Named one of the 10 most influential people in F&B in the past 25 years, Chef Kathy Casey and her Kathy Casey Food Studios® - Liquid Kitchen® plus her cocktail show, Kathy Casey’s Liquid Kitchen® keep this chef particularly busy.
Chef Kathy Casey
It is this aesthetic: a luscious combination of her expertise as both a chef and a mixologist that audiences will be able to experience when she hits the Culinary Experience, powered by Art of Catering Food stage in March 2020 in Las Vegas. Tackling the topic, Thinking Outside the Glass: Upping Your Game with an Inspired Beverage Program, Casey will share “low-hanging big opportunity” ideas for signature cocktails and inspired non-alcoholic offerings.
Having seen Casey present her ideas at shows like the National Restaurant Association’s Bar-focused stage, and at the industry-executive only The Flavor Experience, plus watching her cocktail show on cable, “I knew I had to bring her to the conference,” said Kathleen Stoehr, Director of Community & Content Strategy for Catersource. “For one, she seems so comfortable on stage and in front of the camera. Her presentation style is very engaging and I love that she stuck around for conversation with attendees after her session at NRA. Then, she really marries that approachable persona with content that is extremely valuable. I am really looking forward to her presentation in Las Vegas at Mandalay Bay.” And, a demo and tasting will be part of her session. What could be better?
Well, actually, beyond her skills as a mixologist, Casey has put out a new cookbook, devoted to something almost everyone can agree on being a client-pleaser: deviled eggs.
Following are a couple of recipes from her new cookbook, De’lish Deviled Eggs, which she will be signing after her session on Tuesday, March 10. Go to schedule.catersource.com for more information. Enjoy!
Chipotle Deviled Eggs
Makes 24
1 dozen hard-cooked eggs (recipe follows)
Filling
3 tablespoons mayonnaise
3 tablespoons regular or low-fat sour cream
1/2 teaspoon Dijon mustard
1 to 2 tablespoons chipotle chile purée (see tip)
1 teaspoon minced fresh garlic
1/4 teaspoon salt
2 tablespoons thinly sliced green onion
Topping
1/2 cup small-diced tomatoes
1 tablespoon minced white onion
2 tablespoons chopped fresh cilantro
1 to 2 teaspoons chipotle chile purée (see tip)
Method
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 teaspoon of the topping.
Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.
Hard-Cooked Eggs
1 dozen large chicken eggs
Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing
“California Roll” Deviled Eggs
Makes 24
1 dozen hard-cooked eggs (recipe follows)
Filling
1/2 ripe avocado
3 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
1/4 teaspoon salt
Topping
2 ounces crabmeat (about 1/3 to 1/2 cup)
24 small cucumber fans (see tip)
Nori komi furikake (sesame seed–seaweed sprinkle)
2 tablespoons tobiko (flying fish roe)
Method
Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.
In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake, and about 1/4 teaspoon tobiko.
Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices—the goal is to get 3 tiny slices per “fan.” See photo for reference.
Hard-Cooked Eggs
1 dozen large chicken eggs
Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing
