Pink Eggs & Ham

Blue Cow Kitchen shares their recipe
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Mendocino Farms creators Mario Del Pero and Ellen Chen have stepped up their sandwich game with the recent opening of Blue Cow Kitchen in downtown’s California Plaza, which boasts a bevy of sandwiches, including a tandoori turkey club, a nouveau French dip, and a vegan torta. The real charmers, though, might be the drink-friendly bites crafted by chef Joshua Smith (formerly of Church & State), which are designed to pair with the bar’s barrel-aged cocktails, craft beers, and Fernet on tap. Pickled eggs, a bar-food staple, get an upgrade here thanks to Smith’s addition of spicy jalapenos and candied bacon, earning them the Seuss-inspired moniker Pink Eggs and Ham. Here’s how to whip them up for your next cocktail party.

Pink Eggs & Ham

From Blue Cow Executive Chef Joshua Smith

Ingredients

Pink Eggs

8 hard boiled eggs

1 pound red beets

2 Tbs oil

1 tsp salt

1/8 tsp pepper

2 quarts vegetable broth, chicken broth, or water

Toss beets in oil, salt and pepper.  Cover tightly with foil and roast in a 350°F oven for 45 minutes to 1 ½ hours, until soft, depending on the size of the beets.  Once the beets are cooled and peeled, crush them, add to the stock or water and bring to a boil.  Turn off the heat and allow beets to steep for one hour.  Add peeled hard boiled eggs and let sit for at least 2 hours, up to 6 hours.

Pink Egg Filling

12 hard boiled egg yolks

3 Tablespoon mayonnaise

1 Tablespoon hot and sweet mustard

Salt and pepper to taste

Remove all the yolks from the eggs and put into a bowl.  Reserve the whites for another use.  Using a fork, mash the yolks and whip in the remaining ingredients.  Adjust the flavor to taste, adding more mayonnaise if you want it more creamy.

Candied Jalapenos

1 pound jalapenos, sliced into round with seeds, stems removed

1 cup apple cider vinegar

3 cups sugar

1/8 teaspoon turmeric

1/8 teaspoon celery seed

½ teaspoon cayenne

1 teaspoon garlic powder

1 Tablespoon salt

In a large pot, bring all ingredients, except the jalapenos, slowly up to a boil.  Be careful not to scorch the side of the pot.  Once it starts boiling, add the sliced jalapenos and simmer for 1 minute.  Remove from the heat and store in the liquid until ready to use.

Candied Bacon

4 slices bacon

Candied jalapeno pickling liquid

Place bacon on a lined sheet of parchment paper and brush with the candied jalapeno pickling liquid.  Bake in an oven for 12-18 minutes until bacon is cooked through.

To assemble, remove pink eggs from marinade.  Slice carefully in half and remove the yolks.  Spoon or pipe in egg filling.  Add a piece of candied jalapeno and a piece of candied bacon.  Garnish with a chive baton.