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Easter Sunday with Chef Bobby

Published  April 21, 2019 10:21am EDT
FOX 2 Detroit

Easter Sunday is a time to celebrate with family and friends, and usually over a good meal. Chef Bobby Nahra, of Encore Catering & Banquet Center in St. Clair Shores, dropped by the Fox2 Kitchen Sunday morning to showcase some of his easy-to-make recipes for the holiday and beyond. 

Watch the videos above, follow the recipes and click here for more information. 

Chef Bobby’s Whole roasted New York Strip

Ingredients

  • 4 garlic cloves
  • 4 large Rosemary sprigs
  • 4 teaspoons fresh thyme leaves
  • 4 teaspoons olive oil
  • 4 teaspoons salt 
  • 1 1/2 teaspoons ground black pepper
  • 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch

Directions

  • Drop garlic into processor; blend until finely chopped. Add stemmed rosemary , thyme, oil, salt and pepper; process until paste forms.
  • Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes).
  • Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
  • Serve with Robusto Red wine By Celani Family Vineyards.

 

Mom's Deviled Eggs

Ingredients

  • 6 large hard-boiled eggs, peeled and halved crosswise
  • 3 tablespoons store bought or homemade mayonnaise
  • 1 teaspoon dry mustard
  • 1/2 teaspoon prepared horseradish
  • Salt and freshly ground white pepper to taste
  • Pinch of celery salt (optional)
  • Brandy to taste (optional)
  • Paprika, for serving
  • For the smoked salmon deviled eggs
  • 6 large hard-boiled eggs, peeled and halved crosswise
  • 1 tablespoon cream cheese
  • 2 ounces sliced smoked salmon, plus more for garnish
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced chives, plus more for garnish
  • 1/2 teaspoon Worcestershire sauce
  • Salt and freshly ground white pepper to taste
  • For the truffled deviled eggs
  • 6 large hard-boiled eggs, peeled and halved crosswise
  • 3 tablespoons mayonnaise
  • 1 tablespoon truffle oil
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground white pepper to taste
  • Thinly slivered black truffles or 1 tablespoon minced fresh chives, for garnish

Directions

  • 1. Place the yolks in a small bowl. Squash the yolks with the back of a fork. Then mash them with the mayonnaise, mustard, horseradish, salt, pepper, and, if desired, celery salt and a splash of brandy. Spoon the yolk mixture back into the egg whites. (If making deviled eggs ahead of time, cover them with plastic wrap and refrigerate until ready to use.)
  • 2. Transfer the eggs to a serving plate and garnish each egg with a sprinkle of paprika, if desired.
  •  
  • Make the smoked salmon deviled eggs
  • 3. Place the yolks in the bowl of a food processor fitted with a metal blade. Add the cream cheese, salmon, mayonnaise, chives, Worcestershire sauce, salt, and pepper to the yolks and blend until smooth. Spoon the vibrant salmon-colored yolk mixture back into the egg whites. If making deviled eggs ahead of time, cover them with plastic wrap and refrigerate until ready to use.
  • 4. Transfer to a serving plate and garnish each egg with an additional sliver of salmon and if desired, snipped fresh chives.
  •  
  • Make the truffled deviled eggs
  • 5. Place the yolks in the bowl of a food processor fitted with a metal blade. Add the mayonnaise, truffle oil, mustard, salt, and pepper to the yolks and blend until smooth. Spoon the yolk mixture back into the egg whites. If making deviled eggs ahead of time, cover them with plastic wrap and refrigerate until ready to use.
  • 6. Transfer to a serving plate and garnish with the truffle or chives.