Category Archives: Sauces

Enjoying our CSA: Herbi-churri Sauce

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Herbichurri

There seems to be no shortage of herbs around here lately. From the garden, our weekly CSA pickup, and my impulsive need to hoard parsley from the market, there is a sea of green everywhere around me.

I hate seeing extra herbs head to our compost bin so I like to find new ways to use them. Last week I used our leftover ramps and herbs for a compound butter and this week was to use our surpluss of herbs for a variation on Argentinian chimichurri sauce for skirt steak.

I love traditional chimichurri sauce for it’s lightness and simplicity, but tossing in other herbs in place of some of the parsley makes for a unique yet perfect sauce each time.That is one of my favorite things about cooking – taking something expected and making it your own with what you have on hand.

Herbichurri2

No matter the herb, whether it is basil, tarragon or a fistful of dill that needs to be used, they all work in a sauce like this.  You really can’t go wrong when you make a ‘herbi-churri’ sauce. As a marinade, condiment or an ingredient for a whole new dish – you’re going to love it.

Herbi-churri Sauce Recipe

  • 1 large bunch of flat leaf Italian parley, leaves and tender stems only
  • 1 cup other herb leaves of your choice (this batch was 1/2 cup cilantro, 1/4 cup chives and 1/4 cup oregano)
  • 4 cloves of garlic
  • 2 tablespoons champagne vinegar
  • 1 tablespoon sherry vinegar
  • heavy pinch of red pepper flakes
  • 1/2 cup vegetable or light tasting olive oil
  • splash of water (optional)
  • salt and black pepper to taste

In a blender or food processor, add in the herbs, garlic, vinegar, red pepper flakes and oil. Pulse the mixture until the herbs and garlic are very finely chopped . If your machine is having trouble breaking the leaves down, add a splash of water to get the mixture moving easier. Taste and season with salt and pepper as desired.

Reserve until needed.

Ideas for use:

  • Tossed with pasta
  • Use half as a marinade for skirt or flank steak, reserving half for serving
  • Combine with mayonnaise for a bright salad dressing or dip
  • As is, with toasted bread and shoved right in your face hole
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Apple Cider Pork Chops (with Honeycrisp-Thyme Compote and Pumpkin Alfredo)

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“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”  George Eliot

It’s no secret that for me, it isn’t the right time of year until the leaves beneath my shoes crunch and I’ve made the transition from iced to hot coffee. There is something peaceful for me when I look around and see the vibrant colors of changing leaves and the scent of changing air perfumes every breath. Give me hoodie weather, and I’m the nicest person you’ll ever meet.

There are times I’m glad no one besides my fiance and my daughter are around to see how these food ideas come to fruition. What started as a great idea to brine a pork chop in apple cider, quickly spiraled out of control with making this Autumn on a plate. I wanted to take the very best things about the season and make them friends at the table.  For me, it’s all about pumpkin – put that word in front of anything and I’m liable to try just about anything. My mother and Alora don’t consider it fall until Honeycrisp Apples have hit the scene.

I don’t know anyone with a grudge against this time of year, but I bet your ass that if you know one, this dish will turn them around.

Together it seems like a lot to make for one meal but you can space it out. I did it all on a  lazy Sunday where I had nothing more to do than watch Netflix.

Honeycrisp Apple and Thyme Compote

  • 1 Tablespoon coconut oil
  • 1 small onion, diced
  • 2 Honeycrisp apples, peeled, cored and diced
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon Worcestershire Sauce
  • 1 teaspoon fresh thyme leaves
  • Heavy pinch of salt and pepper
In a medium saucepan, heat the coconut oil over medium-high heat. Add the onion and saute for 5 minutes.  Add in the remaining ingredients. Bring to a gentle boil, stirring frequently until the sugar has dissolved completely. Lower the heat and simmer, stirring every once in a while  until the onions and apple are tender. This was about 15 minutes for me.  Remove from heat and taste for seasonings.
Note: The mixture will thicken up even more as it cools.

 

Pumpkin Alfredo Sauce

  • 1/2 stick of butter
  • 3 cloves of garlic, minced
  • 1 cup heavy cream
  • 1 cup canned pumpkin (not pie filling)
  • 2 Tablespoons of water
  • 1/16 teaspoon nutmeg
  • 1 cup shredded Parmesan Reggiano cheese
  • salt and black pepper

In a sauce pan, melt the butter over medium-low heat. Add the garlic and saute until fragrant, about 2 minutes. Dump in the cream, pumpkin and water, whisking to combine. Stir in the nutmeg. Add the cheese a little at a time, whisking between additions. This helps things from getting gritty.

