Ingredients:
2 lbs. Chorizo sausage
3 lbs. Julienned yellow onion
2 fl. ozs. Olive oil
1½ cups sugar
½ oz. Accent
¼ oz. Ground black pepper
¼ oz. Smokes paprika
¼ oz. Ground chipotle pepper
¼ oz. Kosher salt
60 Eggs
½ cup Dijon mustard
1¼ cups Sour cream
1¼ cups Mayonnaise
½ bunch Minced Italian parsley
1 tsp. Ground black pepper
¼ oz. Accent
0.1 oz. Micro Mixed Greens
0.01 oz. Maldon Sea Salt
Procedure:
- For Chorizo Onion Jelly: Cook chorizo and onions; drain grease. Add sugar and cook on low until sugar is dissolved and color is a rich dark brown (approximately 45 minutes). Add seasonings and pour on a ½-sheet tray to cool. Save for service. Warm slightly before using
- For deviled eggs: Place eggs in water; heat to a boil. Once water is boiling, start 12-minute timer. Take pot off of the heat and run water and add ice. Peel eggs and cut eggs in half and remove yolks. Mix Dijon mustard, sour cream, mayonnaise, parsley, seasoning. Puree yolks in a food processor. Slowly add Dijon mix until a thick consistency is reached. (Depending on size of eggs, all may not be needed). Place contents in pastry bag and hold for service
- To serve: Place four small dollops on plate and smear. Place egg whites on top of smear. Fill eggs with mix. Top with warm jelly. Garnish with micro-greens and flake salt.
Recipe and photo courtesy of Kevin Grafton, Executive Chef, Cowboys Golf Club, Dallas, Texas.
