Friday, March 19, 2010

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.

No comments: