Kitchen Encounters

~ Chick-fil-A -- Rave Review of Five-Dipping-Sauces ~

For the love of chicken sandwiches, I admit to being a fair-weather fan of our local Chick-fil-A fast-food chain restaurant.  All of THEIR not-my-cup-of-tea politics aside, on occasion, if it's a really nice day and I feel the need to relax and get away from my stove, I enjoy the drive across town to pick up one of their signature chicken sandwiches.  As one who loves chicken sandwiches many ways, their trademarked slogan, "We didn't invent the chicken, just the chicken sandwich,"  their "Eat more Chikin" cow commercials, and, Doodles, their mascot, all make me smile.

When one is perusing anything on the Chick-fil-A menu, it's important to know that whatever item you choose, the sauce you choose is equally, if not more, important. Chick-fil-A customers are cultishly dedicated to the condiments -- so much so, the chain has taken to selling them on the open market. Everyone has a favorite, everyone has an opinion and I am no exception.  That said, depending on what I'm cooking, all of them, from sweet to savory, have earned a place in my pantry.

I'll just take them in alphabetical order and let which one you like best up to you.  The Chick-fil-A Barbecue Sauce, which is tomato- and brown sugar-based is slightly-sweet and very pleasant.  In addition to the smoke flavoring, it gets a bit of a citrusy tang from pineapple juice too.  Now, if you're a fan of ranch-type dressing, the buttermilk-based Chick-fil-A Garden Herb Ranch Sauce, which has just enough of garlic and onion flavor, is, well, absolution addicting -- just like your favorite ranch.  For honey-mustard aficionados, the Chick-fil-A Honey-Mustard Sauce is no slouch.  It's bold on mustard flavor and not as sweet as the typical honey-mustard dressing.  It gets its extra-tangy flavor from the addition of tamarind.  The Chick-fil-A Polynesian Sauce, which is a version of sweet and sour sauce, is a little more sweet than sour, getting its sweetness from both sugar and corn syrup, but in a tasty way.  If one is a fan of sweet sauces, this will not disappoint.  Last but not least, the signature creamy and flavorful Chick-fil-A Sauce has got it all.  It is literally a little bit over everything.  It's a lip-smacking combination of their barbecue sauce, a bit of honey-mustard sauce too, plus, the garden ranch sauce's creamy herbs and spices.

My personal recommendations for how to use these sauces:  Let's start with the signature Chick-fil-A Sauce -- to me, it reminds me of McDonald's special sauce, so, drizzling it on a 'burger is perfect.  That said, I like it slathered on deli-style turkey sandwiches too.  As for the Polynesian Sauce, I've found its sweetness a nice complement atop a salty soy-sauce marinated chicken sandwich or dipping my beer-batter-coated deep-fried shrimp into.  As for Honey-Mustard Sauce, in my food world, this honey-mustard was made for adding to my deviled-egg filling, and, a squire of it on a Philly-style soft pretzel is awesome.   Chick-fil-A's Garden Herb Ranch Sauce, which just might be my favorite, for me, goes with everything from chicken wings to garden salad to twice-baked potatoes.  Last, their slightly-sweet Barbecue Sauce , in the world of store-bought BBQ sauces, is a quality sauce, so, using it to glaze grilled ribs, chicken or chops is a natural choice. 

Choose one or all five -- there's one for everyone!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ The Secret's in McDonald's Special Sauce Recipe ~

Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun is, in my opinion, the yummiest cheeseburger creation in the takeout-lane of the drive-thru fast-food circuit, and, for me, the secret to the Big Mac's success really is in the sauce.  Back in 2017, McDonald's released 10,000 special-edition bottles of its Big Mac sauce for purchase at select locations, which created an on-line buying frenzy when many people began selling them on eBay for upwards of $100 a bottle.  I won't lie, given the chance, I would have bought one.

September 1968 -- The Bic Mac was invented in Pittsburgh by a McDonald's Franchise Owner named Jim Delligatti.

The Big Mac, designed to compete with the Big Boy Restaurant chain's Big Boy Burger, had two previous names that failed:  Aristocrat and the Blue Ribbon burger.  The "Big Mac" was named by Esther Glickstein Rose, a 21-year old secretary working at corporate headquarters.  The "two-all beef patties" slogan was created by Keith Reinhard and his creative group at advertising agency Needham Harper and Steers.  The Big Mac, which contains two 1.6-ounce patties along with an array of other components was placed on a three-part bun because testing proved it too sloppy to eat otherwise -- it cost 45 cents.  As for the "secret sauce", a variant of Thousand Islands dressing, in 2012 McDonald's stated, "the primary sauce ingredients are not really a secret, and have been available on-line for years (sans specifics -- cups, tablespoons, teaspoons, etc.):  mayonnaise, sweet pickle relish and yellow mustard whisked together with vinegar, garlic and onion powder and paprika."

