With the departure of Beau Ward and his sweet pup Henry last Tuesday morning, it brought the holidays one step closer to their conclusion. I sent him with a couple of plates of white wine coffee cake to keep him company on the long journey back to Oklahoma, and Henry went home with a new ball to guard and chew and chase and retrieve. That night, I pulled out the leftover salmon and turned it into another batch of salmon croquettes. Required as a tag-along is the garlic-chili-lime aïoli, based on a terrific and seemingly fool-proof recipe from David Wald. Leftover whole French green beans and the last of Mother's sweet southern coleslaw were the tasty sides.
Recipe sent to me by my sister Allison, and adapted from "Salmon Burgers" (p. 396) and "Herb Sauce" (p. 395), from Denise Austin, Shrink Your Female Fat Zones, Rodale Books (2003).
"Chili-Lime Aïoli," from David Wald of Princeton, NJ, May 2009.
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