>>>
this morning on "today's kitchen," delicious southern favorite are on the menu. here with an easy meal you can whip up, even tonight. the
southern living
home basic cooking author is here. norman, good morning.
>>
good to see you.
>>
starting out with anyone who doesn't loved
deviled eggs
.
>>
we all love devil eggs. the great thing about our
southern style
cook book
it teaches everyone how to become a southern cook, from ingredients and classic recipes, all tested in the south's most trusted kitchens.
>>
let's start off with the proper way to do southern
deviled eggs
.
>>
yes, ma'am. we found this out through testing is bringing the eggs up to a boil and placing them in a pot before you turn on the heat actually helps them cook a
little
more even.
>>
place them in the pot first.
>>
and then pour the water over.
>>
a few inches of water above the top.
>>
nice.
>>
bring this up to a boil.
>>
and i'm sitting myself up for this awful question, but how long do you boil an egg?
>>
on this method.
>>
you bring it up to a boil and let it boil one minute and then you cover, it turn it off and threat stand for ten.
>>
excellent.
>>
you have it on ice here, why?
>>
we want to stop the cooking process. that way the egg doesn't overcook and for this we take them out and crack it. put a
little
bit of ice in there as well, and typically, this is kind of like the hard part.
>>
we know how to peel that part.
>>
i didn't know how to boil one. i know how to peel it.
>>
once you get it peeled, nice slice out, take out the yolk.
>>
we have a lightened filling.
greek yogurt
.
>>
never heard of greig yogurt used with it.
>>
a
little
bit of
cream cheese
and parsley and a pinch of salt there.
>>
okay.
>>
i won't ask what is a pinch of salt, a half.
>>
okay.
>>
mix it up in there.
>>
why do you use the yogurt? that's interesting.
>>
wanted to lighten this up a
little
bit.
>>
for calorie counting.
>>
and we wanted to add some
cream cheese
in there and that way the filling is nice and stiff.
>>
get it in there and mix it in and fill it up.
>>
beautiful.
>>
just the standard here. sprinkle a
little
bit of chives on top or dill.
>>
or dill.
>>
olives.
>>
great alternatives, so we have this thing called the
high society
here. grab and a
little
bit of terragon, pickles, capers and pickled okra and a georgia peach.
>>
i'm going to grab one as we
walk over
.
>>
rosemary chicken, why is this southern?
>>
it's southern because we love to cook family meals and love stuffing. stuffing with chopped pecans.
>>
why did you add pecans to your stuffing?
>>
more crunchy.
>>
i put this on a plastic rap and make it more neat and don't have to touch it. slide it into a greased baking dish.
>>
nice.
>>
you don't mind boxed stuffing.
>>
not at all.
>>
we love to do stuff, you know, that saves you some time.
>>
olive oil
on there.
>>
how long do you break it is this.
>>
20 minutes at 400.
>>
a
little
bit of
parmesan cheese
.
>>
and mushroom sauteing here, and we're going to make the sauce.
>>
we're making sauce. sauteed mushrooms and
green onions
. we'll add some
chicken broth
and a
little
bit of cream of
chicken soup
.
>>
that's nice. this gives it a
little
bit of richness and chickens it and makes up very quickly.
>>
and i'll move you along to the hummingbird cake because savannah didn't know what hummingbird cake is.
>>
it has bananas and pineapple, an oil-based cake with
cream cheese
frosting.
>>
spoon that right
over the top
.
>>
i'll save some cake for savannah and al. not. i'm taking this home as my belated birthday gift. thank you.
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