"Norcal" Nicoise Salad � Layered for Your Pleasure

I know I�ve made fun of salads served in Mason jars before, but when I was asked to contribute a layered Nicoise to an Allrecipes Easter feature, I immediately thought of this tragically hip presentation. Also, I didn�t have a straight-sided, see-through glass bowl to do the layered salad in.

I love a good Nicoise, and it�s perfect for layering, especially if you slice/chop up the ingredients first. Not only will your layers be easier to keep straight, but chopped salads are always a pleasure to toss with dressing. Speaking of which, I really enjoyed this avocado spiked French-style vinaigrette, and it paired perfectly with the rich, fatty, olive oil-packed tuna. 

Look for something from Spain or Italy, and you will be impressed with how much nicer it is than the stuff Charlie and his buddies are pushing. So, whether you composed this on a plate, in the classic fashion, or follow my lead, and create the world�s trendiest Nicoise, I really hope you give this a try soon. Enjoy!

Ingredients for Nicoise (amounts are up to you)

3-4 ounces per person olive-oil packed tuna

tender green beans

Yukon gold potatoes

cherry tomatoes

hard boiled eggs

Nicoise olives, or other pitted olives

parsley and/or chives

anchovy fillets, optional

Ingredients for the dressing:

1 tablespoon Dijon mustard

3 anchovy fillets

2 teaspoons minced shallots

1 teaspoon minced fresh tarragon

2 tablespoons lemon juice

3 tablespoons white wine vinegar

1/4 cup ripe avocado

1/3 cup olive oil, or more to taste

freshly ground black pepper

pinch cayenne

water as needed to adjust texture

salt to taste

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Prawn Provencale � Eating the 80�s

I�m not sure these are actually prawns, and I�ve never been to Provence, but this great appetizer was called Prawn Provencale when I learned it working for a caterer, back in the 80�s. It was a crazy time, or so I�m told, and this delicious garlic and herb shrimp pop is one of the more vivid memories I have.

It does take some time to butterfly the prawns, but as I mentioned in the video, everything can be done ahead of time, including the crumbing. Just pan them up, and bake them off, once your guests arrive. Preferably in waves, so they can be enjoyed warm.

In case you�re wondering, while biologically different, culinarily speaking, shrimp and prawns are the same thing. I used to know the difference a long time ago, like in the 80�s, but my brain must�ve erased it for more storage space.

One major tip here is to be sure and season your breadcrumb mixture very well. You can season the shrimp also, but I don�t, and instead make sure the mixture has plenty of everything. Once they�re baked, you can serve with any number of dips, or just some fresh lemon. So, whether you�re making these for a party or not, I really hope you give this a try soon. Enjoy!

Ingredients for 2 pounds shrimp (about 32 pieces)

2 pounds shrimp (16-20 per pound), butterflied

olive oil for brushing pan

For the breadcrumb mixture:

3-4 cloves garlic, crushed fine with dried herbs and salt)

kosher salt to taste

1/4 teaspoon dry oregano

1/4 teaspoon dry thyme

1/3 cup Italian parsley

1 cup plain dry breadcrumbs

1/2 teaspoon black pepper

cayenne to taste

1/3 cup olive oil, or as needed

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Norwegian Butter Sauce � Better Know as Sandefjordsm�r

My Norwegian pronunciations aren�t any better than my French ones, but as challenging as saying, �Sandefjordsm�r,� may be, this amazingly simple butter sauce is not very challenging to make. 

People get nervous about butter sauce, since many types can easily �break,� which means the butter separates, but because of the cream, this is extremely stable, and very user-friendly. As long you don�t dump all the cold butter cubes in at once, and just toss them in a few at a time, your sauce will not break. 

Along the same lines, if you make the sauce early, be sure to keep it in a warm spot, since if it gets cold and solidifies, and then you try and reheat it, the butter will most likely separate. Above and beyond being easy, and relatively sturdy, this Sandefjordsm�r is also quite versatile.

