Deviled Eggs 2.0 Recipes

The Deviled Eggs 2.0 class last night at Wheatsfield Cooperative was a blast! Thanks, egg lovers, for coming out—though my demo eggs (13 minutes steamed versus 13 minutes boiled) did not cut the mustard (HA!), And thank you infinity, Susan Jasper, for making it happen! You're the hostess with the mostess! Here are my notes and recipes from class, plus a few bonus recipes thrown in.

 

Basic Hard-boiled Eggs
The Best Hard Boiled Eggs are Steamed!

  • Get a pot of water boiling in a double boiler. 
  • Steam eggs for 13 minutes. 
  • Plunge in an ice bath for at least 15 minutes but no more than 45. 
  • Peel and use.

Deviled Egg Basics
Egg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.
The basic rules are:

  • 2 tbsp+ different fat (mayo, sour cream, yogurt, cream cheese, oil, avocados, etc.)
  • 1/2 tsp Tang (mustard, vinegar, pickles, capers, miso, etc.)
  • Optional: salt, crunch (onions, nuts, bread crumbs), chopped fresh herbs
  • Whip the fillings in food processor for maximum creaminess

Alliyum Roasted Mushroom Eggs
Sprinkle with Alliyum and fresh chopped parsley.
Alliyum creates almost a sweet/salty taste atop these very rich, umami eggs. The leftover filling makes a great spread on toast, a filling for ravioli, or a layer on a veggie lasagna, etc.

  • Filling: 6 eggs yolks
  • 1/2 lb lb fresh (preferably wild) mushrooms tossed in olive oil, spinkled with salt and pepper and roasted at 300 for 1 hr.
  • 3 oz cream cheese
  • 2 tsp red vinegar
  • 2 tsp dijon mustard
  • 2 tsp horseradish if you want heat

Roxy Eggs (healthy fats)
Yogurt is a fat with built-in tang. 
Together with the avocado, this egg is deceptively rich, but actually light on bad fat
Sprinkle with Roxy Taco and chopped cilantro

  • Filling: 6 eggs yolks
  • 2 tbsp plain yogurt
  • 1 avocado
  • 1 tsp Roxy Taco
  • 1 scallion, the white part chopped fine
  • Squeeze of 1/2 lime

Cy Eggs (Hearty and hummusy)
These hearty Mediterranean style eggs could double as a main picnic dish. 
The leftover filling makes a great side salad. 
Sprinkle with Cy Salt and chopped red onion

  • Filling: 6 eggs yolks
  • 4 tbsp hummus
  • 1/2 cup tabouli 
  • 1 tsp mustard
  • 1/2 tsp curry powder
  • Squeeze of 1 lemon

Spicy GGX Pimento Eggs
4 TBS of mayo or sour cream would substitute nicely here, but the cream cheese gives it heft. The pimentos are sweet and turn the filling bright orange. Sprinkle with GGX and chopped chives.

  • Filling: 6 eggs yolks
  • 3 oz cream cheese
  • 1.5 tsp mustard
  • 2 tbsp pimentos
  • 1 tsp pickle juice if you've got it for maximum wow
  • 1 tsp GGX

Recipes from Member Appreciation Day at Wheatsfield

We met some very cool people yesterday at Wheatsfield's Member Appreciation Day. Here are the recipes for the salad and chicken we brought to sample. Enjoy!

GGX ROASTED SWEET POTATO
BLACK BEAN SALAD

2 big sweet potatoes peeled and cut in chunks
1 can black beans drained and rinsed
1/2 red onion chopped fine
Chopped cilantro
Juice of 1/2 lime
Oil
GGX or Grilla Gorilla

Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste. Easy and deelish!

CY SALT SMOKED CHICKEN

1 organic chicken
Cy Salt
1 lemon

Wash the chicken and pat it dry, Sprinkle with Cy Salt, wrap it in plastic wrap, and let sit in the fridge overnight. When the smoker's hot, unwrap the chicken, sprinkle on more Cy Salt, and insert half a lemon into the cavity. Smoke until the internal thermometer reads 165. We use apple  wood.

Saturday, March 5, 12-2 at Wheatsfield!

Join us Saturday at Wheatsfield, 12-2, for Member Appreciated Day, where we're going to appreciate the crap out of you with Cy Salt smoked chicken and GGX sweet potato black bean salad! They're our two top tasting faves! 

