Patience is a virtue that often escapes me.  The instant I identify something that I want, I find a way to get it.  My mother often reminds me of this trait with an exemplary story about me slipping out of my high-chair and squirming my way across the floor to steal sweets from a candy bowl before I could even crawl.  Unfortunately, this characteristic hasn’t improved much over the last thirty years…

I recently found myself feeling similarly impatient while anticipating my reservation at Park Tavern next weekend.  Adjacent to Washington Square in North Beach, Park Tavern is swiftly becoming a San Francisco icon.  Of its many accolades, the one I agree with most is the praise the restaurant receives for its pickled jalapeno deviled eggs topped with crispy bacon and chives.

From the moment the reservation was made, all I could think about was the perfect combination of smoky-spice nestled in creamy yolk with a hint of truffle.  I could easily forgo my entrée and eat dozens of them.

Sadly, the reservation is still six days away…  Finding that far too long to wait for deviled egg bliss, I decided to recreate the eggs chez moi last night.  The components were easily identifiable, and the entire process took twenty-five minutes.  If you’ve yet to finalize your Super Bowl menu, these are sure to blow away your guests!  xx tt

FINISHING TOUCHES…

t+tTIP: Abandon store-bought pickled jalapenos in favor of making your own!  The process couldn’t be simpler, and the result is well worth the effort.