All-beef patties topped w/yellow American NOT cheddar.

All McDonald's hamburgers are 100 percent beef with an 80/20 lean-to-fat ratio. The beef used in the burgers comes from whole cuts of forequarter and flank meat from the cow. In their kitchen: The burgers are never flipped, as the flat-topped mechanism that cooks them has a matching flat-topped top which, when lowered, cooks them on both sides at once (clam-shell-type style). All McDonald's hamburgers are topped with deli-sliced yellow American-processed cheese blend made from milk, milk fats and solids -- it melts great and make no mistake, it is not yellow cheddar.

Special Sauce.  Thousand Islands dressing -- it's not.

Since McDonald's special sauce remains "currently unavailable", take solace in knowing it is very easy to make a very close copycat version.  

Many folks assume the special sauce is Thousand Islands dressing. It's an easy assumption to make, as the two are similar enough -- mayonnaise-based and pickle-relish laced.  That said, I write a food blog, which made it necessary for me to head to the Golden Arches, in order to deconstruct a few Big Macs, so I could taste-test secret sauce side-by-side bottled store-bought and homemade Thousand Islands dressing.  The special sauce is indeed different.  It's more yellow than pink and more pungent too, which, (just as McDonald's stated), results from ordinary yellow ballpark-type mustard.

Fun secret sauce fact:  In our recent past, McDonald's lost the formula to their secret sauce, and, for a number of years it gradually grew "less special".  As a result, in 2004, the CEO scrapped the product and collaborated with the California supplier who had helped develop the original sauce -- they reconcocted the sauce.  End of story fact:  We now enjoy reconcocted secret sauce.

1  cup mayonnaise

1/4  cup each: ketchup and sweet pickle relish

1  tablespoon yellow mustard

1  teaspoon white vinegar

1/2  teaspoon each:  garlic and onion powder and paprika

Whisk all ingredients together, cover and refrigerate 1 hour.  Makes 1 1/2 cups.

Special sauce makes all sorts of sandwiches special:

The Secret's in McDonald's Special Sauce Recipe:  Recipe yields 1 1/2 cups special sauce.

Special Equipment List: 2-cup food-storage container w/tight-fitting lid; whisk

Cook's Note:   When my foodie friends (people who like to cook, can cook and cook often), start talking about a yummy salad made in the style of McDonald's iconic Big Mac, I listen.  I listen because these are friends I listen to, and, because I have been known to indulge in an occasional Big Mac.  After trying the recipe, I concur.  Ya gotta try ~ The McDonald's-Style Big Mac Cheeseburger Salad ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~The History behind McDonald's Big Mac Hamburger~

Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.  I'm guessing that anyone who reads that sentence or hears those words is positively certain it references McDonald's and its Big Mac hamburger.  McDonald's introduced this flagship product to the greater Pitsburgh area in 1967.  One short year later, it went nationwide.  That said, the it had two previous trial names, both of which failed in the marketplace:  The Aristocrat and the Blue Ribbon Burger.  The third time was the charm -- the Big Mac was born and the rest is history.

The Big Mac was created in Pittsburgh by McDonald's first Franchise Owner, Jim Delligatti.  It sold for 45 cents.

The Big Mac, designed to compete with the Big Boy Restaurant chain's Big Boy Burger, had two previous names that failed:  Aristocrat and the Blue Ribbon burger.  The "Big Mac" was named by Esther Glickstein Rose, a 21-year old secretary working at corporate headquarters.  The "two-all beef patties" slogan was created by Keith Reinhard and his creative group at advertising agency Needham Harper and Steers.  The Big Mac, which contains two 1.6-ounce patties along with an array of other components was placed on a three-part bun because testing proved it too sloppy to eat otherwise -- it cost 45 cents.  As for the "secret sauce", a variant of Thousand Islands dressing, in 2012 McDonald's stated, "the primary sauce ingredients are not really a secret, and have been available on-line for years (sans specifics -- cups, tablespoons, teaspoons, etc.):  mayonnaise, sweet pickle relish and yellow mustard whisked together with vinegar, garlic and onion powder and paprika."

