use a store-bought bottle. Here is the recipe. Watch out, everyone will beg you for it! 6 large eggs 1 anchovy, minced 1 small garlic clove, minced 1/4 cup mayo 2 tablespoons grated Parmesan cheese 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper Romaine lettuce, Parmesan cheese shavings and small croutons, for garnish  Place eggs in medium saucepan and cover with cold water by 2 inches. Heat to rolling boil over medium-high heat. Cover and remove from hea...

Who would have ever thought so much could be done with eggs?! I was sick of them by the end of the week. Hard boiled, soft boiled, sunny side up, over-easy, over-medium, over-hard, poached, an omelet, oh my! When I order eggs in a restaurant I always order them scrambled so it was a challenge to cook eggs in so many different ways. I learned very quickly that eggs are very delicate. One second they are cooked perfectly, the next they are overdone. The scotch eggs was my favorite recipe to make during the egg week. I changed the recipe just on instinct. Dr. B. and I had previously talked about the deep fryer and how flavor disappears when you deep fry food so I looked at the seasoning in the recipe. I used the same quantities, just changed it to dried spice. It worked perfectly! Chef Jack, Chef Andy, Mr. Grippe and Dr. B. all tried my scotch eggs. I was so proud! The egg soufflé was an interesting experience. Nick originally took this recipe on. I wasn’t paying attention...

1 12 ounce box egg fettuccini pasta 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 cup heavy cream 1 cup grated Parmigiano-Reggiano 1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it Salt and black pepper 1/4 cup chopped flat-leaf parsley 12 extra large eggs, beaten HamSteaks, recipe follows Directions Preheat oven to 425 degrees F. Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve. Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer ...