Food Wishes Video Recipes (2024)

I’m no survivalist, but like any responsible chef I like tohave a few cans of sardines stocked away, just in case. If times ever gettough, I could survive for hours, maybe days on them; but since things aregoing pretty well, I decided to dust off a can, and show you my version ofSicily’s famous, pasta con le sarde.

This will work well with many kinds of pasta, but I thinkbucatini is the best. It’s hollow, which sucks in the sauce, and flavors thenoodles from the inside out. And, there’s a lot of flavor to suck. Speaking ofwhich, be sure to get sardines that are packed in olive oil.

Like I said in the video, if you can get fresh sardines,they’re amazing in this. Fresh sardines are common around here, and they aresuch a delicious and under-appreciated fish. However, I honestly enjoy thisversion just as well, and seriously hope you give it a try soon. Enjoy!

Ingredients for 2 large or 4 appetizer sized portions:

1/4 cup extra virgin oil olive

1 cup diced yellow onion

1 cup diced fennel

2 cloves garlic, minced

1 anchovy filet

1/4 cup chopped golden raisins

small pinch saffron

1/4 cup white wine

2 cans (4-oz each) sardines packed in olive oil

1/4 cup toasted pine nuts

pinch red chili flakes

salt to taste

1/2 pound bucatini pasta, or thick spaghetti

1/4 to 1/2 cup reserved pasta water, as needed

3-4 tablespoons roughly chopped fennel fronds, toss some in pastaat the end, and save some for the top

toasted breadcrumbs to garnish

Living in San Francisco, I’ve had more than my fair share ofcrab; prepared in more ways than I can remember, but I’ve never enjoyed it morethan in this Singapore-style chili crabs recipe. Just be sure to have lots of napkinsaround. Lots of napkins.

Apparently, this is the national dish of Singapore, and youcan’t throw a rock without hitting someone eating a plate of it. By the way,that’s not something you’d want to try. Just ask Michael P. Fay.

As far as I can tell, there’s no one standard way to makethis. Besides the crab, and some kind oftomato product, I couldn’t find two recipes alike. What you see here is my takeon this, but it does contain many of the most typical ingredients.

Obviously the most important ingredient is the crab, so findsomething really nice. The store up thestreet had a special on freshly steamed, Dungeness crab, so that’s what I usedhere, but any similar variety will work.

If you can somehow get live crabs, that’s the ultimatechoice, but I know that’s not realisticfor most of you. The good news is, this is incredibly delicious either way. Ireally hope you give this Singapore-style chili crabs recipe a try soon. Enjoy!

2 whole cooked Dungeness crabs (about 2-3 lbs. each),cleaned and cracked

2-3 tablespoons vegetable oil

1/4 cup minced shallots, or other onion

6 cloves garlic, minced

2 tbsp minced fresh ginger root

1 tbsp minced serrano pepper

For the sauce:

1/2 cup tomato ketchup

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon tamarind paste

2 tablespoon sambal (or any spicy ground chili sauce)

2 tsp fish sauce

2 tsp palm sugar

1 large egg

1/2 cup chicken broth or water

Finish with:

2 tbsp chopped fresh cilantro

2 tbsp sliced green onions (the green parts) or 1 tbspsliced chives

Salmon cakes are one of my go-to, emergency meals. We keepa few cans of salmon in the pantry, and when faced with that dreaded “there’snothing in the house to eat” situation, we pop one open, and are soon enjoyinga batch of these easy, affordable, and pretty delicious patties.

That’s the typical scenario, but every once in a while Ilike to use fresh salmon. Salmon is one of those products, like chicken, that’s veryeasy to get into a rut with. People generally finda few recipes that work for them, and just stay with those, but this fairlysimple preparation should be easy to add to anyone's rotation.

As far as flavorings go, you’re faced with an infinitenumber of possibilities. Using this basic method, you can go hog-wild withvariations, including, but not limited to, actual hog parts. These are also perfect for a burger bun, as well as a base for poached eggs. That may be my favorite use. I hope you give these freshsalmon cakes a try soon. Enjoy!

