We are in the throes of it: The long, insufferably hot days of the New Orleans summer when the thought of being outside in the heat is close to incomprehensible. Our hearts beat as one with the thrum of our air conditioners. With outdoor spaces abandoned, we move our social gatherings indoors. The newly renovated and reimagined Salon Salon in the chic, serene Maison Métier is one such place that beckons. We asked for a couple of soothing selections to enjoy on site at Salon Salon or in the refrigerated confines of your home.
The Expert – Chef Lisa Casborn
Born and raised in New Orleans’ Tremé neighborhood, Chef Lisa’s culinary journey is rooted in family, inspired by home-cooked meals from her parents and the vibrant flavors of her city.
What to Serve with Salon Salon Deviled Eggs?
Mark Bystrom, Salon Salon Beverage Manager, says “Les Passantes is our version of a tiki cocktail, with a more challenging flavor profile than classic tropical drinks, which tend to lean overly sweet. Here we flip things around, use bitter Campari as the base spirit, and build around that with more traditional tiki flavors like dark rum and pineapple.”
24
halvesIngredients
12 large eggs
1/3 cup mayonnaise (or half mayo, half plain Greek yogurt for a lighter take)
2 tbsp pickle relish (or finely diced dill pickle)
1 1/2 tsp Dijon mustard (or yellow mustard for a milder touch)
Salt and pepper, to taste
Paddlefish caviar
paprika, for garnish
- Les Passantes (makes 1 cocktail)
3/4 oz Mount Gay Black Barrel
1 oz Campari
1/2 oz pineapple syrup (method follows)
1/4 oz Velvet Falernum
2 dashes Pernod Absinthe
3/4 oz lime juice
1 spritz of Fernet Braca
- Pineapple Syrup
2 cups fresh, unsweetened pineapple juice, strained
2 cups superfine sugar
Directions
- Place eggs in a single layer in a large saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
- Drain the hot water and transfer the eggs to a large bowl of ice water. Let cool completely in the ice bath (about 10 minutes), then peel.
- Slice each egg in half and carefully remove the yolks. Place yolks in a bowl and mash with a fork until smooth.
- Add mayonnaise, pickle relish, mustard, and a pinch of salt and pepper to the yolks. Stir until creamy. Taste and adjust seasoning as needed.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Lightly dust with paprika, then finish with a dime-sized scoop of paddlefish caviar on each egg. Optional: top with a small sprig of dill or a slice of pickle for extra flair.
- Les Passantes
- Combine all ingredients in a cocktail shaker, shake well, and double-strain into a footed tall pilsner glass filled with crushed
ice. Finish with a spritz of Fernet Branca from an aerosolmister. - Pineapple Syrup
- Combine the pineapple juice and the sugar. Blend thoroughly. It can be kept for up to 3 days, refrigerated.