Not only is it wonderful on all types of fish, but also works beautifully with shrimp and lobster. Speaking of versatility, the same goes for changing up the herbs. So, no matter how you flavor it, or what you spoon it over, I really hope you give this a try soon. Enjoy!

Ingredients for 4 servings:

2 lemons, juiced

1/2 cup heavy cream

5 tablespoons cold unsalted, grass-fed butter, cut in cubes

salt and cayenne to taste

2 generous tablespoons chopped Italian parsley

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Brazilian Fish Stew � Almost Moqueca

In case I wasn�t completely clear the multiple times I mentioned it in the video � this is just my take, my twist, my interpretation of a Brazilian fish stew. Or, as people who will ignore the previous sentence call it, �moqueca.�

The most glaring omission from the classic ingredient list would be red palm oil, which apparently gives this dish it signature flavor. Since I don�t think I ever had it, it�s hard for me to say, but what I can tell you, is that this was incredibly delicious even without the mysterious oil.

Like most of the world�s great fish stews, this is usually made with several types of seafood, but this is what I�m calling the weeknight version. Using a whitefish, along with scallops, shrimp, clams, etc., is lovely, but then you do have to worry about timing, so that everything finishes at the same time.

By using one fish, this really is quite a simple recipe, and the little bit of slicing and mincing involved is well worth the gorgeous, and very tasty results. I really do hope you give this gorgeous Brazilian fish stew a try soon. Enjoy!

Ingredients:

1 tablespoon olive oil

1 yellow onion, thinly sliced

1 teaspoon salt, plus more to taste

2 tablespoons tomato paste

4 cloves minced garlic

2 teaspoons paprika

1 teaspoon ground cumin

cayenne pepper to taste

1 can (14-oz) coconut milk (not low fat!)

1 teaspoon soy sauce

1 1/2 cup sliced assorted sweet and/or hot peppers

1/4 cup chopped green onion

1 1/2 pounds sea bass, or other firm white fish, cut into chunks

1/4 cup chopped cilantro leaves

2 tablespoons freshly squeezed lime juice

serve with rice

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Deviled Lobster Tails � There's Something in the Details

I never blame people for not wanting to work with fresh lobsters, but when it comes to lobster tails, there is no excuse. Well, I guess the enormous price tag is also an excuse, but other than that, no excuse. 

Speaking of price tags, since the recipe is so straightforward, I�ll spend the rest of the post ranting about pre-thawed lobster at the market. When buying your tails, ask the person working the fish department to go into the freezer, and get you ones that are still frozen. Lobster tails are always flash frozen shortly after being caught, and sent to the grocery store in this state, which is how they should be sold, except they�re not. 

What the grocery store does is thaw them, and pile them in the fish case, so you think a big batch of fresh lobster tails have just arrived from Cape Cod. They sit there for a day, or two, or three, getting less fresh and sweet by the minute. So, bypass the �fresh,� for the frozen, which are fresher. I really hope that all made sense, but regardless, with fancy dinner party season in full swing, I really do hope you give these deviled lobster tails a try soon. Enjoy!

Ingredients for 4 portions:

Please note: I never measure when I use this technique, and so these are just guesses. Everything in this is �to taste,� so work accordingly.

4 frozen lobster tails, thawed and split as shown

1/4 cup mayonnaise

pinch of salt

1 tablespoon sriracha hot sauce

1/4 teaspoon cayenne

1 teaspoon paprika

1 teaspoon lemon juice

2 tablespoons chopped tarragon, chervil, or dill

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Mexican-Style Shrimp Cocktail � The New Taco?

One of the many advantages of living in San Francisco is my proximity to some pretty amazing Mexican food. That used to be a much bigger deal, but happily, you can now get tacos and burritos in just about every corner of the country these days.

