Chili Lime Delicata Fries, Avocado Mayonnaise
Wedges of oven-roasted delicata squash, seasoned with smoked chili powder and fresh lime, served with homemade avocado mayonnaise.
Makes a great side for Smoked Beef Brisket..
Chili Lime Delicata Fries, Avocado Mayonnaise
Split delicata squash in half lengthwise and scoop out the seeds. Split halves into wedges, arrange skin-side down in a heavy skillet. Season with fresh lime juice and smoked chili powder and roast in a 350 degree oven until tender/crisp and golden brown, about 20-30 minutes.
For the mayonnaise
1 pastured egg yolk at room temperature
1 teaspoon homemade mustard
1 teaspoon fresh lemon juice
3/4 to 1 cup raw organic avocado oil
1/2 ripe avocado, mashed
generous pinch of sea salt
In your food processor, place egg yolk, mustard, lemon juice and salt and process until well blended, about 30 seconds. With the motor running, add oil in a very slow, thin stream. The mayonnaise will thicken as it stands.
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- Chili Lime Delicata Fries, Avocado Mayonnaise
Grilled Mango Salad with Aji Mirasol Bacon Dressing
Fresh ripe mangoes, avocados and an aji mirasol-infused balsamic bacon dressing over watercress and field greens..
Grilled Mango Salad with Hot Bacon Dressing
Wash and dry field greens, watercress and fresh herbs. Refrigerate until ready to use.
Fry cubes of uncured, pastured bacon and chopped red onions until crisp. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon of fat.
Add white balsamic vinegar and 1 small aji mirasol pepper (mild chile and apricot-like flavor) and simmer until thickened, about 15 minutes. Adjust sharpness with a spoonful of raw honey, but don’t make it particularly sweet. Add the bacon and onions and keep warm.
Split and score a ripe mango. Push up from the bottom so that the sections pull apart, dress with coconut oil (unctuous and high-heat stable) and season with sea salt and freshly-ground pepper.
Grill the mango halves flesh side down until caramelized, about 5 minutes depending on heat source.
Arrange warm grilled mango over crisp greens. Dress with hot bacon dressing and garnish with avocado slices and quartered grape tomatoes.