Ingredients for 4 salmon cakes:

1 tbsp extra olive oil

1/4 finely minced onion

2 tbsp finely minced red pepper

2 tbsp minced celery

salt and pepper to taste

1 tbsp capers

1 1/4 pounds fresh wild salmon, trimmed, coarsely chopped

1/4 cup mayonnaise

1/4 cup panko breadcrumbs (any will work)

2 clove finely minced garlic

pinch cayenne

pinch Old Bay

1 tsp Dijon mustard

additional olive oil for frying

This seared scallops on fresh corn “cream, ” shows that youcan take a few seasonal ingredients, put them together simply and quickly, andwith a little luck, and a very hot pan, produce something pretty special.

There are three keys to producing sufficiently seared scallops.First, they must be perfectly dry. Second, the oil goes on the cold scallops,not in the hot pan. Third, your pan mustbe extremely hot, which means you have to use a very heavy, cast iron orstainless steel pan.

That bit of brown caramelization on the edges of the scallopsmight not look like a big deal, but it is. It’s a huge deal, and makes atremendous difference in the final flavor. So, if you have the ways and means,I highly recommend you follow the procedure as shown.

As you’ll see, I used fresh white corn, but frozen will workin a pinch, although using that in August is almost a crime against nature, butlet your conscience be your guide. Also, frozen corn is almost always yellow,and I really prefer the color of the white corn here. In any case, I hope yougive this delicious, and very summery scallop dish a try soon. Enjoy!

For 4 first-course sized portions:

For the corn “cream":
2 ears white corn

2 tbsp butter

salt to taste

1 cup chicken broth or water

pinch of cayenne

For the scallops:

12 large scallops

2 tsp high-heat vegetable oil (like canola or grape seedoil)

1/2 tsp smoked paprika, or to taste

1 tsp kosher salt

1 red fresno chili, sliced thin (I glazed my pepper rings inthe hot pan with a slash of water, a small chunk of butter, and juice of 1/2lemon)
radish sprouts to garnish

This latest test of still how little I know about editing inAdobe Premier, features a devilishly delicious shrimp fra diavolo, or “shrimpbrother devil,” if we’re being literal for comic effect.

I think this came out looking pretty good, although it tookme so much longer to edit, since I’m still barely at novice level using the newsoftware. So, with it being Friday afternoon and all, I’m gong to keep thisshort and sweet, and simply suggest you do two things.

Ingredients for 2 large or 4 smaller portions:

1 pound shrimp, peeled and deveined (16/20 per pound size,bigger is better)

1 teaspoon red pepper flakes, or more if you’re sexy

1 teaspoon salt, or to taste

2 or 3 tablespoons olive oil, enough to generously coat theshrimp

1/2 large yellow onion, sliced

1/2 tsp dried oregano, or 2 tsp of fresh

3 garlic cloves, minced

1 cup drinkable white wine

11/2 cups can crushed San Marzano tomatoes

2 tablespoons chopped Italian parsley

2 tablespoons sliced fresh basil leaves

*some people like lemon, but I don’t think it needs itunless your wine was too sweet.

I usually go out of my way to simplify the recipes we posthere, but for some things, like this Spanish-inspired, sausage-stuffed calamarirecipe, there just are no acceptable shortcuts to take. However, your effortswill be rewarded with something that tastes every bit the effortit took to make…as long as they don’t explode in your face.

If you overstuff these, like I do every single time, they canburst open, sometimes violently. As you’ll see, the final results will stilllook great, and you do get to sneak a few tastes of the stuffing as you grill.So, be careful not to fill these too much, and/or wear your sunglasses whilegrilling these beauties.

I was so hungry when I finally finished this batch I forgotto serve these with lemon wedges, which adds a nice, bright note to the smoky,spicy meat. A few platters of these, some ice cold beer (provided by friendsyou just taught what quid pro quo means), and you’re basically summering inSpain. I hope you give these a try soon. Enjoy!

Ingredients for 16 to 18 stuffed squid:

1 1/2 pounds cleaned calamari (tell the fish guy to give youmostly tubes)

For the stuffing:

1 tbsp olive oil

1/2 cup diced onion

1/2 cup diced red pepper

salt and pepper to taste

6 oz Italian or other spicy, garlicky sausage

1 large egg

1/4 cup chopped Italian parsley

1/8 tsp smoked paprika

4 ounces chopped tentacles (grilled the rest separately andeat!)