However, one item that hasn�t swept the nation like the others, is the Mexican-style shrimp cocktail. Which is a shame, since it�s every bit as good, if not better, than the more common version. Who knows? Maybe if this video goes viral, one day �Taco Tuesday,� will be joined by �Mexican Shrimp Cocktail Monday.�

Please just use the ingredients and amounts below as a rough guide, and adapt as you see fit. The spiciness, tanginess, and salt level are all very subjective things, and you�ll almost certainly need to adjust. I really hope you give this a try soon. Enjoy!

Ingredients for 4 servings:

1 cup clam juice

1 pound raw large shrimp, peeled and deveined

1/4 teaspoon dried oregano

1 cup diced English cucumber

1/2 cup diced celery

1/2 cup finely diced red onion

2 tablespoons jalapeno peppers, seeded, finely diced

1 1/4 cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes

1/2 cup ketchup

2 freshly squeezed limes or to taste

freshly chopped cilantro to taste

Mexican hot sauce to taste

1 large Hass avocado, cubed

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Grilled Shrimp Louie � Dressing Up a Classic

I don�t do a lot of salad dressing videos, since it�s pretty much just adding things to a bowl, but when that dressing is going on a grilled shrimp Louie, I�ll make an exception. By the way, this is usually done with crab, but I think the smoky, grilled shrimp are a great summertime twist.

This is my take on a classic Louie dressing, and as with all such recipes, you�ll need to taste and adjust for acid, salt, and heat. Just be sure to wait until the dressing is nice and cold before tasting. You�ll get a more accurate reading, since that�s the temperature we�re going to be serving at.

If you do grill the shrimp, don�t toss it with the oil and lemon until right before you grill. This isn�t a marinade, and we don�t want the shrimp to start �cooking� in the acid. I really hope you give this a try soon. Enjoy!

Ingredients for about 1 3/4 cups:

1 cup mayonnaise

1/3 cup ketchup

1/4 cup cr�me fraiche

1 tablespoon freshly squeezed lemon juice

1 teaspoon apple cider vinegar

1 packed teaspoon brown sugar

1 teaspoon paprika

1/8 teaspoon cayenne

1/4 teaspoon kosher salt, or to taste

1/2 teaspoon Worcestershire sauce

2 tablespoons minced green onion

2 tablespoons freshly chopped parsley

For the grilled shrimp:

2 pounds peeled and deveined shrimp

1 tablespoon olive oil

juice from 1/2 lemon

1/4 teaspoon smoked paprika

1 teaspoon kosher salt

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This Tuna Poke is No Joke

There are many of foods I�ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn�t one of them. I can�t make a world-class croissant at home. I can make a decent one, but not a perfect one, so I�ll happily queue up at a boulangerie that does.

However, when it comes to poke, the technique is so basic that even the most inexperienced cooks can get something pretty much identical to what they�d get out. There�s one catch though. You have to use only the freshest possible tuna, even if that means it�s frozen.

Hopefully you�ll be able to get a hold of some fresh, sushi-grade tuna, but if you can�t, frozen will work. What many people don�t realize, is that most of the fish they enjoy at their favorite sushi restaurants has actually been frozen beforehand anyway. Google it, it�s true.

So, as long as the tuna is Grade A, or sushi grade, the frozen variety will work. Above and beyond that, all the other ingredients, except for the soy sauce, are optional. So, please use this video as merely a guide to the technique, understanding that this will work with so many different ingredients. I really hope you give this a try soon. Enjoy!

Makes 4 portions Tuna Poke:

1 pound sushi-grade ahi tuna (aka yellowfin), cut into about 3/4-inch cubes

1/4 cup high-quality soy sauce

2 tablespoons sesame oil
1 teaspoon grated fresh ginger root

1/3 cup thinly sliced green onions

2 tablespoons roasted macadamia nuts, crushed

1 tablespoon finely crumbled dried seaweed

1/2 teaspoon hot red pepper flakes

1/2 teaspoon Kosher salt, or to taste

1 teaspoon toasted sesame seeds

Other delicious additions include (add to finished poke, not the marinade, otherwise you may lose that gorgeous appearance):

- seasoned rice vinegar

- lemon or lime juice

* Toss tuna with marinade, and chill for 2 hours in the fridge before serving.

