It was an innocent flirtation, courted in the confines of her kitchen.
Spicy, but safe.
Thoughts of New Orleans wafted through her imagination like a blues riff drifting into the night from a street corner in the French Quarter.
She closed her eyes and pictured herself on a wrought iron balcony surrounded by wisteria, crepe myrtle, and magnolia — a rainbow of blossoms intoxicating her with their heady scent.
Although she’d never been to Mardis Gras, the idea of it exhilarated her. The colors. The music. The food.
Mostly, the food.
Well, maybe the music…
Cajun Sweet Potato Crisps with Red Hot Mayo
1 baked sweet potato, unpeeled (great way to use up leftovers)
1 egg, beaten
1 Tbsp. water
Salt & pepper to taste
1/2 c. Panko bread crumbs
Cajun seasoning to taste
1 to 2 Tbsp. oil for frying
Slice sweet potato into 1/4″ rounds; set aside.
In a small bowl, combine egg, water, salt, and pepper.
Place Panko bread crumbs in another small bowl.
Dip slices into egg wash, followed by Panko crumbs; set aside.
In a large skillet, heat oil until sizzling. Fry coated slices until golden on both sides; remove from skillet.
Sprinkle liberally with Cajun seasoning.
Red Hot Mayo
1/2 c. mayonnaise
Louisiana Hot Sauce to taste
Cayenne pepper to taste
Combine ingredients in a small bowl. (Don’t be shy — jazz it up!)
Serve with Cajun Sweet Potato Crisps.
Food is a mood. Music sets the tone. Imagine the possibilities…
Enjoying a little jazz for dinner,
© 2011-2014 Kim Bultman and a little lunch