- serve with lemon wedges

*Note: grill these over a medium-hot coals, or close yourcover to keep the heat down

Don’t worry; this delicious coconut and cashew tuna tartarerecipe has nothing to do with Will Smith, although now that I think about it,the Fresh Prince of Bel-Air would have loved this. I’m actually referring toWilli’s Seafood in Healdsburg, where I lifted this version.

I tried to stay as close to the recipe as possible, with theone exception. They use lots of thinly sliced jalapeños, but I wanted a littlemore heat, I so went with minced Serrano chilies instead. While they are hotter, Imissed the texture and flavor of the milder rings, so I recommend using thoseinstead. I also will recommend that you toast the cashews, which will make themeven sweeter and richer tasting.

Regarding the tuna, I used a frozen piece of “Sushi Grade” yellowfin (aka Ahi). Itmay surprise you to learn that virtually all the sushi you eat, including that sashimi you love so much, has been sliced from recently thawed fish. Notonly does this ensure freshness, as the fish is frozen just after being caught, butthis also kills potentially dangerous parasites.

It’s the irrational fear of having one’s brain eaten alive thatprevents many from enjoying this tasty raw treat, but if you use the tuna we’rerecommending, you should be fine. Also, for maximum enjoyment, be sure to keep everything ice cold, and only toss right before serving. This is not something to make ahead and let sitin the fridge. I hope you give this unique tuna tartare recipe a try soon.Enjoy!

Ingredients for 4 portions:

8 oz frozen "Sushi Grade" Yellowfin tuna (aka Ahi), diced, kept ice cold)

2 tbsp chopped cashews

2 tbsp sliced red onions

2 tsp grated fresh ginger

1 lime, juiced, plus more to taste

salt to taste

2 tbsp thinly sliced fresh jalapeño rings or 1 tbsp minced serrano pepper

1/4 cup coconut milk, or more to taste

1 tbsp torn cilantro leaves

dried red chili flakes to garnish

Taro chip, optional (you can also use fried wonton chips, orsweet potato chips)

There’s nothing quite as satisfying in the kitchen assnatching victory from the jaws of defeat. I was playing around with some squidceviche preparations, and while it did “cook” in the acidic marinade,I really didn’t enjoy the texture. I actually hated it.

I’m not sure if itneeded more time, or more acid, but it wasn’t good. Not wanting to toss it, I decided to fry it up, and maybe hideit in some pasta, or something. I went with “or something,” and this cold,coconut-spiked salad was the result. I haven’t been this happy about a failedrecipe in a long time.

Not only did it make a fantastic, sort of Thai-like salad, Ican see this being quite versatile as well. It was very tasty hot, and wouldbe great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don’t skip the toasted coconut, as itreally does make the dish. I hope you give this delicious accident a try soon. Enjoy!

Ingredients for 4 Portions Spicy Coconut & CalamariSalad:

1 pound calamari, cleaned, cut into thin rings

1 small green Serrano pepper, minced

1 red Fresno pepper, sliced thin

2 tablespoons green onion

1 teaspoon palm sugar (aka coconut)

1 generous tablespoon fish sauce

1 tablespoon rice wine vinegar

1/4 cup lime juice

2 tablespoons Coconut milk

2 tbsp vegetable oil to cook calamari

- After calamari is marinated and cooked:

1 tsp Lime juice, or to taste

1 tbsp chopped green onions

1/2 cup chopped cilantro

2/3 cup toasted coconut flakes (unsweeted)

Whenever I hear people criticizing millennials forbeing self-absorbed, having short attentions spans, and for expecting toget what they want, exactly when they want it, I think to myself, “Hey, thatsounds like my generation!” Well, if that’s the case, then they’re (and we’re)going to love this quick-cured salmon technique.

While the process is incredibly simple, the potentialvariations are endless. Whenever I show a new technique, I usually keep thingssimple, as to not distract people, but whether you’re talking about the brine,or post-cure seasonings, this is something that begs for adaptation.

Smoked salt, chipotle, or smoked paprika could be usedbefore or after the cure to make things a little loxier, and don’t even get mestarted on the herbs. After the 3-minute cure, you can sprinkle your sliceswith dill, tarragon, chervil, and/or thyme, before the refrigeration stage.Speaking of impatient millennials; this is technically ready to eat after thethree minute dunk, but you’ll enjoy this much more if you thoroughly chill itfirst.

