I first saw this recipe in the Food and Drink Magazine, early summer 2006 issue back in June, and have been meaning to make it ever since. At least 4 times a year our local Liquor Board comes out with one of the best food and drink magazines around. If you don't live in Ontario, where you can pick one up for free at your local LCBO outlet, then you have to check out their website.
This time around the aioli is what really captured my attention - lots of garlic and some anchovies to really give the mayo (after all that's really what aioli is) some serious kick. The page in the magazine has been dog-eared and left on the coffee table but somehow I only just tried it out yesterday. All I can say is - WOW! the aioli was well worth the wait. I think it would probably work well with pork chops too.
In the background, you can just see the purple potatoes I mashed. Yes they really are lavender in color! I was taken by their color when we stopped at a farm during our country road adventure in Prince Edward County. I must admit, they look better than they taste. Maybe I just haven't found the appropriate cooking method yet. I tried them, boiled and quartered in a salad Nicoise and they tasted too grainy that time. In fact, we all left most of them on our plates. So I thought I'd try them mashed with some milk, salt and pepper and Olivina margarine. This time they were way too pastey. I still have a few left, so I guess I'll try them baked. They do look pretty though, and a dollop of aioli hid the less-than-perfect texture.
Because the aioli was so potent, I just steamed some broccoli and sprinkled a little lemon juice and quite a bit of red pepper flakes on top before serving.
Related links: Food and Drink recipes Meat