Recipe Of The Day: Deviled Eggs

A recipe for an old school good time…

Summertime is the time for getting your backyard BBQ / park function on. This is the time of year where old relatives bust out some of those good classic recipes no one else can seem to master, but yet everyone thinks they can make.

It is times such as these where the weather is incredible and the action in the streets is endless, where you must have a few tricks up your sleeve, should you be called upon to bring something to a party. Take your friends back to an era where time was spent making dishes and flavor was of the highest importance, instead of what couldbe easily be grabbed at the liquor store, by making some of these Spicy Deviled Eggs. The recipe here calls for 6 because that obviously turns into 12 eggs, but simply double the recipe as many times as you would life to get the right amount you need for your next function. Deviled Eggs are not some thing from the passed that no one enjoys anymore, rather quite the opposite, for many of us they are a throwback treat to the times in life where an older relative took the time to bring something that was packed with simple flavors that could be eaten before the enormous meal was prepared for the day. That takes time and thought, something you just don’t always see these days.

Enjoy

Ingredients: 

6 Eggs, hard boiled, cooled, and peeled cut in half and yolks removed
2 TBS Mayonnaise
1 tsp Spicy Brown Mustard
1 tsp White Wine or Champagne Vinegar
Hot Sauce
Smoked Paprika

Cayenne Powder
Kosher Salt

Fresh Cracked Black Pepper

Directions:
Place the egg yolks in a bowl.

Using a fork, work the mayonnaise, mustard, vinegar, hot sauce, salt and pepper into the yolks to form a smooth paste.

Taste and check your seasoning, go gently on the salt prior to mixing, you can always add more, but adding too much will ruin the taste quickly.

Place the mixture in a small pastry bag with a large star tip.

Fill the egg halves with the filling.

Top with paprika & cayenne powder

Keep cold until served but use within a couple of hours of being made for optimum freshness.

Place on a chilled platter and serve.

Blackened Yellow Tail, Crab Cakes & Spicy Thyme Corn

As the weather begins to warm up and with today being the official first day of Spring we find ourselves looking in the ocean for most of our meals, because we love fish and it keeps up feeling light on our feet. The other day we whipped up some blackened yellow tail, crab cakes and corn recipe that takes less than 30 minutes start to finish and after a fellow sneaker junkie, lover of fine art and all around good homeboy of ours asked for the recipe we decided why not post it up for everyone to enjoy.

Good lookin' out Stats on all the continued support of the site and everything The Supreme Plate does. (click read more for the entire recipe.)

Chilosa Hot Sauces, Ubiquitous Heat & Flavor

Saying that we have an affinity for hot foods would be downplaying our fondness for all things hot & spicy. I know many people out there feel that a hot sauce is a hot sauce, but real spice heads know the truth. And that truth is that the importance of the flavor far outweighs the significance of the fire. When you get your hands on a hot sauce that literally can be applied to anything you don’t want to let go.

ChilosaHot Sauces just so happens to be one of those brands.

Whether your looking for something good to go on that Carne Asada Burrito, some Black Beans & Rice or even your slow smoked Baby Back Ribs, Chilosa Hot Sauces pack that perfect ratio of heat to deliciousness, you know where you feel the burn, but still get to enjoy the deep smoky flavors. Its really that good. We used the Green Hot on a recent batch of Tamales and couldn’t stop pouring it on our Carnitas batch.

Other favorite recipes we found ourselves addicted too in our test kitchens after getting the 3 pack of Hot, Green Hot & Real Hot was to make Eggs Benedict in the AM and Veal Parmesan in the evening for that perfect balance throughout the day of heat and great grub.

Chilosa is made from all natural ingredients so you know you can’t go wrong there. Available in a 3 pack or for individual purchase this great Hot Sauce is another American Made gem that needs to be spoken about.

If you have a friend who considers themselves a spice junkie or hot food lover, this is the ideal gift to grab them for their next birthday, simple and to the point it says you care about what goes into their bellies and nothing says love more than that.

Check out the site for more info and how to order: www.JolucaFoods.com

More photos after the jump

ROTD: Mexican Style Fish Stew

We got an amazing amount of hits and requests in the in box for a spicier version of the Fish Stew we posted yesterday, so we decided we would lace you up with a recipe straight from a local Mexican restaurant we have been hitting up for years. The owner an older woman from Sinaloa, told me that she has been making this recipe for over 40 years. 

She says she hasn’t changed a thing (other than using canned tomatoes instead of fresh ones & frozen corn when fresh corn isn’t available.) When she gave me this recipe I’ll never forget how I felt like I was part of their family, to me her giving me a recipe exactly how she does it was an honor.

I have made this stew countless times and have never been let down.

Enjoy!

(click read more for the Entire Recipe)

The Supreme Plate Spicy & Crispy Shrimp

Ingredients:

For the Sauce -

½ cup mayonnaise

1 TBS plus 1tsp Asian chili sauce (such as sambal oelek)

2 TBS honey

Kosher salt

For the Shrimp -

Vegetable oil, for frying

2 large eggs

¾ cup all-purpose flour

½ cup cornstarch

Kosher salt and freshly ground pepper

1 ¼ lb small / medium shrimp, (peeled and deveined)

Bibb or Hearts of Romaine lettuce leaves, for serving

Thinly sliced scallions, for garnish

Directions:

Make the sauce -  Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. 

