Posts Tagged ‘Mayonnaise’
I have a very good friend who said to me once, “Does everything with you have to be gourmet?” and I said, nonplussed, “Yes!”. Why do you have to go to a restaurant when you can make gourmet food at home, for a fraction of the cost! I was reminded to this today when I started to make egg salad sandwiches for lunch, and decided to make this a Curried Egg Salad Sandwich.
Probably, one of the reasons I can do this is because I have a good pantry, a good spice rack, and I’m not afraid to try new foods. That means I usually have good curry powder in the spice rack, and Major Grey’s chutney in the refrigerator. I have to watch the chutney, though, because Spane likes to eat it by the spoonful, right out of the jar.
- Bacon Wrapped Dates
- Avocado Fries
- Chipotle Lime Sauce
- Beer Battered Fish and Onion Rings
- Red Pepper Sauce
I don’t eat a lot of fried food, but sometimes, you have to fry. I wanted to make Avocado Fries, and considering that there was already going to be a pan of hot oil, why not throw some other things in as well?
My friend, Amber Lewis, chief cook and bottle washer, and event planner extraordinaire at Cool Dreams, makes these wonderful Bacon Wrapped Dates and Artichoke Stuffed Wontons. She suggested we make fried onions to go with our other appetizers, and I said we should make beer battered fish to go with it.
When I was a little girl living in Germany, my mother used to get frozen crab cakes. I loved them. A few years ago, I found a package of Zatarain’s crab cake mix, and I made it with imitation crab. Yup, you heard me right – imitation crab.
Here’s my thoughts on imitation crab. What is imitation crab? Imitation crab is made from surimi, a concoction of fish, usually pollock, a binder and flavoring. I never think of imitation crab as crab, I think of it as Krab.
I went to the market yesterday, and stood there thinking about what to make for Friday Food. Krab was on sale, and there was a nice package of small bay shrimp on sale as well. Since I was going to be making this for Amber’s family as well as mine, I got both, and thought I would mix them together.
Paula Deen is going to be at Barnes and Noble to do a book signing this evening at 7pm. That made me think of how lucky I am to be living here in Glendale, California. We have things here that you just don’t find everywhere else.
This morning, I went to my favorite store, Best Grocery on Maple, and got two big, red tomatoes, a fat slice of smoked turkey and an avocado. I went home and made a wonderful stuffed tomato salad.
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This afternoon when I was at the local store, I had a taste for Mexican food. I already had frozen taquitos in my freezer (I’m too lazy to make them myself), so all I needed was avocado. Well, surprise, surprise my little store didn’t have any, so I decided to make the white sauce similar to the fish taco white sauce at Rubio’s.
I also had some cabbage in the refrigerator. I love cabbage and it’s very good with Mexican food. I picked up a can of black beans so I could make the same black bean dip I used for my Black Bean Tacos.
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Ambrose Bierce’s definition of mayo from his 1906 Devil’s Dictionary:
One of the sauces which serve the French in place of a state religion.
It is said,
“It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about – particularly in the Mediterranean region, where aioli (oil and garlic) is made.”
– M. Trutter et al., Culinaria Spain p. 68 (H.F. Ullmann 2008)
Let’s put to rest the group fantasy that mayo is “salmonella pudding,” Mayo has a high acid content that prevents bacterial growth. Mayo will spoil only if you mix it in already spoiled food.
If you are afraid of tainted maise you make yourself, start with pasteurized eggs.
For a different variation, try Japanese Style Mayo: “Japanese mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG, which gives it a different flavor from mayonnaise made from distilled vinegar. It is most often sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise. A variety containing karashi (Japanese mustard) is also common.”
As for the mayo on the wall…that’s a different story.