All-beef patties topped w/yellow American NOT cheddar.

All McDonald's hamburgers are 100 percent beef with an 80/20 lean-to-fat ratio. The beef used in the burgers comes from whole cuts of forequarter and flank meat from the cow. In their kitchen: The burgers are never flipped, as the flat-topped mechanism that cooks them has a matching flat-topped top which, when lowered, cooks them on both sides at once (clam-shell-type style). All McDonald's hamburgers are topped with deli-sliced yellow American-processed cheese blend made from milk, milk fats and solids -- it melts great and make no mistake, it is not yellow cheddar.

Special sauce isn't a secret & NOT  Thousand Islands dressing.

Many folks assume the special sauce is Thousand Islands dressing. It's an easy assumption to make, as the two are similar enough -- mayonnaise-based and pickle-relish laced.  That said, I write a food blog, which made it necessary for me to head to the Golden Arches, in order to deconstruct a few Big Macs, so I could taste-test secret sauce side-by-side bottled store-bought and homemade Thousand Islands dressing.  The special sauce is indeed different.  It's more yellow than pink and more pungent too, which, (just as McDonald's stated), results from some brand of ordinary yellow ballpark-type mustard.

Fun secret sauce fact:  In our recent past, McDonald's lost the formula to their secret recipe for the special sauce, and, over a number of years it gradually grew "less special".  As a result, in 2004, the CEO scrapped the product completely and collaborated with the California supplier who had helped develop the original sauce recipe -- they reconcocted the sauce.  Long story short and end of story fact:  We now enjoy reconcocted special sauce, and, many of us make our own.

Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.  The best 'burger ever:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~No Secrets in Hidden Valley Ranch's Secret Sauces~

I am a huge fan of Hidden Valley ranch dressing.  If you and yours are too, be it a picnic, potluck or party, Hidden Valley Ranch has a secret sauce ready and waiting on a shelf in a grocery store near you.  Labeled as Golden, Spicy, Smokehouse and Original, there is one that is guaranteed to be a great mate to whatever fare you're serving.   No one enjoys a scratch-made condiment more than me and no one enjoys a creamy scratch-made condiment more than me, but, I gotta be honest, when I come across one or four in my store, no one enjoys a high-quality time-saving product as much as me either.  It's as if these four were made just for me -- lucky me.

No secrets in these off-the-shelf sauces -- they're all delicious.

What’s in their Secret Sauces?  Long story short, nothing exotic --  that said, they are all gluten-free, which is important information if you are a Celiac.  Hidden Valley has released these four distinctly different and delicious sauces, all of which are Hidden Valley ranch-dressing-based, and, all of which will add a unique and complimentary flavor to almost anything you want to sauce or slather a dressing on -- they'e simply ranch dressing with some common spices and flavors stirred in.  Interestingly, the brand didn't categorizie the flavors in terms of specific sauce names (honey-mustard, sriracha, barbecue, etc.), but rather, used general descriptors to let us consumers explore their unique tastes and possibilities.  The names of this foursome:  Golden, Spicy, Smokehouse, and, of course, Original.  I've tried them all, and I have a few favorite uses:

If you're a fan of a Big-Mac-type burger, I predict you'll be making their Original secret sauce a staple in your pantry.  And, take it from me, their slightly-sweet Golden secret sauce, which contains honey, is divine drizzled over fried buttermilk-brined chicken or beer-batter-dipped deep-fried fish sandwiches.  It goes without saying their Spicy version, which contains habanero pepper, will add creamy-heat to anything you like your hot sauce on -- I particularly like this one on beef tacos and chicken quesadillas.  It goes without saying that Smokehouse has the smokey undertones associated with all things Southwestern with a touch sweetness which comes from molasses.  Do I think any of them are compatibly appropriate for Asian fare?  The answer is:  no, not really, but, I can only hope they soon come out with one containing soy sauce or wasabi!

To learn the Hidden History of Hidden Valley Ranch Dressing:

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022) 

~ Bagel-Bites Mini-Bagel Sausage & Mushroom Pizza~

While no one agrees on who made or sold the first pizza bagel, in 1985, Stanley Garcaynski and Bob Mosher invented Bagel Bites using custom-made mini-bagels.  They adapted the recipe from the back of a package of Lender's bagels, and that little schtick made these two a lot of money really fast.  They began by marketing their edible pub-grub invention to local restaurants, bars and hotels, and, after almost instant success, within six short years, they sold the company and brand name "Bagel Bites" to Heinz (owner of Ore-Ida) in 1991.  The American dream come true.

