Devilish Eggs - Founding Farmers - Washington, DC

We visited Washington DC this year for our grandson, Benjamin's, graduation for the Washington, DC Fire Academy.  After the graduation, we had lunch at Founding Farmers.  While we did not have the Devilish Eggs, I have posted the recipe below.  I found this recipe while watching "The Best Thing I Ever Ate" - Mid-Atlantic" on the Cooking Channel.  I really, really love deviled eggs.  However, most recipes are bland and really do not satisfy my taste buds.  The best deviled eggs require a little kick, a richness. a touch of sweet and a creamy texture.  At Founding Farmers, they serve a combo of Deviled Eggs called Devilish Eggs.  These eggs look great.  As a result, I have posted the recipes for these eggs hoping my blog friends and I will try them and report back.   So, here we go.

Founding Farmers Devil-ish Eggs – Classic 

• 4 halves hard boiled eggs, whites only
• 2 Pinch kosher salt
• 2 oz Founding Farmers Devilish Egg Salad (Recipe Below)
• 1 Pinch fresh chives, snipped
• 1 Pinch ground black pepper
• Season egg whites lightly with salt.
• Place 4 egg halves on serving piece.
• Scoop egg salad mixture into well of egg whites.
• Garnish with chives & black pepper. Serve.

Devilish Egg Salad - Makes 1 pound

• 0.25 cup sour cream
• 0.5 cup mayonnaise
• 0.25 cup yellow onion, diced fine
• 0.25 cup celery, diced fine
• 3 Tbl fresh chives, snipped
• 0.5 Tbl celery salt
• 0.5 tsp kosher salt
• 0.25 tsp ground white pepper
• In a mixing bowl, fold all of the ingredients together and toss well.
• Cover and refrigerate unused portion for up to 2 days
• 1 Pinch salt kosher
• 1.25 oz lump pasteurized crab meat
• 1 Tbl Founding Farmers Louie Dressing (recipe below)
• 0.5 tsp fresh chives, snipped
• 1 Pinch spice Old Bay seasoning
• 1 Pinch spice pepper ground black
• Season egg whites lightly with salt.
• Dress crabmeat with Louie dressing.
• Place 4 egg halves on serving piece.
• Scoop crab mixture into well of egg whites.
• Garnish with chives, Old Bay Spice & black pepper. Serve.

Founding Farmers Louis Dressing - makes 1 qt

• 2 cup mayonnaise
• 1 cup cocktail sauce
• 2 oz sour cream
• 0.25 cup celery, diced fine
• 0.5 Tbl spice bay seasoning
• 2 ea onion green
• 1 dash tabasco sauce
• 0.75 tsp fresh squeezed lemon juice
• 1 Tbl Italian parsley, rough chopped
• 2.5 Tbl sweet relish
• Cover unused portion and refrigerate for up to 3 days.
• 1 Pinch kosher salt
• 2 Tbl smoked salmon, pre-sliced and small diced
• 2.25 oz Founding Farmers Devil-ish Egg Salad (recipe above)
• 1 tsp fresh chives, snipped
• 2 tsp smoked salmon, pre-sliced and small diced
• 1 sprig fresh chives
• 4 Each capers
• 1 Pinch kosher salt
• 1 Pinch ground black pepper
• Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
• Season egg whites lightly with salt.
• Combine egg salad and 2 1/2 Tbl of diced smoked salon.
• Place 4 egg halves on serving piece.
• Scoop salad mix into well of egg whites.
• Garnish with remaining diced salmon, chives, caper, salt and pepper. Serve.
• 1 Pinch kosher salt
• 1 oz poached lobster claw meat
• 1 Tbl Founding Farmers Louie Dressing (recipe above)
• 2 tsp Italian parsely, rough chopped
• 1 Pinch ground black pepper
• Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
• Season egg whites lightly with salt.
• Dress Lobster with Louie dressing.
• Place 4 egg halves on serving piece.
• Scoop lobster mixture into well of egg whites.
• Garnish with parsley & black pepper. Serve.

Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.

Founding Farmers Devil-ish Egg Salad

• 12 Each hard boiled eggs
• Peel shell from eggs and then fine dice the cooked eggs.

Founding Farmers Devil-ish Eggs – Crab 

• 4 halves hard boiled eggs, whites only
• Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.

Founding Farmers Louie Dressing

• Place all ingredients in a mixing bowl. Whisk until completely incorporated.

