Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, July 26, 2011

Wasabi Chicken Salad

Just discovered a great new condiment while visiting Maine last week, Gold’s Wasabi Sauce.  That’s right, the horseradish people.  Had served it with our leftover lobster and loved it so much I bought a bottle at our local market as soon as I got back to Vermont.  For lunch today I added a few squirts to some mayonnaise and it did wonderful things to my otherwise simple chicken salad;  last night’s cubed chicken thighs, celery, scallion, and tomato.  Give it a try, another versatile condiment to keep on the door of the fridge.

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