Soulmates Cooking

Everyone expects the same deviled eggs at every party… so we made an Italian version instead.

Are you bringing these to the next cookout?

Italian Deviled Eggs
6 Large Eggs
⅓ cup Whole Milk Ricotta Cheese
¼ cup Finely Grated Pecorino Romano, plus more for garnish
½ tsp Dijon Mustard
½ tsp Lemon Zest
2 oz Guanciale, Diced
2 tsp Reserved Guanciale Fat
1 tsp Freshly Cracked Black Pepper
Fresh Chives Finely Chopped

Pecorino Crisps
¼ cup Finely Grated Pecorino Romano

1. Boil the Eggs
Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for 11 minutes. Transfer immediately to an ice bath until completely chilled. Peel the eggs, slice in half lengthwise and remove the yolks. Set the whites aside.

2. Crisp the Guanciale
Place the diced guanciale into a cold skillet. Cook over medium-low heat until the fat has rendered and the guanciale is crisp and golden. Transfer to a paper towel-lined plate. Reserve 2 teaspoons of the rendered guanciale fat.

3. Make the Filling
Press the cooked egg yolks and the ricotta cheese through a fine-mesh sieve into a mixing bowl. Add the Dijon mustard, lemon zest, reserved guanciale fat and cracked black pepper. Fold together until smooth.

Fold in the grated Pecorino Romano until fully incorporated. Taste the filling and adjust the black pepper if needed. The Pecorino and guanciale should provide all the salt you need. Transfer the filling to a piping bag fitted with a large star tip.

4. Make the Pecorino Crisps
Preheat the oven to 375°F.

Line a baking sheet with parchment paper. Spoon small mounds (about 1 tsp each) of finely grated Pecorino Romano onto the parchment, leaving about 1 inch between each mound. Lightly flatten each mound with the back of a spoon.

Bake for 8–10 minutes, or until the cheese is deep golden brown. Cool completely on the parchment until crisp.

5. Assemble
Pipe the filling into each egg white. Top with crispy guanciale. Insert a piece of the Pecorino crisps into each egg. Lightly grate additional Pecorino Romano over the top. Finish with cracked black pepper and fresh chives.

This Crispy Chicken Caesar Wrap was a hit!

We kept this one simple. Crispy fried chicken, chopped romaine tossed in homemade Caesar dressing, plenty of Parmesan cheese, and fresh cracked black pepper all wrapped up in a flour tortilla.

Great for lunch or an easy weeknight dinner.

Caesar Dressing
2 Tbsp Dijon Mustard
Juice from ½ Lemon
1 Garlic Clove, Pressed
½ tsp Worcestershire Sauce
1 tsp Anchovy Paste
½ cup Avocado Oil
1 Tbsp Sour Cream
1 Tbsp Freshly Grated Parmesan
Black Pepper to Taste

Crispy Chicken
1½-2 lbs Boneless Skinless Chicken Breasts
1 cup AP Flour
¼ cup Cornstarch
1 tsp Kosher Salt
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Black Pepper
1 Large Egg
¾ cup Buttermilk
Neutral Oil (for Frying)

Wraps
4 large Tortillas
1½ Romaine Hearts, chopped
Parmesan Cheese Block (for Shaving)
Extra Dressing, Kosher Salt, Pepper to Taste

Make Dressing: Whisk mustard, lemon, garlic, Worcestershire, and anchovy paste. Slowly whisk in oil until emulsified. Stir in sour cream, Parmesan, and pepper. Set aside.

Prep Chicken: Butterfly thick breasts into cutlets. Pat dry; season with salt/pepper. Combine flour, cornstarch, and spices in one bowl. Whisk egg and buttermilk in another. Dredge chicken: flour, buttermilk and then flour again. Rest on a wire rack for 15 mins.

Fry: Heat an inch or so of oil in a skillet to 350°F. Fry chicken 4-5 mins per side (until 160-165°F). Rest 10 mins before slicing.

Toss Salad: Toss romaine with dressing, pepper, and Parmesan shavings.

Assemble: Warm tortillas. Layer dressed romaine, sliced chicken, extra Parmesan, a drizzle of dressing and black pepper. Wrap tightly and slice in half. Serve with remaining dressing.

We only get soft-shell crabs once a year and we forget how delicious they are. We wish beach snack shacks sold sandwiches like this. If they did, we’d order one every single time.

Crispy fried soft-shell crab piled onto toasted brioche with lemon Old Bay mayo, shredded lettuce, tomato, and quick-pickled fennel and red onion. Lots of great textures and flavors in this sandwich, and exactly the kind of sandwich we want all summer.

Recipe in comments.