Friday, September 21, 2012

Huevos Verde "al Diablo"

Holy Guacamole!  NOW is the time to go out to the Farmer's Markets and get all your ingredients for this really delicious appetizer.  California avocados are going for about a $1 a piece now (No, not at Whole Foods--supermarkets in general are reaping huge profits on these) and when I let the ladies know I was doing guacamole that very afternoon they hand picked me 12 perfect avocados and charged me $6! (I'll let you know which farm stand when I get their name--they are on the west side of the Thursday Civic Center San Rafael market and only sell avos and strawberries--not organic but they are very reputable and responsible farmers who I have been buying from for years.)  I got the eggs and tomatoes from Tomatero Farm, cilantro and green onions from Marin Roots, jalapeno from Triple T Ranch and Farm, and limes from Ortiz Produce.

These are pretty rich, you want to keep eating them, but your body definitely tells you when you've had enough.  I used 2 dozen eggs so scale accordingly.

Huevos Verde "al Diablo"

You can use your favorite guacamole recipe and tailor to your heat/lime/cilantro ratio preference.  For 24 servings:

2 dozen eggs
3 tomatoes roasted in a 350 oven for about 45 min., they need a nice char on them,  cooled and mashed rough
6 avocados
Juice from 4 limes
3 Tbsp. cilantro chopped fine
4 green onions chopped fine
1 jalapeno seeded and chopped fine
sea salt and pepper to taste

Hard boil the eggs and let cool.  While eggs are cooling start to make the guacamole by combining all the ingredients and mashing together. Taste and adjust--more lime? salt? cilantro?  Make sure the flavor is a little on the sharp side, you'll be adding egg yolks to everything so it will mute down a bit.  Peel and cut the eggs* in half length-wise scooping 9 of the egg yolks in.  Mash all the ingredients together blending the egg yolks in thoroughly, you want it somewhat smooth, not too much chunk in it.  Add more egg yolk if the consistency is too thin.  I filled a pastry bag with a large piping tip and filled the egg whites, but a dollop with a spoon is just as good.  Garnish with finely chopped cilantro or green onion, or if you really want to go crazy, some bacon (O BOY). 

*I'm so cavalier about this peeling of the egg thing--it's probably one of my least favorite things to do, see if you can get someone to help you at this point.  I always have some fallen soldiers when I make deviled eggs, so in general I make more eggs than I want to serve.

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