The 90s -- they were the decade of Bagel Bites, aka mini-bagel frozen pizzas.  They got served at all sorts of gatherings , but mostly, they were the trendy after school snack of teens of the era. For the most part, I emerged from this frozen-convenience-food-frenzy unscathed: I escaped the worst of it -- my kids were in their 20s by 1996.  That said,  I remember these freezer-to-toaster-oven treats for one reason: the uber-annoying theme song of the Bagel Bites commercials:

"Pizza in the morning, pizza in the evening, pizza at suppertime.  When pizza is on a bagel, you can eat pizza anytime!".

Bagel Bites were/are not rocket science food.  They begin on a split mini-bagel. The halves get topped with pizza sauce, mozzarella cheese and sometimes, another topping or two -- pepperoni was what most kids liked best, but, my kids liked the sausage-topped Bagel Bites MORE. Straight from the box, they got placed (while till frozen) on a small baking sheet, then got baked in the toaster oven (a manageable task for 10-14 year olds) until molten hot -- kids gobbled them up faster than mothers could buy them.  And, as any mother who knew how to cook will tell you, back then, we could not purchase mini-bagels anywhere or we happily would have made mini-bagel pizzas in our own kitchens -- we knew we could have made them MUCH better, and twice as many, for a third the price, with our hands tied behind our apronless backs. Why not just make them on standard-sized bagel?  Simply stated:  they're not as much fun.

No fancy high-end ingredients -- keep 'em simple & enjoy:

Mini-bagels & fully-cooked sausage = kid-approved bagel bites:

mini bagels, your favorite brand

pizza sauce, your favorite brand

fine-grated Parmesan cheese, the "stuff" in shaker-jar, your favorite brand

pre-shredded mozzarella cheese, your favorite brand*

fully-cooked sausage patties, diced, your favorite brand

canned mushroom pieces, well-drained and chopped

small-diced onion (optional)

* Tip from Mel prior to starting:  Pre-shredded mozzarella cheese is one of my favorite time-saving  ingredients.  That said, when scattering it "as is" onto mini-bagels (or small-sized anything else), its size is rather large in comparison to the subject at hand.  For that reason, I like to use a serrated knife and a light touch to briefly saw through it, to make the pieces smaller.  In turn, you get more cheese on each piece and less waste, aka, the cheese stays on top of bagels rather than dripping down their sides, which makes a pretty presentation.

~Step 1.  Prep the sausage patties, canned mushrooms and onion as directed.  Depending on how many bagel bites you want to make, on an appropriately-sized baking sheet, arrange the split mini-bagel halves side-by-side.  Spread about 1 tablespoon pizza sauce evenly across the surface of each bagel half -- do not be inclined to use too much sauce or the bagels will get soggy.  Lightly-sprinkle the surface of all the bagels with the Parmesan -- simply shake the can over the entire pan.  Next, on goes a scattering of 1 1/2-2 tablespoons mozzarella per bagel half. Add the toppings:  a scattering of the optional onions, chopped mushrooms and diced sausage.

Bake in 375° oven 8-10 minutes & serve immediately:  

Bagel Bites Mini-Bagel Sausage & Mushroom Pizza:  Recipe yields instructions to make as many bagel bites as you want to make.

Special Equipment List:  cutting board; chef's knife; serrated bread knife; appropriately-sized baking sheet (toaster-oven or conventional-oven sized; tablespoon

Cook's Note: The pita pocket is a great foil for quick-to-make snack pizza too. These take less than 10 minutes to assemble and everyone just loves my ~ Tomato-Basil Pita Pizza:  My Personal Favorite Snack Pizza ~.  Give 'em a try!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~Bagel Bites Mini-Bagel Mini-Pepperoni Snack Pizza~

It was the best of times, it was the worst of times.  It was the 90s -- the decade of Bagel Bites, aka mini-bagel pizzas.  They were the trendy after school snack of the era.  For the most part, I emerged from this unscathed, meaning: I escaped the worst of it -- my kids were in their 20s by 1996.  That said,  I remember these freezer-to-toaster-oven treats for one reason:  the uber-annoying theme song of the Bagel Bites commercials -- "Pizza in the morning, pizza in the evening, pizza at suppertime.  When pizza is on a bagel, you can eat pizza anytime!".