Of course, all that experimenting is going to make youhungry, and you’ll still need to decide how you’re going to serve it. I’vesuggested three delicious directions herein, but I’m fully confident you’ll come up with some stellar spin-offs as well. I hope you give this a try soon. Enjoy!

FOOD SAFETY NOTE: Much like rare meat, oysters, and raweggs, if you’re concerned about the safety of eating homemade, cured salmon,you should do some research, and decide for yourself if it’s worth the risk.This technique works great with frozen salmon, which apparently kills potentialparasites, so that’s one option. Anecdotally, I can tell you I’ve done this,and similar procedures, countless dozens of times with fresh salmon ("sushi grade" from areputable, local purveyor), and have lived to tell the tale. Good luck.

Brine for to cure about 1 pound of salmon:

2 1/2 cups cold water

1/2 cup Kosher salt – I used Diamond Crystal brand

1/3 cup sugar

This is my take on the oft requested miso-glazed, black cod,made famous by chef Nobu Matsuhisa, although I will be improving on themaster’s world-famous preparation.

Okay, that was a joke, but my version doeshave a major difference; I only like to marinate the fish for a short time, asopposed to the more traditional one or two days.

I’ve had it both ways, and both are fantastic, but black codis so sweet and succulent, that I prefer the less-marinated approach. The glazeis so flavorful that waiting two days to eat seems unnecessary. This willwork on any similarly sized chunk of fish, but seriously, try to find someblack cod. It’s also known as butterfish, and for very good reason. It’s likebutter.

In addition to a taste and texture to die for, this is oneof the easiest fish recipes of all time. A couple minutes to make the sauce,some brushing, a short wait, and you’re broiling. By the way, I don’t like tocook both sides. I like the heat to only penetrate from the top down. Thismakes for a lovely caramelized top, and a super juicy interior. Cooking timeswill vary, but simply broil the fish until the bones pull out with no effort,and the meat flakes. I really hope you give this a try soon. Enjoy!

Ingredients for 2 Portions:
2 black cod filet (about 7 oz each)

2 tbsp water

3 tbsp white miso

2 tbsp mirin

2 tbsp sake

1 tbsp brown sugar

There is nothing exciting about sole. It’s cheap, easy tofind, has a mild, unremarkable flavor, and…that’s about it. It’s the Pabst BlueRibbon of seafood. Which means it’s the perfect candidate for jazzing up by stuffingwith crab.

The sole filets I used here were a little smaller than Iwould have liked, and I probably over-stuffed them a bit, which will increasethe chances they will split along the natural seams in the flesh, especially ifyou roll too tight. As you can see, it’s not a big deal, and doesn’t alter thetaste, but I did want to point it out.

As far as the trick I mentioned for covering cracks; all youneed to do is save a little of your lemon-mayo mixture, and near the end of thecooking time (when the seams begin to split), pipe it into any unsightlycrevices. Then, turn on the broiler, and give the top a quick browning to hidethe evidence. I think these looked fine as is, and for a regular dinner Iwouldn’t bother, but for those fancier parties, it’s not a bad idea.

I hope it’s pretty obvious that this technique would workfor hundreds of other filling, as well as with any thin, white, roll-able fish.These are also great since you can make them well ahead of time, and then justsauce and bake when you’re ready to party. I hope you give these deliciouscrab-stuffed sole filets a try soon. Enjoy!

Ingredients for 2 portions:

6 sole filets (12 ounces)

salt to taste

For the filling:

4 oz crabmeat

2 tsp minced green onion

1 tbsp finely diced poblano pepper

salt and pepper to taste

1/2 tsp lemon juice

1 tbsp panko breadcrumbs

For the sauce:

1/3 cup mayonnaise

2 tsp finely grated lemon zest

cayenne to taste

- Bake at 400 F. for 15-20 minutes, or until cooked through

Spaghetti al tonno is one of my all-time favorite "goto" pasta dishes, and I hope this re-make of an old video helps make itone of yours. I did a very similar spaghetti with spicy tuna sauce for About.coma long time ago, but never got around to doing an official Food Wishes version.

Having said that, there really is no “official” recipe, asthis is the type of dish that gets made a little differently every time. Notdifferent on purpose, mind you, but different since that’s what happens whenyou cook without written recipes, which by the way, is the recommendedmethod.

