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In the Fridge: Duke’s

November 25th, 2009

Usually, people you meet fall into two categories: those who like mayonnaise and those who don’t. I am in the like-it camp. Like it a lot. But only one kind: Duke’s.

Duke’s is hard to find in some parts of the country: I have only ever seen it in my native South and am loathe to locate it north of the Mason-Dixon, though I see from their Web site that their reach is wider than just that. My family has always purchased this brand and it’s the only kind we eat. Ask my mother or my grandmother, Nannie, if they could eat for a week with a loaf of bread, a dozen eggs and a jar of Duke’s and they would most certainly say “well, duh: you’ve just described my menu every July for as long as I can remember.”

Now that I’m more of a foodie and have tried different kinds, I attribute the affinity for this particular brand not just too tradition but to its lack of sweetness: Duke’s is sugar-free. And while that’s great for those who can’t have a lot of sugar (meanwhile those same people probably shouldn’t be eating a ton of mayo either) it makes for better transparency in foods prepared with it. You don’t have to worry about your tuna melt having any weird unnatural sweetness or your deviled eggs being wonky. The salty, vinegary flavor is predictable and, dare I say it, familiar.

So yes, Duke’s mayonnaise is one thing that is always in the fridge. I don’t really make that many sandwiches at home but this time of year, there’s a big jar of the stuff in there, waiting to be added to turkey sandwiches, casseroles, dips, you name it.

Deviled eggs are always the star of Thanksgiving around these parts and the first things to disappear off the buffet. I whipped some together tonight and I think they’d make my Nannie very proud.

Nannie’s Deviled Eggs

Place 6 eggs in saucepan and cover with cold water. Add 1/2 tsp. of salt to the water.
Bring water to a boil, stirring eggs gently “to make sure the yolk is centered.”
Just as water is coming to a full boil, remove pot completely from heat and cover with a tight fitting lid (overcooking will make the surface of the yolks an ugly greenish color).
Set your timer for 15 minutes and go about your business, leaving the eggs in the pot with the lid on.
After 15 minutes, empty the hot water from the pot into the sink and rinse the eggs in cold water until they are cool to the touch. I also suggest adding ice cubes to the water and letting the eggs chill for a few minutes: the idea of all that rinsing is to shock the eggs and stop them from cooking. Eggs that are an even, cool temperature throughout will peel more easily.
Once the eggs are cool, crack them gently on the countertop and peel. Rinse off any excess shell.
Half the eggs lengthwise and remove the yolk, place whites on a plate.
Mash together the yolks with about 1/2 cup Duke’s mayo. Whip together with a fork until desired consistency is reached: if mixture looks dry, add more Duke’s! Just before finishing, add cracked pepper and salt to taste.
Using a small spoon, scoop the mixture into the egg white cups that stand waiting.
If serving right away, tap a little paprika over each egg. If waiting up to 12 hours, wait to do this until just before serving: that’s why the ones in the picture don’t have any: they’re for tomorrow! Paprika that sits on the eggs too long will discolor the lovely yellow yolk color.

Simple, tasty, perfect: Nannie never did cotton to using relish or anything like that in her deviled eggs, but you certainly can do that if you like. Some people add pickle juice, too, which can be…interesting…but I prefer simplicity.

Cast down the Hellmann’s! The Miracle Whip is not miraculous at all! Get you some Duke’s and all will be well…or at least delicious.

www.dukesmayo.com

Tags: favorites, In the Fridge, mayonnaise, recipe
Category: In the Fridge, Recipes |

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In the Fridge: Aidells’ Chicken & Apple Sausages

November 8th, 2009

I’ve said it before: I revere The Pig. Delicious things happen when pork is in the area. However, one cannot eat bacon everyday and though pork is truly magnificent, it is not the be-all, end-all in food. In the sausage department, pig is king, however, on my list of things that I just love, things that I would pine for if they went away forever, things that I always have in my fridge: Aidell’s Chicken & Apple Sausages. You will always find a few varieties of Aidell’s in my fridge, but these are my absolute favorite. It’s a good week when a weekend breakfast is accompanied by a link or two.

These babies are savory, perfectly seasoned…so good you won’t miss the pig. I usually pan sear them to get ‘em a little brown on the outside, then finish in the oven at around 325°F for 10 minutes to heat through and crisp up the skins a bit. They’re perfect with any breakfast food (this morning was scrambled eggs and a crumpet with apple butter) and they’re especially good with waffles or pancakes.

I’m a sucker for anything dipped in maple syrup.

If you can’t find them where you live, you can buy a whole mess of sausages from Aidells.com. You don’t even need to leave the house! Sign me up.