Bagel Bites were/are not rocket science food.  They begin on a split mini-bagel. The halves get topped with pizza sauce, mozzarella cheese and sometimes, another topping or two -- pepperoni was what most kids liked best. Straight from the box, they got placed (while frozen) on a small baking sheet, then baked in the toaster oven (a manageable task for 10-14 year olds) until molten hot -- kids gobbled them up faster than mothers could buy them.  And, as any mother who knew how to cook will tell you, back then, we could not purchase mini-bagels or we happily would have made mini-bagel pizzas in our own kitchens -- we knew we could have made them MUCH better, and twice as many, for a third the price, with our hands tied behind our apronless backs. Why not just make them on standard-sized bagel?  Simply stated:  they're not as much fun.

While no one agrees on who made or sold the first pizza bagel, in 1985, Stanley Garcaynski and Bob Mosher invented Bagel Bites using custom-made mini-bagels -- they adapted the recipe from the back of a package of Lender's bagels.  They began by marketing their edible pub-grub invention to local restaurants, bars and hotels, and, after almost instant success, they sold the company and brand name "Bagel Bites" to Heinz (owner of Ore-Ida) in 1991.

No fancy high-end ingredients -- keep 'em simple & enjoy:

Mini-bagels & mini-pepperoni = kid-approved bagel bites:

mini bagels, your favorite brand

pizza sauce, your favorite brand

fine-grated Parmesan cheese, the "stuff" in shaker-jar, your favorite brand

pre-shredded mozzarella cheese, your favorite brand*

mini-pepperoni, your favorite brand

* Tip from Mel prior to starting:  Pre-shredded mozzarella cheese is one of my favorite time-saving  ingredients.  That said, when scattering it "as is" onto mini-bagels (or small-sized anything else), its size is rather large in comparison to the subject at hand.  For that reason, I like to use a serrated knife and a light touch to briefly saw through it, to make the pieces smaller.  In turn, you get more cheese on each piece and less waste, aka, the cheese stays on top of bagels rather than dripping down their sides, which makes a pretty presentation.

~Step 1.  Depending on how many bagel bites you want to make, on an appropriately-sized baking sheet, arrange the split mini-bagel halves side-by-side.  Spread about 1 tablespoon pizza sauce evenly across the surface of each bagel half -- do not be inclined to use too much sauce or the bagels will get soggy.  Lightly-sprinkle the surface of all the bagels with the Parmesan -- simply shake the can over the entire pan.  Next, on goes a scattering of 1 1/2-2 tablespoons mozzarella per bagel half.  Lastly, place 6-8 pieces mini-pepperoni atop each one.

Bake in 375° oven 8-10 minutes & serve immediately:  

Bagel Bites Mini-Bagel Mini-Pepperoni Snack Pizza:  Recipe yields instructions to make as many bagel bites as you want to make.

Special Equipment List:  serrated bread knife; appropriately-sized baking sheet (toaster-oven or conventional-oven sized; tablespoon

Cook's Note:  The pita pocket is a great foil for quick-to-make snack pizza too. These take less than 10 minutes to assemble and everyone just loves my ~ Tomato-Basil Pita Pizza:  My Personal Favorite Snack Pizza ~.  Give 'em a try!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~The History of Deviled in Deviled Eggs & Other Food~

Everyone knows what deviled eggs are, most folks know what deviled ham and deviled crab is, and, what's up with devil's food cake?  I always say that behind every recipe there is a story or a history, and, foods referred to as "deviled" are no exception.  While the origin of deviled eggs or any other deviled delight can't be pinned down to one person or one location, one thing food historians know for sure is:  the name emerged in the 18th century and evolved over time.

The word deviled first appeared in print in 1786 and was used to describe any highly-seasoned fried or boiled dish.  By the 1800s it had evolved to be the commonly-used culinary term for any fiery-hot-spiced fare or condiment.  The obvious use of the word deviled was in reference to the symbolism of the devil and the excessive heat of hell.  Into the 19th century, the word deviled began to infer hot seasonings, like cayenne pepper or mustard -- deviled = hot and spicy.

In the context of modern day marketing, the word deviled has a much broader meaning.  Deviled eggs aside, it is applied to a number of spicy dishes, with deviled ham being a popular one.  According to the Underwood company, in 1868, Underwood's sons began experimenting with a new product made from ground ham and special seasonings, dubbing the process for preparing the ham "deviling". The little red Underwood devil was born shortly afterward and in 1870 the Underwood Company was granted a patent on the logo, which is the oldest existing trademark still in use in the USA.

