kosher salt and freshly ground black pepper, to taste 2 tbsp (30 ml) Old Bay seasoning celery leaves, for garnish Mezcal-Marinated Olives, for garnish, make ahead, recipe follows 1 Place eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over. 2 Scoop yolks out of halved eggs and place yolks in a food processor along with mayonnaise, tomato paste, horseradish, Tabasco sauce, lemon juice and celery seeds. Pulse until well combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt and pepper. Transfer filling to a piping bag, if desired. 3 Place Old Bay seasoning on a small plate. Press inside surface of egg whites into seasoning, then place coated-side up on a serving platter. Pipe or spoon filling evenly into cup of each coated egg white. Top each with a celery leaf and a Mezcal-Marinated Olive. Makes 24 devilled eggs MEZCAL-MARINATED OLIVES ½ cup (125 ml) mezcal ¼ cup (60 ml) extra-virgin olive oil 1 lemon 1 cup (250 ml) Castelvetrano olives 1 large clove garlic, thinly sliced 2 sprigs fresh oregano 1 In a liquid measuring cup, whisk mezcal and olive oil. 2 Using a vegetable peeler, peel 4 long strips of lemon peel. 3 In a 2-cup (500 ml) Mason jar or airtight container, layer olives, garlic, oregano and lemon peel. Slowly pour mezcal mixture overtop, just until olives are submerged. You may or may not need full amount of mezcal mixture. Seal jar or container and allow to marinate in refrigerator for at least 48 hours and up to 1 week. 4 Enjoy olives on their own or as part of a charcuterie or cheese board. Marinated olives can be stored in refrigerator for up to 2 months.
shaking off any excess after each addition. Repeat until all egg whites have been breaded. 6 Working with a couple of breaded egg whites at a time, carefully add to hot oil and fry, turning once or twice, until golden brown, about 2 minutes. Transfer to a paper- towel-lined plate and lightly season with salt. Transfer fried egg whites to a cooling rack to prevent them from getting soggy, and repeat until all have been fried. 7 Pipe or spoon reserved filling evenly into cup of each fried egg white. Top with a Vodka- Poached Spot Prawn and a dill frond or two. Makes 24 devilled eggs VODKA-POACHED SPOT PRAWNS 1 cup (250 ml) vodka 1 cup (250 ml) water 2 lemon slices, each about ¼-in (0.6 cm) thick 1½ tsp (7.5 ml) kosher salt ½ tsp (2.5 ml) black peppercorns 24 spot prawns, peeled and deveined 1 In a small saucepan over medium-low heat, bring vodka, water, lemon slices, salt and peppercorns to a bare simmer. Add spot prawns and cook until opaque and pink, about 1 to 2 minutes. Remove saucepan from heat and, with a slotted spoon, transfer spot prawns to a plate. Refrigerate for 30 minutes to 1 hour. Enjoy as is or as part of a dish. Makes 24 prawns INGREDIENT IN TITO’S HANDMADE VODKA USA $35.99 65011
FRIED DEVILLED EGGS WITH VODKA-POACHED SPOT PRAWNS 14 large eggs, divided vegetable oil, for frying 1½ tbsp (22.5 ml) finely diced dill pickles 1 tbsp (15 ml) finely diced fresh chives 1 serrano pepper, seeds removed and finely diced (optional) kosher salt, to taste 1 cup (250 ml) all-purpose flour 1½ cups (375 ml) panko bread crumbs ¾ cup (180 ml) finely crushed butter crackers ¼ cup (60 ml) mayonnaise 2 tsp (10 ml) Dijon mustard 1 Place 12 eggs in a large saucepan and cover with about 1-in (2.5 cm) water. Place pan on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half horizontally. Slice a bit off bottom of each egg white half so it sits flat and doesn’t tip over. 2 Pour vegetable oil into a large heavy- bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium heat until thermometer registers 350 F (175 C). 3 Meanwhile, scoop yolks out of halved eggs and place yolks in a medium bowl along with mayonnaise, mustard, dill pickles, chives and serrano pepper, if using. Mix well with a fork until combined and smooth. If too thick, add water, 1 tbsp (15 ml) at a time, to reach desired consistency. Adjust seasoning to taste with salt. Transfer filling to a piping bag, if desired, and refrigerate until ready to use. 4 Place flour in a medium bowl. In another medium bowl, stir panko and crushed crackers. In a third bowl, whisk remaining 2 eggs. 5 Working with a couple of egg white halves at a time, dredge egg whites in flour, then whisked eggs and finally panko-cracker mixture, Vodka-Poached Spot Prawns, for garnish, make ahead, recipe follows fresh dill fronds, for garnish
Makes 1 cup (250 ml) INGREDIENT IN FANDANGO MEZCAL Mexico $54.99 77821
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