Crack up for Halloween

Why, of course I have a deviled egg costume! And here’s a devilish spicy treat from my cookbook “Deviled Eggs: 50 Recipes from Simple to Sassy” (Harvard Common Press, 2004) to go with it. I haven’t yet found a milk bottle costume for my new book, “Buttermilk: A Savor the South Cookbook” (UNC Press).

The Devil Made Me Do It

6 hard-cooked eggs, peeled, cut in half and yolks mashed in a bowl

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 1/4 teaspoons Caribbean-style habanero hot sauce, plus more for garnish, if desired (Cackalacky, made in North Carolina, is a good choice)

1 teaspoon curry powder

1/4 teaspoon garlic powder

Salt and black pepper to taste

Combine the thoroughly mashed yolks with the mayonnaise and mustard. Stir in the hot sauce, curry powder and garlic powder. Taste, then season with salt and pepper (you may not need any). Fill the whites evenly with the mixture.

If you really like it hot, garnish each egg half with a dab more hot sauce. Smoked paprika makes a good garnish, too. Makes 12.

Vampire repellent?

Some employees get bonuses, use of the company car or fruit baskets. The Hub came home with this gift from his boss: Two and a half pounds of garlic, which was raised on the boss’ farm.

All six people there today received a bag, so he must have had a “Twilight”-level crop.

Two and a half pounds of garlic… There are at least 40 heads in this bag. I know what the trick-or-treaters coming to my house this year are getting.

Food news roundup

Things that go bump in the kitchen are all over The News & Observer (Raleigh, N.C.) today as it offers recipes for Halloween. The green-tentacled cupcake is particularly menacing. Read more here, if you dare. It’s in the Charlotte (N.C.) Observer, too, as is a discussion on making sustainable food affordable, here.

More spooky sweets are in the Winston-Salem (N.C.) Journal, along with the answer to a request for an authentic Kentucky Hot Brown sandwich. Look here, and Kentuckians will have to tell me if it’s the real thing.

The Atlanta Journal-Constitution wades into the ever-heated burger controversy here, which was revived by author Alton Brown’s declaration that the burgers at one Atlanta restaurant are the best in the nation.

It’s the battle of the bottles in the Boston Globe. See which $12-and-under wines have nothing to whine about here.

I thought murder mystery parties went out in the ’90s, but here they are again in The Washington Post. The draw in this case is having fun with the food. Read more here.

What are the worst beers in the world? Find out in the Houston Chronicle, here.

Food news roundup

The Winston-Salem Journal in Winston-Salem, N.C. (my hometown), has a recipe today for a black walnut-chocolate pie which won a baking contest at the Black Walnut Festival in nearby Bethania, a historic Moravian settlement. Read about it here. Love those old-time cooks!

If you want to drink at the coast, Liz Biro’s blog in the Wilmington Star News in Wilmington, N.C. has information on a celebration of the history of North Carolina wines. More here.

In honor of Halloween, the Charlotte Observer in Charlotte, N.C. has tales of cooking nightmares and the lobster that would not die. Read more, if you dare, here.

I happen to love Brussels sprouts. Say what you want. I don’t care. The San Francisco Chronicle has an Asian-inspired recipe for roasted ones that might sway the skeptical. It’s here.