Food! OMG best treat ever!

[Kid Heartbreaker]

Since this is a Grill’n and Chill’n weekend, you really should add this to your table.
Here is a Two’fer for you. Both come from Chef Paul Prudhomme.

Warning: The Green Onion Mayonnaise may be addictive.

Green Onion (Scallions) Mayonnaise

1 Egg plus 1 Egg Yoke
1 1/8 Cup EVO
½ Cup finely chopped Green Onions
1 ½ Tablespoon Creole (or Stone Ground) Mustard
1 Tablespoon White Vinegar
½ Teaspoon Salt
1/8 Teaspoon White Pepper

Blend the egg and egg yolk in a food processor or blender until frothy (about 2 minutes). With the machine on, gradually drizzle the EVO in a thin stream. When the mixture is thick and creamy, add the remaining ingredients and blend for an additional minute. Refrigerate until ready to use.


Creole Potato Salad

4~5 medium White Potatoes, cooked, peeled and coarsely chopped
6 Hard Boiled eggs, finely chopped
¼ Cup finely chopped Onions
¼ Cup finely chopped Celery
¼ Cup finely chopped Bell Pepper (your choice on color)
2 Teaspoons Ground Red Pepper – Cayenne of course
2 Teaspoons Creole (or Stone Ground) Mustard
1 ¼ Teaspoon Salt
¼ Teaspoon White Pepper
Green Onion (Scallions) Mayonnaise

In a large Bowl combine all ingredients, mixing well. Refrigerate until ready to serve. In addition to the “As Printed” recipe above, I add ½ (total) Cup Green and Black Olives finely chopped and top with Crumbled crispy Bacon.

Enjoy.