Taste and determine how much salt and pepper you need. Adjust as needed.

Apple Cider Brined Pork Chops

  • 2 Cups apple cider
  • 2 Cups water
  • 2 Tablespoons salt
  • 1 Tablespoon sugar
  • 1/2 teaspoon black peppercorns
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh oregano
  • 2 Tablespoons coconut oil
  • 2 1/2 lbs. boneless pork chops (Note: This was four chops for us. They were friggin’ huge! If yours are smaller, I’d cut the brine time as deemed necessary.)

In a large pot, combine all ingredients except the pork chops. Heat over medium heat until the salt and sugar have dissolved. Turn off the heat and allow to cool completely. I recommend doing this in the refrigerator so it’s really cold.

Never ever put meat in a hot brine. It will start to cook the meat and that is just gross.

When the brine is cool, submerge the pork chops, put in the refrigerator and allow to sit for 12-24 hours.

To cook the pork chops, remove from the brine, rinse under cold water and pat dry. In a large skillet, heat the coconut oil over medium-high heat.  When it is shimmering, sear the pork on all sides (about 2 minutes per side). Remove to a plate. They aren’t done yet. Add in a couple splashes of water or more apple cider to losen all the brown bits in the pan.

Turn the heat down to medium. Put the pork chops back in the skillet, cover with a lid and allow to continue cooking until the internal temperature of the chops is to your liking.

This is one of those instances where I’m not going to tell you what is right or wrong in regards to temperature. People get far too testy over things like this. Do your own independent research and do what tickles your pickle. Although please remember two things: once you remove meat from heat, it will continue to cook anywhere from five to ten degrees more and also,  since we brined these bad boys, they’re going to cook quicker than they will if we hadn’t brined them. 

To Serve:

This is up to you, hot pants. You can serve the Pumpkin Alfredo sauce as a topping or as the base of your dish. You can treat the compote like a topping or a condiment. Regardless, you will not be disappointed.

Happy Yay Summer is Over!

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Pork Meatball Bahn Mi Sandwiches

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I read somewhere that the majority of families rotate the same meals every week. Our family isn’t immune to this either. Sure, we mix it up and try new meals very frequently, but there are some weeks that if someone suggests pasta one more time, I’m going to stab my eye with a fork. This was one of our new favorite additions!

Sandwiches are one of my favorite things – you’ve got carbs, fun fillings, and condiments. They’re able to be personalized to taste, which is highly important at meal times in our house. 

When I showed Alora the recipe for these online, she was so excited because it had so many things she loved on it; meatballs, cilantro, carrots, cucumbers and mayonnaise. She kept calling them ‘Vietnamese Meatball Subs’.

Plus, they are so easy to make but give off a ‘I’ve been cooking these for hours’ vibe. Oh you picked vegetables? Why, yes, yes you did.

Pork Meatball Bahn Mi Sandwiches

Ingredients

Recipe taken from bonappetit.com with a few revisions for the sake of picky palates in my house. You can find the original recipe here.

Hot Chili Mayo

  • 2/3 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 heaping tablespoon sriracha sauce

Meatballs

  • 1 pound ground pork
  • 1/4 cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 3 green onions, finely chopped
  • 1 teaspoon fish sauce
  • 1 tablespoon sriracha
  • 1 scant tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon coarse kosher salt

Sandwiches

  • 2 cups coarsely grated carrots
  • 2 cups coarsely grated radish
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon coarse kosher salt
  • 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
  • Thinly sliced jalapeño chiles
  • cilantro for topping

Preparation

Hot Chili Mayo

  • Stir all ingredients in small bowl. Season with salt. Cover and chill until ready to use.

Meatballs

  • Line baking sheet with foil. Gently mix all ingredients in large bowl. Roll meat mixture into 1-inch meatballs and line them on the baking sheet.

Sandwiches

  • Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
  • Preheat oven to 450°F.  Place the lined baking pan of meatballs in and cook for 10 minutes per side.
  • Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs.
  • Top with the top of the baguette and shove it in your face piece.

So yum.

