In yesterday’s post I offered up a Pork and Chorizo Burger from Emeril Lagasse. He suggests you serve it with more than warm Green Chile Mayo. We did and we loved it.
Emeril’s mayo will be green colored because of the habanero pepper. Ours is a little reddish because somehow Suzi added a dab of the sauce from a chipotle. I have no idea how that happened. She is not an addict. She is not.
And in our picture above, there’s no burger. Just a lovely artichoke. A long time ago, when I was introduced to chokes, I did eat them with melted butter. I can’t imagine doing that now. So very sinful. The peppery mayo is much better idea.
You could, in the same meal, have both the burger and the artichoke. You certainly could.
Green Chile Mayo
Yield: 1 ½ cups
Ingredients:
- 1 cup good-quality mayo [we used Miracle Whip!]
- 1 teaspoon minced garlic
- 1 poblano chile, roasted, peeled and seeded
- 1 tablespoon freshly squeezed lime juice
- Salt and freshly ground pepper to taste
Preparation:
Combine the mayonnaise, garlic, poblano, and lime juice in a food processor, and process until smooth. Season to taste with salt and pepper. This keeps up to 1 week.
Source: Emeril at the Grill by Emeril Lagasse [William Morrow, 2009]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑320