Cilantro Jalapeno Aioli Food

JALAPENO AIOLI RECIPE

Steps:

• Place mayonnaise in a medium bowl and then add diced jalapeno peppers. A small dice works well here to maximize flavor.
• Add chopped cilantro to the jalapeno and mayonnaise.
• Add lime juice and salt and pepper
• Stir until well blended.

MAHI CHURRO WITH JALAPENO SLAW AND CINNAMON AIOLI

Steps:

• Cut the fish into even portions lengthwise, to fit the shape of a taco shell or tortilla.
• Batter: In a large bowl whisk together the eggs, cornstarch, milk and salt. Put the mahi mahi strips into the batter, toss gently to coat and let it marinate for at least 1 hour. Stir occasionally, so the cornstarch doesn't settle to the bottom of the bowl.
• While the fish marinates make the aioli: In a food processor or blender, add the egg yolks, orange zest, orange juice, garlic, salt and cinnamon. Pulse the ingredients until they are well blended and then, with the processor running, very slowly begin to add the canola oil. The texture you are looking for is that of mayonnaise.
• Slaw: In a large bowl combine the cabbages, jalapenos, lime zest, lime juice, honey, salt and cilantro.
• Heat a small nonstick saute pan over medium-low heat. Stir in all of the spice mix ingredients and cook until toasted, about 1 minute. Remove from heat.
• Fill a large, deep saute pan with straight sides, half way up with canola oil and put it over medium heat. Heat the oil to 350 degrees F.
• Put the mahi mahi pieces in the oil and cook for about 2 minutes a side. When they are done, remove to a paper towel to drain and immediately sprinkle with the toasted spice mix. You can go as heavy or light with the spice as you like. Repeat this process until all the fish is cooked.
• Lay 1 to 2 pieces of fish in each taco shell or heated tortilla. Top with aioli and slaw and enjoy!
• Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

CILANTRO AIOLI

Steps:

• Combine all ingrediants in a small food processor (or favourite blender) and mix until blended.

JALAPENO-LIME AIOLI

Steps:

• Place the garlic and salt in the bowl of a food processor.
• Process until pureed.
• Add the egg and egg yolk and process, scraping down the sides of the bowl to combine the ingredients thoroughly.
• With the machine running, very slowly add the canola oil,.
• a few drops at a time at first; and then in a thin steady stream; it will emulsify and thicken.
• Once the oil is added and the aioli has formed,.
• quickly pulse in the lime zest and the lime juice.
• Transfer to a bowl and stir in the peppers.
• The aioli may be refrigerated in an airtight container for up to 1 day.