Cuban Egg Salad Ensalada De Huevos Food

CUBAN EGG SALAD (ENSALADA DE HUEVOS)

Steps:

• Use a large knife or cleaver to chop up the eggs thoroughly.
• Add in celery, pickles, mustard, cumin, lime juice, mayonnaise, and salt and pepper to taste.
• Stir until just mixed.
• Adjust the amount of mayonnaise to your taste; chill salad.
• Use a fork to mash the garlic into the butter.
• Slice the bread into 1/2-inch thick slices.
• Compress the bread slices with a bacon press, rolling pin, frying pan, or whatever you have handy.
• The idea is to smash the bread down to about one-third of its original thickness.
• Butter the compressed bread slices with the garlic butter, and toast briefly under a low broiler, turning once, until golden brown on both sides.
• Cut the bread into triangles, squares, rectangles, etc (if you want).
• Just before serving, spread the chilled egg salad on the warm toast.
• Lay the small toast shapes out on a serving tray and dust very lightly with sweet paprika.

POTATO-EGG SALAD (ENSALADA DE PAPAS Y HUEVOS)

Steps:

• Put the potatoes in a large saucepan or Dutch oven. Pour in enough cold water to cover and add a small handful of salt. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.
• While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. Peel, and set aside.
• When the potatoes are tender, drain them and put them in a serving bowl. Immediately sprinkle the vinegar over them and set aside to cool. Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive.
• Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil. Season the salad, to taste, with salt and pepper and toss again. Cut the eggs into quarters and decorate the top of the salad. Sprinkle with diced red pepper, if using. Serve at room temperature.

MARINATED VEGETABLE SALAD (ENSALADA DE VERDURAS MARINADOS)

Steps:

• Combine all incredienst, toss well to coat.
• Refrigirate for at least two hours.