Sneak Peek: Charred & Smoked
We can hardly contain our excitement here at Culinary Book Creations – our next book “Charred & Smoked” comes out this fall! This book is both stunningly beautiful and delightfully unique, with recipes including fiery cocktails, smoked hors d’oeuvres, caramelized soups and salads, grilled and charred feasts, blistered sides and toasted desserts. Chef Derek Bugge (of Ascend Prime Steak and Sushi fame), along with James Beard winner James O. Fraioli, bring the inimitable practice of charring and smoking food and drink to a book that highlights the precision and artistry of these methods while making them simple enough to create from the comfort of your own kitchen or grill.
Although the book won’t hit shelves until September 2018, we would like to provide our loyal readers with a little taste – pun intended. If you have a flare for spice, the Charred Lime Margarita and Smoked Deviled Eggs are an epic way to start your night and impress guests for a happy hour at home.
Charred Lime Margarita
Makes One 3-ounce Cocktail
2 ounces Premium Silver Tequila
½ ounce Cointreau
1-ounce Charred Lime Juice (see below for recipe*)
¼ ounce Agave Syrup
Optional garnish: Charred lime wedge, herbal spirit spray
In a cocktail shaker filled with ice, add the tequila, Cointreau, Charred Lime Juice, and agave syrup. Shake vigorously and strain into a cocktail glass filled with ice. Garnish with charred lime wedge and a spritz or two of herbal spirit spray, if desired.
*Charred Lime Juice: Preheat a cast-iron pan over medium heat. Place the limes, flesh side down, on the pan. Allow the limes to caramelize on the one side for 1 to 2 minutes. Remove from heat and allow to cool. Squeeze the juice from the charred limes and strain into a small container.
Smoked Deviled Eggs
Serves 12 (2 halves per person)
12 Large farm-fresh eggs
Cold water, as needed
¾ Cup mayonnaise
1 Tablespoon stone ground mustard
2 Tablespoons minced tarragon
1 Tablespoon minced chives
1 Teaspoon kosher salt
4 Slices cooked and chopped bacon (optional)
Add the eggs to a pot and cover with cold water. Bring to a boil over high heat. As soon as the eggs start to boil, remove from heat, cover, and let sit for 11 minutes. Immediately remove eggs from the water and place in an ice bath to stop the cooking process.
Preheat an outdoor smoker to 250 degrees Fahrenheit.
Peel the eggs, cut them in half, and carefully remove the yolks, setting the whites aside. Smoke the yolks in the smoker for 15 minutes. Remove the yolks from the smoker and transfer to a mixing bowl. Add the mayonnaise, mustard, tarragon, chives, and salt. Add the bacon, if desired. Mix well to combine. Use a small spoon to scoop the mixture back into the whites and serve.
We hope you enjoy these two unique spins on a somewhat traditional cocktail and hors d’oeuvres! Make sure to keep an eye out for more details on our upcoming book, “Charred and Smoked.”