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Beurre Blanc � This French Butter Sauce was Spot On

I can�t believe after all these years of posting videos, I hadn�t done a proper beurre blanc! Well, I guess I still haven�t, if you take into account bit of cream we sneak in, as beurre blanc purists do not approve. That�s okay; we�ll just distract them by pronouncing it wrong.

They consider it �cheating,� since adding cream helps you create a more stable base for emulsifying in cold cubes of butter. I don�t get how that�s a problem, unless the cream somehow ruined the taste of the sauce, but it doesn�t, and you could argue it actually enhances it. I also think it makes for an even more beautiful color.

Cream, or no, the technique is not at all difficult. Once your wine/acid mixture has reduced by about 75%, turn your heat to low, and whisk in the butter a few cubes at a time. That�s really it. By the way, feel free to use a saucepan for this. I used a saut� pan because it�s easier to film in, but it does make the process a little riskier.

You can switch up the type of vinegar, or go with lemon juice; and the shallots can be switched out for garlic, or finely minced onion. Chives are nice in this, but many other herbs will work, such as tarragon; or chervil, if you�re sexy. No matter how you pronounce it, or what ingredients you use in it, I really hope you give this easy sauce recipe a try soon. Enjoy!

Note: Yes, I can see there�s a spot of sauce splattered on the lens during the final scenes. These things will happen. Just pretend it�s not there. Thank you.

Ingredients for 4 portions Beurre Blanc:

1/2 cup of white wine

2 tablespoons lemon juice, or white wine vinegar, champagne vinegar, herb-infused white vinegar, etc.

2 teaspoons very finely minced shallots

2 tablespoons heavy cream

4 ounces of cold unsalted butter (1/2 cup or 1 stick), cut in one-inch cubes

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Miso-Glazed Black Cod � Nobu for You

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa, although I will be improving on the master�s world-famous preparation. 

Okay, that was a joke, but my version does have a major difference; I only like to marinate the fish for a short time, as opposed to the more traditional one or two days.

I�ve had it both ways, and both are fantastic, but black cod is so sweet and succulent, that I prefer the less-marinated approach. The glaze is so flavorful that waiting two days to eat seems unnecessary. This will work on any similarly sized chunk of fish, but seriously, try to find some black cod. It�s also known as butterfish, and for very good reason. It�s like butter.

In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you�re broiling. By the way, I don�t like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes. I really hope you give this a try soon. Enjoy!

Ingredients for 2 Portions:
2 black cod filet (about 7 oz each)

2 tbsp water

3 tbsp white miso

2 tbsp mirin

2 tbsp sake

1 tbsp brown sugar

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Crab-Stuffed Sole � Rolling in Excitement

There is nothing exciting about sole. It�s cheap, easy to find, has a mild, unremarkable flavor, and�that�s about it. It�s the Pabst Blue Ribbon of seafood. Which means it�s the perfect candidate for jazzing up by stuffing with crab.

The sole filets I used here were a little smaller than I would have liked, and I probably over-stuffed them a bit, which will increase the chances they will split along the natural seams in the flesh, especially if you roll too tight. As you can see, it�s not a big deal, and doesn�t alter the taste, but I did want to point it out.

As far as the trick I mentioned for covering cracks; all you need to do is save a little of your lemon-mayo mixture, and near the end of the cooking time (when the seams begin to split), pipe it into any unsightly crevices. Then, turn on the broiler, and give the top a quick browning to hide the evidence. I think these looked fine as is, and for a regular dinner I wouldn�t bother, but for those fancier parties, it�s not a bad idea.

