Prep time: 15 min | Cook time: 13 min | Yields: 1 Dozen
6 whole eggs
6 oz ham
1 Tbsp Dijon mustard
¼ cup cream cheese
1 tsp Worcestershire sauce
3 Tbsp Pilpelchuma Seasoning
1 Tbsp mayonnaise
½ tsp kosher salt
1 Tbsp green onion, chopped
In a small bowl, mix 2 ½ Tbsp of the Pipelchuma Seasoning with the mustard and mayonnaise. Let sit for half an hour, refrigerated.
In a small pot, bring about 3 cups water to a simmer. Place the eggs carefully in the water, and cook on low for 13 minutes. Remove from heat, drain water, and place pot and eggs under cold running water for at least 15 minutes. Remove shells, and cut eggs in half, reserving the cooked yolks. Place cooked egg white halves on a small tray.
In a food processor, add the cooked yolks, cream cheese, ham, salt, Worcestershire sauce, and mayonnaise mix. Puree until a smooth, homogenous mix is achieved. Pipe this into the cooked egg white halves. Garnish with chopped green onion.
Prep time: 5 min | Cook time: 10 min | Servings: 4
Stir the water and sugar together in a small stainless pot. Bring to a boil, but do not stir once it is simmering. Let simmer for 2 minutes until sugar is dissolved without stirring. Remove from heat and add Butterfly Pea Flowers. Let steep for at least 2 hours, preferably overnight. Strain out the pea flowers after steeping.
Preheat a charcoal or gas open grill to medium heat. Quarter the washed peaches and strawberries. Toss the peaches with the oil and grill, turning often for about 5 to 8 minutes, until slightly soft and partially cooked. Let cool to room temp.
In a medium bowl, toss the grilled peaches, strawberries, and half of the pea flower syrup. Spoon onto a serving platter or bowl, drizzle with remaining syrup, and garnish with fresh mint leaves.
1 lb ripe peaches, washed
1 pint fresh strawberries, washed, cored
¼ cup Butterfly Pea Flowers
½ cup sugar
½ cup water
1 Tbsp neutral oil
8-10 each fresh mint leaves
Prep time: 15 min | Serves: 4
2 tomatoes, cored and seeded
1 cucumber, peeled
½ red bell pepper
1 nedium carrot, peeled
½ each fresh lime
1 clove garlic, chopped fine
1/3 cup red onion, chopped fine
1/3 cup Salsa Verde Seasoning
¼ cup red wine vinegar
2/3 cup extra virgin olive oil
¼ cup kosher salt and pepper
Mix the Salsa Verde Seasoning and chopped garlic with the red wine vinegar in a small bowl, and let sit for at least one hour, preferably overnight.
After steeping, add the olive oil and tomato juice. Mix well.
Cut the tomatoes, cucumbers, and red bell pepper into small dice. Chop the carrot into very small dice. Mix all vegetables together in a non-reactive bowl. Add half of the salsa verde vinaigrette, and toss well. Squeeze the half lime over the salad, and season with salt and pepper, mixing well. Adjust flavor with extra dressing to your liking.