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After-Hours Tortellini with Smoked Sausage and Vegetables in a Spicy Cream Sauce by Joshua

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As strange as it may sound to some, I consider myself to be pretty lucky. I’ve been blessed with two tremendous love stories (and a handful of rather unimpressive attempts) in my short lifetime.

There is a beautiful future in front of me with Michael, who I have the honor of marrying next November. But that does not  mean I can’t look behind with reflection and gratitude for the first man I married. The end of this month marks another year since he passed away – and it is no different than any other year thus far without him; it tough, strange, and always changing.

Autumn has always been my favorite time of year and at the same time, it is now a reminder of those days when everything was so raw. The time of year we both loved has been changed forever.

Joshua had eyes the color of chestnuts. They were soulful and said more than any words that fell from his mouth. We shared many laughs. We had many fights. We loved with an intensity that was often misconstrued to the outside world. It was light and it was dark. It was love.

He worked hard in a restaurant kitchen and at the end of each shift, all of the cooks were allowed to make their own meals to take home. Sometimes they took advantage of the opportunity and made the largest steak in the house or lump crab cakes. But most of the time, Joshua’s meals were bowls of tortellini tossed with a spicy cream sauce, vegetables, and sausage.

He’d sit in the brown corduroy chair, completely exhausted, and eat what was usually the only meal he’d had all day.

It is a meal that is quick yet rich, and reminds me of late nights and conversations with a man who I loved deeply and who drove me absolutely crazy. I am proud to have been his wife and the mother of his child.

We can all be honest that this dish is not fancy or gourmet in any way. However it was born from the brain and made by the strong hands of a damn good man. Cheers to that.

Joshua’s After-Hours Tortellini

  •  1 teaspoon grapeseed oil
  • 1 cup thinly sliced red pepper
  • 1 cup thinly sliced red onion
  • 1/2 lb. thinly sliced kielbasa or smoked sausage
  • 1 clove of garlic, minced
  • 1/4 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 1 – 2 teaspoons sriracha sauce, depending on taste
  • 1 big fist full of baby spinach, chopped roughly
  • 1/2 cup diced tomato
  • 1 cup tortellini, cooked according to package directions
  • salt and pepper

Preheat a large skillet over medium high heat. Drizzle in the oil, and when hot add in the peppers and onions. Stir to coat with oil and continue to cook, stirring occasionally for 5 minutes. Lightly season with salt and pepper. Add in the sausage, mixing to combine, and cook for another 7 minutes.

Add in the garlic and cook for 1 minute. Stir in the wine, and cook, stirring occasionally until the alcohol is evaporated, about 3 minutes.

Reduce the heat to medium, stir in the cream and sriracha sauce and cook until the sauce starts to thicken a little bit, about 3 minutes. Taste and season with salt and pepper.

Stir in the spinach and tomatoes and cook for 2 minutes allowing the spinach to lightly wilt. Add in the cooked tortellini and cook for a minute or two to warm them through.

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Tomato Bruschetta Eggs Benedict with Capocollo and Basil Hollandaise

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The best part of the weekend for me is the complete contradictory energy that flows through our house, compared to the chaos of Monday through Friday. We’re many years into the routine and it is never a fluid event; quick goodbyes, always one item hidden from plain sight, and petty disagreements on time spent in the bathroom.

Weekends are about taking time to snuggle in bed for many extra minutes and delayed meals made with love. It’s the smell of coffee lofting in my bedroom when Mike lets me sleep in while he and Alora watch American Pickers together on Netflix. They are days made of ideas thrown around all week long, finally brought to fruition and spontaneous moments that happen as a family,  because…well, because we can.

Eggs Benedict encompass’ the entire mentality of weekends to me. Indulgent, a little extra special, and worthy of the time it takes. Plus, like anything that involves family, it can take the most unexpected turns – like this version that slams the traditional breakfast with the last of the summer’s tomatoes and concept of bruschetta together.

Tomato Bruschetta Eggs Benedict with Capocollo and Basil Hollandaise: (Serves 4 but easily reduced or increased)

  • 4 slices of french bread
  • Tomato Bruschetta Mixture (recipe follows)
  • 8 slices of Capocollo ham
  • 4 poached eggs (or cooked however you dig them if yolks freak you out)
  • Basil Hollandaise Sauce (recipe follows)

Place the 4 slices of bread under your broiler and toast until golden brown. For me, that’s about 3 minutes per side. Transfer to serving plates.