As for the devil being in dark chocolate devil's food cake, that simply refers to the cake's sinfully delicious nature, or, quite possibly, because its dark color and heavy texture is the direct opposite of the white and light angel food cake. Food historians are quick to point out, however, that due to a chemical reaction between early varieties of cocoa powder (today's cooks use processed cocoa) and baking soda, the original cake was red in color, hence the devilish name.

Try GrandMa's Incredible Edible Defiled Eggs:

Or, my Jamaican Curried Deviled Eggs w/Mango Chutney:

Or, my Devilishly Hot-Russian-Mustard Deviled Eggs:

And, my Pretty-in-Pink Pickled & Piped Deviled-Pickled Eggs: 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~Pretty-in-Pink Pickled-&-Piped Deviled-Pickled Eggs~

Pickled eggs can be made several ways, but the ones I love and the ones my family always made were the Pennsylvania Deutsch version, which are sometimes referred to as pickled-beet eggs or red-beat eggs.  My mom and grandmother served them but once a year as a side-dish on our Easter feast table, but, in local Pennsylvania Deutsch communities, pickled eggs were and still are a very popular tavern food -- they can be found marinating in large jars on bar tops next to beer taps all over Pennsylvania.  It takes about five days for hard-cooked eggs to pickle, so, if you want to make some pickled eggs or deviled-pickled eggs, be sure to plan ahead.

Pickling isn't just for cucumbers, onions and peppers.  Pickling dates back to medieval times and was used to preserve foods of many types, including meat.  Without refrigeration, food spoiled quickly. Pickling was the way of preserving it for out-of-season eating, or, transport on a long journey. The word "pickle" comes from the Deutsch (German) word "pekel", meaning "brine" -- a simple mixture of vinegar, water, salt, sometimes sugar and/or spices.  Depending on the brining solution, pickled foods can take on all sorts of colors and flavors.  Pickled food can be sweet, sour and/or hot-and-spicy, as well as subtly-flavored with fresh herbs such as dill or thyme.

Pennsylvania Deutsch Pickled Eggs -- aka red-beet eggs:

2  dozen extra-large eggs

3-4  16-ounce jars store-bought, sliced, pickled beets, or, home-canned pickled beets (Note: This quantity will depend on the size of the jar(s) you're using to pickle the hard-cooked eggs.)

~Step 1.  In a 3-4-quart wide-bottomed stockpot, hard-cook the eggs via your favorite method.  I cook the eggs one dozen at a time to avoid crowding the pot.

~ Step 2.  Rinse the cooked eggs under cold water, to cool to the touch, then carefully peel them -- experience has taught the eggs are much easier to peel when they are warm.  Repeat process with the second dozen of eggs.  Layer the eggs into one or two tall, wide-mouthed jars, alternating eggs with slices of beets.  Pour the pickled beet juice into the jars, filling them to the top.  Seal and refrigerate for 4-5 days.

~ Step 3.  Open the jars. Remove the eggs.  Using a sharp paring knife, slice each egg in half, then, using a small spoon, carefully remove the yellow yolk.  Arrange the hollowed-out pickled-egg white portions on egg plates or on a large platter.  Repeat  process until all the eggs are sliced.  Tip from Mel:  For clean cuts and a pretty presentation, wipe the knife in a wet paper towel after slicing each egg in half.

For my Pennsylvania Deutsch deviled-pickled egg filling:

all egg yolks, from above eggs

1  cup mayonnaise

1/2  cup Bookbinder's creamy horseradish sauce (Note:  This is not prepared horseradish, which is too harsh-tasting and coarse-textured.  This horseradish sauce, which is creamy and refined.)

1/4  cup minced, fresh dill weed

1/2  teaspoon sea salt

~ Step 1.  Place all ingredients in the work bowl of food processor fitted with the steel blade -- the egg yolks, the mayonnaise, the horseradish sauce, the minced dill and the sea salt.  Using a series of 30-45 rapid on-off pulses, followed by the motor running for 30-45 second, process the ingredients to a creamy texture.  If a creamier mixture is desired, add 1-2 tablespoons additional mayonnaise and process again, about 15-20 seconds.  If a creamier and spicier mixture is desired, add 1-2 tablespoons additional horseradish sauce.

