Today’s recipe is a Romesco Lima Bean Dip. Yes, a dip. It’s true, dips are not your typical January fare. Most of us tend to keep entertaining to a minimum once Christmas is well in the rearview mirror. And, for some unknown reason, when we don’t party, we don’t dip. Well, I mean we might crack open a jar of salsa to stave off hangriness or dive into store bought french onion dip mid game. But in January gourmet dips are nowhere to be seen, probably because we’re all hiding in our least presentable pair of PJs. And if you’re hiding away from the public, why bother to put your best dip forward, right?
When I started thinking about today’s Vietnamese Coffee Caramel Corn I had no idea it would be so easy to make. Too easy! This corn is so simple, it’s dangerous. Today’s recipe is one of those recipes I wish I could unlearn because I have zero self-control in the face of this corn. I’ve always been a bit of a popcorn fiend but this corn really kicked it up a notch. Oh, and the recipe makes a ton, so you can happily eat your way through a ginormous bag of it until your dentist disowns you…Or you can give it away as gifts. Actually, I’m going to say you *should* give some of it away as gifts. You will immediately regret it but you will be doing yourself a kindness.
No, your eyes do not deceive you. These Sake Cured Salmon Blinis are topped with itty bitty seasoned quail eggs. And yes, they are marinated in the same marinade I used for the season chicken eggs in my 
