There is obsession and there is obsession. Of course, many of us in the music netherworld understand the sorcery that beguiles a person to spend far too many waking hours searching for that elusive 7" or a mono version of a song that you fear you'll never see, but hoping with every flip of the record pile that you are wrong. That dedication, some say, fuels economies, creates magazines and sparks many long nights of conversation. But the kind of obsession that revolves around flavor and food can be a lonely outing. It is culturally acceptable to wait for hours for a table at Momofuku noodle bar, but am I odd to order deviled truffle eggs for an appetizer and for dessert?
The Easter Bunny visited many a kitchen table this weekend past and left thousands of cartons of hard boiled eggs strewn in his/her hoppity path. If you need an inspiration for what to do with these sulfured sirens take heed and follow the ancient winds of picnics and family gatherings since time began: the deviled egg. My favorite Jersey City restaurant, Ox, offered us their fabulous Deviled Egg Tartufato recipe. They are so very modern and use the flavor that has transformed eggs into an addictive delicacy: truffles.
If the Easter Bunny did not recently pepper your world with colored eggs, or you'd rather leave it to the professionals, stop by Ox and order a couple of rounds for yourself. You'll soon be searching for words to kindly explain a flavor obsession.
Ox Deviled Eggs Tartufato
1 Dozen Large Eggs
1/2 Cup Mayonnaise