Eggs with Prosciutto (Uova con Prosciutto)

Ingredients:

6 hard boiled eggs, peeled

 

2 tablespoons finely chopped onion

 

1 ounce chopped prosciutto

 

4 tablespoons mayonnaise

 

2 tablespoons chopped capers

 

1/2 teaspoon salt

 

1/8 teaspoon pepper

 

1/8 teaspoon tarragon

 

1/2 teaspoon smoked paprika

1. Slice eggs in half lengthwise and place the yolks in a bowl.

2. Mash the yolks then fold in all of the remaining ingredients except the paprika.

3. Fill the egg whites with the yolk mixture and sprinkle with the smoked paprika.

4. Refrigerate until ready to serve.

Green Onion Salad Dressing

Ingredients: make 1 1/2 cups

1 egg plus one egg yolk

1 1/8 cups vegetable oil

1/2 cup finely chopped green onions

1 1/2 tablespoons Creole mustard

1 tablespoon white vinegar

1/4 teaspoon salt

1/8 teaspoon white pepper

1. Blend the egg and egg yolk in a blender until frothy.

2. Gradually add the oil in a thin stream and process until the mixture begins to thicken.

3. Add the remaining ingredients and blend thoroughly.

4. Refrigerate until ready to use.

Creole Mustard

Ingredients: makes 1/2 cup
1/4 cup white wine vinegar (use pickling vinegar for a crisper tasting mustard)
2 tablespoons water
2 tablespoons vegetable oil
1/8 teaspoon celery seed
1/8 teaspoon white pepper
2 whole cloves
1 large garlic clove, sliced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup whole mustard seed
2 tablespoons dry mustard

1. Combine the vinegar, water, oil, celery seed, cloves, garlic, salt and sugar in a small saucepan.

2. Cover tightly and bring to a boil.

3. Once boiling, remove the pan from the heat and and let stand for 30 minutes.

4. Stain the liquid into a small bowl and discards the solids.

5. Coarsely grind the mustard seed in a spice or coffee grinder.

6. Add the mustard seed and dry mustard to the reserved liquid and whisk until the mixture thickens.

Banana Pecan Muffins

Ingredients:

2 cups (about 3 large) well mashed over ripe bananas

1 cup sugar

2 eggs

1 1/2 sticks unsalted butter, melted and cooled

2 cups all purpose flour

2 teaspoons of baking soda

3 tablespoons of buttermilk

1 cup of coarsely chopped pecans

1. In a large bowl combine the bananas, sugar, and eggs with a spoon until well blended.

2. Gradually add the butter and mix well.

3. Add the flour and and baking soda and stir until well mixed and creamy.

4. Stir in the buttermilk and then fold in the pecans.

5. Spoon the batter into 12 muffin cups and bake at 300F for about 60 minutes until a golden dark brown.

6. Remove from the oven and let sit for 5 minutes.

7. Cool on a wire rack before serving.