Monday, September 12, 2011

The Aftermath: Stuffed Eggs With Matane Shrimps

Well, the tornado has passed and the quiet wind of September is settling in again. No, I’m not talking about Irene, I’m talking about my son’s baptism. An event like that can really take over a household for a few days, or even a full week! I got so absorbed into the eye of the tornado that I quite frankly had to put aside my urge to write a new page in my blog. There was simply not time to write; but there was time to cook!

But the page has been turned and I can move on with my normal life. One where cooking is enjoyable and not just a matter of success. Thanks to a few of you, I got some great ideas for my fancy buffet. I made a delectable menu and had raving reviews for the food. I know this might sound a little cocky but I even impressed myself with a few things. You see, I tried quite a bit of new recipes and even took a new angle to my style. I usually make a lot of fish and raw foods. This time, I added a lot of meat and cooked foods!! Not an easy challenge for me, and it was hard to get around to creating my menu but in the end the challenge was great and I ended up making one of my best buffets yet. To top it all off, I believe I have regained my love for cooking, which had been lost along the way this summer. Too much vacationing can really get to your head. Now I really feel like trying some new stuff and taking things a notch higher. That’s what fall should be about.

If you don’t mind, I’ll present to you what I made in my next few blog entries. You can recreate the whole thing after if you like, or make 1 recipe at a time when necessary. The first recipe was a mad success. A modern twist on a classic recipe: stuffed eggs. Only when you make them chic and fancy, no one can resist a good egg. Simple to make ahead, finish them just before the guests arrive. Perfect as an appetizer, you can’t go wrong with this one.  

Makes 24 half eggs
12 eggs
1/3 pound Matane shrimps, cooked
2-3 tbsp mayonnaise (home made is ideal)
½ tsp Dijon mustard
1 green shallot, finely chopped
1 tbsp cilantro, finely chopped
Salt & pepper.
Cilantro for decoration
Salmon roe for decoration

In a saucepot, put the eggs in cold water. Bring the water to a boil. Once it’s boiling, take off the heat and let the eggs cook for 15 minutes. Put the eggs in cold water to stop the cooking. When they are cold, peel and wash the eggs. Cut the in half and, with a small spoon, take out the egg yolk.

In a bowl, mix together half of the egg yolks with the shrimps, mayo, Dijon, shallot and cilantro. Add salt and pepper. Adjust taste if necessary.

Cut a tiny piece off the bottom of each egg half so that they stand upright. Fill them with the egg and shrimp mixture. Decorate with a piece of cilantro and salmon roe.

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