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I made this salad as a light starter for a seafood-focused dinner this weekend. The mayonnaise can be made a few days in advance. I love the flavor and texture of Dungeness crab (and the fact that it reminds me of the time we spent in the San Francisco Bay Area), but any variety will work (as will other cooked, sweet seafood).
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This is one of those recipes where some kind of voodoo happens that makes the result way better than you’d imagine it would be. My friend Virginia Fox makes these occasionally for parties, and I always find myself camped-out by the bowl. There are only 5 ingredients and it takes about 11 minutes total (including 10 minutes in the oven) to make, but they’re outstanding.
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Our dinners include a salad more times than not, and it’s almost always the same. Typically, the only variable is the type of vinegar we use to dress it. I wanted to make something a little different for a party that I could serve as an appetizer (instead of serving it at the end of a meal as we normally do at our house). This fit the bill perfectly.
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If people aren’t camped-out in the kitchen when you start making these things, they almost certainly will be by the time you finish. Encourage people to grab them as soon as you take them off the griddle. These are very easy to make, don’t require any hard-to-find ingredients, and turn out delicious. Continue reading ‘Sopes’
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I recently visited Andorra and Spain with some friends. Nearly every restaurant we visited served croquettes – with tuna, jamon iberico, bacalao, you name it. My friend Ricard mentioned that his mother, Sra. Helen Menendez, makes excellent croquettes. He got the recipe from his mom and sent it along.
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To the extent I have a signature dish, this would be it. (N.B. – if your friends and family members snicker or use finger quotes when talking about your “signature dish,” it might be time to give it a rest.) We make this on a very regular basis and enjoy it every time. Thanks Rick Bayless! Continue reading ‘Guacamole’
Julio's Delicatessen 