Deviled Egg Recipes Compliments of South Padre Island KOA RV Resort

Deviled egg lovers rejoice…Easter is here and after the hunt households across the land will be turning those colorful orbs into delish deviled eggs.

Not too long ago my friends at South Padre Island KOA had a deviled egg contest and were kind enough to share a few of the winning recipes with me. Now I’m going to pass them along to you.

Just in case your “eggs” are the pull apart plastic variety, my gal pal – the domestic diva Martha Stewart – shared her no-fail boiled egg technique with me (and her other 2+ million “Living” readers) and I’ve found it to be nearly foolproof. She suggests:

Bring fresh eggs to room temperature. Place them in a large sauce pan and cover them with cool, generously salted water. Bring the water/eggs to a rapid boil. Cover the pot, turn stove off, and allow to sit for 12 minutes. Transfer eggs from the hot water to an ice bath. Peel under a trickle of cool water – shells should slip right off.

While everyone knows deviled eggs are delicious and are an RV park potluck staple, you may not know how the term “deviled” came about. The earliest mention of it in writing was in the 1786 Oxford English Dictionary and read: "Devil...A name for various highly-seasoned broiled or fried dishes, also for hot ingredients. 1786, Craig Lounger NO. 86 Make punch, brew negus, and season a devil.”

In the early 19th century they deviled all kinds of food including meat, fish, and even biscuits! In the late 1860’s the Underwood boys tinkered with ground ham and seasonings and poof…deviled ham and the Underwood Devil.

Another interesting piece of trivia I discovered is the use of the terms "salad eggs" or "dressed eggs" in the South and Midwest to describe these potluck or covered dish standbys - particularly when the dish is served in connection with a church function presumably to avoid dignifying the word "deviled".

Fast forward to 2010 and the terrific South Padre Island KOA Deviled Egg Contest…

RVer Pat Dahl took first place with this tasty concoction:

1 dozen eggs, hard boiled

Cut in half and remove hard yolks to a mixing bowl. Mash with a fork and blend in:

1 c mayonnaise (appx)
1 T mustard
1 t vinegar
1 ½ T dried minced onion
1 T dried minced garlic
1 T dill pickle juice
½ t garlic powder

Before stuffing egg whites, cover the bottom of each egg half with real bacon bits. Stuff and garnish with sliced green olives.

Second place went to RVer Mary Freiberg’s Beautiful Island Festive Deviled Eggs:

18 eggs, hard boiled

Place peeled eggs in a plastic bag and add:

1 can sliced beets
2 T pickling spices
½ c tarragon flavored vinegar

Allow to marinate in the fridge for 2 days.

Cut in half and remove hard yolks to a mixing bowl. Mash with a fork and blend in:

1 t yellow mustard
3 T mayonnaise
1 t sea slat
1 T tarragon flavored vinegar

Stuff mixture into egg whites and garnish with cracked pepper and slim slice of beet (curved) and cilantro leaves.

Third place was captured by RVer Betty Buol:

1 dozen eggs, hard boiled

Cut in half and remove hard yolks to a mixing bowl. Mash with a fork and blend in:

12 eggs
½ c mayonnaise
½ t balsamic vinegar
2 t sugar
¼ t celery salt
2 T grated onion
4 strips of crisp bacon, chopped
dash of pepper

Stuff egg whites and enjoy!

Martha has a couple other tips including how to get a clean cut when halving eggs – use a sharp paring knife and wet the blade between cuts – and a taste tip for extra rich and delicious yokes – add a ½ t melted butter.

As for me, I never forget the paprika – both in the yolk mixture and sprinkled atop for color. Bonus for your taste buds if it’s smoked paprika (like we used in the RV Cooking Show episode featuring amazing panini burgers at Theo Roosevelt National Park)!

Check out all of the fantastic looking deviled eggs on the South Padre Island KOA video below (and look for other fun vids on their channel, too). They’re also on Facebook and, of course, Twitter. If you stop by – virtually or in person – tell the terrific Stacie hi for me…she’s a real good egg!!

Do you have a winning deviled egg recipe? Share it by leaving a comment below.

Here's to an egg-cellent springtime,

Evanne

RVCookingShow

RV Cooking Show Crew Discovers Stone Crab Floaters

I’m not a cheapskate and on occasion I’m not even frugal (as evidenced by the $50 FitFlop flip flops I bought not too long ago. They are supposed to firm and shape my thighs and butt so I listed it in the “workout expense” column. How’s that for rationalization, ladies!). Like most of us, however, I do want my dollar to go as far as possible. That’s why I was tickled to learn about stone crab floaters - and you might be, too.

The RV Cooking Show was doing some research and development in Old Homosassa, FL and discovered a little fish market right on the water. Showcased were some big and beautiful stone crab claws along with big and beautiful prices. Lucky for me I’m the curious kind and that really paid off when I saw 'floaters' listed on the board in the stone crab section at only $4.50/pound. Turns out floaters are a hit with the locals, go figure. Stone crab floaters are claws that have molted and the meat has not yet fully filled out in the shell. They are called floaters because they float to the top of the boil basket when cooked.

