I'm still on vacation in the breathtakingly beautiful province of British Columbia. It's been a vacation more relaxing than any other, one awash with surprises, mini road trips, too much good food, nightly root beer floats, copious amounts of wine and a lot of laughs (oh, the laughs).
I have much to tell you, and I will as soon as I return, but in the meantime I thought I would share the recipe for my first culinary endeavour in almost a week. I was left with the task of using up the leftovers hovering in the fridge after several nights of feeding a dozen people. My makings included fresh green beans, steamed corn-on-the-cob and baby potatoes. Simple enough to assemble almost any kind of dish. Feeling inspired by the numerous Mexican take-out shops we passed while coasting along the Washington interstate I thought I would take my dinner in that direction.
The corn was slivered off the cob, the beans were steamed and the cooked potatoes were halved. All were tossed in large bowl with a minced red onion, sea salt, fresh ground pepper and a chipotle aioli. Sounds easy enough, right? It was.
To complete the meal, leftover pork tenderloin steaks were thinly sliced on the bias, tossed with some lime juice, olive oil and chili powder and then warmed slightly. We topped a toasted bun with monterrey jack cheese, the marinated pork, chopped avocado and jalapenos.
Do you like leftovers? I think they're fabulous and I'm all for the cook-once-eat-many-times philosophy.
See you next week!
Potato Salad with Corn, Green Beans and Chipotle Aioli
- 2 lbs, cooked baby potatoes, halved
- 1 lb green beans, trimmed and steamed
- 2 cups corn, removed from the cob
- 1/2 red onion, minced
- 1/2 cup mayonnaise
- 1 tsp chipotle hot sauce
- 2 coves garlic, minced
- 2 tsp lime juice
- salt and pepper
Place the potatoes, corn, beans and onions in a large bowl and set aside. In a small bowl, mix the mayonnaise, chipotle hot sauce, lime juice, garlic salt and pepper. Toss the veggies with the mayonnaise mixture and chill.