Jalapeno Aioli Food

CILANTRO JALAPENO AIOLI

Steps:

• Combine all ingredients in the bowl of a food processor fitted with the S blade. Process until smooth.

LICK-THE-SPOON CILANTRO JALAPENO AIOLI

Steps:

• Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

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.

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.

VIETNAMESE 'SHAKING BEEF' SANDWICH WITH A FIRE-ROASTED JALAPENO AIOLI, WATERCRESS AND CRISPY FRIED ONION STRINGS

Steps:

• Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.
• Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
• In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.
• To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
• Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!;
• (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) .
• Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!

ROASTED JALAPENO AND GARLIC AIOLI

Steps:

• Roast the jalapeños until skin turns black all around.
• Place jalapeños in a bag and let steam for 10 minutes, or until cool to the touch.
• Under cold water, peel the skin from the jalapeños and remove the stems.
• Split the jalapeños with a paring knife and scrape out the seeds and pith.
• Set aside.
• Using a mortar or food processor, crush garlic until it forms into a paste.
• Add jalapeños and grind/process again until liquefied.
• Add mayo and salt and mix a final time.
• Enjoy on burgers or sandwiches or get creative!
• I've added 2 tsp of sugar to this on occasion to give it an extra dimension of flavor. Your choice!

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.

JALAPENO AIOLI

Steps:

• 1. roast the jalapeno by placing on fork and holding over flame, turning occasionally until the outside turns black-the skin will fall off when you run it under water 2. slice the pepper in half 3. put the jalapeno, yolk, lime juice in a food processor and little by little add the oil. It will take less than a minute for the mixture to emulsify.

JALAPENO AIOLI

Steps:

• In a small mixing bowl, add mayonnaise, minced jalapeno, pickled jalapeno, garlic, and black pepper.
• Using a whisk, whip up gently until all the ingredients combined together.
• Transfer to a serving bowl and enjoy.