Divide the tomato mixture evenly among the toast and top each piece with 2 slices of capocollo.

Top the capolcollo with your egg. This is when things get scrumptious.

Take a deep breath and get ready to fall in love with breakfast. Drizzle the top of the egg with Basil Hollandaise. There is just something about hollandaise sauce that is instantly comforting.

For the Tomato Bruschetta Mixture: (note: I left  basil out of this since I used basil in the hollandaise, but if you want the extra herbage, toss some in!)

  • 4 roma (plum) tomatoes, diced
  • 2 cloves of roasted garlic, smashed to a paste
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon white balsamic vinegar
  • salt and pepper to taste

Combine all ingredients in a bowl until ready to use. Be sure to give it a quick toss before using.

For the Blender Basil Hollandaise:

  • 4 egg yolks
  • 1 Tablespoon of fresh lemon juice
  • 1/2 cup (1 stick) butter, melted and still very hot
  • pinch of cayenne pepper or a shake of hot sauce (optional)
  • pinch of salt
  • 1/2 cup chopped basil

In a small blender, pulse the egg yolks and lemon juice briefly to combine. With the blender running, add in the butter very slowly. Once all the butter is gone, sprinkle the cayenne, salt, and basil in and process until everything is blended, leaving flecks of green.

Serve immediately or keep warm until ready to serve. If the hollandaise becomes too thick, add warm water a tablespoon at a time and re-blend.

 

ENJOY!

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Fettuccine with Prosciuttio and Orange

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Bon Appetit magazine inspires me on a monthly basis with their issues. I have a method to reading them; first a feverish flip through followed by a lingering perusal. This was one of the recipes that caught my eye in the Italy Issue (May 2011).There was something about imagining the saltiness of Prosciuttio and bright citrus flavors mixed together in cream that insisted this dish be made in my kitchen.

I pretty much insist you make it. You really don’t have a choice in the matter. The magazine says it makes four servings, but with the amount I ate before calling everyone to the dinner table, it was considerably less. Don’t be greedy like me.

Be sure to get orange zest fingerprints all over your issue too. Sigh.

 

Fettuccine with Prosciuttio and Orange (Bon Appetit Magazine – May 2011)

  • Kosher salt
  • 12 oz tagliatelle or fettuccine (BA magazine said “preferably fresh” but I didn’t have any – my apologies)
  • 2 oz thinly sliced prosciutto, torn into 1 inch pieces (this was 4 slices for me)
  • zest and juice of 1 orange
  • 1/2 cup heavy whipping cream
  • Freshly ground black pepper
  • 1/4 cup finely grated Parmesan (not pictured)

Bring a pot of water to a boil – and season the water with salt and add the pasta. Cook until almost al dente (because it will continue to cook in the sauce when it’s ready). Drain the pasta and reserving 1/4 cup of the water.

Melt butter in a large skillet over medium-high heat. Add prosciutto; saute until browned, about 3 minutes.

Add the water, orange juice, cream and half of the zest. Bring the mixture to a boil. Add the pasta, and continue to cook, stirring until all of the pasta is coated (about 1 or 2 minutes). Season with salt and pepper as needed. Stir in the cheese and serve.

 

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Brie and Scrambled Egg Quesadillas with Lobster Guacamole

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alternate title: How Much Indulgent Nonsense Can You Fit Into Breakfast

With both Michael and I working full time, I admit that breakfast during the week isn’t much besides cereal and fruit, oatmeal and yogurt or a bagel next to a quickly fried egg. By the time Saturday rolls around, we’re all salivating for something a little more substantial to get us through our action packed days.

Please note that the term “action packed” is exceptionally relative.

Alora is usually begging for pancakes and I say no. Mike wants a simple breakfast of scrambled eggs, perhaps some sausage, and I say no.

“No, no. I’m going to make you wait over an hour for breakfast while I figure out how to incorporate this leftover lobster into the meal. Oh balls, we have an avocado too? Make that an hour and a half!”

Welcome to my home. Would you like a drink?

For the Lobster Guacamole:

  • 2 avocados, halved and seeded
  • 1 cup chopped lobster meat
  • juice of 1 small lime
  • 1/4 cup diced onion
  • 1 roma tomato, diced
  • 2 tablespoons chopped cilantro
  • sprinkling of cumin
  • salt and cayenne pepper to taste

Note: I omitted the raw garlic in the guac that I would normally use because I thought it would be a little harsh. However, I did sprinkle a little garlic powder in my scrambled eggs for these.

Empty the contents of the avocados into a bowl. Use a fork to smash the avocado and add the other ingredients. Stir to combine. Let sit for 15 minutes or more to allow all the ingredients to hold hands and sing a melodious version of Kumbaya together.

For the Brie and Scrambled Egg Quesadillas (makes 4 quesadillas):

  • 8 eggs, scrambled the way your family digs ‘em
  • 8 taco size flour tortillas
  • 1/2 cup brie cheese

Note: I didn’t use butter on the outside of the tortillas for these as I normally would. The heat of the metal on the tortilla charred and crisped the tortilla just fine without it. But go ahead and butter it up if you want. I ain’t yo mama.

Set your favorite griddle over medium heat on your stove. As it’s heating up, put 1 tablespoon of brie on one side of each tortilla.

Add four tortillas, cheese side up, to the griddle. Evenly distribute the scrambled eggs among them. The brie will start getting melty and hold on to the eggs. Top with the other four tortillas, cheese side down.

Cook until the tortilla is browned, about 3 minutes. Flip and cook for another 3 minutes.

Serve with your lobster guacamole and maybe some salsa.

 


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Spicy Bloody Mary Cocktail Sauce

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I have a love/hate cycle with shrimp. When we’re friends, I resemble Bubba Gump naming things to throw more shrimp in. I will put them in everything and anything. Then when the anti-shrimp kicks in  I can’t even be bothered with eating even one shrimp or I’ll gag. However, I’m always a sucker for a good shrimp cocktail.To me they’ve always symbolized being a grown-up and I remember being very young, ordering one and reveling in how important I felt.

For an even more “grown” shrimp cocktail, I took the flavors of a bloody Mary and threw them in my usual cocktail sauce. The result was full of flavor, spice and something a little different from this common menu item.

Next time you have guests over, take a big batch of steamed and chilled shrimp and dip them in this! And while you have the vodka out, treat yourself too. *nudge nudge*

Ingredients:

  • (1) 8 0z. can tomato sauce
  • 1/2 cup tomato juice (I used V-8)
  • 4 teaspoons prepared horseradish
  • 2 teaspoons sriracha sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon vodka
  • salt and black pepper
  • celery salt (optional)

Combine the first 6 ingredients in a bowl. Taste and add salt and black pepper to taste. If using, a little pinch of celery salt melds everything together nicely but it is not necessary. Allow to sit for at least 15 minutes.

Dip yo’ shrimp in it to win it!

With Love,
Adryon

 


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Deconstructed Sushi: Spicy Tuna

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**Note: I got a little distracted while cooking the damn tuna steak. What started as a quick sear turned into cooking the darn thing almost all the way through. Please don’t be like me, people – keep hot guys out of the kitchen.**

I like to break things and food is no exception. Deconstructed food started in my home when my daughter was a toddler and wouldn’t eat food that had sauces or meals that were already put together. She liked to see the parts that made it whole rather than the food put together. Her plates were little piles of segregated food.

I’ve taken this process a little further here – taking apart a Spicy Tuna Roll and putting it back together in a new way: A bed of rice with toasted sesame seeds and nori strips and wasabi crusted tuna topped with spicy mayonnaise.

I’m so pleased with myself.

This will make a solid 4 servings.

Spicy Mayonnaise:

  • 1/2 cup mayonnaise
  • 2 hefty Tablespoons Srichia sauce
  • 1/4 teaspoon sesame oil

Mix everything together in a bowl. Taste to see if it’s needs more or less spice and adjust as needed. Set aside until ready to serve.

Rice with Toasted Sesame Seeds and Nori:

  • 1 cup long-grain rice (white or brown)
  • 2 cups chicken stock or water
  • 2 Tablespoons sesame seeds
  • 2 Tablespoons shredded nori (I used Annie Chun’s Seaweed Snacks)

Bring your water or broth to a boil and salt if desired. Stir in rice, reduce heat, cover with a lid and allow to simmer for 20 minutes.

While the rice is cooking, lightly toast the sesame seeds in a small pan over low heat. Toss frequently so that they don’t burn. The color should be lightly golden brown.

