Deviled Foods
by James K. Sayre
Deviled foods are typically spicy or rich or both spicyand rich. The term "deviled," used in relation to food dates backto at least as far as 1786, according to the Oxford Universal Dictionaryof Historical Principles, 3rd Edition.
The notion of the Devil comes from Christianity, and theDevil is generally thought of as a tempter from the path of Godliness orrighteousness. As colonial Americans settled the North American continentand expanded into the West, some unusual landmarks were associated withthe Devil and were so named. Thus, we have Devils Lake, a saline lake inNorth Dakota, the Devil's Tower, a volcanic rock tower in Wyoming and theDevil's Postpile, composed of many hexagon columns, that is located in easternCalifornia.
Many different foods come in a "deviled" form.A list of the most common deviled foods would include Deviled Eggs, DeviledCrab, Deviled Ham and Devil's Food Cake.
Below is a list of some deviled foods and their typicalingredients:
Deviled Brussel Sprouts: Brussel sprouts, butter, mustard,salt, Worcestershire sauce and cayenne pepper.
Deviled Cabbage: cooked cabbage, mustard, salt, sugar,butter and lemon juice or vinegar.
Deviled Catchup Sauce: catchup, butter, onion, flour,bouillon cubes, water, sugar, pepper, salt, mustard and parsley.
Deviled Clams: clams, clam liquor, onion, green pepper,celery, butter, salt, pepper, Tabasco sauce, mustard and cracker crumbs.
Deviled Corn (or Corn Pudding): cooked corn, fat, flour,milk, salt, mustard, paprika, egg, Worcestershire sauce, topped with butteredcrumbs.
Deviled Crab: crabmeat, butter, flour, parsley, lemon juice,mustard, horseradish, mushrooms, salt, milk, bread crumbs, cayenne pepperand hard-boiled eggs.
Deviled Eggs (or Stuffed Eggs): hard-boiled eggs, mustard,mayonnaise or melted butter, salt, pepper and onion.
Deviled Fish: fish fillets, salt, cayenne pepper, mustard,chili sauce and horseradish.
Deviled Goose: eight-pound goose, potato stuffing (mashedpotatoes, bread crumbs, salt, pepper, sage, butter and onion juice), bastewith mixture of: vinegar, pepper, mustard and salt.
Deviled Ham: Smithfield ham, mayonnaise and chopped hard-boiledeggs.
Deviled Hamburger: ground beef, chili sauce, horseradish,onion, Worcestershire sauce, salt and fat or salad oil.
Deviled Herring: herrings, English mustard, cayenne pepper,bread crumbs and melted butter.
Deviled Shrimp (Camaron Endiablado, a Mexican dish): shrimp,white wine, wine vinegar, horseradish, tomato catsup, pakrika, cayenne pepper,salt, garlic and salad oil.
Deviled Tomatoes (for sandwiches): tomatoes, salt, pepper,bacon, ham, mustard.
Devilish Scrambled Eggs: eggs, sour cream, salt, pepper,dry mustard, bacon, mushrooms and butter.
Devil's Food Cake: flour, bitter chocolate, baking soda,water, baking powder, salt, sugar, eggs, buttermilk, vanilla flavoring andbutter or shortening.
Devil's Food Mounds: plain chocolate cupcakes, whippedcream and chocolate sprinkles.
Devils-on-horseback: oysters, white wine, garlic, blackpepper and bacon.
Herb Deviled Eggs: hard-boiled eggs, mustard, salt, pepper,parsley, basil, water cress and mayonnaise or butter.
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Contact author James K. Sayre at sayresayre@yahoo.com.Author's Email: sayresayre@yahoo.com
Copyright 2006 by Bottlebrush Press. All Rights Reserved.
Web page last updated on 6 December 2006.
