Ingredients for dip:
1/4 cup mayonnaise
2 tsp Dijon mustard
1 1/2 tsp cider vinegar
1 bulb garlic, roasted
1 dried cayenne pepper, minced
chives, finely chopped
1 tsp white wine
1/2 tsp hot mustard
freshly ground salt and pepper, to taste
To roast garlic, pour a little oil over top
and wrap in foil.
Bake at 350 for about an hour.
Let cool, then simply squeeze each clove to get garlic pulp out.
Roasted garlic is very mild,
so go ahead and use the whole bulb.
Mix all ingredients.
Mr. Hawthorne taste tested and
suggested some horseradish.
I wasn't looking carefully when I got out the "horseradish,"
then I noticed it was a funny color.
It turned out to be Chinese Hot Mustard
and it worked quite nicely in the dip.
While I was making the dip,
Mr. Hawthorne cooked the asparagus.
To prepare asparagus,
first snap the bottoms off.
They will automatically snap off
where they're supposed to.
Drop into boiling salted water
and boil about 2 minutes.
You want them crisp tender, not mush.
Immediately plunge into ice water
to stop the cooking and set the pretty green color.
Drain on paper towels.
2 comments:
And for the rich folks, Prociutto.
For rednecks, wrap around a green onion.
The dip looks mahvelous.
We be rednecks, hence the ham. And sadly, I've used up all the scallions in my garden. :(
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