Page 50

All the Fixin’s

Four side dishes from local restaurants to round out your holiday meal PHOTOG RAPHY B Y JAMES STEF IUK

DEVILED EGGS By Fergus Bradley, Maverick’s Smokehouse & Taproom “These are probably my second favorite item on the menu,” says Maverick’s co-owner Jana Bradley. “I could legitimately eat just the marmalade and may or may not make my own orders with about double what they should be served with!” Eggs Place 12 eggs in a stockpot covered with cold water. Bring to a boil and cook for 2 minutes. Cut off heat and cover. Let stand for 10 minutes. Drain, chill and peel. Halve the eggs (cleaning the knife regularly). Remove yolks and set aside the whites. Filling Egg yolks ½ cup mayonnaise 1 Tbsp. mustard 1 tsp. cider vinegar Pinch of white pepper Pinch of ancho chili powder Salt and pepper, to taste Mix until fully incorporated. Marmalade ¼ cup (2) jalapeño peppers, finely diced 1 cup (½) yellow onion, finely diced ½ cup sherry wine 1 Tbsp. sugar Heat pan and add 1 Tbsp. of oil. Add peppers and onions. Saute on medium-high heat until translucent – about 2 minutes. Salt and pepper to taste. Add sherry and simmer and reduce. Add sugar and stir – about 1 minute. Turn off heat, stretch out and chill. Fill egg white halves with filling and top with marmalade. 48



december/january 2021