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Saturday, February 25, 2012

Southwestern Pappardelle with Corn, Avocado & Cotija

Yesterday I had a foodie epiphany: basic ingredients ("salad ingredients" for example) that are normally relied on in traditional dishes, are being used in new ways in the food world. I am sure many of you are aware of new chefs transforming old classics such as tater-tot hot-dish and turning them into a gourmet, fine dining affair. This type of rebellion is healthy and is the very thing launching us forward onto bigger and brighter things. Sticking your nose into the past and refusing to look ahead is no way to live. In my kitchen, a little rebellion can lead to increased creativity and foodie bliss. To get back on track here, I developed a delicious pasta with chopped avocado, roasted corn, red onion, cotija cheese in a tangy sour cream cajun sauce. Many of the best dishes are created without recipes. This one is certainly a keeper. It is hard for me to rewrite the exact recipe.  I'll give you the sauce ingredients and you can fashion your own rebellion!


Somewhat accurate sauce ingredients:
- sour cream
- whipped cream cheese
- milk
- fresh lemon juice
- garlic
- cajun spice
- hot sauce



2 comments:

  1. I will make this tonight, and will really enjoy every drop of it! Thank you for the tip.

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  2. I hope so, sorry for the murky recipe- let me know how it turns out :) Thanks for reading!

    ReplyDelete