Meanwhile, whisk the eggs in a shallow bowl.

Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten 

eggs, then return to the flour mixture, turning to form a thick crust.

Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature.

Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce.

Arrange the lettuce in a shallow serving bowl or on individual plates.

Top with the shrimp and garnish with scallions.

Spicy Tomatillo Guacamole

Guacamole in Southern California can be found in thousands of places, so needless to say there are thousands upon thousands of variations that can turn up when thumbing thru recipes in a cookbook or online. This Spicy & Creamy Tomatillo Guacamole recipe incorporates the deep flavors of a few Tomatillos and the spice from 2 small peppers to bring about something different than your used too.

With today being National Guacamole Day (Sept. 16^th) and with the Sun shining as bright as it is, I do believe that today is the perfect day to fire up the grill, make a few bowls of this good green Guac and get our complete lounge on outback. 

Yeah we know that Summer is supposed to be over, but in our neck of the woods it has still been in the hundreds this entire week, so we are going to take advantage as best as we can.

Enjoy this with some good salty chips and strong drinks, its sure to soothe the soul in this insane heat-wave.

(click Read More for the entire recipe)

National Hot and Spicy Foods Day

The beginning of the year is home to a great holiday that many people celebrate daily without evening knowing it. National Hot & Spicy Foods Day, is a Holy Day in The Supreme Plates offices and we make sure to eat as much deliciously spicy foods as we can. Starting off with a super condiment, known to make millions of dish delicious and even more backsides angry at their owners, Sriracha should be coveted like fine wine on this day.

For those unclear on just what we are talking about, Sriracha Sauce, is the name of one of the greatest sauces known to mankind. Srircha is named after the seaside city of Si Racha, in central Thailand where it was first produced for local seafood restaurants. The distinct taste of chili peppers, vinegar, garlic, sugar and salt have dominated the Asian market here in the United States since its inception in 1980. This puree version is primarily produced by Huy Fong Foods this is different from the Thai paste from which it takes its name.

Traditionally a tangy, sweeter sauce with a lot of kick from chiles, it’s thick texture make it perfect for just about any application.

From sushi, pizza and BBQ to soups, pastas and chow mein dishes, Sriracha is truly a unique flavor enhancing condiment that deserves to on every table or fridge in the United States.

Due to its ingredients, Sriracha does not need to be stored in the refrigerator as some people tend to believe. Available in almost every Supermarket in the Asian foods aisle and of course in your local Asian Market or online at Huy Fong.com

Pick up some today and put it on whatever your eating tonight. We promise it will taste good. Check the Recipes below for some great ideas as to where you can use Sriracha Sauce while making a memorable meal at home.

Recipe of The Day: Beef & Pineapple Lollipops w/ Spicy Cilantro Sauce

Recipe of The Day: Spicy Corn Fritters

Recipe of The Day: Shrimp Scampi & Garlic Toast

TABASCO Original Red, The King of Hot Sauces.

This post brought to you by TABASCO® Original Red.  All opinions are 100% mine.

It should come as no surprise by now that we here at The Supreme plate, have a certain fondness for hot and spicy foods. Look through our previous years, Recipes of The Day and see just how many of them require a few dashes (or more) of Hot Sauce.

 Not so much because we love to breathe fire, but because we understand what kind of compliments those elements can pay to almost any dish imaginable. A quality Hot Sauce can breathe life into a dish, evoking the deep flavors you worked so hard to get out of each and every one of the ingredients you carefully selected.

We recently performed a few blind taste tests to see which Sauce reigned supreme and not much to our surprise the winner hands down was TABASCO® Original Red. Introduced to the world by the McIlhenny family way back in 1868, TABASCO® is more than just your average bottle of Hot Sauce. Think of how many restaurants you have wandered into and either seen TABASCO® on the table, or when you asked for some Hot Sauce, TABASCO®, was brought to your table. The reason you see the brand everywhere is because they believe in consistency. It takes 3 years to age their simple concoction of Salt, Red Pepper and Vinegar to perfection. Truly that is no time at all when you consider about how TABASCO®, wont drowned out the ingredients in your dish, but rather support and uplift them.

With Super Bowl Sunday right around the corner, everyone is surely going to be scrambling to pull out the best dishes in their arsenals to impress their guests. Whether it be a big bowl of Hot Wings, gourmet Canapés designed to keep the fingers clean and the tone of the afternoon light or some down and dirty BBQ with strong libations close at hand, one thing must be available to keep the mood right in all of those settings, TABASCO® Original Red.

Tired of the same old menu on Game-Day? Well have no fear as the good folks over at TABASCO® have compiled a Game-Day Party Menu list of quick fixing, delicious meals and snacks to keep the crowd focused on the game and not the horrible question “whose going to make a food run during the game?” With choices ranging from Pizza, Wings Chili’s, Dips and Finger Foods, it will be hard to choose which ones to fill up on during what should hopefully be an action packed Super Bowl.

