Want to add some spark to your weekday lunch sandwich? This spread adds some zip to sandwiches and it’s easy to make a batch and have it on hand for the week. Note that the spice level can be adjusted to taste, or you can omit the Sriracha entirely.
Prep Time: 15 minutes Cooking Time: 45 minutes
- 1 large head of garlic
- 6 strips of bacon, cooked and crumbled
- 1 tsp Sriracha (or horse radish, if you prefer)
- 2 cups regular mayonnaise
- 1/2 tsp white pepper
- 1/2 tsp Worcestershire sauce
- Cook bacon just until it will easily crumble
- Slice the top off the head of garlic; drizzle with a small amount of olive oil and wrap in foil. Place in 350 degree over for ~40 minutes, until soft.
- Once garlic has cooled, squeeze cloves out of the head and mix it, with all the other ingredients, into the mayonnaise until thoroughly incorporated
- Store in air tight jar in the refrigerator; it should be viable for at least a week
The perfect bite to fuel your networking outreach. I love making this in the depths of winter; the smooth, salty and crunchy mouth feel will make you smile!
For extra flavor and texture, you can top off your bowl with crispy fried shallots.
Prep Time: 30 minutes Cooking Time: 60 minutes
- 3-4 ears of fresh corn (if fresh corn isn’t available, a large bag of frozen corn will do)
- 1/2 lb of slab bacon
- 1 medium yellow onion
- 2 stalks, celery
- 8 cups, half & half
- 4 large Yukon Gold potatoes
- 1 stick salted butter
- 1TBSP vegetable, or olive oil
- 1TSP fresh thyme, finely minced (if you don’t have fresh thyme, use 1 1/2TSP dried thyme)
- 2TSP white pepper (adjust to taste)
- 2TSP salt (adjust to taste)
- 1TSP smoked paprika
- Dice yellow onion and celery
- Peel and dice potatoes
- Slice corn off the ears
- Cook bacon until crisp, but not crumbling; drain on paper towels and dice
- Place large stockpot over medium heat, adding oil
- Add onion and celery; stir occasionally until onions become translucent (3-5 mins)
- Add 1/2 of the butter, thyme, paprika and pepper, blend with onion/celery and heat for ~1 minute
- Add potatoes to mixture and be sure to coat them with the spice mixture, turning gently in the pot (~3 minutes)
- Add bacon, remaining butter, salt, pepper, paprika
- Add half & half
- Cover and cook over medium-low heat (so it is simmering, not boiling) for ~60 minutes. When potatoes are fork tender and it has reached the desired thickness, it’s ready to eat. If the chowder is not thick enough, continue to cook uncovered until liquid is reduced. Alternatively, you can add 2TBSP of corn starch slurry: mix starch with water until dissolved. Stir in the slurry and continue stirring for 2-3 minutes; it should tighten up the chowder in 10 minutes, or so.