Turns out the floaters I enjoyed were a nice size, very meaty, sweet and delicious. It’s simply untrue, as I’ve read on the web, that they are void of meat. Nope. In fact, they were so good I went back and got more. This photo from the RV Cooking Show kitchen is a full pound of stone crab claw floaters…prior to supper!

No wonder they are a locals favorite! You can enjoy stone crabs warm or cold and lots of folks dip the meat in melted butter, mustard sauce or apply a squirt of fresh lemon juice. The RV Cooking Show crew loves them cold and as they are – no sauce or anything (but plenty of napkins – the boiling water gets inside and can be very messy)…delish!

Unfortunately for us, we saw this tip too late – a website suggested the best way to crack the claws – as opposed to a cracker or mallet/hammer – is to hold the tips of the claws in your fingers and smack them against one another. Supposedly this cracks one of the claws perfectly. If you try it let me know how this technique works.

And a few closing stone crab facts:

Stone crab season in Florida runs October 15th to May 15th. By the way, stone crab is renewable seafood – they take just one claw and toss the critter back to regenerate. This is akin to a lizard tail and if you’ve ever tried to catch one by clapping down on the tail you know what I mean. It takes a stone crab somewhere between 12 and 24 months to regenerate a legal-to-harvest size claw. Claws are graded according to size: medium = 5 to 8 claws per pound; large = 3 to 5 claws per pound; jumbo = 3 claws per pound; and colossal = 1 to 2 claws per pound.

While it may appear that the moral of the story is if you save a bundle by eating stone crab floaters you can buy more shoes…but really, it’s live it up every day, try local foods, and savor all an RV destination has to offer. Not sure? Ask a local – they know all the best deals!

Bringing you local flavor direct from my RV kitchen,

Evanne
http://www.rvcookingshow.com/

RV Cooking Show special recipe: from the “try it…you’re gonna like it” files

Hello friends,

It’s no surprise to my many RV Cooking Show viewers and readers that I’m no baker. However, pre-RV I was once known as the “marvelous Mrs. Schmarder” when I (frequently) showed up at my husband’s workplace with a plate full of these delicious cookies. Fast forward several years and I was visiting with an RV friend just before the holidays and the talk turned to cookies. Apparently, his sis has a cookie biz and my special recipe got his attention.

You are probably thinking “c’mon…what kinda cookie...get on with the recipe” right? I hesitate only because you might wrinkle your nose and stick out your tongue before quickly navigating away from this page. Hold on now…please don’t get scared and run away. Before the 'reveal' I want to tell you my friend made my special cookie recipe for his family over the holidays and they all raved…couldn’t put their finger on the special ingredient that gave them a rich and delicious taste…even the cookie seller sis…really.

Okay, here it goes…introducing my Garlic Chocolate Chip Cookies. There, I said it…are you still here??

Yes, I know it sounds kooky but I got this recipe a long time ago (I didn’t even know what an RV was back then) when searching for something to bring to a 'garlic' party and they are fabulous. Truth is, you DO NOT taste a full on garlic taste but rather something subtle, sweet, and flavorful in the aftertaste.

The how-to is simple and you probably have the “special” ingredients on hand: 2 small cloves of finely minced garlic and pure maple syrup (not pancake syrup, okay?).

1. Place 2 small cloves of finely minced garlic in a small bowl or ramekin.

2. Cover with pure maple syrup.

3. Allow to mix, meld, and mingle while you whip up a batch of your favorite chocolate chip cookie dough. I use the Tollhouse recipe on the back of the bag…nothing fancy there. The longer it sits the more mellow the flavor...give it at least 30-45 minutes (in case you are a fast baker).

4. Right before you are ready to scoop and bake add the garlic/syrup combo, mix well, and commence baking.

Now here’s a tip…don’t tell anyone about our little “secret ingredient” (or they might not take a chance on them). Instead, see if they can guess…betcha they can’t.

Direct from my RV kitchen, give these cookies a go and let me know what you think…I dare you.

Evanne
http://www.rvcookingshow.com/

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Do Fulltime RVers Get Any Respect??

I often read stories about individuals that are doing unique, interesting, and unconventional things with their lives. Whether it’s moving overseas with their children, choosing an unusual career path, studying spirituality in India, being on and winning a reality TV show, or just providing their personal and often spunky view on a topic, these folks offer a peek inside lives that many of us only dream of. And then there’s the fulltime RVer.

As a proud, card carrying fulltimer those I meet (and even some friends and family) are either awestruck and a little envious about my lifestyle or, with eyes downcast, concerned about my economic situation. In both cases they are eager to know how I got here (made a conscious choice) and what my plans for the future are (keep doing this until it’s time to do something else). While times are difficult across the nation it’s important to recognize that many – maybe even most – fulltime RVers are on the road by choice not circumstance and are living their version of the American Dream...carving out their own paths.

