COOKING with CANNABIS
Smoked Salmon
Deviled Eggs
St . Paddy Loves Them ! by Chef Dana Cunningham
Here ’ s to everyone ’ s health and wellness this month ! I am so excited about spring ; it has me all up in my feels . I have been waiting all winter for some of my plants to flourish . I was able to overwinter 40 lavender seedlings in my greenhouse , and now it ’ s time to watch them grow ! My dream has always been to look out over a field of lavender and sunflowers . I love lavender so much . I love the way it smells , and it attracts honeybees . We are going to make that happen here at Sunset Grove . Stay tuned for some awesome lavender recipes .
With the change in the weather also comes a change in our diets . We have been mainly eating protein in the form of chicken , beef , and deer over the winter , but now we can embrace more foods as the greens start to grow again . Also , our egg supply should triple from what we were getting over the winter . The chickens and ducks don ’ t lay as many eggs when we have short , cold , and cloudy days . Egg production is best when we have long , warm , sunny days . When the temperatures are below freezing , the eggs that are laid will freeze and crack if left outside too long . They are ruined when that happens . We must stay alert to find the eggs before they freeze and crack .
To celebrate the coming of spring , we will be making smoked salmon deviled eggs . This recipe is very easy because I usually buy my salmon already smoked . I love smoking meat , don ’ t get me wrong , but when I am in a hurry , and I want some pre-smoked fish , I am not afraid to buy a good quality piece . I usually go for the heat-smoked one ; it is firmer and drier . Either way , it ’ s up to you ! The capers in the recipe add a little bit of zesty tang , while the pickle juice adds a little sweetness . Top it off with a chive to get the best flavor . I love deviled eggs because you can really make them however you want . Top them off with some bacon jam or some deer sausage . You really can ’ t go wrong . I suggest using this recipe as a guideline and then getting creative ! Let ’ s get cooking !
42 March 2024
Ingredients
6 large eggs Ice 2 tbsp mayonnaise 2 tbsp sweet or dill pickle juice 1 tsp yellow mustard ½ tbsp infused oil ¼ tsp kosher salt ¼ tsp black pepper 6 oz smoked salmon Fresh chive Capers
The Method
1 . To boil eggs , fill a large pot with water and place eggs in the water before turning on the heat , then place the pot on the stove on medium-high heat .
2 . Bring to a boil . Once the water is boiling , turn the heat off and let the eggs sit in the water for 11 minutes .
3 . Meanwhile , fill a large bowl halfway with ice ; add water to cover . Set the ice bath aside .
4 . Using a slotted spoon , immediately transfer cooked eggs from boiling water to the ice bath and let stand until completely cooled , at least 5 minutes .
5 . Working with 1 egg at a time , firmly tap on a flat surface until cracks form all over the shell . Peel under cold running water . 6 . Cut each egg in half , take the yolk out , and place the yolk in a medium-sized bowl .
7 . Using a fork , mash the yolks and mayonnaise together in a medium bowl . Add the pickle juice , infused oil , mustard , salt , and pepper .
8 . Place the creamy yolk mixture in a piping bag or a plastic bag , then cut the tip open . 9 . Pipe into the egg halves as desired . 10 . Break smoked salmon into small pieces and place one piece on each dollop of egg yolk . Garnish with a caper and a chive stick . Enjoy !
Celebrate spring by making this zesty recipe or your own style of smoked salmon deviled eggs .
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .