CURRY SPICED BLOODY MARY AND INDIAN DEVILED EGGS

Joanne from eats well with others chose the recipe for week seven of our Food Matters Project. The recipe was Curried Tomato Soup with Hard-Boiled Eggs.

Anyone know where I'm going with this????

I wanted to put a different spin on the recipe this week so I ran the recipe by my friend Sharon. I needed some inspiration. I started with curried tomato souuu...and she said "BLOODY MARY'S". Where did that come from??? It wasn't even close to happy hour!!! Oh...but I told her the recipe called for hard-boiled eggs and she said "DEVILED CURRIED EGGS". I must mention that we do this every week and we come up with some really creative ideas for this project but I never follow through with "our" plans so this week I made a promise to make her brilliant idea.

I tried to include most of the ingredients in the recipe. I used cauliflower and carrots and along with a cucumber made an Indian Pickle. This was going to be the garnish for the Bloody Mary. The pickle had a lot of the same spices that were in the soup. I had every intention of making my own vegetable or tomato juice but I ran short on time so I grabbed a bottle of V8.

I cut up the vegetables and salted them for a couple of hours.

Then I made a pickle of cider vinegar, water, sugar, minced fresh ginger, turmeric, and curry powder. I let this sit overnight.

In the morning I started planning on how to make my eggs and as I was tasting the Indian pickle it came to me.....

  The pickled vegetables had such a delicious flavor, why not finely dice the vegetables and add it to the egg yolks for the stuffing. I mixed the yolk with mayonnaise and some of the pickling liquid, added the chopped veggies and some salt and YUM!!! The crunch of the tiny diced pickled veggies along with the curry and the tartness of the pickle juice made these some of the best deviled eggs I have had.

My 6oz. glass of vegetable juice (Indian Mary)  had about 1/8 tsp. of hot curry powder mixed in and then a shot of vodka and a squeeze of lemon, and garnished with the pickled vegetables. I wish I had dusted the rim with a mixture of ground cumin and salt. I think that would have been really tasty.

I went way off course with his recipe but I sure had fun! 

This turned out to be a great lunch, snack, drink, uh....project :)

Thanks Joanne!

If you want to see the recipe as it appears in Mark Bittman's book please stop over at Joanne's blog.

INDIAN SPICED STUFFED EGGS

Combine about 1 cup of chopped cauliflower, cucumber, and carrot in a colander and sprinkle with salt. Let drain over a sink for about 2 hours. Rinse thoroughly. Put in bowl.

Combine 1/2 cup cider vinegar, 1/4 cup water, 1/4 cup sugar, 1 tsp. minced ginger, 1/4 tsp. turmeric, and 1/4 tsp. curry powder in small bowl. Heat in microwave for 30 seconds, stir and pour over vegetables. Refrigerate over night.

Finely chop the pickled vegetables and mix 2 heaping TBSP. chopped vegetables with 1/4 cup mayonnaise, 1 TBSP. of the pickling liquid and 1/8 tsp. salt.

Hard boil 6 eggs. When cool cut in half and mix the yolks with the vegetable mixture. Adjust seasonings.

Fill the eggs with the mixture and garnish with finely chopped green onions or chives.