I love a classic meat sauce as much as the nexthalf-Italian, but when I want something quick and easy for a weeknight meal, Ireach for the tuna. By the time you bring a pot of water to a boil, choose awine, and cook your pasta, the sauce should be done. What if all that soundsgreat, but you don’t like fish? Then, this is perfect.

As I say in the video, the taste and texture is reallycloser to a veal sauce, than one made with fish. Above and beyond the non-fishyflavor, this is also lower in fat and calories, in case you’re into that kindof thing. So, the next time you’re in the mood for a quick spaghetti with“meat” sauce, I hope you give this delicious pasta sauce a try. Enjoy!

Ingredients for 4 Portions Spaghetti Al Tonno:

2 tbsp olive oil

1 anchovy filet

2 tablespoons capers

3 cloves minced garlic

1/2 cup white wine (Note: if you can’t use wine, don’t. Usea splash of stock)

3 cups crushed San Marzano tomatoes

red pepper flakes, to taste

1/4 tsp dried oregano

salt, pepper, and cayenne to taste

7 ounces oil-packed tuna, drained (reserve and use oil!)

1/4 cup chopped Italian parsley

12 ounces dry spaghetti

Parmigiano-Reggiano for top

Sure, you could serve some high-end Beluga or Ossetra caviarat your Oscars viewing party, but the problem with that plan is you’dhave to get rich first. I’m not saying you won’t eventually be rolling in it,but the Academy Awards are Sunday, and we don’t want to rush you.

Instead, you can go with a more affordable option like thegorgeous trout roe seen glistening herein. This was only $25 for a 2-oz jar,and that’s purchased in San Francisco, one of the most expensive places onearth, so I’m hoping you can do even better than that.

It’s so obvious that I didn’t even mention it in the video,but of course this will work with any type of caviar. Having said that, whenyou consider value, it’s hard to beat these golden beads. Trout roe has afresh, clean, briny flavor, and an absolutely beautiful texture. The feeling ofthose little, subtly salty eggs popping on your tongue is one of life’s greatfood experiences.

If you’re like me, and haven’t seen any of the movies yet,the only good reason to go to an Oscars party is for the food and drinks; andgetting to enjoy something like these caviar “fish & chips” will makesitting through all those acceptance speeches almost worthwhile. Enjoy!

Ingredients for 100-120 bites (using 1/2-gram of roe perchip)

2 oz golden trout roe (or any other caviar or roe)

120 potato crisps or chips (I used original flavor Popchips)

about 1/2 cup sour cream

chives as needed

Above and beyond keeping things simple, and pardon thecliché, letting the natural goodness of the ingredients shine through, thebeauty of a recipe like this pan-roasted halibut with clamshell mushrooms, isthat there are just less things to possibly screw up.

That should be greatnews to people terrified of making fish recipes. Brown some mushrooms, sear some fish, and finish with yetanother simple and delicious pan sauce. That’s really it, and much like ourfamous, “Just Chicken and Mushrooms” recipe, I think you’ll be amazed at how much flavor these few components provide.

In case you didn't already know, mushrooms and halibut have a natural affinity for eachother, and both are wonderful with the lemon-parsley butter sauce.So, whether you fear cooking fish, or not, I hope you give this supersimple, yet fabulous recipe a try soon. Enjoy!

Ingredients for 2 portions:

1 tbsp olive oil

1 tbsp butter, melted in oil

2 (7-oz each) halibut filets

salt and cayenne to taste

handful of clamshell mushrooms, or sliced un-cool, regularmushrooms

1/4 cup water

juice from 1/2 lemon, or to taste

1 tbsp chopped Italian parsley

1 1/2 tbsp butter to finish sauce

I won’t go into the sordid details of how I came intopossession of substandard shrimp, but it did afford me the opportunity to demoa few tips in this shrimp etouffee video, just in case you ever find yourself in the same boat.

I have absolutely no problem with frozen shrimp, which is agood thing, since that’s the only kind you can buy; but when making recipeslike this, I prefer a larger size, and definitely with shells on.

Making a rich shrimp stock from the sautéed shells is one ofthe secrets to a great etouffee, but besides loss of flavor, I find smaller,already-peeled shrimp retain much more water, which leaks out when cooked;thinning and weakening every sauce in their wake.

