~ Ok, I admit it, I'm a sucker for advertising. While not a huge mayonnaise eater, there was a recent advert for
Duke's Mayonnaise saying that it was the official mayonnaise of the South, or something to that effect. There was a man saying that it was what his mother used and it is the secret ingredient of his prize winning potato salad. I might add, he looked like someone who'd know a good potato salad when he sees it. That was all it took for me to scope it out in the supermarket. I was impressed with the ingredients, easier to identify than most commercial mayonnaise, so I bought it. It was pure mayonnaise magic, and I'm now a convert! In the first week or two I made dill potato salad, macaroni salad, all these "American" classics I don't
usually eat, just to use this blissful new-to-me condiment. Since then, the novelty has worn off, so I'm back to a healthier consumption level of mayonnaise, high
cholesterol need not be a worry.
~ Then there is
Cholula Hot Sauce. I don't really
remember where I first tried it. I only know that I now cannot live without it. It is the best hot sauce, in my
opinion, and I eat it on almost
everything. It is sheer bliss on a black bean taco with fresh cilantro, or on any sort of taco for that matter. It also seems to be the sauce of choice at most of our local Mexican restaurants, which are actually run by Mexicans and not some corporation that has as much to do with Mexico as Pizza Hut (and
their '
Tuscani' pasta) has to do with Italy.
~ Just recently we mixed the two together for our favorite "Buffalo Chicken Baguette" and it was divine! We have also made if the official sauce for our
Fried Green BLT's.
~ The last time I went to buy Duke's I accidentally picked out "Whipped Salad Dressing" instead of mayonnaise. This was on a day that they had wine sampling throughout the store, which probably is the reason for this happening. It's my excuse anyway. Now while I have no idea what "Whipped Salad Dressing" is, it wasn't horrible and is very similar to salad cream that you get in the UK. It was tangier than mayonnaise, so probably just has more vinegar. While I would sometimes choose vinegar over oxygen, I think I'll get regular mayonnaise next time.
* 1 pound ground beef
Serve with your favorite toppings on a hard or soft shell. For me, my taco has a layer of cheddar on the bottom, topped by warm beef to melt the cheese. Next comes fresh cilantro - no lettuce. Then comes a good dowsing of Cholula Hot Sauce. To me, this is the perfect taco.
While I couldn't find a link for the exact recipe anymore, I thank Whole Foods for the great inspiration. And thanks for bringing back our favorite seasoning for tacos!!!
