Deviled Hearts Recipes

Steps:

• 1. Place cream cheese, sugar, sour cream, lemon juice, zest, and vanilla in a medium mixing bowl. Beat together with an electric mixer, until smooth. 2. Scrape down sides of the bowl and set aside. 3. In another mixing bowl with the electric mixer, beat the cream until stiff peaks form. 4. Fold the whipped cream into the cream cheese mixture until fully incorporated. 5. Slice the backs of each strawberry, every so slightly, so they sit up straight. Using a small measuring spoon or melon baller, carefully hollow the inner center of each strawberry. 6. Fill a piping bag (fitted with a star tip) with the cream cheese mixture and pipe into each cut strawberry. 7. Finish each with a sprinkle of graham cracker crumbs and serve.

Steps:

• Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heat. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now.
• Let the eggs sit in the hot water for 20 minutes. After 20 minutes, immediately place the eggs in a bowl of iced water and let sit for 15 - 20 minutes (this prevents a green film from forming around the yolks).
• Peel the eggs once they have cooled.
• Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.
• Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.
• Mash mayonnaise, mustard, relish, and salt and pepper into the egg white/egg yolk mixture and fill the remaining egg white halves with this mix.
• Lightly dust the eggs with paprika.
• Serve on a platter lined with romaine lettuce leaves for presentation and to prevent the eggs from sliding.

Steps:

• Heat the oil in a deep skillet over medium-high.
• Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
• Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
• Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
• Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
• Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
• Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
• Serve with: Grits, tomato, or rice dishes; green salads, soups.