For some reason, if you Google "smoked chicken gif," this shows up

For some reason, if you Google "smoked chicken gif," this shows up

Meet the Jaegers!

We met the Jaeger family at the Des Moines Farmers Market in 2015, when they bought a jar of Cy Salt. The next time we saw them, they bought a pound, and now they're hooked [cue mad scientist laughter]. They were wonderful enough to share their story. Disclaimer: Saltlickers doesn't help you lose weight—it's not speed or anything—but it does make raw and cooked veggies + lean meat taste really, really good. Thanks for the success story, Jaegers! Keep on rockin' it!

Jaeger bombz!

Jaeger bombz!

In September of 2015 our family made a decision to better our lives and our health!  My husband, who serves on active duty in the National Guard, quit smoking and found himself gaining weight, I retired from active duty in 2012, dealt with some medical issues and the lack of working out, so I gained a lot of weight, and our youngest daughter, who seemed to have struggled with weight her whole life, had spent the summer with her mom and came back heavier than ever… our family was in a health crisis.  Earlier in the year my mom had found the Ideal Protein diet plan and lost 50 pounds and loved the new lifestyle she gained.  She shared the plan with us and gave us the motivation to begin a new journey in our lives.  

The Ideal Protein plan is a great plan for us as it allows us to be medically approved and puts our bodies into a constant state of ketosis.  The critical piece is to keep us in ketosis we cannot have any added sugars and that is where SALTLICKERS came into our lives!  We were amazed at how many spices out on the market have added sugars and those sugars add up in cooking. 

We eat a lot of salads and vegetables.  No dressings, butter or cheese on them so how do you eat veggies day after day and not get bored?!?  CY SALT and ALLIYUM!

Meeting the SALTLICKERS team at the farmers market in September was a dream come true and our obsession began!  By the time the Winter Farmers Market came around we were ordering CY SALT by the pound!  We also love HERKY PERKY on our pork chops and the ROXY TACO on our beef and peppers.  ALLIYUM is good on everything!

It has been a wonderful journey that isn’t quite over yet, but we are on our way… Eric is in maintenance after losing 50 pounds, I have lost over 70 pounds and our daughter is just shy of 70 pounds -- almost 200 pounds down!  We are grateful to have found this local business that creates the best spices we can find!  Thank you SALTLICKERS for making our weight loss journey a tasty one!

Sincerely,
The Jaeger Family

"Deviled Eggs 2.0" Cooking Class!

Join us for "Deviled Eggs 2.0" class on Monday, March 21, at Wheatsfield Grocery

Ready to take your deviled eggs to the next heavenly level? Join Jennifer in a semi-hands-on, creative class for traditionalists and kooky cooks alike. We'll reveal the secret of making THE BEST hard boiled eggs (it's not what you think!) plus the fool-proof peel. We'll whip in some unexpected blendables sure to empty your egg plate like avocado, tahini, and sour cream—along with good 'ol mayo. Finally we'll sample some savory Saltlickers seasoned salt blends and other unique garnishes, piping in few fillings along the way just for fun. Bonus points for wearing your Easter bonnet! 

For cakes that take the cake...

Jenny Ellett of From Jen's Kitchen won Best Birthday Cake again with this baby! Spice cake with salted caramel buttercream, dusted with Iowa Nice Spice, gorgeously adorned with a chicken, frosting feathers and caramel haystacks. Amazeballs. For cakes that take that cake: From Jen's Kitchen. Seriously.

Photo by Jenny Ellett

Photo by Jenny Ellett

Frosting feathers!

Frosting feathers!

A view from the top

A view from the top

Saltlicker Pot Pies

What to do with the Cy Salt smoked chicken left over from our tasting at Wheatsfield? Make chicken pot pies, of course! What a great idea!! [three days later]...OMG that was SO hard! But they were SO good, I thought you should know. 

Here's the recipe. It's kind of dumb in spots, like when it says, "Place the chicken and vegetables in a large baking dish pour roux over the filling mixing thoroughly." If you do that (like I did), everything will end up on the counter. It's from New Zealand. If you've ever travelled through NZ, you know: they don't believe in signs or a lot of safety stuff. Thit's fer sissies, mate!

We used Whassamatterhorn in the crust, Cy Salt smoked chicken in the filling, and Alliyum in the roux with home made stock. It would be a great way to use up your turkey! Woooooooo!

