Dish D'Lish® Recipes - Party in Your Pantry Cha Cha Chipotle Deviled Egg

Easy Appetizer Recipes
Cha Cha Chipotle Deviled Eggs

Salads & Sides
Fragrant Star Anise Sweet and Sour Crunchy Cucumbers

Cha Cha Pork

Makes 24 stuffed eggs

1 dozen eggs
3 tablespoons regular or low-fat sour cream
3 tablespoons mayonnaise or reduced-fat mayonnaise
3 – 4 teaspoons Dish D'Lish Cha Cha Chipotle Lime Seasoning

1/2 cup 1/4-inch-diced tomatoes
1 tablespoon minced white onion
2 tablespoons minced fresh cilantro
1 – 1 1/2 teaspoons Dish D'Lish Cha Cha Chipotle Lime Seasoning, depending on how spicy you like it

Place the eggs in a saucepan and cover with cold water to 1 inch above the eggs. Bring to a boil over medium-high heat, then reduce the heat and simmer the eggs for 10 minutes. Remove from the heat and run cool water over the eggs. When they are cool, carefully peel them under running water.

Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

Mash the egg yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, and Cha Cha Chipotle Lime Seasoning until smooth. (You can also do this in a mixing bowl with a whip attachment.)

Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.

In a small bowl, mix together the topping ingredients. Top each egg half with about 1 teaspoon of this mixture.

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Makes 6 to 8 servings

3/4 cup white distilled vinegar
3/4 cup sugar
1 tablespoon Dish D'Lish Fragrant Star Anise Rub
4 cucumbers, peeled, with some green stripes left on
1 white onion, thinly sliced, rinsed in cold water, and drained
1 red bell pepper, diced 1/4 inch

In a large bowl, whisk together the vinegar, sugar and Fragrant Star Anise Rub.

Slice cucumbers in half lengthwise, seed, and cut into 1/3-inch slices. Add cucumbers, onion, and bell pepper to the bowl, and toss well. Refrigerate for at least four hours before serving. Will keep refrigerated for up to 3 days.

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Makes 4 servings

I like to make this quick and easy dish by searing the salmon on each side in a non-stick pan - then finish off in the oven. But if the weather is nice then head outdoors to grill it.

4 (6-8 ounce) thick, boneless, skinless salmon fillets
3/4 cup Dish D'Lish Sake Teriyaki Sauce
1 tablespoon canola oil
Garnish: thinly sliced green onions

Place salmon fillets in a glass baking dish and pour 1/2 cup Dish D'Lish™ Sake Teriyaki Sauce over salmon, turn salmon to coat all sides. Cover, refrigerate and marinate for at least 30 minutes or up to overnight

Preheat oven to 475°F.

Heat oil in a large nonstick, ovenproof skillet over medium-high heat. Remove salmon from marinade, and discard marinade. Sear salmon on both sides until slightly browned. Top salmon with remaining sauce and transfer pan to preheated oven and cook approximately 4-5 minutes, or until just cooked through. Garnish with green onions.

Chefs Notes: Serve with steamed jasmine rice and marinated cucumber salad. Sake Teriyaki is also great to marinate Flank Steak or Chicken with!

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Makes 6 – 8 hearty servings

3 tablespoons Dish D'Lish™ Cha Cha Chipotle Lime Seasoning
1 pork shoulder blade roast, about 3 1/2 pounds
1 (14-ounce) can peeled diced tomatoes
1/4 cup tequila

2 large carrots, julienned
1 large red onion, thinly sliced
1/2 cup fresh lime juice
2 tablespoons corn or other vegetable oil
1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
1 teaspoon salt

Warm corn tortillas
Sour cream
Salsa or freshly made pico de gallo
Queso fresco (Mexican-style fresh cheese)
Fresh cilantro sprigs
Lime wedges

Put the Cha Cha Chipotle Lime Seasoning in a large, shallow bowl. Cut pork into 2 chunky pieces, and roll the pork in the seasoning, taking up all.

Transfer the pork to a slow-cooker, add the tomatoes and tequila, and set the cooker on high. Let cook for 8 more hours—or up to 10 hours if you�re still at work!

When ready to serve, mix the escabeche ingredients well, and place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.

Serve the pork with the escabeche, and accompaniments. Diners build their own “soft tacos” then squeeze lime juice over the filling before folding.

This dish also makes a great appetizer: coarsely chop the cooked pork, pan-sear, then pile it on crisped mini tortillas.

Chef's Note: To heat tortillas, place them, one by one, on a dry skillet over medium-high heat and turn frequently. As they are heated, slip them between the folds of a clean dish towel or cloth napkin. Wrap the towel in foil (or put into a small casserole dish and cover) to steam in their own heat and moisture. Or, microwave the tortillas very briefly and put into a napkin as above. Or, wrap several tortillas in a foil packet and steam them in a steamer until just heated through; use directly from the foil or wrap in a towel as described above.

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