Dress up your favorite Idaho® Potatoes with lobster and saffron aioli for a special holiday appetizer! Salty, crunchy thick-cut chips are a sturdy base for buttery lobster tail. Topped with a spicy saffron aioli and chives, it makes an elegant nibble for any party. This post is sponsored by Idaho® Potatoes. All opinions are my own.
The holiday season is upon us, which means HOLIDAY PARTIES! It’s a special time of year, so I don’t feel guilty about a little splurge. The end of one year, the beginning of a new one… It’s a time to celebrate with friends and family and it’s a time to pull out all the tricks and SHINE! I make one or two special appetizers for parties and lobster on thick-cut potato chips is no slouch. The saffron aioli elevates it to “high falootin’ status” and this appetizer is always the first to disappear. It looks much fussier than it actually is, everything except the chips can be made in the morning and set aside in the refrigerator for later. This is key when you have lots to do before guests arrive.
I was in my late 20’s the first time I went to Spain. I remember crossing the border from France onto Spanish soil and the flood of emotion I felt. It was as if I was coming home. But, I had never been there before… It was a surreal experience and I knew right then that I would be back.
I fell in love with Spain. The food, the history, the culture… all of it. I had been studying Spain and Latin America since I was 14 years old. I had a degree in Iberian & Latin American studies (don’t ask me what to do with it), but I had never set foot in Spain. (I did the study abroad program in Guadalajara, México) It was over a decade in the making to be able to finally experience everything I had read in books.
Cooking for people who don’t particularly care for vegetables can present a challenge. Do you know anyone like this? I have a number of clients are who aren’t huge fans of vegetables, so I have to think of ways to make them appealing. You could pull a tomato off of the vine and hand it to me with dirt on it and I’d eat it without protesting, but I love vegetables… Continue reading →