A Simple Christmas Appetizer with an Asian Twist

Nothing devilish about these eggs !

Deviled Eggs is such a common dish in parties and that fact is proven when I took these eggs to a Christmas party, and mine turned out to be the 3rd plate of Deviled Eggs to be displayed!  I thought, "IF ONLY THEY KNEW how tasty and different mine are, they might go for a 3rd round".  Nevertheless, this is such a fun appetizer to make, especially these that I had to use all my artistic flair to suit the mood of Christmas.  My husband was thrilled to see me make these as it is one of 'his kind' of food but is a seldom visitor in my kitchen.

The cooking term "devil" means 'to chop food finely and mix with hot seasoning or sauce, usually after cooking. First used in 1786!

Deviled Eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard. Deviled Eggs are usually served cold.  It is a common dish in the United States. They are commonly served as hors d'oeuvres or starter before a full meal is served, often during the summer months.  It is also a very common Holiday and Party food. Deviled eggs are so popular in the United States that special plates and carrying trays are sold specifically for them.  (Wikipedia)

BBQ Brisket - Peng-Style

HAPPY JULY 4TH!

My knowledge of Southern Style Barbecue is close to zero. That was the scary fact when I accepted the responsibility to cook about 28 pounds of brisket for 100 people. Typically I am not the bravest person but when it comes to cooking, I have quite a recklessly strong heart.  As I am typing, I recalled another very similar situation years ago when I was around 17 years old.  I innocently volunteered (at least was in charge of meals) to cook for about 60 people in a camp.  Earlier, I had tagged along with my cousin (just to keep her company) to a cooking class.  There I learned to make my first Sweet and Sour Pork and, if I remember correctly, I have not had the chance to even practice at home.

The very first chance for me to churn out Sweet & Sour Pork was at the camp.  I don't think I revealed to anyone that I  have not cooked it before.  I think somehow that knowledge was tucked away in a very safe part of my brain waiting for the opportune time :) !  I have always loved to cooked and watch people cook, but I did not have much encouragement or opportunity to do so when I was growing up. Fortunately, I did well at the camp and no one was the wiser.


This time around I was quite up front and told them that this is my first round of barbecuing brisket and I am so thankful that they took the risk in good faith.  I was thrilled that I have the opportunity to educate myself and research Barbecues.  In this high-tech age that we live in I believe that if you can GOOGLE it you can learn to do just about anything!  Sometimes it may take a few rounds to get it perfected but it can be done with some patience and a ton of enthusiasm.  Here is my simple version of BBQ Brisket.  


Selecting a good brisket (http://www.barbecuen.com/champ-brisket-pg2.htm read more in detail in selecting and trimming brisket here) and using a dry rub is the way to go. Two very important things to remember is cook on LOW heat and SLOWLY and you won't go wrong.