Friends and family should be arriving soon so here’s a local and personal favorite for entertaining. We’ve got a lot of Spanish influence in Miami and something that they’ve created that’s right up my alley is Catalan Allioli or aioli. It’s a mixture of olive oil, lemon juice, garlic, water and sometimes egg yolks. There won’t be anymore talk of eggs today.
I chopped some sweet potato (because it’s that time of year), yam and russet potato into wedges ranging from finger to thumb thickness and length. I tossed them in a mixture of the following:
2 tbsp corn oil (corn oil is important because it has a high flash point and won’t form carcinogenic substances as easily when baking at high temperatures)
1/2 tbsp onion powder
1 tsp garlic powder
1 generous pinch of paprika
1 pinch of nutmeg
garlic salt to taste
I tossed the potatoes until they were coated with the spice and oil mix and them laid them out on a metal baking sheet lined with waxed paper. I baked them at 375F/190C for one hour.
While you’re waiting on your potatoes, it’s time to make some dipping sauce. I made 2 sauces.
One was my chipotle lime sauce and the other is the aioli. Combine the following:
1/2 cup of vegenaise
1/2 tsp Dijon mustard
3-4 cloves of garlic, finely minced
2 tbsp water
1 tbsp olive oil
It is possible to mix this in a food processor or blender but I don’t recommend it: it can be very thick and you’ll forever be scraping sauce off the walls of your blending device. Mix these well using a fork in a shallow dish, prepare for dipping satisfaction!
This is Christie, signing off!