Makes 4 large portions:

Spice Blend (everything is “to taste”):

1/4 tsp dried thyme

1/4 tsp dried oregano

1/4 tsp cayenne

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp white pepper
1/4 tsp black pepper

3/4 tsp paprika

Then:

1 tbsp vegetable oil

2 pounds peeled and deveined raw shrimp, seasoned with 1/2tsp salt and 1 tsp of the spice blend

3 tbsp butter

1/3 cup diced onions

1/3 cup celery, sliced thin

1/3 cup diced green pepper, sweet or hot
remaining spice blend

2 generous tbsp flour

1/2 cup diced tomatoes

2 cups chicken stock (including shrimp juices added in)

1/2 tsp Worcestershire sauce

hot sauce to taste

salt to taste

1/4 cup sliced green onions

4 portions cooked white rice

After all those rich, complicated, and time-consumingholiday recipes, I’m always craving something light, fast, and easy; and thiscreamy bay scallop spaghetti is all that and more. Literally “more,” in thatthis is not light, but quite delicious, and in roughly the time it takes you toboil spaghetti, the sauce should be just about ready.

With some similar recipes to this, the chef will have youremove the scallops as soon as they’re seared, to be added back right at theend. Sounds smart since these little mollusks only take a few minutes to cook,but I think it’s a mistake. Yes, the scallops will be smaller and firmer usingmy method, but the trade-off is a much more flavorful sauce.

Regarding the sherry wine: If you can’t have or don’t wantto use it, you’re on your own with replacements. While this would probablystill work with none, or any number of sort-of-sweet, sort-of-acidicsubstations, I make mine with sherry, so I can’t tell you what will happen ifyou stray.

The meat’s another story. Feel free to switch out thescallops with any cubed protein, so really, if you think about it, I just shoedyou like a dozen new recipes. You’re welcome! I really hope you give this a trysoon. Enjoy!

Ingredients for 4 appetizer-sized portions:
1 tbsp vegetable oil

1 pound bay scallops

2 tbsp butter

3 cloves garlic, minced

2 tsp lemon zest

pinch red pepper flakes

1/3 cup sherry wine

1 cup heavy cream

salt and pepper to taste

juice of 1 lemon or to taste

8 oz cooked thick spaghetti

2 tbsp Italian parsley, divided

Parmigiano-Reggiano to taste

I love deviled eggs, and have probably had fifty differentversions over the years, but these crab-stuffed beauties may be my favorite.The sweet crab is a perfect compliment to the spicy eggs, but above and beyondthe delicious flavors, these just look extra special. Okay, that’s enough aboutthe recipe…now, on to more important matters.

Considering the fact that we’ve done almost 1,000 uploads,we’ve had very few controversial recipes. And by “controversial, I mean videosthat caused vigorous debate about whether the recipe actually works asshown. One such video was our “How to Make Perfect Hard Boiled Eggs.”

To prove my innocence, I’ve used the exact samemethod here, and once again, perfection. As long as you’re using a decent pot (as in not paper-thin),enough water, and can manage to successfully set a timer, I’m not sure what can go wrong. Bythe way, I used cold eggs, so that’s not an issue, as some surmised after thefirst tutorial. To summarize: I told you this works.

Regardless of how you cook your hard-boiled eggs, this wouldmake a stellar hors d'oeuvre for any special occasion meal. You can be asfrugal or extravagant as you want, and the garnishing options are pretty much limitless. Speaking of garnishes, that is a lemon, and not an orange! It's actually a Meyer lemon which have a much warmer color than standard lemons. Ihope you give these a try soon. Enjoy!

Ingredients:

For the bottoms:

*6 large hard-boiled eggs (makes 12 pieces)

2 oz fresh crab meat, chopped

3 or 4 tbsp mayonnaise, or enough to achieve desired consistency

few drops of Worcestershire sauce

1 tsp Dijon mustard

1 tsp lemon juice

2 tsp chopped tarragon

1/2 tsp hot sauce or to taste

pinch of old bay

salt and pepper to taste (don't be shy with the salt)

For the crab topping:

2 oz fresh crab meat, shredded slightly

1 or 2 tsp crème fraiche or sour cream

lemon zest of one lemon

Aleppo pepper to taste

salt if needed

Fresh chives

Cayenne

* I only made 12 portions, but this method will work withmore. Just be sure your eggs are cover by at least an inch or two of cold water,and proceed as show.