This is dear hubby's favorite. He never failed to do this especially when there's a potluck at work.
Ingredients
* 1 dozen eggs
* 2 teaspoons dijon mustard
* 1/3 cup mayonnaise
* 1 Tbsp minced onion or shallot
* 1/4 teaspoon tabasco
* Salt and pepper
* Paprika
Directions:
1. First hard boil the eggs. (See how to make hard boiled eggs.) Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.
Deviled Eggs
Shrimp Lime Cilantro
Ingredients:
1/2 pound jumbo shrimp, deveined, tail on
1 cup fresh lime juice
1 tablespoon cilantro
1/4 tablespoon red pepper flakes
1 tablespoon olive oil
salt and white pepper to taste
Directions:
1. Toss shrimp with red pepper flakes and cover shrimp with lime juice.
2. Soak overnight or at least 8 hours.
3. Remove shrimp from juice and quickly sear with 1 tablespoon oil.
4. Toss shrimp with cilantro, salt and pepper.
5. Serve with sugar-free salsa.
The Big Bang Update
Clam Chowder Soup
This is one of my dear hubby's favorite soup. He always order "Clam Chowder Soup" every time we eat in the restaurant.
Ingredients:
4 oz. can clams
1/2 c. chopped potatoes
2 tbsp. chopped parsley
1 tbsp. butter
2 tbsp. flour
1 garlic clove
1 stalk celery
1/2 bay leaf
1/2 c. chopped carrots
2 tbsp. onions
2 tomatoes, fresh
1/2 tbsp. oregano
Directions:
Drain clams and put juice in pan with butter on low flame. Add flour. Pour three cups boiling water in and then add chopped carrots, tomatoes, celery, parsley, onion, garlic, oregano and let simmer until the carrots are tender. Add potatoes, bay leaf and clams. Simmer until potatoes are done. Ready to serve.
Source: Cooks.com
Dinuguan
Dinuguan (Pork Blood Stew) is a famous dish especially during fiestas in the Philippines.
Ingredients:
1/2 kilo pork (diced)
1/8 kilo pork liver (diced)
1 small head of garlic (minced)
1 small onion (minced)
2 pieces laurel leaves
3 tablespoons oil
1/2 cup vinegar
3 tablespoons patis (fish sauce)
2 cups stock
1 cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Directions:
1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.
2. In a casserole, heat oil and saute garlic and onion for a minute.
3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.
4. Add in vinegar and bring up to a boil without stirring.
5. Lower heat and allow simmering uncovered until most of the liquid has evaporated.
6. Add in stock and allow simmering for 5 minutes.
7. Add in blood, sugar and long green peppers.
8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.
9. Serve with steamed rice or puto.
