Recipe Roulette and Spanish Deviled EggsDecember 28, 2009 at 1:29 am | Posted in Appetizers | 40 Comments
Tags: Appetizers, deviled eggs, eggs, tapas
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.