12 quail eggs, or regular eggs
1 Tablespoon mayonnaise
1/2 teaspoon champagne vinegar
1 teaspoon capers, chopped
chive for garnish
Boil quail eggs for 3.5 minutes until hard boiled (longer for regular eggs). Strain into a water bath to stop cooking. Peel and halve eggs. Remove yolk. Mix yolks with mayonnaise, vinegar, and capers. Fill egg whites with yolk mixture. Top with gold dust and chives.
Goat-Cheese Stuffed Mushrooms
olive oil, for baking sheet
1/2 cup breadcrumbs
1 small garlic clove, coarsely chopped
1 log (5 oz) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
2 packages (10 oz each) white button mushrooms, stems removed
gold dust for garnish
Preheat oven to 400. Lightly oil a rimmed baking sheet. In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined. Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes. Finish with gold dust for garnish.
*Yield: About 24
February 22 - Lunchbreak - 24K Deviled Eggs
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