I hope it�s pretty obvious that this technique would work for hundreds of other filling, as well as with any thin, white, roll-able fish. These are also great since you can make them well ahead of time, and then just sauce and bake when you�re ready to party. I hope you give these delicious crab-stuffed sole filets a try soon. Enjoy!

Ingredients for 2 portions:

6 sole filets (12 ounces)

salt to taste

For the filling:

4 oz crabmeat

2 tsp minced green onion

1 tbsp finely diced poblano pepper

salt and pepper to taste

1/2 tsp lemon juice

1 tbsp panko breadcrumbs

For the sauce:

1/3 cup mayonnaise

2 tsp finely grated lemon zest

cayenne to taste

- Bake at 400 F. for 15-20 minutes, or until cooked through

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Spaghetti Al Tonno � Nothing Fishy About This �Meat� Sauce

Spaghetti al tonno is one of my all-time favorite "go to" pasta dishes, and I hope this re-make of an old video helps make it one of yours. I did a very similar spaghetti with spicy tuna sauce for About.com a long time ago, but never got around to doing an official Food Wishes version.

Having said that, there really is no �official� recipe, as this is the type of dish that gets made a little differently every time. Not different on purpose, mind you, but different since that�s what happens when you cook without written recipes, which by the way, is the recommended method. 

I love a classic meat sauce as much as the next half-Italian, but when I want something quick and easy for a weeknight meal, I reach for the tuna. By the time you bring a pot of water to a boil, choose a wine, and cook your pasta, the sauce should be done. What if all that sounds great, but you don�t like fish? Then, this is perfect.

As I say in the video, the taste and texture is really closer to a veal sauce, than one made with fish. Above and beyond the non-fishy flavor, this is also lower in fat and calories, in case you�re into that kind of thing. So, the next time you�re in the mood for a quick spaghetti with �meat� sauce, I hope you give this delicious pasta sauce a try. Enjoy!

Ingredients for 4 Portions Spaghetti Al Tonno:

2 tbsp olive oil

1 anchovy filet

2 tablespoons capers

3 cloves minced garlic

1/2 cup white wine (Note: if you can�t use wine, don�t. Use a splash of stock)

3 cups crushed San Marzano tomatoes

red pepper flakes, to taste

1/4 tsp dried oregano

salt, pepper, and cayenne to taste

7 ounces oil-packed tuna, drained (reserve and use oil!)

1/4 cup chopped Italian parsley

12 ounces dry spaghetti

Parmigiano-Reggiano for top

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Trout Caviar �Fish & Chips� � And the Oscar for Best Hors d'Oeuvre Goes to�

Sure, you could serve some high-end Beluga or Ossetra caviar at your Oscars viewing party, but the problem with that plan is you�d have to get rich first. I�m not saying you won�t eventually be rolling in it, but the Academy Awards are Sunday, and we don�t want to rush you.

Instead, you can go with a more affordable option like the gorgeous trout roe seen glistening herein. This was only $25 for a 2-oz jar, and that�s purchased in San Francisco, one of the most expensive places on earth, so I�m hoping you can do even better than that.

It�s so obvious that I didn�t even mention it in the video, but of course this will work with any type of caviar. Having said that, when you consider value, it�s hard to beat these golden beads. Trout roe has a fresh, clean, briny flavor, and an absolutely beautiful texture. The feeling of those little, subtly salty eggs popping on your tongue is one of life�s great food experiences.

As far as portioning goes, if you use as much as I did on the first batch (pictured right), which was about 1 gram per chip, you�ll get between 50-60 hors d'oeuvres. If you want to stretch things a little further, then do smaller 1/2-gram portions, and get 100-120 still amazing tasting bites.

If you�re like me, and haven�t seen any of the movies yet, the only good reason to go to an Oscars party is for the food and drinks; and getting to enjoy something like these caviar �fish & chips� will make sitting through all those acceptance speeches almost worthwhile. Enjoy!

