{"id":8260,"date":"2021-08-02T15:08:56","date_gmt":"2021-08-02T19:08:56","guid":{"rendered":"http:\/\/floridanewsline.com\/Clone2\/?p=8260"},"modified":"2021-08-02T15:09:00","modified_gmt":"2021-08-02T19:09:00","slug":"pantry-raiders-spice-things-up-at-your-next-picnic","status":"publish","type":"post","link":"https:\/\/floridanewsline.com\/Clone2\/creekline-st-johns\/pantry-raiders-spice-things-up-at-your-next-picnic\/","title":{"rendered":"Pantry Raiders | Spice things up at your next picnic"},"content":{"rendered":"\n

By NewsLine Staff
mail@floridanewsline.com<\/em><\/p>\n\n\n\n

Picnics are often pot luck affairs. While standard picnic fare like potato salad and watermelon are always welcome, spicing things up with something new can make picnics that much more memorable.<\/p>\n\n\n\n

The following recipe for “Sunday Picnic Deviled Eggs” from Neal Corman and Chris Peterson’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press) is fairly spicy and can provide a little extra kick at your next picnic.<\/p>\n\n\n\n

Sunday Picnic Deviled Eggs<\/strong><\/p>\n\n\n\n

Serves 4 to 6<\/p>\n\n\n\n

8 extra-large eggs
\u00bc cup mayonnaise
1 tsp. Creole mustard
\u00bc tsp. Cholula Hot Sauce
\u00bc tsp. ground cumin
\u00bd tsp. kosher salt
\u00bc tsp. cracked black pepper
2 tsp. finely chopped pickled jalape\u00f1o slices
1 tsp. pickled jalape\u00f1o juice
\u00bd Hass avocado, peeled and pitted
Pinch of smoked paprika
1 tbsp. chopped fresh cilantro
2 oz. dried Spanish chorizo<\/p>\n\n\n\n

1. Place the eggs in a medium pot and cover with cold water. Bring to a boil, cover the pot and remove from the heat. Keep covered for 11 minutes, then remove the eggs from the water and place in a bowl of ice water to stop the cooking process.<\/p>\n\n\n\n

2. Preheat a saut\u00e9 pan. Cut the chorizo into very small dice and saut\u00e9 until crispy. Set aside to cool.<\/p>\n\n\n\n

3. In a small bowl, combine the mayonnaise, mustard, hot sauce, cumin, salt, pepper, jalape\u00f1o, and jalape\u00f1o juice.<\/p>\n\n\n\n

4. When the eggs have cooled, carefully crack the shells and peel under cold running water. Slice the eggs lengthwise and remove the yolks, being careful to leave the whites intact.<\/p>\n\n\n\n

5. Combine the avocado and egg yolks in a small bowl, and mash together with a fork until smooth.<\/p>\n\n\n\n

6. Add the avocado mixture to the mayonnaise mixture and blend thoroughly. Spoon the mixture into each half of egg white. Dust with the paprika, sprinkle with the cilantro and chorizo, and serve. <\/p>\n\n\n\n

<\/p>\n\n\n\n

Photo courtesy MetroCreative<\/p>\n\n\n\n

Sunday Picnic Deviled Eggs<\/p>\n","protected":false},"excerpt":{"rendered":"

By NewsLine Staffmail@floridanewsline.com Picnics are often pot luck affairs. While standard picnic fare like potato salad and watermelon are always welcome, spicing things up with something new can make picnics that much more memorable. The following recipe for “Sunday Picnic Deviled Eggs” from Neal Corman and Chris Peterson’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s […]<\/p>\n","protected":false},"author":2,"featured_media":8261,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5,4],"tags":[62,48],"class_list":{"0":"post-8260","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-creekline-st-johns","8":"category-mandarin","9":"category-ponte-vedra","10":"tag-pantry-raiders","11":"tag-pantry-raiders-recipe"},"yoast_head":"\nPantry Raiders | Spice things up at your next picnic - Florida NewsLine<\/title>\n<meta name=\"description\" content=\"CreekLine, Mandarin NewsLine, Ponte Vedra NewsLineBy NewsLine Staffmail@floridanewsline.com Picnics are often pot luck affairs. 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