KEBABS
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Deviled Eggs
Creamy, tangy deviled eggs are a party favorite. You can personalize them by adding 1 teaspoon pickle relish or grated lemon zest and chopped fresh parsley to the yolk mixture. If you want to get fancy, use a piping bag with a star tip to pipe the yolk mixture.
Gently place the eggs in a medium saucepan and fill the pan with enough cold water to cover the eggs. Set the pan over medium heat. When the water bubbles gently, reduce the heat to low and cook for 15 minutes.
Fill a medium bowl with cold water. Using a sloed spoon, carefully remove the eggs from the pan and place them in the bowl. Let the eggs sit in the water for 10 minutes. Replace with new cold water, if necessary, until the eggs are cool to the touch.
Remove the eggs from the water. Gently tap each one against the work surface and roll it back and forth under your hand, applying light pressure, to crack the shell all over. Carefully peel off the shell.
Cut each egg in half lengthwise. Use a spoon to scoop the yolks out of the egg whites and put them in a small bowl. Place the egg-white halves on a serving plaer.
Add the mayonnaise and mustard to the yolks. Use the spoon to mash them to a paste. Season to taste with salt and pepper.
Spoon the yolk mixture into the egg-white halves, dividing it evenly and forming it into a mound. Sprinkle each mound with a pinch of paprika. Serve right away.
4 large eggs tablespoons mayonnaise½ teaspoon Dijon mustardSalt and ground black pepperSweet paprika
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Guacamol & Sa Chips
Avocados, the main ingredient in guacamole, are not only good for you, they’re creamy and scrumptious! This much-loved dip is perfect for a party. If you make your guac in advance, squeeze a lile extra lime juice over the top.
large ripe tomato 3 ripe avocadosJuice of limesSalt
green onions, finely chopped (optional)
½ teaspoon ground cumin (optional)
tablespoons chopped fresh cilantro
Tortilla chips for serving (for Star Chips, see Note at right)
Insert the tip of a paring knife into the top of the tomato, just outside of the spot where the stem was aached, and cut around that spot, removing the tough core. Put the tomato on its side and cut it in half crosswise. Use a small spoon to scoop out the seeds from each half. Discard the seeds. Cut each tomato half lengthwise into thin slices. A few at a time, gather the slices into a bundle and cut them crosswise to form small, even cubes. Put the tomatoes in a medium bowl.
Cut the avocados in half lengthwise around the large pits in the centers. Twist the halves in opposite directions to separate them. Using a spoon, scoop out the pits and discard them, and then scoop the avocado flesh out of each half into the bowl with the tomatoes. Add the juice of 1½ limes, ½ teaspoon salt, the green onions (if using), and the cumin (if using) to the avocado mixture. Use a potato masher or fork to mash everything to a chunky paste. Stir in the cilantro. Taste the guacamole and, if you like, stir in more lime juice and salt. Serve with tortilla chips for dipping.
Sa Chip Preheat the oven to 350°F. Using a 3-inch star-shaped cookie cuer, cut stars out of six 6-inch corn tortillas (you should get 3 from each tortilla). Lightly grease 2 baking sheets with canola oil, then place the stars on the baking sheets so that they are not overlapping. Bake until brown around the edges, 8 to 10 minutes. Let the chips cool slightly, then transfer to a plaer and serve.
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In a small bowl, stir together the corn kernels and lime juice (the lime juice actually makes the corn taste sweeter). In a medium bowl, whisk together the egg, milk, and buer until blended. In a large bowl, stir together the flour, cornmeal, baking powder, and salt. Pour the egg mixture into the flour mixture and mix until smooth. Stir in the corn.
Put a wire rack on a large rimmed baking sheet and place the baking sheet near the stove. Pour canola oil into a deep, heavy saucepan to a depth of 1 inch. Set the pan over medium-high heat and warm the oil until it reaches 375°F on a deep-frying thermometer.
Scoop up a heaping tablespoon of baer and very gently add the baer to the hot oil, being careful not to let it splash. Repeat to form more friers, but don’t crowd the pan. Fry the friers until browned on the boom, about 2 minutes. Using a sloed spoon, flip the friers and fry until golden on both sides, puffed, and cooked through, 2 to 3 minutes longer. Using the sloed spoon, transfer them to the wire rack to drain. Fry more friers in the same way until all of the baer is used up.
Serve right away with lime wedges for squeezing.
½ cups fresh
corn kernels
(from about 3 ears) or thawed frozen corn kernels, chopped
teaspoons fresh
lime juice
large egg
½ cup whole milk
