Six hard-boiled eggs, chilled and peeled (ensure that you wash away the colored shell bits)
1 tsp good prepared mustard (stone-ground, Dijon, or horseradish-laced)
1 Tbs unflavored Greek yogurt
1/4 tsp or to taste ground Aleppo pepper
1/8 tsp demerara or turbinado sugar
1 clove garlic, minced
1/2 tsp minced chives
salt and pepper to taste
Carefully halve the eggs lengthwise and scoop the yolks into a small bowl. Mash the yolks with a fork, then add the remaining ingredients and mix thoroughly to a smooth paste, then divide and mound in the egg whites. Divide two per serving.
|Spwing Bwoilled Wabbit|
1 rabbit, cleaned and cut into serving pieces
2 cloves garlic, minced
1/2 medium onion, minced
1 small kiwi, peeled and chopped
1/2 cup good-quality soy sauce
2 Tbs dry sherry (not "cooking sherry")
1/2 Tbs sesame oil
1/2 Tbs freshly ground pepper
1 star anise
Rinse the rabbit and set in a glass or ceramic bowl or dish. Mix the remaining ingredients and pour over the rabbit; allow to marinate at room temperature for two hours, or in the refrigerator overnight. Preheat a broiler, shake the excess marinade off the rabbit, and broil, turning and basting once.
Serve with steamed rice and either coleslaw or shredded seaweed kimche. And don't tell the kids
whowhat they're eating...