Ingredients for 100-120 bites (using 1/2-gram of roe per chip)

2 oz golden trout roe (or any other caviar or roe)

120 potato crisps or chips (I used original flavor Popchips)

about 1/2 cup sour cream

chives as needed

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Pan-Roasted Halibut with Clamshell Mushrooms & Lemon Butter Sauce � Long in Name, Short in Shopping List

Above and beyond keeping things simple, and pardon the clich�, letting the natural goodness of the ingredients shine through, the beauty of a recipe like this pan-roasted halibut with clamshell mushrooms, is that there are just less things to possibly screw up. 

That should be great news to people terrified of making fish recipes. Brown some mushrooms, sear some fish, and finish with yet another simple and delicious pan sauce. That�s really it, and much like our famous, �Just Chicken and Mushrooms� recipe, I think you�ll be amazed at how much flavor these few components provide.

Speaking of flavor, you can certainly use a non-stick pan here, which pretty much insures your fish will go un-mutilated; but as you�ll see in the video, if you use cast iron, or stainless steel, a little bit of fish flesh will form a fond on the bottom of the pan, which will give you a much richer base for the butter sauce.

In case you didn't already know, mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish, or not, I hope you give this super simple, yet fabulous recipe a try soon. Enjoy!

Ingredients for 2 portions:

1 tbsp olive oil

1 tbsp butter, melted in oil

2 (7-oz each) halibut filets

salt and cayenne to taste

handful of clamshell mushrooms, or sliced un-cool, regular mushrooms

1/4 cup water

juice from 1/2 lemon, or to taste

1 tbsp chopped Italian parsley

1 1/2 tbsp butter to finish sauce

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Shrimp Etouffee � Desperate Times Call for Delicious Measures

I won�t go into the sordid details of how I came into possession of substandard shrimp, but it did afford me the opportunity to demo a few tips in this shrimp etouffee video, just in case you ever find yourself in the same boat. 

I have absolutely no problem with frozen shrimp, which is a good thing, since that�s the only kind you can buy; but when making recipes like this, I prefer a larger size, and definitely with shells on.

Making a rich shrimp stock from the saut�ed shells is one of the secrets to a great etouffee, but besides loss of flavor, I find smaller, already-peeled shrimp retain much more water, which leaks out when cooked; thinning and weakening every sauce in their wake.

A little sear can release a lot of this excess liquid, which can then be reduced in the sauce. This also makes the final moments of the dish pretty easy, as these small shrimp only take a few minutes to cook through. 

Of course, if you do buy some nice 16-20�s (jumbo-sized), go ahead and make the stock (see technique here), and give the shrimp a nice pan-sear first before finishing the recipe as shown. With Mardi Gras coming up soon, you have the perfect excuse to give this delicious recipe a try soon. Enjoy!

Makes 4 large portions:

Spice Blend (everything is �to taste�):

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp cayenne

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp white pepper
1/4 tsp black pepper

3/4 tsp paprika

Then:

1 tbsp vegetable oil

2 pounds peeled and deveined raw shrimp, seasoned with 1/2 tsp salt and 1 tsp of the spice blend

3 tbsp butter

1/3 cup diced onions

1/3 cup celery, sliced thin

1/3 cup diced green pepper, sweet or hot
remaining spice blend

2 generous tbsp flour

1/2 cup diced tomatoes

2 cups chicken stock (including shrimp juices added in)

1/2 tsp Worcestershire sauce

hot sauce to taste

salt to taste

1/4 cup sliced green onions

4 portions cooked white rice

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Creamy Bay Scallop Spaghetti � An Almost Perfect Post-Holidays Pasta

After all those rich, complicated, and time-consuming holiday recipes, I�m always craving something light, fast, and easy; and this creamy bay scallop spaghetti is all that and more. Literally �more,� in that this is not light, but quite delicious, and in roughly the time it takes you to boil spaghetti, the sauce should be just about ready.

