Chili Mayonnaise 21 Club Food

CHILI MAYONNAISE

Chili Mayonnaise image

Provided by Food Network

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
Small clove garlic, minced
White wine vinegar to thin if needed
Salt and pepper

Steps:

Combine all of the ingredients.

CHILI MAYONNAISE '21' CLUB

Chili Mayonnaise '21' Club image

Categories Condiment/Spread Food Processor Quick & Easy Mayonnaise Hot Pepper Chill Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 3

Ingredients

1 ounce dried chilies* such as ancho, chipotle, cascabel, or New Mexico, stems and seeds discarded (wear rubber gloves)
1/2 cup mayonnaise
*available at Hispanic markets, specialty foods shops and some supermarkets.

Steps:

In a small heatproof bowl cover chilies with boiling water and soak 30 minutes. Drain chilies and purée in a food mill fitted with fine disk or a food processor. If using a food processor, force purée through a sieve. Paste may be made 2 weeks ahead and chilled, covered. Stir chili paste into mayonnaise until combined well.

SPICY CHILI LIME MAYO

Spicy Chili Lime Mayo image

Make and share this Spicy Chili Lime Mayo recipe from Food.com.

Provided by Palis Favorites

Categories Low Protein

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt

Steps:

Combine all ingredients in a bowl and mix well!
Enjoy!

GREEN-CHILE MAYO

Green-Chile Mayo image

Top Emeril's Pork-and-Chorizo Burgers with this mayo.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry

Number Of Ingredients 5

Ingredients

1 cup mayonnaise
1 garlic clove, minced
1 poblano chile, roasted, peeled, and seeded
1 tablespoon fresh lime juice
Coarse salt and ground pepper

Steps:

In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper.

THAI CHILI MAYONNAISE

Thai Chili Mayonnaise image

Make and share this Thai Chili Mayonnaise recipe from Food.com.

Provided by breezermom

Categories Sauces

Time 5m

Yield 1/2 cup

Number Of Ingredients 3

Ingredients

1/2 cup mayonnaise
2 tablespoons Thai sweet chili sauce
2 tablespoons fresh cilantro, minced

Steps:

Mix all ingredients. Let rest in the refrigerator for at least 1 hour to allow flavors to blend.
Enjoy!

TRADITIONAL CRAB CAKES '21' CLUB

Traditional Crab Cakes '21' Club image

Categories Appetizer Sauté Mayonnaise Crab Bell Pepper Jalapeño Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 first-course servings or 4 main-course servings

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
1 red bell pepper, cut into 1/4-inch dice
1 yellow bell pepper, cut into 1/4-inch dice
6 slices firm white sandwich bread, crusts discarded
1 pound jumbo lump crab meat, picked over
1/4 cup fresh coriander leaves, washed well, spun dry, and chopped
1/4 cup mayonnaise
2 tablespoons Old Bay seasoning*
1 jalapeño chili, or to taste, seeded and chopped fine (wear rubber gloves)
1 tablespoon minced garlic
freshly ground black pepper to taste
Accompaniments:
chili mayonnaise or mayonnaise flavored with mustard or horseradish
*available at seafood and specialty foods shops and some supermarkets

Steps:

In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs.
In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
Preheat oven to 375°F.
In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through.
Serve crab cakes with mayonnaise.

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