Hardboiled Eggs ---> Egg Salad

People have a love hate relationship with eggs. You either like them or you don't. I love eggs and it's a quick and easy meal. I always have hardboiled eggs in the fridge. You can quickly turn hardboiled eggs into egg salad. Below are fool proof instructions to hardboiled eggs and to make egg salad.

Hardboiled Eggs
1 dozen large eggs - preferably organic or cage free
1 large pot with lid
cold water
2 tablespoons of salt
ice to chill down the eggs

Before you begin, pull the eggs out of the fridge. Take the large pot fill it up with cold water and put it over high heat. Add the 2 tablespoons of salt, cover it and then allow the pot of water to come up to a roaring boil. Remove the lid, slowly drop the eggs into the pot of water. Best way is to use a ladle and drop the eggs into the water. Once the last egg has been dropped into the water; set the timer for 12 minutes. Once timer goes off: remove from heat, take the pot to the sink, drain the water using the lid, and dump as much as ice into the pot of eggs. You can also use turn on the faucet as well. Allow the eggs to cool enough and then start peeling them. It is best to peel the eggs right away and store them in an air tight container with cold water. It avoids the smell and these eggs can hold up to 5 days.

Egg Salad 

3 hardboiled eggs

1/4 cup of chopped celery

2 tablespoons of mayo

1 tablespoon of mustard

salt & pepper for seasoning

To keep the egg salad from getting watered down, make sure the eggs and the celery is completely dried. Placing them on paper towels usually works. Take the eggs and crush them over a cheese grater (large side). Dice the celery into 1/8th cube and throw both items into the bowl. Add the mayo, mustard, and S&P for taste. Mix well. Serve over your choice of bread or crackers. To store leftover egg salad, keep in an air tight container. Holds for about 3-4 days.

best....

....beef dipped sandwiches?
Philippe's in chinatown/downtown LA. freshly carved roast beef that is juicy and moist; then piled on top of a freshly baked french roll. i also pay an extra $.40 to get the american cheese; which melts perfectly into the beef. the carver takes the top of the bun and lightly dips it into the au jus and then wrapping it. There is just enough au jus that you don't need anymore  on the side to dip. People are concern that dipping the top causes the sandwich to be soggy but that is not the case. The french roll is durable and still soft. Everything is a la carte: chips, potato salad, macaroni salad, pickled eggs, soups, chili, soda, ice tea, and several selections of beer. prices are reasonable but it is CASH ONLY. they have an ATM on site. if you never had Philippe's, it's a must try.

a touch of cuba?

cuban sandwiches are easy to make. especially since i am sure you have all the ingredients in your kitchen. it's a great last minute meal and i guarantee it will impress your family and friends. if you don't have a panini machine to press the sandwich; you can use a flattop or a big enough frying pan. then smash the sandwich down with a foiled covered brick. 

 

ingredients: 

soften butter

american mustard

mayo

swiss cheese

ham

pickles

salt/pepper

french baguette 

take the first three ingredients and fold them together in a bowl. season with salt and pepper. slice the baguette lengthwise and spread a generous amount of the mustard butter on both sides of the bread. on the bottom of the bread lay the cheese, ham, pickles, finishing with another layer of cheese on top. fold the bread over and press the sandwich down. place it on your panini machine and press until the cheese is melted and ham is warmed through. cut in half and serve with sweet potato fries, fried plantains, chips or cole slaw. sandwiches can be made a few days in advance, wrapped tightly in saran wrap. this is actually better because it allows all the flavors from the ham, pickles, cheese and spread melt together and taste a little better. (sorry i do not have a picture of the finish sandwich. i got too excited and forgot to snap a picture. i will try to get one up soon :) promise! )

wanna go for a dip? french dip that is...

i am a huge beef person. seared steak, grilled steak, prime rib, steak sandwiches, burgers, french dips, etc... so often times i always serve beef to my guest as a main course. i just loooooove to season up the meat and throw it into a very hot pan with butter and olive oil. something about creating that outer crust makes me very happy. well a while back ago i invited a guest over to come watch sunday night football. i was going to make stuffed pork chops but all the grocery store had were thin cut and i needed thick cut. so i grabbed the bone in rib eye. usually they tie the rib for you and package it. but if they don't and the butcher is still there, just ask and he'll do it. BEWARE, i have notice many times butchers cut into the bone leaving the meat detached from the bone and then they try and cover it up by tying it. this is a no-no, make sure you double check before buying it. otherwise, you just bought a rib eye but are paying for bone-in rib. does that make sense? 

how i like to prepare my rib eye is buying the meat a few days ahead and leaving it uncovered and unseasoned in the fridge over a sheet pan with a rack. this allows to the mean to "age" aka dry. this to me allows the meat to hold it's moisture when cooking. also, i feel this gives the meat a better crust. when seasoning the rib, season it a little heavier than normal. so the favors can steep into the meat. it is your preference on how you like to season your meat. i like to only use kosher salt and freshly grated black pepper. i think other seasonings and herbs ie rosemary or thyme, are too powerful for the meat. so i rarely use them to sear my meats. you don't have to sear your rib eye, can you just throw it the oven at 425 degrees for 15 mins and then lower to 350 for the remaining time it takes to cook the meat.  i like to sear the meat first because i use the fond aka the brown bits on the bottom of the pan to make the gravy or au jus. another trick to get a better crust is to baste the meat. carefully using a spoon to scoop up the hot grease from the bottom of the pan and baste the top of the meat. when the meat is done, MAKE SURE YOU ALLOW IT TO REST! this allows the meat to carry over it's cooking temp and for the juices to run through out the meat. otherwise, when you cut into it all the juices will flow all over the cutting board. creating a "bloody mess". how to serve your rib eye you ask? the more simple it is the better. serve it with a baked potato, sauteed asparagus, au jus and creamed horseradish for dipping. 

leftover ribeye is great for a midnight snack or lunch the following day. simply wrap the meat in foil throw it into a 250 degree heated oven and allow for the meat to warm up. slice it thin and serve over crusty french bread. use the reserved au jus to dip your sandwich, spread the creamed horseradish underneath the bun for a spicy kick or just plain mayo. enjoy :)