SAVEUR 100 Recipes Published Jan 05, 2011 10:00 AM Food SHARE Saveur Bacon-and-Cheese Deviled Eggs SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich. Baked Oysters with Bacon and Spinach These baked oysters are a lighter take on the traditional oysters Rockefeller. Pickled Jalapeño Deviled Egg Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño. Deviled Eggs with Smoked Trout Shredded smoked trout and adds an intense layer of flavor in this take on a classic deviled egg. See the recipe for Deviled Eggs with Smoked Trout » Fried Oysters with Spicy Rémoulade Oyster shells act as a natural serving platter for these crispy fried oysters with a creamy, spicy sauce. Highland Oysters Mignonette Oysters’ aphrodisiac fame comes from their suggestive shape and briny flavor. Rumor has it that Casanova, the great 18th century Venetian lover, used to dine on 50 oysters a day. Mobile-Style Oysters This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama. Mortadella Smear Jonathan Gushue, Langdon Hall, Cambridge, Ontario “The mortadella smear, one of several ‘smears’ on the menu, was easily among the best things I’ve ever eaten.” Read the complete SAVEUR 100 story » Parsley and Pancetta Salad Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston’s Dolce Vita restaurant. Southern-Style Deviled Eggs The secret to making these addictive Southern deviled eggs is the addition of Durkee Famous Sauce and sweet pickle relish. See the recipe for Southern-Style Deviled Eggs » Corned Beef and Cabbage Corned Beef Fish Tacos with Roasted Tomato Salsa Charred tomatoes and chiles add a deep smoky note to the salsa for these fresh fish tacos—either flounder or halibut works well. Get the recipe for Fish Tacos with Roasted Tomato Salsa » YUZU KOSHO _ Tadashi Ono, Matsuri, New York City_ “It only has three ingredients: salt, hot pepper, and yuzu, the Japanese citrus, but it’s fascinating. It has spice, fragrance, aroma &emdash; everything.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items » Kielbasa These juicy smoked sausages are made with a blend of beef chuck and pork belly or shoulder. Get the recipe for Kielbasa » _ Anita Lo, Annisa, New York City_ “pour on a little of the garlic-vinegar and tomato-pepper sauces that sit on every table, and you’ve got some seriously delicious comfort food.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items » BRAISING _ Rick Moonen, RM Seafood, Las Vegas_ “It was years later that I learned that the technical term for what Mom was doing by simmering those ingredients in a little liquid was braising — and it’s since become one of my favorite techniques.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items » Pasta with Tomato Sauce and Eggplant (Pasta alla Norma) This simple pasta dish is made with tomatoes and eggplant. Pizza Margherita The recipe for this classic pie will work in home ovens; it’s our adaptation of a recipe from chef Tony Gemignani, owner of Tony’s Pizza Napoletana in San Francisco. See the recipe for Pizza Margherita » Salt-Roasted Sea Bass with Celery Salsa Verde Encrusting whole fish with a salt-and-egg white mixture keeps the fish incredibly moist as it roasts. Spelt Spaghetti with Kombu and Onion Broth Caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking, fortify the broth in this deeply-flavored dish. See the recipe for Spelt Spaghetti with Kombu and Onion Broth » Stuffed Rabbit with Cabbage To make this nose-to-tail dish, a whole boned-out rabbit is stuffed with the meat from the legs, wrapped in cabbage leaves and speck (smoked prosciutto), and roasted, while the bones are used to make a jus. Get the recipe for Stuffed Rabbit with Cabbage » Sweetbreads with Chestnuts and Parsnips This elegant preparation of poached and pan-seared sweetbreads served over wilted escarole with a port wine–cream sauce, comes from Boston chef Barbara Lynch. See the Recipe Todd Coleman Butter-Braised Kohlrabi Kohlrabi, with its turniplike flavor, takes well to a slow simmer on the stove with chicken stock, butter, and thyme. Get the recipe for Butter-Braised Kohlrabi » Tater Tots _ Michel Richard, Citronelle, Washington, D.C._ “I first had Tater Tots years ago at a breakfast place on a visit to New York, and I’ve since bought the frozen kind at the supermarket. They remind me of a crispy potato dish we do in France called pommes dauphines” Read the complete SAVEUR 100 story » Calas (Fried Rice Fritters) These sweet fried rice fritters are a traditional New Orleans treat. Get the recipe for Calas (Fried Rice Fritters) » French Apple Tart By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart. OVALTINE _ John Sundstrom, Lark and Licorous, Seattle_ “I call it malted milk with terroir, because of its unique mineral flavor” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items » Shortbread Cookies (Punitions) Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold. Salted Caramels Michael Laiskonis, executive pastry chef at New York City’s Le Bernardin, gave us the recipe for these caramel candies. Be sure to wrap them individually in wax paper to store them. Get the recipe for Salted Caramels » Fig Syrup This sweet and sour gastrique is an ideal accompaniment to grilled quail or roast duck. Provençal Granola Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. BOOZY HOT SAUCE Chef Elizabeth Karmel of Hill Country Barbecue in New York City serves this infused tequila drizzled over everything from grilled fish to grilled peaches. See the Tequila Hot Sauce recipe » Home-Made XO Sauce Sang Yoon, Father’s Office, Los Angeles “Making it is a real labor of love; you have to let the dried seafood soak up water before finely chopping it with the aromatics and cooking the mixture to incorporate the flavors. But it’s so worth it.” Read the complete SAVEUR 100 story » Canale Torino This refreshing aperitif is a mixture of Aperol, dry vermouth, and triple sec. Irish Coffee Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up that’s a classic, simple combination of coffee, whiskey, brown sugar, and soft-peaked whipped cream. 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