Dinner from June 17th, 2013

I just wanted to check in and post some pictures of the dinner I prepared for my mom and myself tonight. I'm apologize for not posting as much lately, I have been very busy at work. As the weather gets nicer, the restaurant gets busier. Everything has been going extremely well with my new job and I love it. For dinner, I prepared my recipe for grilled Ribeyes with cumin home fries and an avocado & lime vinaigrette. Hope you like the picture.

Traditional mayonnaise recipe and more

Mayonnaise is an extremely versatile condiment and one that I love to use. Whether smearing it on your favorite sandwich or blending it with curry, garlic, and cilantro to create a delicious dipping sauce for french fries, the possibilities are literally endless. 

Mayonnaise

1. In a bowl combine 5 egg yolks, 1 Tbs. cold water, 1/4 c. Dijon Mustard, and the juice of 1 lemon. Blend them together using a whisk.

2. Using 1 qt. of canola oil, begin by simultaneously drizzling in the oil while vigorously whisking the egg yolk mixture at the same time. Once it starts to come together (emulsifies), you can add the oil a little faster. Once the mixture has thickened, refrigerate for at least one hour. Either enjoy as is or try one of the following suggestions: 

-Blend up a can of chipotle peppers in adobo sauce and mix with your mayo and some sour cream and lemon juice to taste. Amazing as a sauce for fish tacos.

-Mix your mayo with homemade pesto. Great for a sandwich using Italian sliced meats like capicola and mortadella.

-Take 12 cloves of roasted garlic and blend with mayonnaise. Excellent on burgers.

-Blend your mayo with curry powder, fresh garlic, and cilantro leaves. Great for dipping with french fries or over a plate of white wine and garlic steamed mussels.

-Take frozen cranberries and cook them with a small amount of water and orange zest, take this mixture and blend it with mayo once cooled and use on turkey sandwiches for a little thanksgiving flavor anytime of the year.