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Before I was married, my hard boiled eggs were more like bedeviled eggs after many attempts at trying to get consistently smooth peeled eggs. They were often pitted, dented and cracked. My mother-in-law, Inge’s Deviled Eggs always came out smooth and delicious. Her secret? She used an egg piercer or a pushpin and ice water. (See recipe). That really did the trick! In a pinch: No tarragon? Use parsley instead.
A family favourite, this is my Grandmother's secret recipe, handed to her from her Great Aunt. A good way to make use of green tomatoes at the end of the season, but you can use red, ripe tomatoes too. Goes well with anything. Try it with cheese or cold meat.
Every fall most of Serbian homes turn into improvised factory for making "ajvar" (pronounced "eye-var") and smell of grilled peppers lingers in the air long after 'production' is done! :)
It can be used throughout the year and served as a bread spread, side dish or as a sauce.
Cajun cuisine originates from a group of French-speaking Canadians who were deported by the British from Canada to the Acadiana region of southern Louisiana. Cajun food is spicy, rich and really flavorful, often containing vegetables like bell peppers, onion and celery (called the "holy trinity" by Cajun chefs), rice, and plenty of seafood given the proximity to the Gulf of Mexico. Adding some Cajun Spice Mix to these one pot meals or seasoning your grilled meats will guarantee your foods will have the zest and lively tastes of a true Cajun classic dish.