Smoked Paprika Aioli, Asparagus Potato Chip
I was looking to create a simple bite for guests to enjoy as they arrived for dinner I was preparing at home. I usually try to have a few bites immediately available for friends as they arrive. Not only is it a nice touch, but it buys me some time for the other aspects of the dinner that will follow.
This was a case in which I wanted to make something out of leftover ingredients or ingredients that I'd use in another dish later on in the evening. You may recall the smoked paprika aioli I made for the ILSL May recipe. I had some of that in the fridge. I had a few Yukon gold potatoes and immediately decide to slice them thinly and fry them in canola oil to create chips that would be good for eating easily while socializing. I needed another element to add to the chip - I had a crisp saltiness as well as creamy smoky flavors from the aioli, so I went for the earthy, fresh flavor of asparagus. I was going to use the stems in a dish, so I quickly blanched and reserved the tips to garnish the chip.
This little bite went over very well - I might include something like this for our next foodie event on June 11 (with a bit of Latin American flare, of course.)
Nice. I'll bet they went over really well!
Posted by: s'kat | May 10, 2006 at 07:36 AM
Joe,
Want to submit that to Aparagus Aspirations?
Posted by: kevin | May 10, 2006 at 09:21 AM
man, i wish i could have about 5 of those right now.
Posted by: mike | May 10, 2006 at 11:11 PM
must make this. I am never quite sure what to do with my smoked paprika!
Posted by: Gabriella True | May 11, 2006 at 02:49 AM
do you think sandra has a cleavage stylist?
also now for something completely unrelated. can you post a recipe for bbq ribs perfect for a gas grill? thanks a bunch.
Posted by: jaspers mommy | May 28, 2006 at 03:40 PM