| Devilish Eggs 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...