Recipes for a 'Hoppy' Easter brunch - FOX 10 News | myfoxphoenix.com

Recipes for a 'Hoppy' Easter brunch

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Chef Justin Beckett suggests dishes for Easter brunch.

Beckett's Table
beckettstable.com


Deep Fried Deviled Eggs

Makes 12

12 hard boiled and peeled eggs

1/2 smoked red onions or caramelized onions

1/4lbs. cooked and chopped bacon

2 Tbsp chopped parsley

2 Tbsp Franks RedHot Original Cayenne Pepper Sauce

2 Tbsp sour cream

1 Tbsp Dijon mustard

1 tsp garlic powder

Pinch of salt

Pinch of white pepper

BREADING

2 cups corn meal

2 cups panko bread crumbs

1 cup flour

6 eggs

Oil for frying

AIOLI (EASY METHOD)

1 cup mayonnaise

1 tsp lemon juice

1 Tbsp Dijon mustard

2 Tbsp Franks RedHot Original Cayenne Pepper Sauce

1/2 clove garlic (minced)

Pinch of cayenne

Salt

Directions:

Combine all the aioli ingredients until smooth

Chill up to 1 week

DEVILED EGGS

Cut hard boiled eggs in half

Remove the yolks from the whites and place into a bowl for mixing

Mash the yolks till crumbly and smooth

Add in the sour cream, Dijon mustard, Franks RedHot Original Cayenne Pepper Sauce and mix till smooth

Add in the remaining ingredients and mix well

Spoon the egg yolk mix back into half of the egg white (try to create a mound of filling)

Repeat final step for remaining eggs

THREE STAGE BREADING METHOD

Place flour in a bowl

Crack raw eggs into separate bowl and whisk until smooth

Place corn meal and panko bread crumbs in a large third bowl

Roll the assembled deviled eggs in the flour

Then place into the whisked eggs

Remove and place into the panko and cornmeal mix

Roll in mix until coated

Place eggs on a cookie sheet till ready to fry

Heat the oil in a sauce pot to 375 degrease

Slowly place the eggs into the oil and cook till golden brown

Remove and place on a paper towel to cool slightly

Yogurt, Fruit & Granola Parfait
serves 4

2 quarts plain or vanilla flavored yogurt
1 pint blueberries (washed)
1 pint strawberries (washed and quartered)
2 cups granola
1 cup homemade jam
1/4 toasted nuts (pistachio, pecan or other)
1/4 cup toasted shredded coconut
4 amarena cherries with juice
mint sprigs to garnish

Directions:
Layer all the ingredients in a clear glass or jar, like a mason jar.

Spooning a scoop of jam on the bottom of the glass, then alternate the granola and fruit and garnishes.

Top the dish with the coconut, cherry and mint.

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