Rainy day eats are my favorite! These rare Los Angeles rain days, where practically everyone runs for shelter, is the perfect time to cozy up to the kitchen & create some deliciousness! That's exactly what I did today while testing different types of cheese melts. The consensus was a creamy, spicy Avocado Melt. You can't skimp on the avocado though, thats the star of the sandwich. I packed in a few slices of mozzarella, a handful of greens (I'm an arugula girl) & jalapeno aioli! I've made this several ways & lately I've been sticking to raw jalapenos mixed with your favorite mayo. When in my commercial kitchen I like to toss jalapenos in olive oil and grill over an open fire to get that nice smokey flavor. Roasting on a baking sheet & peeling off the skin is another delicious idea. In any variation I always leave the seeds in to enhance the flavor.
Jalapeno Aioli
2 cups of mayo (whole fat, light, Veganaise)
2 tblsp of fresh lemon juice
7-10 jalapenos (depending on size)
Roasted, grilled or plain, toss jalapenos, mayo and lemon juice in your food processor and pulse until combined. You can add more mayo at the end if aioli seems too spicy. Throw in a mason jar, refrigerate & enjoy your new sandwich spread !
About Me
- ravenous ragazza
- Los Angeles, California, United States
- Graduating college w/ a BA in Criminal Justice,a minor in dance and a background in Nutrition I was super psyched for the life that was before me. At 25 I moved to Los Angeles & began my culinary adventure. After my first pop-up venture at a dive bar on Fairfax, I quickly moved up the culinary ladder. Jumping from Production Catering, to Sous, to Executive Chef, to business owner has been a whirlwind of adventure. Here is where I jot down my favorite recipes & places to eat. Welcome !
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