Garam Masala Deviled Eggs
This take on curried deviled eggs has a more authentic Indian flavor, thanks to the inclusion of mango chutney and garam masala (an aromatic spice blend used in South Asian cooking).
Makes 12

Garam Masala Deviled Eggs
Ingredients

* 6 hard-boiled eggs
* 3 1/2 tablespoons mayonnaise
* 3 tablespoons minced green onion
* 1 tablespoon minced seeded jalapeño chile
* 1 1/2 teaspoons minced mango chutney
* 1/2 teaspoon (scant) garam masala

* Finely chopped radishes

*
Ingredient tips
Available in most supermarkets, mango chutney varies greatly in quality and flavor by brand. We recommend Trader Joe's chutney. Garam masala is available in the spice section of many supermarkets and at Indian markets.

Preparation

*
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in onion, jalapeño, chutney, and garam masala. Season with salt and pepper.
*
Spoon yolk mixture into whites. Top generously with chopped radishes . DO AHEAD Can be made 4 hours ahead. Cover loosely and refrigerate.




Curried Scallop Cakes
Creamy on the inside and crunchy on the outside, these are fragrant with Indian curry and cilantro. Scallops are a less expensive alternative to crab, and they make a moist, plump little cake. Prepare the scallop cakes ahead and simply reheat right before guests arrive.
Makes about 40


* 1 1/2 pounds fresh sea scallops, cut into 1/4-inch pieces
* 3/4 cup mayonnaise
* 3 large egg yolks
* 3 green onions, chopped
* 1/3 cup chopped fresh cilantro
* 1 1/2 tablespoons dry mustard
* 1 1/2 tablespoons curry powder
* 3/4 teaspoon salt
* 1/2 teaspoon ground black pepper
* 3 1/2 panko (Japanese breadcrumbs)*

* Vegetable oil

*
*Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

Preparation

*
Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
*
Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
*
Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain. DO AHEAD Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.

Bon appetit is an enriching website for food lovers and I love it!
Here's a link to share about blueberries.
http://www.bonappetit.com/tipstools/ingredients/2008/08/blueberries
Hope you all can learn something from it.

Shall we do this again baby? :D
I love pretty food and the process of making it.