It works, it works!
I mixed light mayo and Gold’s Wasabi Sauce, added some extra hot horseradish for more kick, a dash of Hungarian Paprika, and voila! Delicious!
What else does it need, I wonder?
Should I try adding relish? Should I forgo the black pepper? Will real mayo work better? Does the paprika really add flavor or does it balance the spiciness of the wasabi? Should I use wasabi paste over sauce?
Hmm. Suggestions?
January 4, 2008 at 6:26 pm |
The paprika is for color. If you put it on a chicken and bake it, it makes it crispy. So it is good for texture on baked poultry.
It is not used for flavor as far as I know
Your recipe sounds delicious.
January 5, 2008 at 2:00 am |
I am such a bad cook and I walk away from boiling water all the time. I use an egg cooker for hard boiled eggs and it works. I get laughed at but it does work well. I can’t eat the yellow part so I use bread crumbs. I don’t think relish sounds good but I didn’t know you could buy wasabi in the store. I would try topping with sesame seeds. i find that on my salads all the time. OH! so that’s why the store bought pre cooked chickens are covered in paprika! ( Kitty!)
January 5, 2008 at 11:44 am |
oh god that sounds delicious. mmmmmm wasabi.
don’t add another damned thing. i’m thinking just chill and serve.
January 5, 2008 at 4:37 pm |
Paprika is in the pepper family.
use enough and you’ll notice a differnce.
but yea, its mostly used for color.
Try tabasco and garlic deviled eggs.
Or a traditional deviled egg with capers.
Also, try placing a little dollup of caviar in the egg half before you pipe the deviled egg in.
Place a few caviar egs ontop of each so people will know whats in it.
January 7, 2008 at 12:26 pm |
Thank you, Kitty. I don’t know why I’m so stressed over it. I keep embarking on projects I don’t get paid for. Ah, my philanthropic heart.
Why can’t you eat the yellow part, Jen? Hey, have you ever heard of already boiled eggs? I buy them all the time at Harris Teeter’s. Shell-less, too. BTW, I can’t really eat sesame seeds. They cause stomach blockages. I have to be careful eating sushi, too.
A dollop of caviar, Micky? Only if I scrape the bottom of my aquarium.
This is a cookbook for starving actors.
I think I’ll take Rachael’s advice and just chill and serve.
January 7, 2008 at 2:02 pm |
Well then just eat the fucking eggs raw.
January 7, 2008 at 2:26 pm |
Anything with wasabi works for me. Try not so light mayo, too! (We’ll, that’s the French chef in me talking, but anyway…).
January 7, 2008 at 5:26 pm |
I will replace light mayo with regular – which is what I planned on doing anyway…however – do you think I dare tempt myself by keeping that stuff around?
I do, Mickey, I do.
I like living on the edge.