Feast of Starlight

food inspired by our favorite stories

Edward Scissorhands: Deviled Eggs and Kebabs

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Edward Scissorhands: Deviled Eggs and Kebabs

A feast inspired by the movie, Edward Scissorhands

December 7th would mark the 25th anniversary of the release of movie, Edward Scissorhands and when the amazing Jeunelle Robinson (click find her on instagram and facebook) suggested the idea of an Edward Scissorhands feast, my first reaction was, “PLEASE DON’T MAKE ME WATCH THE MOVIE!”. I loved the idea but my first memory of the movie was watching it as a child and I didn’t have emotional capacity/courage to understand and get through the first 5 minutes of the movie. In other words, I was a wimp. So after Jeunelle suggested the idea, I decided to finally watch the movie and I loved it! There were a many hilarious food scenes in the movie so I decided to pick and choose a few items for this feast. I’ll be splitting up these recipes into a few posts so make sure to check back for those. Thank you again, Jeunelle for your fantastic suggestions!

I’ve always said that you really can’t have a picnic or a barbecue without deviled eggs. They’re just the best.

Peg Boggs, Edward Scissorhands
Edward Scissorhands: Deviled Eggs and Kebabs

Deviled Eggs from Edward Scissorhands

Edward Scissorhands: Deviled Eggs

  • Servings: 12 deviled eggs
  • Difficulty: easy
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Ingredients:

  • 6 – eggs, large
  • 2-3 tbsp – mayonnaise
  • 1 tsp – dijon mustard
  • salt and pepper to taste
  • smoked paprika, to garnish
  • minced chives, to garnish

Directions:

  1. Place the eggs in a pot with enough water to cover by 2 inches. Place over high heat and let it boil for one minute. Turn off the heat and let it sit in the hot water for 6 minutes. Set up an ice bath and submerge the eggs in the ice bath after 6 minutes.
  2. Peel the eggs and slice them in half, lengthwise. Pop out the yolks into a bowl and add the mayonnaise and mustard. Mash the yolks with a fork and season with salt and pepper to taste. In one of the first restaurants I worked at, we used to push the yolks through a round fine mesh flour sifter to achieve a silkier texture.
  3. Bag the filling in a piping bag and pipe it into the egg whites. Garnish with paprika and finely chopped chives.

Notes:

  • You can prepare these a day ahead by just bagging the filling and refrigerating it. Pipe the filling into the whites when you’re ready to serve.

Yeah, it, it is shish kebab. It was a figure of speech, Ed. You got to learn not to take things so literally.

Bill, Edward Scissorhands
Edward Scissorhands: Deviled Eggs and Kebabs

Edward Scissorhands: Kebabs

Edward Scissorhands: Kebabs

  • Servings: 6
  • Difficulty: easy
  • Print

Equipment:

  • metal skewers

Ingredients:

  • 2 – medium bell peppers, 1″ – 1 1/2″ dice
  • 2 – zucchinis, medium, 3/4″ think medallions
  • 1 cup – pineapple pieces
  • 4-5 – medium red potatoes, cooked and quartered
  • 4 – slices thick cut ham or sausages cut to 1/2″ pieces
  • 1 1/2 cup – cherry tomatoes
  • 2-3 dashes Worcestershire sauce
  • 1 sprig rosemary,stem removed
  • juice of 1/2 lemon
  • 2 cloves garlic, minced
  • salt and pepper to taste

Directions:

  1. Combine all ingredients in a bowl and toss to coat. It’s best to let it marinate overnight but an hour or two will work. Skewer the ingredients onto the metal skewer and barbecue until cooked through.

Notes:

  • If you do not have a large grill, you can grill the ingredients individually and then skewer them on.
  • Wooden skewers will work as well but I wanted to use metal skewers to mimic the Edward’s scissor hands.  Soak the wooden skewers in water to prevent it from burning.

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