July 17, 2007

Ken Callaghan, the Executive Chef and Pitmaster at Blue Smoke & Jazz Standard shares his favorite recipe for Devilled Eggs to bring back those fond childhood food memories.

Says Callaghan, "These have been a favorite on the menu since we opened five years ago."

Procedure:

• Place eggs in 4 qt. pot of cold, salted water.
• Over high heat bring eggs to a boil and then lower heat and simmer the eggs for exactly 9 minutes.
• Remove eggs from water and run under cold water to cool.
• Gently crack the shells of the now hard-boiled eggs and peel the shells under cool running water.
• Cut a small sliver off of each end of each egg, so that they sit flat on a plate.
• Cut the eggs in half width-wise making sure to leave the same amount of egg white on either side of the knife.
• Remove the yolk and set aside.
• The egg whites should now look like equal size cups.
• Place egg yolks in food processor and blend until smooth.
• Mix in Mayo, vinegar, mustards, cayenne, S&P and curry powder. (Optional)
• Place egg yolk mixture into a pastry bag with a star tip.
• Pipe mixture into egg white cups in the shape of rosettes.
• Refrigerate immediately.

Yields 5-6 servings.

Ken Callaghan is the Executive Chef and Pitmaster at Blue Smoke & Jazz Standard. Ken graduated from Johnson and Wales in 1988 with an Associates Degree in culinary arts and a Bachelor of Arts in food service management.

Ken's professional career began at the Helmsley Palace Hotel, where he worked his way up to Chef de Partie. After two years, Ken was hired on at the Russian Tea Room, and served as Tournant for several years.

In 1993, he joined the team at the perennial favorite Union Square Cafe. In 1996, he was promoted to the position of Sous Chef, and then Executive Sous Chef in 1997. In 2001 Ken left USC to open the ground breaking urban barbecue restaurant Blue Smoke & its sister jazz club Jazz Standard.

Visit Ken Callaghan on the web @ bluesmoke.com