With some similar recipes to this, the chef will have you remove the scallops as soon as they�re seared, to be added back right at the end. Sounds smart since these little mollusks only take a few minutes to cook, but I think it�s a mistake. Yes, the scallops will be smaller and firmer using my method, but the trade-off is a much more flavorful sauce.

Sometimes cooks are so afraid to overcook and ruin something, they never extract as much flavor as possible. Sure, if you boiled these bay scallops another ten minutes or so, they�d get start getting dry and rubbery, but here they�re still plenty tender and moist enough, and I think you�ll agree the sherry sauce benefits significantly.

Regarding the sherry wine: If you can�t have or don�t want to use it, you�re on your own with replacements. While this would probably still work with none, or any number of sort-of-sweet, sort-of-acidic substations, I make mine with sherry, so I can�t tell you what will happen if you stray.

The meat�s another story. Feel free to switch out the scallops with any cubed protein, so really, if you think about it, I just shoed you like a dozen new recipes. You�re welcome! I really hope you give this a try soon. Enjoy!

Ingredients for 4 appetizer-sized portions:
1 tbsp vegetable oil

1 pound bay scallops

2 tbsp butter

3 cloves garlic, minced

2 tsp lemon zest

pinch red pepper flakes

1/3 cup sherry wine

1 cup heavy cream

salt and pepper to taste

juice of 1 lemon or to taste

8 oz cooked thick spaghetti

2 tbsp Italian parsley, divided

Parmigiano-Reggiano to taste

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Crab-Stuffed Deviled Eggs � I Love to Say I Told You So

I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The sweet crab is a perfect compliment to the spicy eggs, but above and beyond the delicious flavors, these just look extra special. Okay, that�s enough about the recipe�now, on to more important matters.

Considering the fact that we�ve done almost 1,000 uploads, we�ve had very few controversial recipes. And by �controversial, I mean videos that caused vigorous debate about whether the recipe actually works as shown. One such video was our �How to Make Perfect Hard Boiled Eggs.�

While most had no issues, a small but vocal group claimed the recipe didn�t work at all. Some went so far as to say the video was a hoax, as if the egg industry had gotten to me, and convinced me to trick my viewers into wasting eggs to increase sales. I�ll admit, it is a brilliant plan, but it�s not true.

To prove my innocence, I�ve used the exact same method here, and once again, perfection. As long as you�re using a decent pot (as in not paper-thin), enough water, and can manage to successfully set a timer, I�m not sure what can go wrong. By the way, I used cold eggs, so that�s not an issue, as some surmised after the first tutorial. To summarize: I told you this works.

Regardless of how you cook your hard-boiled eggs, this would make a stellar hors d'oeuvre for any special occasion meal. You can be as frugal or extravagant as you want, and the garnishing options are pretty much limitless. Speaking of garnishes, that is a lemon, and not an orange! It's actually a Meyer lemon which have a much warmer color than standard lemons. I hope you give these a try soon. Enjoy!

Ingredients:

For the bottoms:

*6 large hard-boiled eggs (makes 12 pieces)

2 oz fresh crab meat, chopped

3 or 4 tbsp mayonnaise, or enough to achieve desired consistency

few drops of Worcestershire sauce

1 tsp Dijon mustard

1 tsp lemon juice

2 tsp chopped tarragon

1/2 tsp hot sauce or to taste

pinch of old bay

salt and pepper to taste (don't be shy with the salt)

For the crab topping:

2 oz fresh crab meat, shredded slightly

1 or 2 tsp cr�me fraiche or sour cream

lemon zest of one lemon

Aleppo pepper to taste

salt if needed

Fresh chives

Cayenne

* I only made 12 portions, but this method will work with more. Just be sure your eggs are cover by at least an inch or two of cold water, and proceed as show.

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