Asparagus Fries With Smoky Chipotle Mayonnaise Dipping Sauce Food

ASPARAGUS FRIES

Steps:

• For the seasoning: Stir desired seasoning combination in a large bowl until well mixed.; set aside.
• For the asparagus fries: Heat 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees F. Line a baking sheet with paper towels.
• Meanwhile, whisk together the mayonnaise, lemon juice and garlic in a small bowl until well combined; set aside.
• Whisk together the flour, cornstarch, baking powder and lemon zest in a medium bowl. Slowly pour in the lager and whisk until smooth. Dip half of the asparagus pieces into the batter, turning to coat completely and letting any excess drip off. Carefully add a few of the asparagus pieces at a time to the hot oil until all the battered pieces are added, then fry until golden brown on all sides and crisp-tender on the inside, 4 to 5 minutes. Transfer to the paper towels and sprinkle with salt and pepper. Repeat with the remaining asparagus pieces and batter, making sure to bring the oil back to 360 degrees F for the second batch.
• Toss the warm fries in the bowl with the seasoning combination and serve with the lemon aioli.

ASPARAGUS FRIES & BACONNAISE

Steps:

• Separate one of the three eggs for the asparagus. Put the white in a bowl with the remaining two eggs, beat with a fork and set aside until needed. Now, make the baconnaise. Chop the bacon as finely as possible. Heat the oil in a frying pan, add the bacon and stir over a low heat for 15 mins, so it ends up sizzling in its own fat and becomes brown and crisp. Sit a metal sieve over a jug and tip the bacon into the sieve - you need about 200ml of fat in total, so top up the bacon fat with extra oil as necessary. Leave to cool for 10 mins.
• Tip the egg, egg yolk and mustard into a bowl, whisk to combine, then slowly add the bacon fat and oil mixture - first a drop at a time, then gradually quicker when it starts to come together. (You can also make this in a mini chopper, by blitzing the egg and mustard then slowly adding the oil with the blade running.) Once you have a thick mayonnaise, add the vinegar and chopped bacon, and season to taste. Can be made up to three days ahead and kept in the fridge.
• For the asparagus, snap off or trim the woody ends (save for making stock or soup). Get out three shallow dishes and tip the flour into one, the reserved beaten eggs into another, and the parmesan and breadcrumbs into the third. Dip the asparagus in the flour, then the egg, then the cheesy breadcrumbs, and put on a plate. Can be prepared the day before, covered and kept in the fridge.
• Heat oven to 220C/200C fan/ gas 7. Drizzle the oil over a baking tray (a sturdy Swiss roll tin is ideal) and heat in the oven. Once the oil is hot, carefully lay the asparagus spears in it, then turn them. Make sure they are in one layer, then roast for 20 mins, turning halfway through, until the crumbs have browned to a crisp coating. Leave until just cool enough to pick up, then serve with the baconnaise for dipping.

BAKED ASPARAGUS FRIES

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside. Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp. Serve immediately.

ASPARAGUS FRIES WITH SMOKY CHIPOTLE MAYONNAISE DIPPING SAUCE

Steps:

• Blanch asparagus in boiling water about 2 minutes.
• Immediately drain and put asparagus in ice water to stop cooking.
• This will help keep a slight crunch to the asparagus and keep it bright.
• Dry asparagus thoroughly with paper towels.
• Use a little of the reduced fat mayonnaise to coat each asparagus spear, then roll in panko breadcrumbs.
• You can refrigerate at this point if needed.
• Mix mayonnaise and chipotle together with a whisk or in blender.
• Use 1-2 depending on how spicy you like it.
• Heat about 1 inch of oil heat to 370 F in a frying pan, put in asparagus but don't crowd.
• Turn to brown on all sides.
• Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.

CHIPOTLE MAYONNAISE

Steps:

• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

PICKLED CHIPOTLE ASPARAGUS

Steps:

• In a 3 to 4 quart pan over high heat, bring 71/4 cups water, distilled vinegar, wine vinegar, salt, and picling spice to a boil. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
• Put water in boiling water canner. It should be 2/3 full if using pint sized jars, 1/2 full for quart jars. Set rack on pan rim, cover pan and, and bring water to a boil over high heat temperature should be 180-185 degrees.
• Nest lids in bands, place in a quart pan, cover with water. Set over high heat and bring wter to 180 degrees (do NOT boil) Remove from heat and cover pan.
• Rinse all vegetables well. Snap off and discard tough ends of asparagus. In an 8-10 quart pan over high heat, bring 4 quarts water to a boil. Ad half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat with remain carrots. Drain vegetables. Trim Asparagus to 6 inch spears reserving ends.
• Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar.
• Fill jars with hot vinegar mix to cover vegetables leaving 1/2 inch head space. Wipe jar rims and outer threads with a clean, damp cloth.
• With tongs lift bands and seals from hot water. Center on Jars and using a hot pad, screw bands on firmly, but don't force.
• Place jars on rack in canner and lower into water. The water should cover jars by at least 1 inch. Cover canner, return water to a boil 180 - 185 degrees and process for 20 minutes.
• Remove from canner with tongs, onto counter with towel, tighten bands. Let jars cool completely at room temperature. Remove bands, Wipe jars and lids with clean damp cloth, label jars, store in a cool, dark place for up to 2 years.
• Once opened chill, will last opened in refrigerater for up to 2 months.
• Yields 5 quarts spears and 1 quart nuggets of asparagus ends.
• HINT: Do Not put fingers or dirty utensils into pickles -- always use clean utensil, and pickles will not mold or cloud.

GRILLED PORTABELLA AND POBLANO TACOS

Steps:

• Preheat a lightly oiled grill on medium-high heat.
• While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
• Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
• Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
• Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
• Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
• To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

YUCA FRIES WITH CHIPOTLE MAYONNAISE

Steps:

• Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
• Preheat oven to 200°F.
• Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
• Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
• Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.

SWEET POTATO FRIES WITH CHIPOTLE MAYONNAISE (YAM FRIES)

Steps:

• Preheat oven to 425°.
• Mix together seasoning. In a bowl combine 1 Tbsp oil and 2 tsp seasoning per sweet potato. Toss and place on greased baking pans. Making sure that potatoes are spread out in pan. Bake for 30-40 minutes turning every 10 minutes.
• Serve with chipotle mayonnaise to prepare mayonnaise combine mayonnaise,* chipotle pepper, 1 tbsp adobe sauce and 2 drops Tabasco sauce. (*I use Chipotle peppers in a can that are in the adobe sauce already, found usually in Mexican food aisles of the supermarket).
• *Save remaining seasoning mixture in ziploc bag for next time.

ASPARAGUS WITH LEMON-CAPER DIPPING SAUCE

Steps:

• Mix together the mayo, sour cream, oil, capers, juice, thyme, and pepper. Cover and refrigerate until ready to serve.
• Trim asparagus and place in a shollow baking dish.
• Drizzle with olive oil and sprinkle with salt.
• Roast at 350 degrees for 10 minutes, or until desired degree of doneness.
• Serve asparagus with sauce on the side.