When rice is ready, remove from heat and let stand covered for 5 minutes or until the liquid is absorbed. Fluff with a fork and stir in the sesame seeds and shredded nori.

Wasabi Crusted Tuna:

  • (4) 6 oz portions of Tuna Steak
  • 1/4 cup of flour for dredging
  • 2 medium eggs
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup panko bread crumbs
  • 1 tablespoon + 1/2 teaspoon wasabi powder
  • salt and pepper
  • 2 Tablespoons oil

You’ll need three dishes to set up a breading station. One for flour, one for eggs, and one for panko.

Season the flour in it’s dish with a little salt and pepper. Use a fork to mix together.

In the second bowl, combine the eggs, soy sauce, 1/2 teaspoon of wasabi powder and a splash of water. Stir to combine to an even mixture.

In the third dish combine the panko, 1 tablespoon wasabi powder and a little black pepper.

Dip a tuna steak into the flour, then shake off the excess. Next, run the tuna through the egg mixture to coat it lightly. Let any excess fall back into the bowl. Finally, lay the tuna in the panko mix, turn it over and press it into the breading to coat. Lay on a wire rack or wax paper until ready to use. Continue this process for the remaining tuna steaks.

When everything is coated and ready, heat a large skillet over medium-high heat. Add the oil and when hot, place the tuna into the pan and cook for approximately 2 minutes on each side. If your pan is smaller, you may have to do this in batches. The inside will be a dark purpley red and not cooked through like the picture up there, unless that’s what you’re into. *Smacks head*

Slice thinly and prepare to plate your busted sushi!

To plate, put a portion of rice on your plate and top with sliced seared tuna and drizzle with spicy mayonnaise. Sprinkle a little more sesame seeds and nori if you’re so inclined.

Enjoy!

 

 


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Chickpea Cakes with Chunky Lazy Remoulade

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This dish was born from my daughter’s adventures in vegetarianism. Every once in a while she discovers new food information and shocking practices that send her in a tizzy and she swears off meat, which is all fine and dandy except for her hate for beans. She loves tofu and seitan but when it comes to legumes, she’s got a bit of an attitude problem.

White cannellini beans or lentils? Yes. Chickpeas? Yes. Anything else in the spectrum – absolutely not – so when vegetarianism comes a’knocking we have to get creative with the proteins she will eat.

Similar to a mock-crab cake, the kid can’t get enough of these chickpea cakes.

To take the cakes a step up I throw together a quick chunky remoulade that makes this a simple work-week meal. A bonus is the chickpea mixture can also be made ahead of time and thrown into the oven when you’re ready to chow.

This recipe makes 10 Chickpea Cakes (about 2.5 inches arcoss)

For the Chunky Lazy Remoulade: (makes a little over 1 cup)

  • 1 cup mayonnaise
  • 1 whole pickle, diced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon hot sauce
    1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • salt and pepper to taste

Combine all ingredients in a bowl until well combined. Taste and adjust seasonings for what tickles your pickle more. A little more spice, lemon, herbs – go for it. I’m eHigh-fiving you.

Cover and refrigerate for at least 30 minutes before serving.

For the Chickpea Cakes

  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire Sauce
  • 2 teaspoons hot sauce
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons Old Bay (seems like a lot, but with these, it’s not – believe it or not, sometimes I use almost three)
  • (2) 15.5 oz cans chickpeas (also called Garbanzo beans), rinsed and drained thoroughly
  • 1/4 cup fresh parsley
  • 1 clove of garlic, diced
  • 1/2 cup bread torn to shreds
  • salt and pepper to taste

Preheat your oven to 35o degrees F. Line a baking sheet with aluminum foil and cooking spray.

In a small mixing bowl, mix the first four ingredients together. In a food processor pour in the chickpeas, parsley, garlic, bread and mayonnaise mixture. Pulse until combined – but leave some chunks for texture and meatiness.  Take a little out on a spoon and taste for salt and pepper. Adjust seasonings as necessary.

Form the mixture into individual balls, roll and press slightly to make a patty. Place patties on baking sheet and put in oven. Bake for 15 minutes, flip and bake for another 15 minutes. (They are delicate so take care when flipping.) The outside should be browned and a little crispy.

Serve with Chunky Lazy Remoulade.

Eat.

:)



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