CHEF JOHN HOWIE’S BEARDSLEE PUBLIC HOUSE STOUT INFUSED DEVILED

STOUT INFUSED DEVILED EGGS YIELD: 12 EACH YIELD: 24 EACH

• Stout Infused Deviled Eggs – recipe follows 12 each 24 each • Green Leaf Lettuce - shredded ½ cup. 1 cup • Stout Pickled Seeds – recipe follows 1 ½ tsp. 1 Tbsp.

INGREDIENTS: STOUT INFUSED DEVILED EGGS YIELD: 12 EACH YIELD: 24 EACH

• Eggs – hard boiled 6 each 12 each • Sidewinder Stout 1 cup 2 cups • – “Best Foods” ½ cup 1 cup • Cayenne Pepper – ground 1/16 tsp. 1/8 tsp. • Onion – granulated 3/8 tsp. ¾ tsp. • Mustard , Dry – “Coleman’s” 1 tsp. 2 tsp.

STOUT INFUSED DEVILED PROCEDURES:

1. Bring water to boil. Add eggs, let eggs boil for 1 minute. Turn off heat and let sit in hot water for exactly 12 minutes. Place eggs in ice bath.

2. Remove egg shells and place whole eggs in stout beer bath for 1 hour. Do not over steep eggs or they will become tough.

3. Cut eggs in half lengthwise. Remove egg . Run the yolk through a fine mesh strainer.

4. Whip the egg yolk in the mixer with the mayonnaise, whip until creamy, and there are no lumps, add mayonnaise, cayenne pepper, granulated onion, and Coleman’s mustard. Transfer to a pastry bag and hold refrigerated for a minimum of one hour before using. Hold refrigerated until needed.

5. Hold the whites refrigerated, don’t stack as the white may tear. Hold refrigerated until needed.

STOUT PICKLED MUSTARD SEEDS INGREDIENTS: YIELD: ¼ CUP YIELD: ½ CUP

• Mustard Seeds - black or brown 3 Tbsp. 6 Tbsp. • Stout Beer - Beardslee 3 Tbsp. 6 Tbsp. • - apple cider 3 Tbsp. 6 Tbsp. • Water ½ cup 1 cup • Sugar - granulated 1 Tbsp. 2 Tbsp. • Salt - kosher ½ tsp. 1 tsp.

PROPRIETARY NOTICE. This Manual And Its Recipes Are Trade Secrets Of John Howie Restaurants. Copying, Use Or Distribution Outside Of John Howie Restaurants Is Prohibited.

Eggs – Stout Infused Deviled Page 2 01.23.16

STOUT PICKLED MUSTARD SEEDS PROCEDURE:

1. Place all ingredients except salt in small pan. Bring to boil, reduce heat to low, cover and simmer for 45 minutes. Stir gently and check water level frequently. If drying out during cooking process add small amounts of water. End product should be wet but not have excess of liquid, and the seeds should be tender with a little pop to them.

2. Cool, label, date and store.

WHEN NEEDED:

1. Place the shredded lettuce leaf evenly on the plate or platter. Place each egg half on the shredded lettuce and fill with the deviled egg filling.

2. Place 1/8 tsp. of the mustard seeds on top of each egg. Serve.

PROPRIETARY NOTICE. This Manual And Its Recipes Are Trade Secrets Of Seastar Restaurant & Raw Bar. Copying, Use Or Distribution Outside Of Seastar Restaurant & Raw Bar Is Prohibited.