Cooking with Books: Corner-Store Deviled Eggs

Let me lay out a couple of things about reality shows. I don't care who The Biggest Loser is. Not concerned with who survives Survivor. Nor which of the brainless women The Bachelor chooses. And, quite frankly, I only watch American Idol at the beginning (when they're horrible) and at the very end (when they're at least worth listening to).

With all that in mind, realize that I LOVE TOP CHEF! I love the cooking...both the things I might try and the stuff I would never even consider. I love getting to know the individuals competing. And especially the internecine warfare that gets going when a bunch of egotistical creative types have to live, cook and compete together.

Therefore, today's cookbook is a real trip. Top Chef: The Quickfire Cookbook (with "Foreword by Padma Lakshmi," dontcha know) is several seasons worth of winning (and runner-up) recipes from my favorite segment of the show.

Sure it's fun to watch the folks compete in Restaurant Wars. Or create a French-inspired menu with only organic ingredients. But, c'mon, you have to admit it's more fun to watch those early short challenges in each episode where they have to make a dessert with Rice-a-Roni (that week's odd sponsor), shuck as many oysters as they can in 60 minutes, or create a dish that sums up their "culinary point of view." (Which intern came up with THAT cliché anyway?)
Or even better, create an amuse-bouche from ingredients found in a vending machine. That's where this recipe came from, courtesy Top Chef 2 winner Ilan Hall. Guess what? It probably deserved to win...it's delicious.

Corner-Store Deviled Eggs
Makes 2 servings.

1 ounce salami, cut into very thin strips
8 CornNuts (use your favorite flavor)
2 large eggs
1 tablespoon olive oil
1/4 teaspoon paprika, plus more for garnish
Salt
1/4 cup chopped fresh oregano
Grated zest and juice of 1/4 lime

In a small sauté pan, over medium-high heat, fry the salami until crisp. Cover and set aside.

Put the CornNuts in a resealable plastic bag and crush with a mallet or heavy pan.

Prepare an ice-water bath. Bring a small saucepan with 6 inches of cold water to a boil over high heat. Use a spoon to carefully lower the eggs into the boiling water. Reduce heat to medium-high and boil the eggs for 8 minutes. Transfer the eggs to the ice-water bath and allow to cool.

Once cool. peel the eggs and cut them in half. Pop the yolks into a small bowl, reserving the whites. To the yolks add the olive oil, crushed CornNuts, the 1/4 teaspoon paprika, salt to taste, oregano and the lime juice. Divide the mixture among the egg whites, mounding the filling. Garnish with the lime zest, paprika and fried salami.