CLASSIQUES PICNIC
Take six extra large/jumbo eggs at room temperature. Pace in a sauce pan in single layer and cover with water until all eggs are completely submerged from one to two inches. Slowly bring water to a boil (this prevents cracking). After boiling, remove from heat and let stand in hot water for 15 minutes. Take off heat and cool by placing in a bowl with cold water. Peel eggs, gently cut in half and remove yolk.
While eggs are cooking, you can prepare the crab filling. Take Lump crab meat and place in a small mixing bowl. Add mustard, Old Bay Seasoning and oregano, scallions, salt and pepper and mix gently with a fork taking care not to tear up crab meat too much.
For sauce, in a small bowl, mix mayonnaise, siracha, paprika, nutmeg, salt and pepper to taste. Set aside in the refrigerator until ready to serve.
When eggs are ready and yolks have been removed, spoon crab filling into the egg halves.
In a medium bowl whisk egg, buttermilk and flour for the batter. Set aside. Place bread crumbs in a separate bowl. Heat oil for deep frying.
Gently dip eggs (crab filling down) into batter then dredge in bread crumbs. Immediately drop in hot oil face down and leave until golden brown. Drain in plate lined with paper towels or brown bag. Repeat for each egg. (Tip: make sure the oil doesn't get too hot or breading will burn). Serve with sauce.
DEVILED CRAB EGGS
INGREDIENTS:
6 Extra Large/Jumbo Eggs
1 Quart Lump Crab Meat
1 Tablespoon Mayonnaise
1 Teaspoon Dijon Mustard
1 Teaspoon Old Bay Seasoning
1 Teaspoon Oregano
1/2 teaspoon finely chopped scallion
Oil for deep frying
BATTER:
1 Egg
1 Cup Buttermilk or Water
1 Tablespoon Flour
1 - 1 1.2 Cup Seasoned Bread Crumbs
SAUCE:
1 Tablespoon Mayonnaise
1 Teaspoon Siracha
1 Teaspoon Paprika
1/4 Teaspoon Nutmeg
Salt
Pepper
(makes one dozen deviled eggs)
LUCCA's GRILLED TURKEY LOAF
INGREDIENTS:
1 lb. Turkey
2 Small Roma Tomatoes
1 Tablespoon Tomato Paste
1 Tablespoon Grated Parmesan Cheese
1Egg
Salt & Pepper
Butter
Multi- Grain Bread
Fresh Basil (lettuce or arugula would be good, too)
Fresh Mozzarella (we used Manchego)
(makes six sandwiches)
In a large bowl, mix turkey, tomato paste grated parmesan, salt and pepper. Seed two small ripe tomatoes and crush with hand over the meat mixture. Add egg and mix thoroughly. Shape into squares or rounded loaf patties.
Place turkey loaves on the grill. About half way through, flip burgers. Butter each side of bread slices and place on top of grill (if you have one, or wait till burgers are done if you don't).
Just before turkey loaves are ready, place cheese on bread to melt. When done, assemble sandwiches layering bread, turkey loaf, tomatoes, fresh basil and cheese as desired.
Here's a twist on a classic grilled burger. The juice of fresh tomatoes in the mix also add juiciness to it. Alternatively, you can use any recipe of a classic meatloaf, put it in a grill and make it into a sandwich. This one's dedicated to an Italian friend who could easily be confused for Michelangelo's David.
SPICY BARBECUED CHICKEN SLIDERS
INGREDIENTS:
8 deboned chicken thighs
1 cup vinegar
1/2 cup soy sauce
1 cup ginger ale (or white wine if you're fancy)
1 tablespoon worcestershire
4 cloves garlic (crushed)
1 teaspoon ground black pepper
SAUCE:
1/2 cup ketchup
1 tablespoon Worcestershire
1 tablespoon soy sauce
1 Tablespoon Siracha/Sambal
1 Teaspoon Chili Powder
1 teaspoon paprika
Pinch of Sugar
8 dinner or slider rolls
(makes 8 sliders)
In a large bowl combine vinegar, soy sauce, ginger ale, garlic, worcestershire and pepper. Add chicken and marinate from 1-4 hours.
When ready, place chicken on the grill. While grilling, assemble the barbecue sauce by mixing ketchup, worcestershire, soy sauce, siracha, chili powder, paprika and pinch of sugar. Mix well.
After turning over chicken, glaze with barbecue sauce. (Some people like to glaze after it's off the flame so it doesn't char. But we like the slightly the aroma and taste of the slightly charred sauce.) When chicken is done, remove from heat and glaze thoroughly with barbecue sauce. Meanwhile, cut dinner rolls in half, brush lightly with barbecue sauce and place on the grill to toast.
When done to your desired toastiness (we like getting the grill marks - not that anyone will see it), assemble the sandwich).