Holiday Archives - Page 47 of 48 - Poor Man's Gourmet Kitchen

Deviled Eggs for Easter

Making Deviled Eggs!

Deviled Eggs are fantastic when they are made right. And I figured since this coming weekend the whole world will be searching for hidden eggs, why not post a recipe you can use once you find them. As you know, Easter will come and go like any holiday, and just like any holiday, there are always left overs; if you’re lucky anyway. And since the one thing we are all guaranteed to have left over is the eggs might as well focus on a recipe that concentrates solely on the eggs themselves, Deviled Eggs.

Ironic though, don’t you think? A Christian Holiday that is surrounded by people celebrating the resurrection of their deity by hunting for Easter eggs, while I offer a recipe for “Deviled Eggs”! I literally can’t help but laugh out loud. But I’ve always had a warped sense of humor anyway. So if you’re not laughing, be sure that you can laugh your way all the way to the bank because this Deviled Egg Recipe is Golden! And, just so you know, you’re getting a 2 for 1 special on this video tutorial recipe, because I’m not just including the Deviled Egg recipe, I’m also giving you the Hard Boiled Egg video that assures you get a perfect boiled egg with ease, every single time you make them.

Deviled Eggs Ingredients:

1 Dozen Hard Boiled Eggs

1/2 cup Mayonnaise
1 tbsp Horseradish Mustard or some of each
1 Diced Green Onion
1/2 Diced Dill Pickle
1 tsp Vinegar (White or Cidar)
1 tsp Sugar
1/4 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Paprika
1 tbsp Freshly Chopped Parsley for garnishing

Cut the hard boiled eggs in half, then separate and combine the egg yokes with all of the ingredients except the Parsley. Mix thoroughly and load a heaping teaspoons worth of deviled yoke mixture into each egg white half. Sprinkle with Paprika and Parsley, then serve your Deviled Eggs!

Rack of Lamb with a Mint Panko Crust

Traditional Rack of Lamb!

Who can deny a Rack of Lamb for Easter or for Christmas? It’s tradition, isn’t it? Well not in my family. Not that we don’t celebrate these holidays or enjoy many of it’s benefits, but the whole Rack of Lamb mystery seemed to evade our house when I was growing up. I didn’t understand until recently, and unfortunately I haven’t found another way around it. An eight rib rack of lamb can run you upwards of $45 bucks, easily. That’s about 15 bucks a pound considering the average rack weighs about 3 plus pounds. But I figure, much like Christmas, you’ve got to enjoy life and splurge now and again. So if you’re going to do it, you might as well do it right here in the Poor Man’s Gourmet Kitchen!

Don’t let the idea of this recipe intimidate you; not one bit. This recipe is very simple, and it breaks down like this. First, clean the meat. Cut and trim away the flap and some of the fat. Season then sear. Smear with Mustard. Roll in the seasoned bread crumbs and bake. Sound easy enough? Good, because it really is, and my video instructional, as always will walk you through it step by step and show you how simplified this rack of lamb recipe is. Not to mention how proud of your self you’ll feel when you take your bow from the applause you receive from your guests.

Rack of Lamb Ingredients:

1 Trimmed Rack of Lamb
1 cup of Panko Bread Crumbs
1 cup Mint leaves
2 green onions
Horseradish Mustard or Honey Dejon Mustard
Salt and Pepper to taste (1/4 tsp salt 1 tsp black pepper)
Orange Chile Sauce for dipping or Mint Jelly

Up Next: Poor Man’s Lobster

Different lobster tails that come from all over the world. — Lobster tails from different ocean regions, all over the world.

Where Lobster tails come from

Lobster tails come in a variety of types, each offering unique flavors and textures based on their origin. Warm-water lobster tails, often sourced from the Caribbean or South Africa, have a softer texture and sweeter taste. In contrast, cold-water lobster tails, from places like Maine or Canada, are prized for their firmer meat and more delicate, succulent flavor.

Some tails, like those from spiny lobsters, lack claws but are rich in meat, while others, like the clawed Maine lobster, offer a traditional experience. Exploring these tails reveals a world of culinary possibilities, each perfect for different dishes and occasions.

Boiled and seasoned Cod fish, used to make Poor Man's Lobster. — Imitation Lobster, known as “Poor Man’s Lobster”, made with Cod, a dash of Paprika and Melted Garlic Butter.

Poor Man’s Lobster is on the way!

Poor Man’s Lobster is a clever and delicious way to enjoy the flavors of lobster without the hefty price tag. Traditionally made using white fish like cod, haddock, or pollock, this dish transforms these humble ingredients into something truly special. The texture and taste mimic that of real lobster. In my upcoming post, you’ll learn the step-by-step process to perfect this budget-friendly seafood treat.

More Lobster Recipes

Stuffed Lobster, Tempura Lobster Tails, Lobster Sauce for Ravioli’s, Oven Baked. Lobster Tails, Lobster Rolls, Lobster Thermidor, Grilled Lobster with Garlic Herb Butter, Red Lobster Cakes, Lobster Bisque, Poor Man’s Lobster.