Recipe Roulette and Spanish Deviled Eggs

December 28, 2009 at 1:29 am | Posted in Appetizers | 40 Comments
Tags: , , ,

How about a little bit of South of the Border Tapas?

I’m most certainly ready for change from all of the Holiday food, which I have eaten WAY to much of (not complaining, but kinda).

Our friends Kathy and Tom gave me this cute and fun cookbook for Christmas, W.I.N.O.S. (Women In Need Of Sanity) GO TAPAS. by Bonnie Jesseph.  The inside cover suggests we visit their website www.winoshavefun.com.

  As I was thumbing through it at our party, Tom asked what I was going to make first. My reply was “have you ever played Recipe Roulette?” So that’s what I did and here are the rules.

Recipe Roulette:  You take a cookbook in your hands, close your eyes, spin the cookbook every which direction possible. With eyes still closed open the cookbook and point your finger on the open page. Open your eyes and you have to make the recipe your finger has landed on.

You HAVE to – it’s the rules. 

My finger landed on Spanish Deviled Eggs. Lucky for me, as I love deviled eggs and the idea of topping them with Chorizo and Cilantro sounded so interesting.  Actually the recipe used parsley, but all I could imagine in..on ..and along-side those eggs was cilantro.  These were pretty darn good and I think would make an interesting appetizer for your next dinner party.

I served these with a Spanish cabbage soup that is so easy and delicious you’ll have a fit and I mean an  f-i-t.  I’ll post that recipe soon.  But first,  here is the recipe for the eggs:

Spanish Deviled Eggs

  • 1 dozen eggs
  • 4 ounces Spanish chorizo sausage, finely chopped
  • 1 T. cilantro, finely chopped and a sprig for garnish
  • 1/4 c. seeded, finely diced roasted red peppers, such as piquillo (couldn’t find so I used roasted red bell)
  • 1 T. sherry vinegar
  • 3 T. mayonnaise
  • 1 T. Dijon mustard
  • 2 T. cold water
  • Salt and pepper to taste

Salt and pepper to taste

Hard boil eggs.  Slice eggs lengthwise, remove yolks and place yolks in a medium bowl.  Arrange egg white halves in your favorite Deviled Egg serving bowl.

To prepare filling, cook chorizo in a skillet over medium heat, stirring occasionally until crisp.  Meanwhile add cilantro, red pepper, vinegar, mayo, mustard and water to yolks.  Mash.  Taste and adjust seasoning with salt and pepper.

Scoop filling into egg whites.  Sprinkle with warm chorizo and cilantro.

What a fun and easy little recipe and I think next time I’ll throw in a dash of cumin.  Why not!  And since I’ve substituted cilantro with parsley and added cumin,  we’ll call it India African Inspired Spanish Deviled Eggs.

Advertisements

40 Comments »

RSS feed for comments on this post. TrackBack URI

  1. This sounds delicious – chorizo is so flavorful! I always add cumin to my deviled eggs – and this year I put little pieces of that delicious meat candy, bacon, on top. Wish I’d thought of chorizo – that would add a little more spice! Nice post, and I can’t wait for the promised soup fit! 😛

    • Thanks Vickie – Soup fit is on it’s way. 🙂

  2. a great game and great fun to have friends play along!

    I am loving chorizo sausage lately, and can see these on my menu soon!

  3. Did you find real Spanish chorizo or did you have to substitute Mexican? Either way these eggs look Eggcellent!

    • Excellent question. I just bought Chorizo at Whole Foods. Thanks Chris

  4. I love the idea of recipe roullette…and I love the idea of these deviled eggs (sound way better than “regular” ones to me)!! And now I have another book on my list…the name alone had me sold 😀

    • Thanks Girlichef, the book has a lot of tapas and appetizer recipes. I haven’t had a chance to look at it carefully, but I think I’m going to find some fun stuff to try. As always, thanks for stopping by.

  5. Hi Lee Ann
    Thanks for the comment on my blog and I hope you enjoy the salad. Luckily I have a pear left over so I can try your pear, walnut and blue cheese salad – it looks yummy.

    peter

    ps love the cat pictures

  6. I think recipe roulette is a wonderful idea! We should have a day for it every month.
    Great deviled eggs, I love that they have Spanish chorizo in them.

