Bombay Deviled Eggs

When my sister was little, she swore she hated eggs. She once started dry heaving when I ordered sunny side up eggs at a diner.

She was really a delight.

My mother, an ovophile from way back, was determined to make my sister like eggs, and after trying everything from spaghetti carbonara to egg salad, finally found the winning ticket: deviled eggs.

My sister helped her make them, and by the end of the cooking session was licking the filling from the bowl. Who wouldn’t love deviled eggs? Creamy, rich, and piquant, they are an indulgent and comforting two bite snack.

Though deviled eggs are a classic American dish, jazzing them up with Indian spices and flavors brings a new dimension to them. Zesty, earthy, and fragrant, they totally reinvent an old favorite. It’s impossible not to love these.

Bombay Deviled Eggs


1 dozen eggs, hardboiled and peeled (I like this Serious Eats recipe)

1/2 cup mayonnaise

2 Tbs. curry powder

3 oz. Sweet and Spicy Tabasco Sauce

2 tsp. turmeric

1. Cut all the eggs in half, lengthwise.

2. Scoop out the yolks and place them in a large bowl, reserving the egg whites for later.

3. Add the mayonnaise, curry powder, and turmeric.

4. Add the Tabasco sauce.

5. Using a stick blender or electric egg beaters, whip the yolks to a smooth creamy paste. Remember to wipe down the sides of the bowl to get all that yolk incorporated.

6. Put in a zip-top baggie and refrigerate until ready to serve. Just before serving, thaw for 10 minutes (just to get the chill off), and taste for seasonings. The reason you taste just before serving is because as the mixture sits it becomes more flavorful – you want a light curry flavor not a total curry bomb.

7. When ready to serve, arrange the egg whites, divet side up on a tray.

8. Push the egg mixture in the baggie down into the very corner of the bag and cut just the corner off of the bag. Now – automatic piping bag!

9. Now, just squeeze the bag into each empty egg white shell. Fill it only up the the border of the egg first, then go around and add extra yolk mixture if you have some left.

10. Serve.

If my mother had just made these eggs for my sister straight off, she would have loved eggs so much, she would have wanted to get a chicken. The mixture is so creamy and smooth, sitting in its white case. The curry flavor goes perfectly with the eggs, deep and slightly spicy. The Tabasco sauce adds acidity and a bit of sweetness and the turmeric gives the eggs the most beautiful marigold color. This isn’t slap-you-in-the-face Indian food, just gently Indian inspired. The eggs would not be out of place at a picnic or at a fancy dinner party. Or even on a picky eater’s plate.

Just ask my sister.

Disclaimer: Tabasco has compensated me for this recipe.

3 Day Bloody Marys

I got the idea for these Bloody Marys from Sage in Las Vegas, which makes the best Bloody Mary that I have ever had.

Until now.

I upped the heat and celery quotients of my version, and dialed down the salt. The taste should be primarily of vegetables, with a slight kick of vodka but enough heat to cover the real burn of the alcohol. The balance here is the most important thing – this is tangy, sour, sweet, and savory. And, of course, spicy. The most important part of this is really letting it marinate for 3 days – the heat grows as it sits.

3 Day Bloody Marys


1 large bottle V8

3 Tbs. Worcestershire sauce

1 bunch celery hearts and leaves, chopped

2 pickled tomatoes, cut into slices/wedges

2 garlic or dill pickles, cut into slim spears

2 tsp. grated fresh horseradish

2.5 oz Tabasco sauce

lemon vodka, to taste

Special Tools – 1 jar/container for marinating purposes.

1. Put all the veggies into your marinating receptacle.

2. Add the Tabasco sauce.

3. Add the juice.

4. Mix the juice around to get all the veggies incorporated.

5. Let it marinate for 3 days. Don’t taste it or add some vodka now. It will taste different in 3 days – trust me.

When you take the Bloody Marys out of the fridge, they will be darker. Taste a pickle if you want – all the flavor will have leached out into your liquid.

6. Strain the liquid through a fine mesh strainer to catch all of the vegetable bits. Now is the time to taste – is it too hot, too bland, or too vegetal? Add whatever you need now – including the vodka.

7. Serve.

You have never tasted a Bloody Mary quite like this, even if you were at Sage. Sorry, this one is just better. The celery lends an incredibly light, fragrant note and the Worcestershire sauce adds depth and umami flavor. The pickles give all the tang and salt that the drink needs, and the combination of tabasco and horseradish is an unmistakable pop of spicy flavor. Feel free to leave out the horseradish if you don’t like its nasal cleansing properties, but please use the Tabasco. And serve this drink cold, but without ice.

After how much time it took to make, you don’t want anything diluting this drink.

Tabasco Sweet and Hot Pralines

You know those candied nuts that sit on cocktail bars and are sold in upscale grocery stores? They are crunchy, sweet, and incredibly addictive? They are the kind of snacks that could easily land you in a larger pants size because they are so delicious and taste fantastic over vanilla ice cream.

Here is a nut recipe that is ready to blow the old ones out of the water.

These nuts have the same addictive crunch, the same wonderful crystallized sweetness, but also have some deeply savory herbs and – after you swallow – a gentle hit of heat that creeps up right behind your cheeks. It isn’t a fiery explosion, but a gentle warmth that brings out the sweetness of the praline. If you like sweet and savory, this recipe is for you.

Hot and Sweet Tabasco Pralines


1/2 lb. mixed unsalted nuts (I prefer pecans and walnuts)

1.5 cup water

2 cups sugar

10 dashes Tabasco sauce

2 Tbs. herbs de Provence

1. Add the water and sugar to a large saute pan over medium high heat.

2. Add the Tabasco sauce.

3. Add the herbs and let the mixture come to a rolling boil – it should take 5 minutes or less. In that time, set up a sheet of aluminum foil greased with spray or oil.

This is what you want to see.  You should also smell a strong sweet and spicy scent.

4. Now add the nuts and work quickly, turning them over and over in the sugary syrup.

5. After the nuts have all been turned in the syrup and start to develop a crystallized look, tip them out into a single layer on the oiled foil. Let them cool and then store them in a Tupperware container, where they will last for 10 days, or eat them immediately.

These are, in the biggest understatement of this blog, the most addictive snacks on the face of the planet. They are savory, they are sweet,  and they are gently spicy. This isn’t a snack for chile heads, it’s really about how balanced the flavors are. The Tabasco truly becomes mellow, like when a sharp jalapeno turns into a smoky chipotle. These are perfect with a cocktail, as an addition to a salad made with spinach and goat cheese, or even with some triple creme cheese and berries for dessert.

Of course, that’s assuming you just don’t eat them all out of hand immediately.

*Disclaimer: Tabasco has compensated me for this recipe*

Chipotle-Plum Brisket

It’s no secret that I love brisket. After all, I’m Jewish – if you are a Jew who doesn’t like brisket, you better be prepared for a lot of shame and guilt.

You know, more than the normal kind.

A classic Jewish recipe for brisket involves tsimmis – cooking it low and slow for hours with prunes, carrots, onions, and potatoes until it falls apart in tender shreds, ready to be eaten with a spoon. Though I love that sweet and sour sauce, it lacks heat and depth for me. That is where this brisket idea came from – part Jewish, part Mexican, and entirely delicious. As a bonus, it can be made in advance and served room temperature. All you need is time, a food processor, and an appetite.

Chiptole-Plum Brisket


7 lbs. brisket (with fat cap attached)

7 oz. chipotle Tabasco sauce

2 cups prunes

1 bottle dark beer

3/4 cup water

5 oz. tomato paste

4 Tbps. of salt, or to taste

1. Add 5 oz. of Tabasco sauce to the prunes in your food processor and take the brisket out to get it to room temperature.

2. Pulse until the prunes form a thick paste. Also, preheat your oven to 250F.

3. Add the beer and stir to liquefy a bit. Add the salt here, too.

4. Place the brisket in the roasting pan, fat side up, and spread the marinade all over and under the brisket. You want it covering every surface of the meat. 

5. Now, add the water, and 

put it in the oven, tightly covered, for about 45 minutes per pound. 

6. When the brisket comes out of the oven, let it rest for an hour uncovered. Meanwhile, take the roasting pan juices…

and put them in a stockpot. 