For many young fulltime RVers (those not yet retired and eligible for traditional social security and medicare benefits) the decision to break the mold comes from a sense of adventure, self-assurance, and a huge dose of “what-if”. Some of us took an early retirement buy-out when our company downsized, were simply let go, or chose to explore a life outside the usual and customary. Living this lifestyle requires a drastic adjustment. Space is tight, alone time is more challenging to find, “things” must be left behind or sold, there’s always a new grocery store, gas station, or post office to locate and navigate, your support circle must become a “virtual” safe place, you’re always a new patient at the doctor’s office, and there’s always a new, unknown route to navigate.

Why do we do it? Maybe it’s the age-old question…what’s around the bend. This might and can be interpreted literally but is usually meant in the bigger context of life. For me (and many others) it’s freedom - seeking new ways of seeing the world and defining success as a personal matter. The most frequent comment I get from older fulltimers is that they wish they had of begun this lifestyle earlier – when they were healthier and more physically able to explore. One young fulltime couple I know recently left “the road” to move in and financially assist mom. They wrote me saying “We sold our RV and truck and are considering going into business for ourselves. If fulltime RVing and workamping has taught us nothing else - it is that we are able to reinvent ourselves when we choose to.” Talk about freedom, right?

So do we get any respect? I suppose fulltime RVers fly under most radar and perhaps we like it that way. We pay our taxes, register our vehicles, carry insurance, spend our money at local groceries, restaurants, and shops, buy tires and have our vehicles maintained at local garages, and are good neighbors. It rankles me when I read stories in the media about us…missives to park owners to beware…our kind (I think they mean those of us that stay in parks seasonally) might not mix well with travelers and could taint their businesses, school districts that might have to absorb a child that does not…gasp…live in a stick home (property taxes are built into our site fees), or political groups that try to amend our rights as US citizens to vote.

You, me, everyone chooses their own life adventures – raising children, developing big careers, experiencing other cultures. Just like any of the remarkable folks listed in the opening paragraph, we young fulltime RVers ask the same questions: Who says that we must live by what today’s culture tells us is good and right and who exactly decides good and right anyways? With courage, strength, an ability to let go, a strong sense of humor, and making choices along the way we’ve designed our very own, personal, respectable American Dream.

I’m very interested in your take on this topic. Fulltime RVer or not, young or young at heart, traveler or homesteader…leave your comments below.

Evanne
RV Cooking Show

2010 RV Resolutions – a Roadmap

So here we are, a week-plus into the new year, and I’m wondering about your resolutions. Specifically your 2010 RV resolutions. After all, RVing is an exciting topic – it’s easy to dream about hitting the open road, seeing old friends and making new ones, experiencing the great outdoors…the freedom of an RV getaway. Did you make any RV resolutions this year??

Ask any expert and they’ll tell you that resolutions, goals, objectives...whatever you want to call them – must be specific and obtainable, in writing, include action items, and reviewed frequently.

“I’d like to travel more” or “fix up the camper” may not cut it. Begin by realistically reviewing last year…did you have RV resolutions at the start of ’09? What worked? What didn’t? Why? Once you’ve thought through the past year you’ll have a better idea of what to shoot for in 2010 and how to approach it.

Using the “travel more” example here’s how your RV travel resolution might look:

Take the camper out 4 times in 2010

To accomplish this I’ll:

• Talk to my family about their RV travel desires
• Research destinations within a 100 mile radius of my home
• Explore events, festivals, and activities in those destinations
• Surf the internet and ask friends about RV parks and campgrounds
• Create an RV travel fund – setting aside $XX/week

Even if you are a fulltime RVer (and even if you are not) there are plenty of topics you can “riff” resolutions on:

• Theme-travel
• Connecting with family and friends
• Green RVing
• Volunteer programs
• Sharing your travels
• RV/camper projects

The list is as rich as your imagination. With RV travel as the topic it’s not too difficult to quickly identify what RV-specific goals you want to focus on in 2010. Make a date with yourself to review your RV travel goals at least once every other month. Revise them if you must…it’s your life and circumstances change. No pressure.

I thought I’d share a few of my 2010 RV resolutions…my RV roadmap for an exciting and successful 2010. Some of these are personal and some are professional and I’ve only listed the general goal – not the action items:

• Embark upon a bicycle theme this year – specifically rails-to-trails
• Explore the concept of food as medicine
• Seek out new ways to further green my RVing lifestyle
• Recarpet my RV
• Communicate with RV Cooking Show viewers and readers weekly
• Continue to bring value to RV Cooking Show viewers and readers via new concepts, web extras, inside scoops, etc.

Here’s to a healthy 2010 full of safe and exciting RV travels, friends at every stop, and delicious dishes in your RV kitchen!!

If you have some 2010 RV resolutions to share I'd love to hear them. It's always fun to exchange ideas. Leave a comment below.

I hope to see YOU on the road this year!!

Evanne
http://www.rvcookingshow.com/

P.S. I'm on Twitter and have Facebook Fan Page. Follow and friend me and we'll enjoy this crazy RV-ride together!