GARLIC-SHALLOT CRUNCH
In Southeast Asian cooking, crispy fried shallots and garlic add irresistible crunch and a subtle toasted sweetness to everything from curries and noodles to refreshing herb- laden salads. I like them so much and end up wanting them on everything, so making a big batch is the way to go for me. This recipe requires more knife work than any other in my book. I apologize for that, but know that the payoff is worth it. Also, once the shallots and garlic are sliced, the hard part is over. These get crunchier and cook faster if the shallot and garlic are sliced evenly and as thin as possible. If you have a mandoline, use it here. It's not totally necessary, but it makes for easier and faster work. If you're scared of the sharp blade, use a dish towel to hold on to whatever you're slicing or wear a rubber glove (the kind you might wear to wash dishes). Take. Your. Time. You'll be left with a jar of intensely flavorful oil to boot. Use that to sear fish or make dressing.
Provided by Food Network
Categories condiment
Time 40m
Yield 1 cup crunchies and 3/4 cup tasty oil
Number Of Ingredients 4
Steps:
- Combine shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.
DEVILED EGGS WITH SHALLOTS
I made these for a family get together once, and now they are requested all the time. They actually resulted in me collecting deviled egg serving trays. All the measurements are approximate/to taste.
Provided by BabyKEsq
Categories < 60 Mins
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Hardboil and shell the eggs. Cut the eggs in half (I keep a paper towel around to wipe the yolk off of the knife between cuts to make cutting easier). Place the yolks in a bowl and set the whites aside.
- Finely mince the shallot(s).
- Using a fork, crush the yolks until they are fine.
- Combine the yolks, shallot, mayonnaise, mustard, vinegar, salt and pepper and stir until smooth. I add the ingredients a little bit at a time and periodically taste to get the flavor to where I want it.
- Place the yolk mixture in a Ziplock bag. Cut a corner off the bag and pipe the yolk mixture onto the egg whites.
- Sprinkle with paprika and serve.
Nutrition Facts : Calories 193.5, Fat 13.6, SaturatedFat 3.7, Cholesterol 426.3, Sodium 301.8, Carbohydrate 3.9, Fiber 0.2, Sugar 1.8, Protein 12.8
GARLIC DEVILED EGGS
I CREATED this recipe 30 years ago, when my new husband requested deviled eggs. He wouldn't eat celery or pickle relish, so I substituted garlic and onion. He approved. My co-workers always request these eggs for our potluck lunches. I'm not sure they know I can cook anything else! -Eva Friesen, Carson City, Nevada
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.
Nutrition Facts : Calories 169 calories, Fat 15g fat (3g saturated fat), Cholesterol 216mg cholesterol, Sodium 183mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
ROASTED GARLIC DEVILED EGGS
I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. -Ellen Weaver, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely., Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in mayonnaise, cheese and paprika., Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.
Nutrition Facts : Calories 78 calories, Fat 7g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 62mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
GARLIC DEVILED EGGS
From a complimentary compilation cookbook by an auto glass manufacturer. This recipe is from Nancy Phelps of Bryant-Fensters Associates, Virginia Beach, Virginia. This recipe doesn't have pickle relish in it. This calls for hard boiled eggs so prep time is very short.
Provided by Oolala
Categories Onions
Time 10m
Yield 1 dozen egg halves, 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise and remove the yolks to a bowl; set aside the whites.
- Mash the yolks and add in the mayonnaise, mustard, green onions, garlic and salt and mix well.
- Fill the egg whites with mixture and sprinkle with paprika.
- Refrigerate until serving.
Nutrition Facts : Calories 127, Fat 9.3, SaturatedFat 2.2, Cholesterol 214.9, Sodium 216.7, Carbohydrate 4.1, Fiber 0.1, Sugar 1.4, Protein 6.5
FAST AND EASY SPINACH WITH SHALLOTS
Here's a simple, healthy side dish that's fast and easy to prepare.
Provided by motherteresa
Categories Side Dish Vegetables Greens
Time 13m
Yield 4
Number Of Ingredients 4
Steps:
- In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.
Nutrition Facts : Calories 55.2 calories, Carbohydrate 4.7 g, Fat 3.7 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 157.7 mg, Sugar 0.7 g
GARLIC, BASIL, AND BACON DEVILED EGGS
Deviled eggs made with fresh basil, garlic, and bacon! These are some of the best deviled eggs you will ever put in your mouth. Once your friends try them, they will beg you to make them again and again!
Provided by JoeLactoseFree
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 1h10m
Yield 24
Number Of Ingredients 8
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 0.5 g, Cholesterol 95.8 mg, Fat 5.7 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 136 mg, Sugar 0.2 g
SHALLOT AND GARLIC BUTTER
Steps:
- In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.
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