A Taste That Endures
Revisiting a recipe that started it all
Two-and-a-half decades ago, I was a parent of a high school freshman. We survived Y2K and whatever the change from 1999 to 2000 would or would not bring.
For many, there was this HBO show considered must-see TV, allowing us to live vicariously with the four young women — Carrie, Samantha, Charlotte and Miranda — in “Sex in the City.” In that vein, the Cosmopolitan became the cocktail of choice, as did enjoying hors d’oeuvres at the latest hot spot.
Coincidentally, two decades ago, the first recipes I brought to my Taste of the Valley column were appetizers. While we might call them tapas or small plates, they still play a big part in party hosting.
Back in 2005, I first shared a recipe for Marinated Olives from then-executive-chef Roger Johnson at Bistro Enzo. It’s one that is still a classic on any party table. Pair it with a classic Carrie Bradshaw Cosmo and add in a current favorite from Walker’s Grill (which has been with us these past 25 years) with Nick Steen’s Deviled Eggs.
Enjoy!
Marinated Olives
· 2 c. pitted Kalamata olives
· 2 c. pitted green olives
· 1 lemon (zest and juice)
· 1 orange (zest and juice)
· ½ T. fresh rosemary, chopped
· ½ T. fresh thyme, chopped
· 2 cloves of garlic, thinly sliced
· ½ c. extra virgin olive oil
· 1 t. freshly ground black pepper
Mix all the ingredients and marinate for two to twelve hours. Place in a heat-proof container and heat in a 350-degree oven for 8 minutes. Serve with sliced focaccia, baguette or lavosh crackers to absorb the tasty juices.
Classic Cosmopolitan
· 2 oz. vodka (regular or a citrus-flavored vodka )
· 1 oz. cranberry juice cocktail
· ¾ oz. lime juice
· ¾ oz. Cointreau or triple sec
· 1 c. ice
· Lime wedge for garnish
Combine the vodka, cranberry juice cocktail, lime juice, and triple sec in an ice-filled cocktail shaker. Cover and shake vigorously until outside of the shaker is very cold, about 20 seconds. Strain into a chilled martini glass.
Deviled Eggs
~Recipe from Nick Steen, Walkers Grill
· 1 dozen hard-cooked eggs, cooled
· Deviled Egg Mixture
· Candied Bacon Jam
· Pickled Fresno Chilies
At least a day ahead, prepare and refrigerate the Candied Bacon Jam and the Pickled Fresno Chilies
On the day of, hard-cook one dozen large eggs and cool. Remove the shells and halve lengthwise. Carefully remove the yolks. Refrigerate whites while preparing the yolk mixture.
DEVILED EGG MIXTURE
· 1 c. hard-cooked egg yolks
· ½ c. blue cheese crumbles
· ½ c. mayonnaise
· 1½ t. onion powder
· 1½ t. garlic powder
· ¾ t. paprika
· Salt to taste (start small and adjust after tasting)
Using the food mill, ricer or fork, rice the cooked egg yolks and blue cheese crumbles together in a large mixing bowl. Add the mayonnaise to the yolk-and-blue-cheese mixture and combine well with a spatula. Season with salt. Pass the filling through a sieve to break up any large pieces and then fill disposable pastry bag. Tie off the loose end, cut off any excess bag. Fill the egg white halves with the egg yolk cheese mixture. Top the deviled eggs with a dollop of candied bacon jam and top with a pickled Fresno chili. Refrigerate until ready to serve.
Candied Bacon Jam
~Recipe from Nick Steen, Walkers Grill
· ½ lb. bacon, diced
· ½ c. apple cider vinegar
· ¼ c. brown sugar
· ¼ c. molasses
In a sauté pan, begin rendering the cut bacon. Once the bacon has rendered its fat and the pieces become crispy, use a fine strainer set over a pan to catch the fat. Place the pan back over medium-high heat and deglaze with the vinegar, scraping the browned bits. Once the vinegar begins to boil, add the brown sugar and stir until fully dissolved. Then add the molasses and reduce the mixture to a consistency that would coat the back of a spoon and hold for a few seconds. Return the rendered bacon pieces to the sauté pan and toss to coat in the candied sauce. Reduce the heat to low-medium and cook gently for a short time to let the bacon absorb the sauce and become sticky (not hard/brittle). Stir occasionally and reduce slightly, if needed for better coating. Pour the mixture onto a parchment-lined tray and cool completely in the refrigerator. Once fully cooled and set, portion into smaller containers and refrigerate.
Pickled Fresno Chiles
~Recipe from Nick Steen, Walkers Grill
· 1 c. Fresno chilies, thinly sliced
· 1 c. apple cider vinegar
· ½ c. sugar
· ½ c. water
With a sharp knife, slice the Fresno chilies as thinly as possible, starting from the narrow end and working towards the stem. Stop slicing once the center membrane and seeds are exposed. Place them in a heat-safe container or jar (a 1-quart mason jar or similar size should work well).
In a saucepan, bring the apple cider vinegar, sugar and water to a boil. Once at a rolling boil, pour the hot liquid over the sliced Fresno chilies. Make sure the chilies are fully submerged (press down gently with a spoon if needed). Cover and let sit at room temperature for a few hours, then refrigerate overnight (or at least 8–12 hours) to pickle. Once pickled, portion into smaller containers/jars and refrigerate. They should keep for several weeks.
