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Hard Boiled Eggs

Humpty Dumpty

SAUCE ESMERALDA

©2012 All rights reserved by Norman Van Aken

Yields: 1 3/4 Cup

3 cloves garlic, peeled and minced

2 tablespoons small capers, rinsed

4 hard boiled eggs

pinch salt

large pinch cayenne pepper

cracked black pepper, to taste

1 teaspoon Spanish sherry vinegar

2 tablespoons Italian parsley, cleaned and chopped

2 tablespoons cilantro leaves, cleaned and chopped

1/2 Cup ground toasted almonds

1/2 Cup XVOO.

Place the garlic, capers, egg yolks, salt, cayenne, pepper in a bowl and mash it with the back of a fork. Add the vinegar, parsley, cilantro and almonds. Mash well.

Add the olive oil and mix in well.

Reserve in the fridge covered until about 45 minutes before serving.

(When serving allow to temper.)

Reserve.

4.27.12

Norman Van Aken has been described as legendary, visionary and a trailblazer. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors. He is also known internationally for introducing the concept of “Fusion” to the culinary world.