Best way to handle those turkey leftovers? There are lots of ideas on the internet, like Spicy Turkey Posole from Chef Tim Love (scroll down for the recipe), as well as a few from our archives. But I also love a good old fashioned turkey sandwich, and this recently discovered condiment is a perfect pairing. Charles Mayes, founder of Cafe Josie, sold his restaurant to Brandon Fuller about a year ago. Shortly after the sale, Mayes started bottling this aioli which he developed for the restaurant years ago. He has also come out with a Garlic Aioli, as well as grilling sauces and vinaigrettes. Chef Mayes was in Central Market last week sampling the Chipotle Aioli and told me about it's versatility. It's great with turkey (poultry in general), pork, beef, and seafood, which I learned when I served it with crab cakes. It also works as a dip with veggies and with salads as a dressing. It is well balanced, not spicy hot, but has just the precise amount of zing to make it interesting.
The love of food and how it can bring people together led to the creation of this blog. As a mother of two grown boys, who have left the nest and occasionally return, I noticed a common occurrence-- there is usually someone at home who is hungry.
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