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4 ounces fingerling potatoes
1 gallon water
1 tablespoon cumin
1 teaspoon salt
1/4 cup mayonnaise
2 tablespoons whole grain mustard
2 each roasted garlic cloves
1 teaspoon lemon juice
1 tablespoon chopped chives
1/4 cup medium diced bacon
1 head frisee lettuce
2 each quail eggs, hard boiled
2 each scallions
Method of Preparation:
Bring potatoes, water, cumin, and salt to a boil. Reduce to a simmer and cook until potatoes are fork tender. Then cool immediately. Reserve for later use.
In a mixing bowl combine mayonnaise, mustard, garlic cloves, lemon juice, and chives. Whisk until smooth and creamy. Allow to rest in the refrigerator for at least two hours.
In a sauce pan render bacon over medium heat until crispy. Drain the bacon from the fat. Save the fat for another use. It has great flavor no use in throwing it away.
Wash frisee lettuce and spin dry. Split quail eggs in half. Slice scallions on a sharp bias.
To finish dress the potatoes in the creamy mustard aioli. Garnish the potatoes with the frisee, quail eggs, and scallions.