Today, Ray and I made some hors d'oeuvre for an auction happening at his school tonight. We mixed up mayonnaise and buttermilk, added chopped up sun-dried tomatoes and grated smoked gouda cheese, threw in some paprika and spread the mixture into some celery sticks. Yum.
It occurred to me afterward that the remaining stuff would nicely mix into tuna fish for the makings of a fine tuna melt sandwich. And I was right! Yummy!!
Here's the full recipe:
(Amounts are estimates because I didn't really measure anything)
1/2 cup mayonnaise (I used canola mayo)
1/4 cup buttermilk
1-1/2 cups packed grated smoked gouda cheese
1/3 cup finely chopped sun-dried tomatoes (I used the kind packed in olive oil)
1 tsp paprika
1 largish pinch of salt, maybe a tsp or so (I used kosher salt)
Mix the mayo, buttermilk, salt, and paprika. Add the cheese and tomatoes and mix well. That's it.
If you go the celery stick route, the above makes enough to fill up about 2 bunches of celery. But, as I stated, it works really well in tuna fish, too.
Ray was in charge of mixing everything and of chopping the celery (he's quite handy with the knife for a four-year-old). I grated the cheese and chopped the tomatoes. We only had one argument about who was the "head chef" and who was the "sous chef" (a term I taught him a while ago). He decided he was the "head chef" because he was chopping the celery. I let him win that one. I only wish I had thought to take a picture of him in his little yellow-and-white-with-cherries apron.
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