1 jul. 2009

Last night I took about a dozen small red potatoes, cut them into halves or quarters, and boiled them (without peeling them) in lightly salted water to make a potato salad with 1/2 tsp of capers, a small quantity of diced red onion and shredded carrots. The dressing was 2 T of mayo with a clove of garlic crushed into it and some paprika, a negigible amount of vinegar. This accompanied bbq chicken thighs skinned and marinated in pineapple juice, garlic, ginger, and soy sauce--and basted with whole foods chipotle citrus bbq sauce.

2 comentarios:

Elisa Gabbert dijo...

1/2 tsp of capers? Wouldn't that be like one caper?

Jonathan dijo...

The capers I have are pretty small, maybe 20 to the teaspoon. There are quite a bit smaller than peas.