Devilish egg recipe with tostada twist

When Turkey Wolf’s chef-owner Mason Hereford was creating the opening menu for his second restaurant in New Orleans, Molly’s Rise and Shine, he thought a lot about the breakfast-worthy dishes. One of the answers he came up with was the devil’s egg tostada. As Herford explains in his new cookbook, Turkey and Wolf: Flavor Trippin’ in New OrleansIt’s a dish that takes a time-tested Mexican formula (tostada, beans, savory stuff, sauce) and applies the flavors of Southern Picnics and Roadside Shops.” While Hereford designed for breakfast, his reference to Southern Picnics reflects our belief that a deviled egg tostada is also the perfect picnic food. All components can be made ahead of time and assembled on site, with each person preparing their own tostada. And although this recipe includes two additional sub-recipes, they are all simple and straightforward. Both Gas Station Bean Dip and Peanut Butter Salsa Macha can be prepared ahead of time. All you have left is to put them together and eat.

Devilish egg tostada recipe

makes 12

Ingredients:

demonic yolk:

Yolk of 12 boiled eggs (feed eggs to your dog)
1⁄4 cup plus 2 tablespoons sour cream
1⁄4 cup plus 2 tablespoons finely crumbled Cotija cheese
1⁄4 cup plus 2 tablespoons finely chopped milk, plus more if you need it
1 lemon juice, halved
1⁄2 teaspoon kosher salt (crystal diamonds or half Morton’s), or more if desired

Tostadas:

3⁄4 cup petrol-gas station (recipe below)
12 store bought from tostadas
3⁄4 cup banana rings, drained and coarsely chopped
Some finely chopped red onions
1 12 cups finely chopped cilantro
3 limes, for seasoning and juicing
Masha Peanut Butter Sauce (recipe below) to serve

instructions:

Step 1: Make a Bean Dip and Peanut Butter Salsa Macha gas station ahead of time.

Step 2: Make egg yolks: In a food processor, process yolks, sour cream, cheese, buttermilk, juice of half a lemon, and salt to a smooth puree, about 30 seconds. Season with more lemon juice and salt until bland, and gradually mix in a little more milk if the mixture seems too thick to spread on the tostada.

Step 3: Make the tostada: Take the bean dip from the refrigerator 10 to 15 minutes before eating, to soften slightly to spread. Spread the egg yolk evenly over the tostada (about 2 tablespoons each). Add a few small dollops of bean dip, worth a tablespoon per tostada.

The fourth step: Sprinkle bananas, peppers, onions, then coriander. Use a Microplane to grate the limes over the testada, as evenly as possible. Cut half a lemon or two and squeeze it. Put a spoonful on the spicy donkey masha sauce, until you feel happy. Eat.

Gas station bean dip recipe

Makes about 2 cups

Ingredients:

One 16 ounce can re-fry beans
1 tablespoon Tabasco Chipotle Pepper Sauce
2 teaspoons green Tabasco sauce
1 teaspoon chili powder
Squeeze half a lemon or more if you like
kosher salt

instructions:

Step 1: Mix all the ingredients together in a bowl and add salt and more lemon juice until you are happy. Store in the refrigerator for up to 10 days.

Masha peanut butter sauce recipe

Makes about 2 12 cups

Ingredients:

1 cup grapeseed oil or vegetable oil
5 garlic cloves, peeled
8 dried basil peppers, stems, open, and seeded
12 dried arbol peppers, stems, slit open, and seeded
1 cup peanut butter (the natural one!)
2 teaspoons kosher salt (diamond crystal or about half a Morton’s quantity

instructions:

Step 1: Combine the oil and garlic in a small, heavy saucepan (tight enough so that the oil sinks into the garlic). Turn on the stove over medium-high heat and cook the garlic until golden brown, 5 to 7 minutes. Use a perforated spoon to transfer the garlic to a bowl. Leave the oil in the pot and leave it on the fire.

Step 2: Add the basil, two or three at a time (it cooks very quickly, so be ready) to the hot oil and fry, placing it under the colander and using the colander to pull it out as soon as bubbles appear, 5 to 10 seconds. When done, transfer them to the garlic bowl. Fry the arbol peppers in the same manner until they are slightly darker, 5 to 10 seconds, then transfer to the pot.

Step 3: Let the oil cool until hot, pour it into a food processor, then add the garlic and cayenne pepper. Whirl for 20 seconds, then add the peanut butter and salt and beat until very smooth, another 15 to 30 seconds. Now it’s over. Store in the refrigerator for up to two weeks.

Reprinted with permission from Turkey and Wolf: Flavor Trippin’ in New Orleans By Mason Hereford with JJ Goode, Copyright © 2022. Published by Ten Speed ​​Press, an imprint of Penguin Random House.

Photographic Copyright: William Hereford © 2022.

Leave a Comment

Your email address will not be published.