November 21, 2017
It's almost time for holidays! Here's a wine pairing and a fun retro-inpspired recipe from the fine folks at Red Rooster Winery in Canada's Okanagan Valley.
Created by Master Chef Canada alumna chef Thea Van Herdwaarden, it's made to pair with the winery's 2016 Pinot Gris.
Deviled Egg, Dill Pickle Relish, Potato Crisp
1/4 cup mayonnaise
2 Tbsp sour cream
1/2 tsp cayenne pepper
2 tsp mustard
Pinch of salt and pepper
2 to 3 baby purple potatoes, thinly sliced
1/2 cup grapeseed oil
1 bunch fresh dill
5 dill pickles, minced
In a medium pot, boil water. Add eggs and cook for 13 minutes. Transfer eggs to cold water and let sit for 5 to 8 minutes.
Peel eggs and cut in half. Remove egg yolks. In a small bowl, add yolks, mustard, cayenne pepper, mayo, sour cream, salt and pepper. Whip until nice and creamy.
Place in piping bag and pipe egg yolk mixture into cooked egg whites. Refrigerate until ready to serve.
In a small frying pan on medium high heat, heat grapeseed oil until small ripples show (about 5 minutes.)
Add potato slices to the oil and fry until they are golden. Flip half way. Place on paper towel and pat off extra oil. Sprinkle with salt and set aside.
To serve: Place potato chip on top of egg, add 1/2 tsp of minced dill pickle and garnish with a pinch of fresh dill. Pair with a chilled glass of Red Rooster's 2016 Pinot Gris.
Red Rooster Winery
Thea Van Herdwaarden