So, I’m lying on the couch with my legs up, trying to get the swelling to go down. Scott and I are discussing the possibilities for dinner.
I tell him I think maybe burgers, on the new Le Creuset grill pan we just bought last week (with gift cards from our wedding). He says, “Can you make that yummy sauce? With extra for the salad dressing?”
I light up like Christmas. Because I love that sauce too. And I love that something I make makes him so happy. And it’s easy.
Credit for the recipe goes to my theater mentor, Ruth Zaporah, who taught me how to make this magic mayo for a burger barbecue last summer, during an improv retreat in which we all camped out at her house and took turns cooking.
Tangy Chipotle Mayonnaise
1 cup yogurt
1/2 cup mayonnaise
1/2 tsp chipotle chile powder (or more, to taste)
juice of one lime
Combine all ingredients in a bowl. Let rest for a bit if you have time, as the chipotle powder’s flavor will mature somewhat. Spoon over burgers and salad.
We used romaine lettuce and cucumbers. And melted sharp white cheddar cheese on top of the burgers, and added caramelized onions — all of which had grilled up ever so nicely on our new pan.
We also roasted some farmers’ market roma tomatoes in the oven with a little olive oil and salt. The juicy sweetness mixed really well with the meat and the spicy creamy sauce. You can tell this is Scott’s plate because of the olive garnish (we should name our baby Olive in honor of this favorite food).
Wow, I love this post for so many reasons:
A) I love olives, too.
B) chipotle mayo (you could call it chipotle aioli) yum.
C) roasting fresh tomatoes for the salad? This completely simple trick has been sitting under my nose for years. The chefs at CCA suggested it for tomato sauce. Never would have thought of it for salad. Very innovative and yet so simple. I’m trying it (but next week. Busy this week).
Thank you!