Arlington Chef Davis Guas to Demo Recipes Today on CBS' 'The Talk'

Local chef David Guas of Bayou Bakery, Coffee Bar & Eatery in Arlington will be live today on CBS’ “The Talk” with hosts Sharon Osbourne, Aisha Tyler, Sheryl Underwood and Julie Chen.

The program airs today (Thursday, Oct. 9) at 2 p.m., when Guas will demo his favorite game-day dishes, give tailgating tips and recipe ideas to get things fired up for Thursday night football. He will show how to make Crawfish Tamales and give other recipe ideas for football fare, like Deviled Eggs, Mini Muff-a-lottas and Banana Pudding.

Guas has game-day fare at his restaurant as well, airing New Orleans Saints and LSU games for those who want to stop by and watch the game and sample from his “Who Dat” menu:

• Abita Amber Draft
• Half a Muff (Muff-a-lotta sandwich)
• Cup of Gumbo
• Pimento Cheese / Ritz crackers
• Deviled Eggs
• Biscuits & Gravy
• Spicy Cheesy Straws

Football Schedule

• Saints @ Lions | Sunday, Oct. 19 - 1PM
• Saints vs 49ers | Sunday, Nov. 9 - 1PM
• Saints vs Bengals | Sunday, Nov. 16 - 1PM

Want to try Guas’ deviled egg recipe at home?

Deviled Eggs

David Guas, Chef/Owner, Bayou Bakery, Coffee Bar & Eatery – Arlington, Virginia

Serves: 6-8 people

Ingredients

12 each Eggs

2 teaspoons Dijon mustard

3 ounces Mayonnaise, house-made preferred

1 pinch Cayenne

To taste Salt, kosher

1 dash Hot Sauce, Louisiana’s Crystal Hot Sauce is preferred

1 dash Creole seasoning

Procedure

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.

Cut through the equator of the egg to remove the yolk and trim the whites, if needed, so the eggs stand up straight. Place the yolks together in a medium bowl and mash together with Dijon mustard, mayonnaise, cayenne, kosher salt and hot sauce.

Assembly

To finish, use a fitted piping bag with a round tip to fill the eggs whites with a generous amount of the yolk filling. Sprinkle a dash of Creole seasoning [house-made or store-bought] on the eggs before serving. Chill covered in the refrigerator until serving.

PHOTO of Chef David Guas by Scott Suchman