Founding Farmers Devil-ish Eggs – Smoked Salmon 

• 2 Each hard boiled eggs, whites only
• Work area and utensils must be clean and sanitary.

Founding Farmers Devil-ish Eggs – Lobster 

• 2 Each hard boiled eggs, whites only
• Work area and utensils must be clean and sanitary.

Corn Chowder and Clam Chowder

As many of you know, I am a Elk.  As an Elk, I have had the privilege to meet some great people.  One couple, Rich and Carolyn Simmons, are two of my favorite Elks.

Recently, we were discussing food and they remarked about their recipes for Corn Chowder and Clam Chowder.  They are both provided below for everyone to try and share.

Bon Appetit

CORN CHOWDER

Ingredients

• 5 Quart Pot (important to use this size as some measurements are associated with this size pot)
• ¼ Pound Bacon
• 1 White Onion
• 2 to 4 Russet Potatoes
• 3 cans of Green Giant creamed corn
• Regular Milk and Half and Half
• Corn Starch and Water

Prodecure

• In a 5 quart Dutch oven fry about ¼ pound of bacon (more if you wish) cut into ¼ to ½ inch lardons along with one onion (small dice) until just done, not crisp.  You should add the onion just after the bacon begins separating into individual lardons.
• Dice 2 to 4 potatoes depending upon size & add to the pot.  Add just enough water to steam the potatoes, just slightly less than it would take to cover them.  You don’t want to have to discard any of the water because there’s lots of flavor there.  Simmer covered until the potatoes are nearly cooked but firm (parboiled).  You don’t want the potatoes to be mushy.
• Assuming you are making a full pot (5 quarts), add 3 cans of Green Giant creamed corn.  No other creamed corn quite measures up to Green Giant.  We know because we’ve tried them all.  Fill the pot the remainder of the way to about 1 inch below the top of the pot with half & half or a combination of milk and half & half.  Allow to simmer a short time & thicken with corn starch mixed with a bit of water to achieve desired consistency.
• We sometimes add about a cup of fresh cut or frozen white corn just before serving.  It’s value offers a nice little crunch, especially if you really like corn.
• All the foregoing is approximate.  You’ve just got to eyeball what you’re putting in the pot to achieve the balance of ingredients you desire.

CLAM CHOWDER

Ingredients

• 1 – 51 oz. can of Snow’s chopped clams (or any brand & style you prefer)
• ¼ lb. bacon cut into lardons
• 1 qt half & half
• 2 stalks diced celery (small dice)
• 1 diced large onion (Vidalias, Walla Wallas or Mauis are the best)
• 2 peeled and diced carrots (small dice)
• 1 cup diced green or red bell pepper (optional, we don’t use it)
• ½ cup or a little less flour or corn starch 
• 4 cups beef broth (use beef base & the clam juice in lieu of water for broth)
• 2 cloves crushed & minced garlic
• ⅔ Cup dry or off dry white wine (e.g. Chablis or Rhine)
• 3 or 4 diced raw potato (you may spell this with an “e” if you wish)
• 2 T butter
• Fresh or dried thyme to taste (1 to 3 teaspoons or more of dried)
• Garlic salt to taste (you may add pepper if you’re not serving this to my wife)

 Procedure

• Dissolve beef base, bouillon cubes or granules in simmering clam juice.
• Brown bacon lardons, remove & set aside.
• Sauté garlic, onions, carrots, celery & thyme in a Dutch oven in bacon grease & butter.
• Add beef/clam broth & bacon pieces (and bell pepper if used), bring to a boil.
• Add potatoes and cook until parboiled.
• Add half & half, bring to very light boil, then simmer until potatoes are done.
• Mix flour & wine, add to pot, bring to light boil and simmer until proper consistency.
• Add clams and simmer only long enough to heat them through then serve.

Note:  This recipe is easily halved.  Use 4 or 5 of the 6½ ounce cans of chopped clams.  When we halve it we use 2 or 3 cans of chopped clams & 2 or 3 cans of minced clams (total of 5 cans depending on whether we have more chopped or minced).  Minced clams tend to be a bit tenderer than chopped clams.  You can use all chopped or all minced clams if you wish.  Also, one 51 oz. can or 4 to 5 small cans for a half recipe always gives us exactly the correct amount of liquid with which to make the beef broth so we never have to add water.