When it comes to deviled eggs, I am hard to please. I’ve eaten many variations over the years, from fine dining riffs to friends’ appetizer offerings, but find that they all fall short of our family recipe, my aunt’s specialty.
Zucchini has always been a favorite ingredient of mine. It adds a green tinge and subtle earthiness to a chocolate chip studded zucchini loaf. It can be tender and crisp when expertly fried in the form of pancakes. And, in this dish, it accomplishes the nearly impossible task of serving as a suitable replacement for pasta.
Grilling is by far my favorite method of cooking. It’s easy, it takes me outside, and it usually means a party is happening. The smell of charcoal and the sound of sizzling proteins always put me in a good mood. During a recent beach vacation, I was inspired by all the fresh seafood available and was eager to throw some of it on the grill.