|The Spotted Pig in the West Village NYC|
April was born in Birmingham, England in 1974. She was a big fan of Cagney and Lacey and decided she wanted to be a cop. When she missed the sign up date for the police academy, her mother asked her what she planned on doing with her life. Her sister was going to Birmingham College of Food, Tourism and Creative Studies at that time, and April thought she would give “cooking a go”.
Her first job was at the Holiday Inn in Birmingham. She didn’t want to stay in Birmingham and knew she wanted more. She took on extra hours and worked very hard to get the experience she needed to further her career. Six months later she left for a job at Kensington Place, followed by a job at Bibendum.
April had a friend who worked at the River Cafe. She gave her friend a call, and told her she was looking to move on.
|Oh so yummy deviled eggs|
|These were a hit…even with my husband|
|Creamy and tangy….so good!|
|A Girl and Her Pig|
THE SPOTTED PIG’S DEVILED EGGS
This recipe was adapted from one found at The Fifth Tine
- 12 large eggs
- 1 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon mayonnaise (The Spotted Pig makes these with home made olive oil mayonnaise)
- 1 tablespoon Dijon mustard
- 1 teaspoon white balsamic vinegar
- 2 teaspoons white wine vinegar
- Sea salt
- Peperoncino red chili flakes, put into a spice grinder
- 3 tablespoons thinly sliced chives
- Olive Oil for drizzling
Place eggs in medium saucepan and cover with cold water. Place over high heat, and bring to a boil, remove eggs from heat and cover the saucepan. Let the eggs sit in the hot water about 15 minutes. Drain eggs, and submerge in ice water. When cool, peel and carefully slice eggs in half.
Place egg yolks in bowl of food processor. Add olive oil, mayonnaise, mustard, and both vinegars and process until smooth puree forms, scraping down sides of bowl as necessary. Season to taste with salt.
Transfer mixture to pastry bag fitted with large tip or to plastic zip-lock bag with corner cut off. Select 12 best egg white halves (reserve remaining egg whites for another use), and pipe filling mixture into the eggs.
Sprinkle eggs with sea salt, Peperoncino, and chives. Drizzle with olive oil, and serve.
These are the very talented bloggers who are on the quest to blog through Gourmet’s list of the 50 Women Game Changers in Food…Make sure you stop by and check them out!
Mary - One Perfect Bite
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