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Cinco de Mayo strikes again. May 5, 2011

Posted by ourfriendben in homesteading, recipes, wit and wisdom.
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Silence Dogood here. Our friend Ben and I adore Mexican food. Refried beans, the endless variations on salsas fresh and jarred, shredded cheese, tortillas, rice, shredded lettuce, chopped tomatoes and bell peppers, diced onion, jalapenos, hot sauces, sour cream, sliced black olives, green onions (scallions): Bring them on! In tacos, burritos, fajitas, chili, quesadillas, nachos, huevos rancheros, and much more, we simply can’t get enough of these delicious foods. And of course, we have no objections to pitchers of margaritas, sangria, palomas, mojitos, or (in OFB’s case, anyway) Mexican beer to accompany them. 

For us, Mexican food is about flavor, not fancy. We’re completely happy with a plate of refried beans (as long as they’re Silence’s Top Secret Disappearing Refried Beans), rice, and a few sides like shredded lettuce, chopped paste tomatoes, diced bell pepper, and (for me) sour cream or (for OFB) shredded cheese and salsa. We don’t need a feast to have a fiesta. Not that we object to having one when the occasion warrants!

If you’re looking for inspiration for your own Cinco de Mayo celebration, check out these posts in our search bar at upper right: Black bean and corn salad for Cinco de Mayo; Toast Cinco de Mayo with a Pink Paloma; Fiesta time! It’s Cinco de Mayo (featuring my famous refried beans recipe, Silence’s Sangria, Fresh Salsa a la Silence, Primo Peach Salsa a la Silence, and the world-renowned Ben’s Knock-Me-Down, Set-Me-Up Margaritas). You can find these salsa recipes plus three more in the post Salsa: Some Like It Hot (along with recipes for Chalino Special, La Palomino, and Hawk’s Haven Huevos Rancheros), not to mention a delicious appetizer in our post Homemade Jalapeno Poppers.

So far, so good. But what about this year’s special Cinco de Mayo recipe? No sweat, I thought. I turned to my favorite Mexican cookbook, the beautiful, magical Frida’s Fiestas, to see what Frida Kahlo, who loved to celebrate life, had prepared. Surely everyone would want to know her Cinco de Mayo menu. But alas. To my dismay, the book had May’s fiesta as The Holy Cross, not Cinco de Mayo. Then I saw that the new issue of my favorite cooking magazine, Cook’s Country, featured a margarita cheesecake. Talk about perfect! But no. Both the cheesecake itself and the margarita topping were prepared with gelatin, a scandal from my vegetarian point of view. Grrrr!!!

So, what to give you for this Cinco de Mayo? How about deviled eggs, done Mexico-style? If you serve them as appetizers, followed by my black bean- corn salad, followed by the entree and sides of your choice, you’ll have an interesting and inspiring Cinco de Mayo menu that satisfies.

              Cinco de Mayo Goes to the Devil

6 hard-boiled eggs, cooled, peeled shells removed, halved, yolks removed to small bowl and mashed with fork

3 tablespoons fresh hot salsa, drained

1 teaspoon minced fresh jalapeno, cored and seeded

1 tablespoon sour cream

1-2 tablespoons mayonnaise, to taste (we like Hellman’s)

1 teaspoon lemon juice

salt (we like RealSalt) or Trocomare to taste

lemon pepper to taste

minced fresh cilantro for garnish

Mix drained fresh hot salsa, jalapeno, sour cream, mayo, lemon juice, salt or Trocomare, and lemon pepper into mashed egg yolks, blending well. Mound mixture back into halved egg whites. Top with minced fresh cilantro.

I like to make sure there are two deviled egg halves (one whole egg) for each diner, unless you’re talking about a summer picnic, when two eggs might be more realistic. Anyway, this Cinco de Mayo, start at the low end and check the demand. You can always double the recipe next year!

            Hola!

                   —Silence

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