~ Step 2.  If you have a pastry bag with a star tip, now is the perfect time to use it.  Piping the creamy filling into the cavities of the eggs couldn't be quicker, easier or cleaner -- and, the end result, the beautiful presentation, is well-worth the small investment if you don't have one.  Simply spoon the filling into the bag (no more than 1/2-2/3 full per batch), twist the top end to close it, and squeeze the bag.

Creamy dill-laced centers w/perfectly-pickled tender whites: 

Pretty-in-Link Pickled-&-Piped Deviled-Pickled Eggs:  Recipe yields 48 pickled-deviled eggs.

Special Equipment List:  3-4-quart wide-bottomed stockpot;  2  large wide-mouth jars (large enough to hold 1 dozen hard-cooked eggs each); cutting board; sharp paring knife; paper towels; small spoon; food processor; pastry bag fitted w/medium star tip 

Cook's Note:  As far back as the 18th century, "deviled" was used to describe spicy food, specifically: cooked eggs whose yolks were prepared with mustard, pepper and other flavorful additions, then returned to the cavities, which were used as portion-sized serving vessels.  Culinarily, "devil" means: to combine any food with hot/spicy seasonings (pepper, mustard, Worcestershire or cayenne pepper sauces etc.), resulting in a "devilish" dish.  Try ~ My Devilishly Hot-Russian-Mustard Deviled Eggs ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Easy Linguine and Shrimp w/Tomato-Cream Sauce ~

Easy should never be a compromise.  It should simply be:  easy.  When you take the first taste or bite, it shouldn't be a dead giveaway that you didn't slave behind your stove all afternoon.  This luscious pasta dish is a prime example.  In my food world, I don't think anyone appreciates a great scratch-made marinara sauce more than I do, but, truth told, if one adds a bit of cream to store-bought, it turns into a decadent super-quick-to-make tomato-cream pasta sauce.  If you're the family cook, you'd be lying if you couldn't admit:   all of us home cooks love a great shortcut.

Because all of us cooks love a good shortcut (or two):

For the pasta:

8-9  ounces fresh linguine pasta, it must be fresh pasta not dried

12  ounces large shrimp (28-30 shrimp), peeled, deveined, tails on or off, your choice

2  teaspoons salt, for seasoning pasta water

6  tablespoons salted butter, cut into cubes

3/4  teaspoon garlic powder

1/2  teaspoon red pepper flakes

1/4  teaspoon sea salt

For the tomato-cream sauce:

3/4  cup marinara sauce

1/2  cup heavy or whipping cream

For the garnish:

1  tablespoon finely-grated Parmigiano-Reggiano cheese

~Step 1.  To prepare the tomato-cream sauce, place marinara in a 1-quart saucepan.  Add and stir in the cream.  Over medium-low heat, stirring almost constantly, heat until sauce is steaming. Remove from heat, cover, and,  aside while preparing the pasta as directed below.

~Step 2.  In a shallow 3 1/2-quart enameled cast-iron casserole or 3 1/2-quart chef's pan w/straight, deep sides, place 2-quarts of water and the 2-teaspoons of salt.  Bring to a boil over high heat.  Add all of the fresh pasta and all of the shrimp all at once.  Adjust heat to a steady simmer and continue to cook until pasta is al dente, about 3-3 1/2 minutes -- the shrimp will cook perfectly in this same amount of time, which is why fresh pasta (not dried pasta) must be used to cook this dish.  Drain pasta and shrimp into a colander.  Do not rinse the pasta.

~Step 3.  Working as quickly as possible, return still hot skillet to still hot stovetop.  Add the butter pieces and spices:  the garlic powder, red pepper flakes and salt.  Return the still steaming hot pasta and shrimp to skillet.  Using two large spoons or two large forks, toss until the pasta and shrimp are enrobed in a spicy butter mixture.  Add the warm tomato-cream sauce.   Toss again. Cover the skillet and allow to rest about 1 minute, to give the pasta time to soak up any excess sauce.  Remove the lid and give the mixture another thorough toss.  Portion into 2-4 pasta bowls and serve each portion immediately, garnished with a light sprinkling of Parmigiano-Reggiano.

Try my One-Skillet Creamy Parmesan Linguine & Shrimp too:

Easy Linguine and Shrimp w/Tomato-Cream Sauce:  Recipe yields 2 large or 4 smaller servings.