7. Add the tomato paste and the rest of the tabasco sauce, and allow the mixture to boil for about half an hour, or until it becomes thick and syrupy, like BBQ sauce.

8. Taste it and add more chipotle Tabasco if it needs more heat (be careful – the heat will intensify as it sits, so if you aren’t serving this right away, wait until serving to season it).

9. When the brisket has cooled enough to handle, slice it against the grain into thin strips. Cut off the fat cap if people you are serving don’t like it (I love it!)

Be sure to save all of that sweet and smoky marinade to top off the slices!

10. Pour off the gravy onto the brisket, then put it in the fridge to store or serve it immediately. To reheat before serving, simply place it in a 300F, covered with tinfoil, oven for 1 hour. 

This brisket is so much more than tasty. It is meat at its most primal – deep, zesty, a little sweet, and incredibly savory. It carries the smoky taste of the Chipotle Tabasco with the sweet and sour flavors of tsimmis. The reduced cooking liquid means that the brisket is fork tender without falling apart, and the fat cap melts as it cooks, enriching the meat. The spice becomes intense as it sits, but doesn’t turn hot or burning. This is something that even a spice wimp could handle. With some of that thick BBQ sauce ladled over it and some grilled onions, this is a hearty and satisfying sandwich that is as delicious the night you make it as it is cold for breakfast the next day. Try it with potato salad or some Mexican influenced slaw.

Is it any wonder that I love brisket?

*Disclaimer: I was compensated for this recipe by Tabasco*

BLTabasco Bites

BLTs are as close as eating gets to heaven. They are the perfect mixture of bacon, mayo, and sweet tomatoes. They are perfect for a solo lunch, but not so ideal for a party, unless they are miniaturized. That is where this idea came from – I wanted a dish that was savory without beings sloppy, cute without being insubstantial.  As a bonus, if you use turkey bacon, this dish is entirely kosher! I also wanted it to be a little spicy without being burn-your-brains-out hot. Feel free to change the amount of Tabasco sauce that you use in the croutons – they really get pretty spicy!

BLTabasco Bites


1 package bacon or turkey bacon, diced and sauteed until crisp

1 head of iceberg lettuce shredded, or package of shredded iceberg lettuce

18 large cherry tomatoes (like Campari tomatoes – each tomato should be about 2 bites)

1/2 cup mayonnaise (or more, to taste)

1 cup olive oil

2.5 oz. Tabasco sauce

1 baguette

1. Taking your tomatoes, cut the bottom off each one, so there is a flat end to it. Then, cut off the top of the tomato and hollow out the innards.

You want a totally hollow shell, like this.

2. Place all of the tomatoes, hollow side down, on a towel lined cookie sheet and put it in the fridge for an hour. This will help the tomatoes drain and keep the mixture from getting soggy.

3. In the meantime, mix the mayo, lettuce, and bacon in a bowl. Add about 10 dashes of Tabasco.

4. Put the mayonnaise mixture in to a strainer over a bowl, then put that in the fridge and let it strain for at least 30 minutes. A lot of moisture will drain out and, once again, will prevent the bites from being soggy.

5. Cut the baguette, crusts and all, into bite sized cubes, and preheat the oven to 350F. Be sure the croutons are very small – small enough to fit on top of the stuffed tomatoes.

6. Mix the remaining Tabasco and olive oil together in a bowl. It should be a bright orange emulsion.

7. Place the bread bites on a foiled cookie sheet, and cover it with the olive oil mixture. Toss the croutons around so each one gets coated in the mixture.

8. Bake them in the oven for 12 minutes, or until the bread is crisp but not super hard or crunchy.

9. Before serving, fill the tomato with some of the mayonnaise mixture, just to the top of the tomato rim.

10. Top with a crouton and serve.

This is everything delicious. Fresh, creamy, salty, and crunchy. The bacon and lettuce stay crisp, and the mayonnaise mixture solidifies beautifully, staying perfectly in the tomato. The tomato itself stays dry and is the ideal vessel. The crowning touch is the crouton – the Tabasco gets incredibly spicy as it bakes, adding a bright, almost citrusy kick to the dish.

Sandwiches never looked so cute.

*Disclaimer: I was compensated for this recipe by Tabasco*