CONTEST MAIN DISH: Chicken Hash Pancakes-Lemon Chili Mayo

CHICKEN HASH PANCAKES ARCADIA WITH LEMON CHILI MAYONNAISE
Adapted by BumbleBeeBoogie

5 cups poached chicken, skin removed and diced (all white meat or both white and dark meat)
2-1/2 cups red potatoes, peeled and cut into matchstick julienne, 1-1/2-inch long
1 cup slab (or thick-sliced) peppered bacon, cut into 1/4-inch dice
1-1/2 cups yellow onions, peeled and cut into 1/4-inch dice
2 ounces garlic cloves, peeled and minced
2 ounces finely chopped fresh thyme
2-1/2 ounces finely chopped fresh sage
1/2 tablespoon ground cumin
salt and freshly ground black pepper, to taste
1/4 cup fresh lemon juice
1/2 cup coarsely chopped flat Italian parsley
1/4 cup clarified butter
1 tablespoon olive oil
Lemon Chili Mayonnaise

Saute the bacon and onion together in a large skillet over medium heat until the onion is translucent. Add the garlic and cook for 1 to 2 minutes, being careful not to burn. Add the potatoes and cook for 5 more minutes. Add the thyme, sage, cumin and salt and pepper, to taste. Remove from the heat and stir in the diced cooked chicken.

Add a little lemon juice and parsley to the chicken hash and shape into a "pancake."

Heat the butter and the olive oil in a 10-inch non-stick pan until very hot. Reduce the heat; add the chicken hash "pancake" until a golden brown crust has formed. Turn the pancake with a large spatula and briefly cook on the other side. Then slide the hash onto a plate lightly covered with Lemon Chili Mayonnaise.

LEMON CHILI MAYONNAISE

2 large egg yolks
1 teaspoon red wine vinegar
1/2 lemon's juice
1/4 teaspoon white pepper
1/8 teaspoon salt
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/2 cup olive oil
1/2 cup vegetable oil

Place all ingredients, except the oils, in the food processor. Start the motor SLOWLY. Add the oil drop by drop. Once an emulsion starts (it starts to thicken), add the oil more generously. Adjust the salt, pepper and lemon juice to taste as needed.

Transfer the mayonnaise to a jar with a lid; store for up to 5 to 7 days in the refrigerator.

VARIATIONS:
Aioli: add chopped garlic.

Basil: add chopped basil.

Cilantro: add chopped cilantro and fresh lime juice.

Sun-dried Tomato: soak first in hot water; drain, chop.

Tartar Sauce: add chopped pickle, onion and roasted red peppers.

Thousand Island: make like Tartar Sauce, but add catsup and hard cooked egg.