Special Equipment List: cutting board; paring knife; microplane grater; 1-quart saucepan w/lid; spoon; 3 1/2-quart shallow, wide-bottomed enameled cast-iron casserole or 3 1/2-quart chef's pan w/straight, deep sides & lid; colander; two large forks or two large spoons

Cook's Note:  The world is full of pasta-bilities.  Our modern marketplaces have supplied all of our demands with hundreds of shapes, sizes, and colors of dried and fresh pasta.  I suppose it is because pasta is relatively quick to cook that many cooks impulsively try to create their own versions of well-known pasta dishes having little knowledge of the tried-and-true principles and classic recipe techniques these recipes require. To learn more, read my post ~ Pasta - Choose, Portion, Cook, Sauce, Toss & Serve ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~One-Skillet Creamy Parmesan Linguine and Shrimp~

If you're hankering for a seafood and creamy pasta dish for dinner -- no problem.  Splurge on a small, one-pound bag of flash-frozen, large shrimp, pick up a box of fresh linguine pasta, plus, a few other miscellaneous items -- fresh basil, sweet grape tomatoes and heavy cream (you've no doubt already got the cheese in your refrigerator).  Voila.  You and yours can be pouring a glass of wine and sitting down to a sumptuous, affordable, restaurant-quality dinner, from stovetop to table, in about 30-40 minutes (and there will be little cleanup afterward too).  This will be everything you'd craved all day:  a well-balanced mixture of buttery-rich and perfectly-cooked cream-enrobed, cheesy, garlicy, and, slightly-spicy pasta loaded with succulent shrimp.

Bring it on -- Buttery-rich & creamy, cheesy, garlicy & slightly-spicy perfectly-cooked pasta loaded w/succulent shrimp:

8-9  ounces fresh linguine pasta, it must be fresh pasta not dried

12  ounces large shrimp (28-30 shrimp), peeled, deveined, tails on or off, your choice

2  teaspoons salt, for seasoning pasta water

6  tablespoons salted butter, cut into cubes

3/4  teaspoon garlic powder

1/2  teaspoon red pepper flakes

1/4  teaspoon sea salt

3/4  cup heavy or whipping cream

6  tablespoons finely-grated Parmigiano-Reggiano cheese

chiffonade of 5-6 fresh basil leaves, for garnish

12  grape tomatoes, sliced in half, for garnish

~Step 1.  In a shallow 3 1/2-quart enameled cast-iron casserole or 3 1/2-quart chef's pan w/straight, deep sides, place 2-quarts of water and the 2-teaspoons of salt.  Bring to a boil over high heat.  Add all of the fresh pasta and all of the shrimp all at once.  Adjust heat to a steady simmer and continue to cook until pasta is al dente, about 3-3 1/2 minutes -- the shrimp will cook perfectly in this same amount of time, which is why fresh pasta (not dried pasta) must be used to cook this dish.  Drain pasta and shrimp into a colander.  Do not rinse the pasta.

~Step 2.  Working as quickly as possible, return still hot skillet to still hot stovetop.  Add the butter pieces and spices:  the garlic powder, red pepper flakes and salt.  Return the still steaming hot pasta and shrimp to skillet.  Using two large spoons or two large forks, toss until the pasta and shrimp are enrobed in a spicy butter mixture.  Add the cream and the Parmigiano-Reggiano cheese.   Toss again.  Cover the skillet and allow to rest about 1 minute, to give the pasta time to soak up any excess cream.  Remove the lid and give the mixture another thorough toss.  Portion into 2-4 pasta bowls or pasta plates and serve each portion immediately, garnished with a chiffanade of fresh basil leaves (or some torn basil leaves) and a few grape tomato halves.

Every bite = everything you were craving all day:

One-Skillet Creamy Parmesan Linguini and Shrimp:  Recipe yields 2 large or 4 smaller servings.

Special Equipment List: cutting board; paring knife; microplane grater; 1-cup measuring container; serrated tomato knife; 3 1/2-quart shallow, wide-bottomed enameled cast-iron casserole or 3 1/2-quart chef's pan w/straight, deep sides & lid; colander; two large forks or two large spoons

Cook's Note:  The world is full of pasta-bilities.  Our modern marketplaces have supplied all of our demands with hundreds of shapes, sizes, and colors of dried and fresh pasta.  I suppose it is because pasta is relatively quick to cook that many cooks impulsively try to create their own versions of well-known pasta dishes having little knowledge of the tried-and-true principles and classic recipe techniques these recipes require. To learn more, read my post ~ Pasta - Choose, Portion, Cook, Sauce, Toss & Serve ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)