Southern Favorites Summer Recipe Fun

Thank my girlfriend, G, for introducing me to Epicurious some time ago. The recipes are amazing as is the entire website. You'll get more ideas, tips and great recipes so go there and enjoy.

Tarragon Shallot Egg Salad Sandwiches

So I wanted to pass on this Southern Classic, Egg Salad Sandwiches, recipe by Epicurious. I have to tell you ever since Paris Cir. 1992 Tarragon and I are no longer a pair. However, for you, you may just find this to be love at first bite.

For egg salad
8 large eggs
1/2 cup mayonnaise
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped fresh tarragon, or to taste
2 teaspoons tarragon vinegar or white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

For sandwiches
Mayonnaise for spreading on bread (optional)
12 slices seedless rye bread or 6 kaiser rolls
3 cups tender pea shoots (3 oz) or shredded lettuce

preparation

Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.

Cooks' note:
• Egg salad can be made 1 day ahead and chilled, covered.

Then for fun, I have added this awesome Citrus Salad to the mix because in Carolina there is nothing better than a cold citrus salad on a hot summer day. In the South, that is how we survive the long summer days. Enjoy!

Citrus Salad with Star Anise

1/4 cup water
1/4 cup sugar
4 whole star anise or 1 teaspoon anise seeds
3 assorted grapefruits such as white, pink, and ruby
2 navel oranges

preparation

Simmer water with sugar and anise in a small saucepan over moderate heat, stirring occasionally, 1 minute. Cool slightly.

Cut peel and white pith from grapefruits and oranges with a sharp knife. Working over a bowl, cut grapefruit and orange sections free from membranes. Pour off juice released during cutting from bowl and reserve.

Stir syrup into fruit and chill, covered, 1 hour. Stir in reserved juice to taste.

For more summer recipe tips and fun go to Tasty Tuesday and "Works for Me Wednesday" for more of the Summer Recipe Edition.

What are your favorite tips for summer recipes? What are you cooking?


Warmly,