A little over a week ago, I attended a cooking class at the Pacific Culinary Studio. This was one of those things that I had wanted to do for a while, but with school and work...and a hundred other excuses...I just didn't fit it in.
But this time, I called up a few of my foodie fiends ("r" intentionally removed here) and scheduled the tapas and sangria class. The chef of the evening was Conni Brownell, owner of The Charmed Radish .
It didn't take a lot of prodding to get the fiends to come along when "sangria" was mentioned. Lisa and Shelli were immediately "in". Chrissy-on the other hand- was not given a proper invite as she was on vacation and we were sure that no amount of fiendishly good company would be enough to tear her a way from the beach in Hawaii where she (no doubt) was savoring other tropical libations. We didn't want to put her in a position where she might have to decide between tropical vacation with hubby and fiendishly good time with sangria and girlfiends...(tough one!). We will definately insist on your attendance next time, Chrissy.
Back to K.I.S.S. post:
While many great little tapas were shared, one particular simple concoction stood out for me enough that I have prepared it no less than 3 times since class (less than a week and a half ago).
Conni served up this simple Chipotle Mayonnaise to accompany some very delicious corn fritters. I have served this with taco salad, as a dip for sweet potato fries (the best!) and as an amazing topping for chipotle and manchego cheese burgers.
This mayonnaise has a smokey-sweet flavor. All 3 fiends in attendance gave it a thumbs up. I am sure you will find many uses for it. You will definately want to give it a go with sweet potato fries!
The Charmed Radish Chipotle Mayonnaise
1/2 c mayonnaise
1 TBSP canned chipotle chilies in adobo, minced (or to taste)
2 tsp adobo sauce from chilies (or to taste)
1/4 tsp fresh lime juice
1 tsp of brown sugar or honey (or to taste)***
Mix the ingredients well...you can make this more spicy, smokey or sweet depending upon what tastes right to you!
***the addition of brown sugar or honey was a recommendation that Conni added to the recipe on class night- I definately prefer it this way.
Let me know what you think! What else would it taste good with?
2 comments:
THis does sound super delicious. I would love it with some sweet potato fries or even a crab cake.
Oh, yummmmy...I think I'd add more spicy to mine...I could literally drink Tobasco sauce! LOL
I agree with Lori it would go absolutely great on crab cakes
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