HOMEMADE AIOLI RECIPE
Steps:
- In a small food processor or cup using an immersion blend, whisk together yolks, lemon juice and zest, and mustard. Pulse, scraping down the sides, until it becomes a pale yellow paste.
- While whisking or while the immersion blender is on, very slowly pour the oil into the yolk mixture. It should start to thicken and combine, but if it it does seperate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
- When fully combine, add the garlic and salt, either giving a few more quick pulses or folding in by hand. If you plan to add chives or black pepper, fold them in as well.
- Cover and refrigerate for 1 hour to let flavors marry.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Facts : Calories 1447 kcal, Carbohydrate 6 g, Protein 8 g, Fat 157 g, SaturatedFat 24 g, Cholesterol 521 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 128 g, ServingSize 1 serving
ASIAN FLAVORED AIOLI
This is a delicious dipping sauce to serve with tempura, grilled tuna, or fondue steak bites, etc. The recipe comes from Cuisine at Home magazine.
Provided by MamaJ
Categories Sauces
Time 10m
Yield 2/3 cup
Number Of Ingredients 10
Steps:
- Whisk all ingredients together until smooth.
- Chill until ready to serve.
ASIAN TURKEY BURGERS
This recipe has wonderful flavor and the water chestnuts give it great texture. My husband loves meat but he'd prefer this over regular hamburgers anyway! Make batches ahead of time and freeze the patties using waxed paper to separate.
Provided by Jennifer B
Categories World Cuisine Recipes Asian
Time 23m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, water, ginger, salt, and pepper in a bowl; shape into 4 patties.
- Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 197.1 calories, Carbohydrate 4.7 g, Cholesterol 90.1 mg, Fat 9.8 g, Fiber 0.9 g, Protein 22.8 g, SaturatedFat 2.5 g, Sodium 597.5 mg, Sugar 1.4 g
MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS
Recipe courtesy Eduardo Rivera Tortas are a traditional Mexican sandwich with layers of flavors and ingredients stacked on a big fluffy roll known as a bolillo, tortero or pan francés depending on the region. This torta fuses in some Asian flavors all wrapped around a succulent marinated pork loin. [This recipe requires some advance prep, well worth it for this incredible sandwich.]
Provided by Food.com
Categories Lunch/Snacks
Time 4h
Yield 6 serving(s)
Number Of Ingredients 45
Steps:
- Chiles Curtidos (Pickled Vegetables):.
- Combine vinegar, sugar and water in a large pot and bring to a simmer, stirring to dissolve the sugar. Turn off heat and let pot sit.
- In a large frying pan, heat oil over medium high heat until hot. Add remaining ingredients. Cook until onions are wilted, about 5 minutes, stirring occasionally. Transfer to the pot with vinegar mixture and stir well. Let sit until room temperature. Transfer vegetables and liquid to a glass jar with lid. Refrigerate at least 2 days to infuse flavors. Pickles with keep up to 2 months.
- Pork:.
- Place pork in a sealable baggie. Mix together remaining ingredients except for oil, and add to baggie. Seal baggie and shake to coat pork evenly. Refrigerate for at least 2 hours, preferably overnight.
- To cook, heat oil in deep skillet over high heat until hot. Add pork and cook, turning, until crisp on all sides and cooked through, about 10 minutes. Place on paper towels and set aside. When ready to assemble sandwiches, slice pork 1/4-inch thick.
- Refried Black Beans:.
- Combine bay leaves, garlic and onion and wrap in cheesecloth, tying ends to make a tight bundle.
- Bring water to boil in large pot. Add salt, beans and cheese cloth bundle. Return to a simmer and cook until beans are tender, about 1 1/2 hours. As beans cook, add more water if needed to keep them submerged. When beans are done, drain and reserve liquids. Discard cheesecloth bundle.
- In large skillet, heat oil until hot. Add garlic and cumin and cook 1 minute, stirring. Add beans and half the reserved bean liquid. Cook, stirring, 1-2 minutes. Transfer beans to a food processor and puree until smooth. Season with salt to taste. Add more bean liquid as needed for a thick, spreadable consistency.
- Cilantro Aioli:.
- Place mayonnaise, garlic, mustard, lemon juice, and half the cilantro in the bowl of a food processor. Process until smooth. With motor running, slowly add oil. The mixture should be smooth. Add cold water as needed for spreadable consistency and to brighten the color. Add salt and lime juice and pulse briefly. Transfer to a bowl and stir in zest and remaining cilantro.
- Sandwich Assembly:.
- Heat a skillet or griddle until hot. Butter rolls and place in skillet to toast until golden. Spread both halves of rolls with cilantro aioli. Onto bottom halves, layer black beans, pork, chiles curtidos, avocado, queso fresco, tomato and lettuce. Add top half of roll and serve.
Nutrition Facts : Calories 1796.9, Fat 112.8, SaturatedFat 14.6, Cholesterol 80.2, Sodium 2082.3, Carbohydrate 164, Fiber 14.7, Sugar 93.5, Protein 40.8
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