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Argentine Chef


Deviled Eggs with Spice the Sea

Spice the SeaKatriel MenendezComment

Deviled eggs are the perfect snack or appetizer for parties. Here is a twist to make them more interesting.



Place the eggs in a pot with cold water. Bring the pot to boil, remove it from the heat and cover the pot for 10 minutes.

Peel the eggs and cut them in half, remove the egg yolks and place them in a bowl. Add the mustard, mayonnaise and season the mixture with Spice the Sea. With a whisk or fork make a smooth paste, put it in a piping bag and fill up the eggs.

Place the eggs on a silver platter and decorate with chives.


Fired Onions

Pampa's HerbsKatriel MenendezComment

This is a really good recipe and simple to make.

This technique makes the onions sweeter, more delicious, and give them  a more tender texture.  Making this a great side dish for a barbecue.


  • Onions 1 per person

  • olive oil 

  • Pampa's herbs 1 tablespoon


Once you star your fire for the barbecue, take the onions and place them directly into the fire. The onions will start to steam and cook in their own juices. 

When tender, remove from the fire and let them cool for a few minutes. Remove most of the burn skin but not all.  You can cut the onions or lightly squeeze them to separate into different layers.

Place the onions in a bowl or salad pan, sprinkle Pampa's Herbs on top and finish them with olive oil. 

Try it and leave a comment!