ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
The old fashioned goodness of Deviled Eggs takes really terrifically to spiciness—maybe that is what the deviled meant anyhow! Be extra careful when you are cooking the eggs, so as to not cook them too long, as that is what causes the grey coating around the yolk. Follow the cooking instructions I have given you in step 1. of the recipe for always perfect results.
Yield: 12 servings
12 large eggs 1 1/2 teaspoons salt, divided 1 ½ Tablespoons white or cider vinegar, divided ¼ cup mayonnaise 1 teaspoon chipotle powder 1 teaspoon pure mild ground red chile 1 Tablespoon sweet pickle, minced or to taste 1 teaspoon Dijon mustard 1 Tablespoon Italian flat leaf parsley, minced
1. To cook the eggs, place gently in a large saucepan. Cover with water, then add 1 teaspoon salt and 1 Tablespoon vinegar and stir slightly. Bring to a boil and immediately reduce to simmer and cover. Cook for 15 minutes. When done, drain and immediately place in cold water.
2. In the meantime, prepare the other filling ingredients, placing them in a small bowl. When the eggs are cool to touch, peel and slice lengthwise gently placing the whites on a platter. Add the yolks to the filling ingredients and mix well, using a fork to break up the hard cooked yolks. Taste and adjust seasonings.
3. Spoon egg mixture into hard cooked whites or use a pastry bag with the star tip and squirt the filling into the whites. Garnish tops with finely minced parsley.