Eggs, garden tomatoes, arugula and cloaked in a light mayonnaise sauce…what could be better to start off a meal? Or for lunch, with good bread? I was reminded of this bistro favorite, in an article in The New Yorker, and I’m so very glad it nudged my memory. This is a delicious way to kick off a summer meal, when the tomatoes are prime and the temperature peaks. Continue reading
Oeufs Mayonnaise (Eggs Cloaked in “Almost Homemade” Mayonnaise)
16 Thursday Aug 2018
Posted in Appetizers, Eggs, Gluten Free, Make Ahead, mayonnaise, Salads
This is a summer salad if there ever was one. It’s perfect when the temperature soars, as it’s been doing here in the Carolinas, so this seems like the perfect dinner, giving me a delicious, quick, cold meal loaded with flavor, giving me just that little extra time I need to unpack more boxes…Yippee!!! 
It’s time to fess up. I do love ribs. The Goddess likes to gnaw on bones…it’s a thing. And she prefers her ribs to be slow-roasted in the oven, not on the grill. You knew she was unorthodox, but the ribs don’t dry out in the oven. You can control the moisture and well, they’re just better. And dry rub is the secret to great ribs. 
Flavored hummus seems to be all the rage these days. And with good reason. It’s very tasty stuff. Peas and mint are a natural combination. The lovely cool green just screams summer. 
Eggs and bacon go together like…well, bacon and eggs! These are really the basic recipe for deviled eggs. The garnish is up to you, but we like bacon, a sprinkle of fresh snipped chives and tonight, a thin slice of a cherry tomato. The Latin Lover will be happy, as he loves deviled eggs. 
I love Boursin™ cheese, and I make a pretty decent facsimile, 
These are not potato skins. Not the way we know them. These are potato peelings, but they deep-fry up to a nicely crisp, slightly chewy chip. And what makes them so exceptional, is that they’re fried in olive oil! And they’re served with 
The original 
This is a nice little sauce to have on hand. It’s positively delicious with fish of any kind, but it’s decent with chicken fingers, Fried Calamari or drizzled over pork. You can vary the fruit, but I love this combination. 