eggs a la bocadillos.

One of my absolute favorite restaurants in San Francisco is Bocadillos, located in between the Financial District and North Beach.  They specialize in Basque influenced, Spanish-style tapas (one of my favorite foods in the world!) and the restaurant itself is small but vibrant and almost always busy.  When you sit at the long table, feasting on camarones a la plancha or patatas bravas, you might imagine yourself at a tapas bar tucked away in an alley in San Sebastian, sipping on tons of wine and conversing the night away.

The one thing on the menu that I like to order is their version of deviled eggs.  Made with Basque peppers (guindilla peppers) and piment d’Espelette (a red Basque chile powder), they are a livelier and tastier version of the tradition picnic-style deviled eggs.  The guindilla peppers are pickled and spicy and add a nice kick to this pintxo.  I’m also a big fan of pimenton de la vera so I douse the eggs liberally with it!  The piment d’espelette, pimenton, and guindilla peppers can all be ordered from LaTienda.com or found in your local specialty food store.

Huevos Diablo
Makes 8 skewers

For the Shrimp:
1 lemon
1 tablespoon red pepper flakes
4 garlic cloves, peeled
Kosher salt, as needed
8 large shrimp (about 1/2 pound), deveined and peeled, with tails left on

For the Eggs:
4 hard-boiled eggs
2 tablespoons + 1 teaspoon aioli or mayonnaise, to taste
1/4 teaspoon dried red chile powder + more to finish (piment d’Espelette recommended)
1/4 teaspoon sweet or smoked paprika (pimentón from Spain preferred)
Kosher salt, to taste
8 whole guindilla peppers, drained
Fleur de sel or other coarse salt, for garnish

To prepare the shrimp: 

Put 2 quarts water into a large saucepan. Cut the lemon in half, squeeze the juice into the water, and add the spent halves. Add the red pepper flakes, garlic and about 2 tablespoons salt, and bring to a boil over high heat. Add the shrimp and cook for 30 seconds or until they just begin to turn pink. Drain and set aside.

To prepare the eggs: 

Cut a thin sliver off of the opposite long sides of each egg to make a flat surface so the stuffed eggs won’t wobble. (This is VERY important, because if you don’t do it – they will fall.  Trust me.)  Halve the eggs lengthwise; gently scoop the yolks into a small bowl and set the whites aside. Press the yolks through a coarse mesh sieve or mash them with a fork. Stir in the aioli or mayonnaise, 1/4 teaspoon red chile powder, paprika and kosher salt to taste. Spoon into a piping bag fitted with a 1/2-inch plain or star tip, and pipe equal portions of the yolk mixture into the whites.

To serve:
You will need 8 small bamboo skewers. Thread 1 shrimp (straight down through the curve near its tail) and 1 guindilla pepper onto each skewer then stick skewer vertically (with shrimp at the top) into each deviled egg. Sprinkle with a little more paprika and fleur de sel.

This recipe is adapted from “Pintxos,” by Gerald Hirigoyen (2009, Ten Speed Press).

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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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