Mock Duck Foo Yung

This picture has distorted color, but the dish really isn't the most vibrant of dishes! I have never had or seen Egg Foo Yung before, so I wasn't really sure how the presentation was supposed to go. I found this recipe, and did what I could with what I had in my kitchen.

• 1/2 onion, julienne
• olive oil, for sauteing
• 10oz mock duck which I found at a local asian foods market--------->
• 3/4 c cooked corn kernels
• 3 eggs, beaten
• a couple Tbs soy sauce
  
• rice vermicelli, I cooked enough for two servings
• thinly sliced scallions, to garnish
  

1. Saute the onion in olive oil, until it begins the caramelize.
2. Add the mock duck pieces and corn and cook for about 3 more minutes.
3. Next, pour over the egg mixture and soy sauce and cook through.
4. I mixed the ingredients sort of into a scramble, but I think its supposed to be cooked more like an omelet.
5. serve the egg mixture over top of the rice noodles, and top with fresh scallions.

This was super decadent, I actually couldn't finish my whole bowl because it was so rich. It was still very delicious. If I make this again I will invite guests. There were probably at least 4-5 servings in the pan.

Sweet Fries with Chipotle Aioli

This snack was an homage to a restaurant I used to work at. One of our most popular tropas was sweet potato fries with a chipotle aioli, so straight forward, and the people were in love.

Sweet Fries: Its to your own discretion, whether or not you like to keep the skins on. I prefer it for the more earthy flavor and the vitamins lie just beneath the skin.
Cut the potatoes length-wise, and then to your preferred thickness, mine were a little less than 1/2" thick. Toss the potatoes in just enough olive oil to coat, and season with cracked pepper and coarse kosher salt. Line them on a foiled baking sheet in a single layer. Bake @ 450 for 15-20.
Depending on the thickness of your fries, you will need to adjust your cook time.

Chipotle Aioli:
This recipe yields about 1 quart (perhaps a little more, I didn't proper measure it). That's a LOT of aioli for one person, so you may want to cut the recipe in half or share some with your neighbors.
In a food processor:

• 2 garlic cloves, minced (in the processor)
• juice of 1 lemon, always roll your lemons first to get the maximum amount of juice
  
• 1 Tbl Dijon mustard
• 3 yolks, I used the yolks from my chicken, so they are probably a "medium" size
• 1 dash Worcestershire sauce
• 2/3 - 1 whole can (7.5 oz) of chipotle peppers in adobo, obviously the more you add, the spicier your aioli will be.
• S & P
• Puree the above ingredients well and emulsify by slowly drizzling in your oil, I used an olive oil/canola oil blend. For this recipe, EVOO would have offered too strong of a flavor. Olive pomace oil is a great choice for aiolis and dressings as well.
• I didn't measure my amount of oil because its slightly different every time. So you will add the oil until you see the mixture starting to slow in motion as it moves around the processing bowl. Its a good idea to stop and check the taste and consistency of your aioli to make sure it doesn't start to just taste like oil(another reason I prefer a lighter tasting oil)!
• Set in the fridge to chill, an hour - an hour and a half should be good.

This dip is good with crudites, good on sandwiches, really its just good on anything you want, it would probably be good as a hollandaise substitute on poached eggs.
As with most food, I would suggested not keeping this any longer than 7 days.