After cooking up some Smokejumper Wings over the weekend and enjoying the glaze I had to find a dipping sauce for them.  Some searching on the internet and cookbook research lead me to a miso sriracha aoli that worked quite well with the fish sauce and other ingredients in the wing glaze.

Miso Sriracha Aoli

Ingredients:

• 1/4 cup white miso
• 3/4 cup mayonnaise
• Sriracha to taste

Directions:

Mix all ingredients together and chill before serving.

Copyright secured by Digiprove © 2011 Larry Gaian

What to do with a left over pork loin?  A sandwich of course!

A couple slices of Russian Rye bread, thinly sliced pork loin, pepper jack cheese, horseradish mayo and you’ve gotten the makings for a decent dinner.  Toss in some fritos (the king of chips) and a dill pickle and it doesn’t get much better!

I love a good sandwich.  Sometimes it’s loaded with pastrami, cheese and whatever else is behind the deli counter.  Other times it’s a simple sandwich at home.  I grew up eating fried bologna sandwiches.  Plain white bread with lots of mayo along with Oscar Meyer Bologna.  Today I had a little taste of childhood.  Fried up some thin slices of bologna that I had smoked.  Combine that with some nice buttermilk bread and slathered in mayo  makes for one of life’s simple pleasures…

Mrs. Grail’s B.T.P. Salad

Ingredients:

• 12 ounces Whacky pasta or other pasta of your choice
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks1
• 1¾ cups frozen petite green peas, defrosted
• 3 tablespoon fresh cilantro, chopped
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon apple vinegar
• A pinch of sugar
• 4 tablespoons green onions, chopped

Directions:

Cook pasta per package instructions and set aside.

In a large skillet cook the bacon over medium high heat until crisp.  Or bake the bacon on a rack in a 400 degree oven until crisp.  Drain on paper towels.  Reserve 3 tablespoons of the bacon drippings in the pan.  Add tomatoes and garlic to the pan and cook just until warm.  Season to taste with salt and pepper.  Drain tomatoes and garlic and discard bacon drippings.

Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.  Add the peas and 2 tablespoons of cilantro.

Combine mayonnaise, sour cream, apple cider vinegar, green onions and sugar together until well mixed.  Pour mayonnaise mixture with pasta until evenly combined.  Season again with salt and pepper if needed.

Allow to refrigerate for a few hours until cold.  Garnish with the reserved bacon and the remaining 1 tablespoon of cilantro.