Roxy Holiday Nuts = Snack Crack

Full disclosure: these are snack-crack...but they aren't that bad, fat-wise. There's no butter. Just the delicious nuts.

1lb pecans + 1/4 c Iowa Nice Spice + 2 tbsp Roxy Taco + a splash of maple syrup. Bake at 400 for about 15 minutes. OMGee.

Free Jars for Rainbow Friday!!!

Because "Black Friday" sounds depressing, we call our weekend sale "Rainbow Friday!" Just like a rainbow, it takes place in outer space on...

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Go to our shop page, then...
Buy one three-pack or one gift box (any size) = get one 2 oz jar free
Buy two three-packs or two gift boxes (any size) = get one 4 oz jar free
Buy three three-packs or three gift boxes (any size) = get two 4 oz jars free
Buy four three-packs or four gift boxes (any size) = get a three-pack or four oz gift box free
That's five boxes for the price of 4!

Just tell us in the check-out field what you want your free flavors to be,
and we'll load those into your package. 
This sweet hook-up is good through 11:59 p.m., Sunday, November 29.

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Catch us at the DM Winter Market, Saturday, November 21, 9-1!

Come on down for the winter market in Des Moines! We'll have the gift boxes wrapped and ready grab + Cy Salt snackers + we'll be wearing our gold sequin hoodies! The market runs Friday and Saturday, 9-1, but we'll only be there on Saturday in the Capital Square skywalk!

It's a Wrap!

Check out our new wrapping paper, just in time for the holidaze! Click your pick at checkout!

You're Welcome with 'Lick deerhead logo

You're Welcome with 'Lick deerhead logo

Vintage snowmen

Vintage snowmen

Peppermint bark

Peppermint bark

Notes & Recipes from the Mushroom Cooking Class

We had such a WONDERFUL time with terrific people last night at the Des Moines Social Club Culinary Lab! And we seriously shroomed out! Special thanks to Barbara Ching whose fungi knowledge made the class legit. Thank you, Amanda, for the sweet hook up and all your help! And thank you, Amy, for this great pic below and all your great ideas last night. Thanks, Tara & Josh, for helping & thanks, everyone, for coming!

Photo by foodie Amy

Photo by foodie Amy

NOTES/RECIPES:
• 2 oz dried mushrooms = 1 lb fresh mushrooms
• mushroom salt = equal parts salt to mushroom powder
we added white peppercorns to smoked mushrooms for an amazeballs salt

1. Becky Selengut's mushroom, walnut and pomegranate spread with serrano chile is here

2. Fresh oyster mushrooms sauteed in butter with sherry & thyme
• Break it up and sauté the pieces in butter on medium to medium high.
• Add some salt & pepper to get the juices flowing.
• When the mushroom has given up most of its liquid, add a splash of sherry and fresh chopped thyme.
• Sauté until most of the liquid is cooked out.

3. Chicken of the woods fingers
• Dip chicken pieces in a mix of eggs and buttermilk.
• Coat dipped pieces in seasoned cornmeal (ours needed more salt).
• Fry 'em up!
• We served ours with Cy Sauce: 1/2 cup yogurt + 1/2 cup mayo + 1 tsp Cy Salt + 1 tsp curry + 1 tsp mustard

4. Wild mushroom ravioli in mushroom powder pasta
• Mushroom powder pasta recipe is here.
• I used this recipe as a start and added our Whassamatterhorn salt.
• My last step of fatness was to add sautéed chicken livers to the mix. Just cook them in butter, Whassamatterhorn, pepper and a splash of wine or sherry. Then add them to the wild mushroom/ricotta filling in the food processor.

5. The omelette
• Just a plain omelette with fresh onions. We wanted to see how the mushroom powder affected the taste of the eggs versus the mushroom salt. 

6. Homemade caramel dipped in smoked mushroom + white peppercorn salt
• We were out of our minds by this point.

GGX Roasted Sweet Potato Black Bean Salad

One of the lovely customers we met at our tasting at Gateway Market yesterday wanted the recipe for the salad we were serving. Here it is!

  • 2 big sweet potatoes peeled and cut in chunks
  • 1 can black beans drained and rinsed
  • 1/2 red onion chopped fine
  • Chopped cilantro
  • Juice of 1/2 lime
  • Oil
  • GGX or Grilla Gorilla

Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste. Easy and deelish!