Deviled Eggs Mexicana

Deviled eggs mexicanaDeviled Eggs Mexicana

1 dozen hard boiled eggs
7 T. mild yellow mustard
¾ t. paprika
¼ t. salt
1½ minced seeded jalapeños

Peel eggs and slice in half lengthwise. Remove yolks and place in bowl, break them with fork, add in remaining ingredients and mix well. Fill whites generously with yolk mixture, arrange on platter and serve.

Full disclosure: Since I cannot abide yellow mustard, I used spicy brown instead.

Barbecued Javelina

Serves 6-8
1 dressed 12-lb. female javelina (wild boar)
1 c. vinegar
2 T. salt
½ gallon water
Salt and pepper to taste
Oregano to taste
1½ t. comino
3 cloves garlic
1 (16 oz.) can tomato juice
½ lemon (juice and grated rind)
½ c. butter
2 T. Worcestershire sauce
1 T. Tabasco
2 T. mustard
3 T. cider vinegar
Salt and pepper to taste

Marinate meat in vinegar, salt and water for 1 hour. Remove meat and rub with salt, pepper and oregano. Grind comino and garlic in molcajete and combine with remaining ingredients in saucepan. Simmer 20 minutes. Cook on covered barbecue grill over mesquite wood or charcoal for 4-5 hours, basing frequently with sauce.