Cumin And Chive Stuffed Eggs Food

CUMIN AND CHIVE STUFFED EGGS

Steps:

• Cover eggs with cold water by 1 inch in a saucepan and bring just to a boil. Remove from heat and let eggs stand, covered with lid, 17 minutes.
• Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
• Drain eggs, then rinse with cold water until no longer hot to the touch.
• Peel eggs, then halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Stir in mayonnaise, yogurt, 2 tablespoons chives, lemon juice, cumin, and salt and pepper to taste (filling will be loose).
• Spoon yolk into whites and sprinkle with remaining tablespoon chives.

MOROCCAN FRIED EGGS WITH CUMIN AND SALT

Steps:

• Heat the oil in a frying pan over medium heat.
• Add the eggs, break the yolks with a spatula, and allow the eggs to set. Occasionally lift the edges of the eggs to let the uncooked egg run underneath.
• This allows more egg to make contact with the pan for faster cooking.
• When the eggs have cooked, sprinkle with salt and cumin, and serve.

STUFFED MEXICAN CORNBREAD

Steps:

• Preheat the oven to 375 degrees. Spray a 7x11 inch baking dish with cooking spray and set aside. In a medium size mixing bowl, whisk together the cornmeal, creamed corn, buttermilk, 1/3 cup of vegetable oil, eggs, sugar, salt and chopped chives. In a stove top pan, saute the chopped onion and the chopped jalepeno pepper, if desired, in a couple of tablespoons of vegetable oil until translucent, then add the ground beef. Season with seasoned salt and pepper to taste. Cook until no pink remains in the beef, then drain any excess fat from the pan. Stir in the taco sauce, green chilies, cumin, minced garlic and cilantro. Simmer for 3-5 minutes, adjust the salt and pepper if needed, then remove from the heat. To assemble, pour 1/2 of the corn bread batter into the baking dish
• Using a tablespoon, drop the ground beef evenly over the corn bread batter. Sprinkle 1 1/2 cups of the shredded cheese over the ground beef.
• Pour the remaining corn bread batter on top then place into the oven and bake for 30 minutes. Remove from the oven, and sprinkle the last 1/2 cup of cheese on top. Return to the oven for another 5-10 minutes to allow the cheese to melt and the cornbread to become golden and crispy. Yield: 8 pieces Cook's note: The heat in this dish is in the taco sauce. You can choose mild, medium or hot, it's simply your preference. If you really like spice, heat things up by adding the chopped jalapeno pepper.

STUFFED EGGS (DEVILED EGGS)

Steps:

• Boil eggs, drain and add cold water to cool down. When eggs are cold, carefully peel them.
• Cut each egg in half lengthwise.
• Gently push out the yolk into a bowl or the bowl of the food processor.
• Set the egg white halves aside covered.
• Mash the yolks until there are no lumps. Add mayonnaise, mustard and vinegar, salt, white pepper and pepper sauce, mix thoroughly until they are well blended, light and smooth.
• If using a food processor, put all ingredients into the bowl and puree.
• Taste and correct your seasoning.
• Spoon the filling into a pastry bag, zipper bag or empty 'pure water' sachet, cut off one of the corners with a pair of scissors. You can also use a small cookie scoop or two teaspoons( see notes below).
• Lay your egg whites cut side up and pipe your yolk to fill them. The filling should be higher than the white.
• Sprinkle some dry chilli pepper or paprika on top of your stuffed eggs.
• Garnish with whatever you have on hand or serve as is. I used candied cayenne pepper (shombo).

SHRIMP STUFFED EGGS

Steps:

• In a medium bowl, mix shrimp, mayonnaise, celery seed, salt and chives.
• Halve eggs lengthwise; scoop out yolks (save for another use).
• Fill whites with shrimp mixture.
• Refrigerate before serving.