Green Onion Spoonbread

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 3 tablespoons unsalted butter
• 1 cup plus 3 tablespoons stone-ground cornmeal
• 1 ⅔ cups whole milk
• ⅔ cup heavy cream
• ⅔ cup buttermilk
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 ounces sharp cheddar cheese, grated
• 4 eggs, separated
• ¼ cup finely chopped green onions, green and white parts
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons sugar

Directions

1. Butter 9×13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to dish and tilt dish to coat bottom and sides with cornmeal. Set baking dish aside.
2. Combine milk, cream, buttermilk, salt, and pepper in medium saucepan, and bring just to a boil. Whisk in 1 cup cornmeal and cook, stirring constantly, until mixture thickens and has consistency of grits, 1 to 2 minutes. Remove from heat and immediately transfer mixture to heatproof bowl. Stir in cheese, and set bowl aside until mixture is lukewarm, stirring often to prevent skin from forming on top, 10 to 15 minutes.
3. Preheat oven to 350° F.
4. In small bowl, lightly beat egg yolks. Then stir yolks, green onions, thyme, baking soda, and baking powder into cornmeal mixture.
5. Combine egg whites and sugar in mixing bowl, and beat until stiff peaks form. Fold ⅓ of whites into cornmeal mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate whites.
6. Transfer mixture to prepared baking dish, and bake until spoonbread is puffed and golden brown on top, and knife inserted into center comes out clean, about 30 minutes. Serve immediately.

Curry Deviled Eggs

Curry Deviled Eggs

Makes 12 servings (2 halves per person)

• 12 large eggs, hard-boiled
• 1/2 cup nonfat, plain Greek yogurt
• 2 teaspoons curry powder
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 2 tablespoons green onion, finely chopped
• 2 tablespoons celery, finely chopped
• 1/2 teaspoon lemon juice
• Salt and pepper, to taste

When cool, peel shells from hard-boiled eggs. Carefully cut each egg in half, lengthwise. Gently scoop out yolks and place in bowl. Add all remaining ingredients and mash together. Taste for seasoning and adjust accordingly. Using a pastry bag or spoon, fill each egg white with mixture. Refrigerate until ready to serve.

Think you have a better recipe for deviled eggs? Let’s see it.