    • Thanks Natashya – I play recipe roulette whenever I’ve being indecisive about dinner – I’ve ended up making some crazy stuff. 🙂

  7. Deviled eggs are a favorite of mine- these sound great! I have a cookbook that is nothing but deviled egg recipes- but people around here aren’t too adventuresome..

    • I’d love to take a look at that cookbook. I’ll have to google it. My mom was here for the holidays and when she heard what I was making she said “why would you want to ruin deviled eggs???” She is the Deviled Egg Queen by the way

      Thanks for stopping by BD

  8. Excellent. Different and looks like it would hit the spot for my tastes.

    • Thanks Dan, and thanks for stopping by!

  9. can any one play with any cook book or do you need this one – I love the idea of this roulette – plus since I never use recipes this will force me to – the cumin sounds like it would be the extra special kick that these kicked up eggs would love.

    • Anyone can play and you can play with any cookbook. I’ve even closed my eyes and walked over to the bookcase and blindly picked out a cookbook (pin the tail on the donkey style) and then turned it every which direction. So, I didn’t even know what cookbook I was holding, or what recipe would turn up. Thanks for stopping by!

  10. I often play recipe roulette with my cookbooks. I am the WORST at deciding what to cook. I want to make everything and as a result can decide on nothing. It’s a problem.

    It looks like you won with this recipe though. I like cilantro infinitely more than parsley…so glad you made the substitution.

    • Thanks Joanne! I’m the same way, to many wonderful choices to make a decision! Thanks for stopping by

  11. A few times when I actually use a cookbook, I’ve done the same, but did not stick to the rules of choosing the recipe I landed on 🙂

    LOVE chorizo and your choice of cilantro instead of parsley.

    • Thanks for stopping by Olga! 🙂

  12. I LOVE deviled eggs! I make a pretty mean one, but chopped meat on top? Yeah baby!

    I have often thought of doing the roulette idea, probably should just do it..

    • I make a pretty mean regular one too. LOVE em. Thanks for stopping by Tamilyn

      Lea Ann

  13. Love love love deviled eggs, but Jeff and the girls, not so much. This looks easy enough to make for one though, doesn’t it? I’ve never played recipe roulette, but I have played “make the husband pick”. I ask him to choose between a couple of recipes when I can’t decide what to make. I usually end up making the opposite of what he picks, but it still gets the job done 😉

    BTW Lea Ann, I think your blog is snowing. You may need to check your thermostat.

    • LOL on two accounts: First of all, finally someone noticed my blog is snowing! Flurries are predicted through January 3, and the sun will shine once more. And I do the same thing…”Bob, what sounds good?….”this”? or “this”? And yup, I pick the opposite. This egg recipe is easy to make, I did end up adding a bit more mayo because I thought it was a little too vinegar-ie, so just adjust to your taste. Thanks Karen

  14. Looks wonderful! Would love to give it a try!

  15. great eggs and what a cool idea for a give away oh you have cute but naughty pets he he

    • You’ve got her pegged. Thanks for stopping by Rebecca

  16. I like your roulette idea. That’s a great way to try new recipes. My family loves deviled eggs and it will be fun to try a new way of serving them.

    • I personally prefer the “original” deviled recipe. 🙂 Thanks for stopping by Cathy

  17. my mom would love these deviled eggs. I am going to share the recipe with her!

    • Thanks Steph and as always, thanks for stopping by.

  18. I love all of the spicy flavors in this recipe. It looks great!

    • Thanks Christine and thanks for stopping by my blog.

  19. Id say your finger landed in the right place. Sounds like a delicious appetizer! Spicy and full of flavor.

    • Thanks Donna and thanks for stopping by

  20. Hehe I like the sound of recipe roulette! What fun! 😀 You’ve inspired me to play that game now 🙂

    • Lorraine, you’ll have to blog about it when you do, it’s the rules! 🙂

  21. what a cool blog….very impressed…this one sounds real delish!
    http://forkbootsandapalette.wordpress.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: