SPICY CHILE MAYONNAISE
Steps:
- Gather the ingredients.
- Combine all of the ingredients in a small bowl and whisk to blend thoroughly. Taste and add more chile garlic sauce if you'd like more heat. Refrigerate until ready to serve.
- Spoon into small bowls and serve with fresh vegetables or appetizers, or spread onto burgers or sandwiches and enjoy.
Nutrition Facts : Calories 96 kcal, Carbohydrate 1 g, Cholesterol 6 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 165 mg, Sugar 0 g, Fat 10 g, ServingSize 8 servings, UnsaturatedFat 0 g
CHILI MAYONNAISE
Steps:
- Combine all of the ingredients.
CHILI MAYONNAISE '21' CLUB
Categories Condiment/Spread Food Processor Quick & Easy Mayonnaise Hot Pepper Chill Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 3
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.
ANCHO CHILE MAYONNAISE
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week.
CRAB CAKES WITH RED CHILI MAYONNAISE
These crab cakes are a bit of work....but they are worth every bite. I had leftovers for lunch the next day and they still were excellent. I used Panko japanese breadcrums as these gave the cakes a bit of a crunch. The recipe can be cut in half
Provided by Abby Girl
Categories Crab
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Red Chili Mayonnaise: Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Crab Cakes: Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; sauté 3 minutes. Transfer to large bowl.
- Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. (Note: be careful not to add too much liquid to the cakes or they won't come together).
- Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side.
- Transfer to plates. Serve, passing remaining chili mayonnaise separately.
- Note: I don't normally enjoy fried foods so I bake for about 15-20 mins in 400 degree oven then broil each side for about 2-3 minutes until golden brown. Leftovers (if any) make great sandwiches with whole wheat english muffins.
Nutrition Facts : Calories 491.2, Fat 19.5, SaturatedFat 3.2, Cholesterol 57.9, Sodium 1191.1, Carbohydrate 57.7, Fiber 3.5, Sugar 7.2, Protein 20.7
SHRIMP SANDWICH WITH CHILI MAYONNAISE
This recipe for "One Sophisticated Sandwich" looks amazing. Perfect for a ladies lunch! It certainly has all of my favorite ingredients. Clipped it from the Chicago Tribune Food Section, so I have yet to try it. I will post an update ASAP..... it is going to the top of my "to try" list. Prep time does not include time to cook and cool the shrimp. Tip: serve the leftover chili mayonnaise with poached chicken or with chicken / egg salad sandwiches for an unexpected twist.
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time 20m
Yield 4 sanwiches
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, red onion, lemon juice and chili sauce in a small bowl.
- Spread half of the toasted slices with 1 tablespoon chili mayonnaise.
- Layer with shrimp slices, arugula, then avocado slices.
- Top with remaining slices of toast; press gently together with palm of hand.
- Slice on diagonal.
Nutrition Facts : Calories 582.2, Fat 32.1, SaturatedFat 4.9, Cholesterol 188.1, Sodium 931.3, Carbohydrate 46.4, Fiber 5.3, Sugar 6.6, Protein 28.7
CILANTRO CHILI MAYONNAISE
Perfect for zipping up a sandwich, burger or to use as a veggie dip. I use light mayo to cut down on the fat/calories. Easy to throw together for that little something special. Enjoy!!
Provided by mydesigirl
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a food processor or blender, puree the cilantro, garlic, jalapeños and cumin.
- Stir into mayonnaise.
- Refrigerate.
- ** Note ** If you think that this is too spicy for your taste, you can calm it down by removing the seeds from the jalapeño peppers.
Nutrition Facts : Calories 637.5, Fat 53.1, SaturatedFat 7.7, Cholesterol 40.7, Sodium 1122.5, Carbohydrate 42.1, Fiber 0.9, Sugar 10.5, Protein 2.7
GREEN CHILE MAYONNAISE
Make and share this Green Chile Mayonnaise recipe from Food.com.
Provided by wildheart
Categories Spreads
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Mix thoroughly.
- Chill for a minimum of three hours.
- Use as dip or dressing.
Nutrition Facts : Calories 228.8, Fat 14.3, SaturatedFat 2.2, Cholesterol 2.9, Sodium 36.9, Carbohydrate 24.1, Fiber 2.8, Sugar 11.8, Protein 5.4
TRADITIONAL CRAB CAKES '21' CLUB
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
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.
SPICY CHILI LIME MAYO
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
Steps:
- Combine all ingredients in a bowl and mix well!
- Enjoy!
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