Morning Blend


Doreen Fang | 12/31/19

Posted at 2:25 PM, Dec 31, 2019
and last updated 2019-12-31 17:25:49-05

Hosting a party? You can't go wrong with these creations from Chef Doreen Fang. Order from her new line by clicking here


Doreen’s Deviled Eggs
Recipe courtesy of Chef Doreen Fang

Makes: 24 Pieces | 20 Minute Prep Time | 30 Minutes Total

• 15 eggs – hard boiled – chilled (I add 3 extra eggs, in case of breakage, but to also give me extra yolks)
• 1/3 cup mayonnaise
• Remaining ingredients are from Savor Acts – Hot A** peppers
• 2 Tablespoons onions (loosely measured), finely chop
• 1 Tablespoons garlic pieces, finely chop
• 2-3 Tablespoons assortment of hot peppers (to keep it mild, only use the Jalapenos and Serranos chilies. *For extra hot eggs, add the Thai and Habanero chilies.
• 3 Tablespoons brine
• 1 ½ Tablespoons chives, finely chop
• kosher salt
• white pepper

Chives, finely chop (garnish
Hot Peppers, finely chop (garnish)

Special Equipment
1 - Deviled egg platter
2 - Deviled egg containers

- Cut all hard-boiled eggs in half, remove the yolks and put them into a medium size bowl. Put the egg white halves into your airtight egg containers, cover and put in the refrigerator till ready to fill and serve.
- Once all the egg yolks are in the bowl, crumble the yolks, making sure there are no large chunks. In a small bowl, add the mayonnaise and brine and whisk together. Add approximately 2/3 of the mayo/brine mixture into the bowl with the egg yolks. Gently combine with the yolks, add the onions, garlic and peppers. Gently combine all the ingredients, if the mixture can take more moisture, add more of the mayo/brine mix. Please feel free to add or subtract mayo and brine to fit your taste. Add the chives, combine thoroughly. Add salt and pepper to taste. Put in an airtight container and refrigerate overnight. I recommend making the mixture a day before and allowing the flavor to develop.
- Using a piping bag and a round piping tip or a storage bag (Ziplock) and cutting off a small corner to fit the piping tip, fill with the egg yolk mixture. Fill the whites with the eggs yolks till it is just slightly over the top of the whites. Garnish with chopped chives and chopped Hot A** peppers.


Doreen's Mango Refresher
Recipe courtesy of Chef Doreen Fang

Serves: 1 | 5 Minute Prep Time | 5 Minutes Total

• 1 each Savor Acts – Hot A** Thai chili
• 3-4 Savor Acts – Hot A** Serrano & Jalapeno peppers (increase the heat with some Habanero chilies)
• 3 ounces Mango nectar
• 1 ½ ounces Cîroc Mango Vodka
• ½ ounce Savor Acts – Hot A** brine
• ½ ounce Agave
• 3-4 dashes Orange Bitters
• Top off with Perrier Pineapple & Mango

• 2-3 slices of Hot A** peppers (garnish)

Shaker with strainer
Highball/tall glass

- Fill highball with ice and set aside.
- Add the Thai, jalapenos and serrano chilies into the shaker, muddle. Then fill shaker with ice, pour in the mango nectar, Cîroc Mango Vodka, Hot A** brine, agave and orange bitters. Cover and shake until thoroughly chilled. Strain and pour into the glass.
- Garnish with hot peppers and serve immediately.