For those of you that keep it simple on game day and order up a bunch of Pizzas and Wings it should already come as no surprise that all you need in this case is a few cold drinks, some even colder ranch dip and some TABASCO® Original Red, to top off your pizza and take it to a whole new level.                                                With the Pizza Perfected Menu, you can check out 10 new ways to “Doctor up your delivery” and make the Game Day a sure fire hit.
My personal favorite on game day is either a huge plate full of our Spicy Sangria Shrimp, with a few cold Micheladas (both recipes can be found down below,) or our Spicy Black Bean Hamburgers. Of course, the Burgers, Shrimp and the drink are infused with the wonderfully light, but heat packing flavor of TABASCO®, Original Red or it just wouldn’t seem right.

For more information on these recipes and all of the other wonderful Game-Day ideas the good folks over at TABASCO® have come up with, check out the following links:
Game-Day Party Menu

Pizza Perfected
Also remember to follow TABASCO® Original Red on Twitter and Facebook and support the Hot Sauce that makes the World go round.

Recipe Of The Day: Spicy Sangria Shrimp

We got a recent request for a Shrimp recipe we had done at the top of last year, by a follower of the site who said they couldn't believe we were able to infuse the great flavors of both Sangria and Shrimp and have them come off lovely.

Well just so that we are clear, this recipe was a complete adaptation of something we had caught on a show, that we mixed with something we had tried at a restaurant in Huntington Beach, CA. The idea came after having numerous libations and copious amounts of Shrimp and then saying why not add a decent amount of spice and put these two flavors together.

Here is what we were able to pull off after a few tries at correcting our spice and alcohol levels.  Each and every-time we make this dish, it gets devoured before it has any sort of chance to cool down so we know we have done something right.

The greatest thing about this recipe is that all of the flavors go together wonderfully and nothing overpowers the fresh taste of the Shrimp.

National Hot & Spicy Foods Day: Hot & Spicy Hush Puppies w/ Apricot Marmalade Dipping Sauce

Yeah yeah we know its the New Years and you started off with a great diet plan and your hitting the gym and enjoying feeling healthy. But when that runs out and you know it will, we will still be here for you.
Not to say that we do not post healthy meals, recipes and ways to lighten your life up while still enjoying great tasting food. With that said, frying foods for the most part has probably been cut out of your diet for the time being, but right around the corner is Super Bowl Sunday.
I can bet that most of you will be enjoying a few foods that you would have avoided had you not been so caught up with great company and hopefully some rather strong libations.
Today being Hot & Spicy Foods day we wanted to give you a quick bit of fun with these "Hot & Spicy Hush Puppies w/ Apricot Marmalade Dipping Sauce."
When your doing eating 10 or 15 of them, give us a quick shout and let us know what you thought.
Enjoy.

National Food Holiday / Recipe Of The Day: Supreme Spicy Guacamole

Happy National Guacamole Day (Now Take A Shot & Celebrate!!)

Today is National Guacamole Day and living in Southern California, one thing is abundantly clear; Guacamole may not have been invented here, but it sure was perfected here.
Talk about a state full of spots that can whip up some amazing green goodness in so many different ways, flavors and styles that it never ever becomes old or mundane.

I am blessed to have a wide array of friends who hail from so many different walks of life, and for the most part take great pride in their history, culture and heritage. With so many of my loved ones and close friends having a fondness for avocados, it is only by the grace of god that we all live in California, home to the most amazing avocados on the face of this Earth (don't let anyone tell you anything different either!)

This recipe is spicy and should not be eaten by the kids or those that can't take the heat. Its 2 Jalapenos and 1 Habanero bring some full fledged heat to the table and the smooth spice from the Tapatio rounds this killer recipe out just right.
Make sure you add your lemon juice as soon as you get the avocados in the bowl, no one wants to eat brown Guacamole.
Cover it tightly with plastic wrap and put it in the fridge to chill.
Enjoy!!

In Honor of National Hot & Spicy Foods Day, We Present To You "Sriracha Sauce"

Sriracha Sauce, is the name of one of the greatest condiments known to mankind. Srircha is named after the seaside city of Si Racha, in central Thailand where it was first produced for local seafood restaurants. The distinct taste of chili peppers, vinegar, garlic, sugar and salt have dominated the Asian market here in the United States since its inception in 1980. This puree version is primarily produced by Huy Fong Foods this is different from the Thai paste from which it takes its name.

Traditionally a tangy, sweeter sauce with a lot of kick from chiles, it’s thick texture make it perfect for just about any application.

From sushi, pizza and BBQ to soups, pastas and chow mein dishes, Sriracha is truly a unique flavor enhancing condiment that deserves to on every table or fridge in the United States.

Due to its ingredients, Sriracha does not need to be stored in the refrigerator as some people tend to believe. Available in almost every Supermarket in the Asian foods aisle and of course in your local Asian Market or of course online at Huy Fong.com

Pick up some today and put it on whatever your eating tonight. We promise it will taste good.