10 Minute Tailgate: Duke
Friend of the Devil?
No, not really! But this weeks menu is tied directly into the Bull City. The recipe this week is some Bleu Deviled Eggs infusing a traditional deviled egg with bacon and bleu cheese to make them even more savory. The drink this week is a tobacco whiskey sour that is light, refreshing, and pays tribute to the tobacco history of Durham. Perfect to enjoy while the Hokies take on the Blue Devils this Saturday night!
Bleu Deviled Eggs
Ingredients:
1/2 Dozen Eggs
1/2 cup Bacon Bits
1/2 cup Bleu Cheese Crumbles
1/4 Cup Mayo
1/8 Cup Yellow Mustard
BBQ rub of choice
Procedure:
Boil eggs for 8 1/2 minutes, place in ice bath for 4 minutes, peel
Slice eggs in half, lengthwise, placing yolks in a small bowl and whites on a plate.
Add Mayo, Mustard, and Bacon to yolks and stir to combine
Spoon mixture into egg whites
Sprinkle Bleu Cheese on top of yolk mixture
Sprinkle BBQ rub over eggs.
Keep chilled until ready to serve.
Tobacco Whiskey Sour
Ingredients:
2 oz Bourbon
1 oz Lemon Juice
1/2 oz Simple Syrup
4 Dashes Tobacco Bitters
Smoke infusion (Optional)
Procedure:
In rocks glass with whiskey stone or cubes, Add Bourbon, Lemon Juice, Syrup, and Bitters
Stir to Combine
