BRAISED PORK BELLY SANDWICH WITH PESTO MAYO
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F.
- Score the pork belly several times on fatty side. Season with salt and pepper, to taste.
- Coat a large Dutch oven, over medium heat, with oil. Add the pork belly, 1 piece at a time, scored side down, to the pot. Sear slowly to render the fat on all sides for 3 to 4 minutes. Remove from pan and set aside. Drain off the excess fat leaving 3 to 4 tablespoons and add the garlic. Brown the garlic, then add the onions and cook until slightly colored, about 2 to 3 minutes.
- Stir in the brown sugar and balsamic and cook until syrupy, about 1 to 2 minutes. Add the Dijon and whisk until smooth. Stir in the rosemary, mushrooms, peppers and broths and bring to a boil. Return the pork belly to the pan, cover and put in the oven. Braise until fork tender, about 1 1/2 to 2 hours. Remove from oven and transfer the pork belly to a platter.
- Pesto mayo:
- Mix all the ingredients with a whisk in a small bowl and set aside.
- To assemble sandwiches:
- Spread pesto mayonnaise liberally on each side of the toasted rolls. Put a piece of pork belly and several slices of smoked mozzarella on the bottom halves. Arrange the bottom halves of assembled sandwich on a sheet pan and put back in the oven until cheese melts and browns, about 1 to 2 minutes. Remove from the oven, cover with the roll tops and serve.
PESTO MAYO
This stuff is so tasty! Great with a tomato sandwich!
Provided by Amy H.
Categories Spreads
Time 5m
Number Of Ingredients 5
Steps:
- 1. In a blender, mix together all ingredients and season to taste with salt and pepper. Set aside and chill until ready to use.
PESTO AIOLI RECIPE
Steps:
- In a blender or food processor add basil, mayonnaise, garlic, lemon juice and salt.
- Pulse for 3 minutes, occasionally scraping the sides down, until smooth.
- Transfer to an air tight container or covered bowl and refrigerate to marinate until ready to enjoy.½
Nutrition Facts : Calories 98 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 93 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASIEST PESTO MAYONNAISE
OK, I know that nutritionally, mayonnaise isn't good for me, but I love it! Especially flavored mayonnaises (recipe#311767, recipe#311769, recipe#309836). This is great on sandwiches in place of regular mayonnaise. Or use it as a topping for chicken sandwiches, burgers, or recipe#308538
Provided by mailbelle
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine mayonnaise and pesto.
- Enjoy on your favorite sandwich or burger!
SALMON WITH PESTO MAYONNAISE
I actually had this at a local grocery store. They were giving out samples and it was fabulous! A few salmon fillets, and just four other ingredients. Simple, quick, and delicious. You simply buy a small tub of pesto, or if you're adventurous, your own home made.
Provided by SheCooksToConquer
Categories Beginner Cook
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Broil fillets 4 inches from the heat for 4-6 minutes per 1/2-inch thickness.
- Remove from broiler.
- Combine mayonnaise and pesto sauce, spread on fillets.
- Combine bread crumbs and parmesan. Sprinkle over pesto mayonnaise.
- Return to broiler for 1-2 minutes more, until lightly browned on top.
Nutrition Facts : Calories 459.5, Fat 16.6, SaturatedFat 2.8, Cholesterol 170.3, Sodium 388.5, Carbohydrate 8.7, Fiber 0.3, Sugar 1.4, Protein 65
SIMPLE PESTO MAYONNAISE
I first tried Pesto mayonnaise when we were at our granddaughter's ski meet. She had a sandwich with it on it--delicious. When I got home I got some fresh basil and made some Pesto so we could have the mayonnaise. Lots of work. One day I wanted some and didn't have fresh basil--guess what? This is a yummy substitute and you can have it anytime, and it is so easy and takes only a couple of minutes. I only make enough for a few sandwiches; then make again next time.
Provided by Mimi in Maine
Categories Lunch/Snacks
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Mix together.
- Put in small container and spread on sandwiches as desired.
- Enjoy!
PESTO BAKED COD AND POTATOES
This Pesto Baked Cod recipe is easy and ready in 30 minutes! It's made with potatoes and topped with a creamy lemon basil pesto sauce.
Provided by Christine Rooney
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees Fahrenheit.
- Thoroughly wash and scrub 6-8 red potatoes (or waxy potatoes of choice). Dice the potatoes into chunks, making sure they are all relatively the same size to ensure even cooking.
- Once the potaotes are diced, place them on a large baking sheet. Drizzle 2 tablespoon olive oil over the potatoes, along with 2 teaspoon each of garlic powder and Italian seasoning. Add ¼ teaspoon each of kosher salt and pepper. Toss until completely coated.
- Roast the potatoes for 15 minutes. Remove the pan from the oven after 15 minutes.
- If using frozen cod, allow the fish to thaw completely before use.
- Once thawed, cut 1 - 1 ½ lbs. into evenly sized filets. Place them on a large plate or separate baking sheet. Pat both sides of the cod dry with paper towels.
- Drizzle the fish with 1 tablespoon olive oil and sprinkle ¼ teaspoon each of kosher salt and pepper on the cod.
- Place the cod on top of the halfway-roasted potatoes and arrange them so that the pieces of fish are not touching each other.
- Return the baking sheet to the oven and roast for another 15 minutes, or until the cod is finished cooking. Remove the pan from the oven.
- Combine ¼ cup jarred basil pesto, 2 tablespoon mayo, and 2 tablespoon lemon juice in a small bowl.
- Stir until completely combined using a fork or a small whisk.
- Place a couple spoonfuls of roasted potatoes on a plate and drizzle them with desired amount of the pesto mayo.
- Place a few cod filets over the top of the potatoes and sauce.
- Squeeze some fresh lemon over the top of the dish. Garnish with fresh minced basil (optional).
Nutrition Facts : ServingSize 2 cups, Calories 546 kcal, Carbohydrate 45 g, Protein 46 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 101 mg, Sodium 515 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 12 g
PESTO MAYO
I went on a cruise and became obsessed with a particular sandwich. It had a very similar pesto mayo to this one. I put it on ciabatta bread with fresh mozzarella, fresh basil leaves, and tomato slices. Enjoy.
Provided by Cooking with KB
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place basil, garlic, salt / pepper, and olive oil into a small bowl using a submersion blender (or tiny food processor). Blend until mixed. Stir in mayo.
Nutrition Facts : Calories 241.3, Fat 25.2, SaturatedFat 3.5, Cholesterol 3.8, Sodium 105.6, Carbohydrate 4.4, Fiber 0.6, Sugar 1, Protein 0.5
BASIL PESTO MAYONNAISE
This is far too easy to be so good! Try this on any sandwich - grilled paninis, wraps, even grilled cheese! Terrific on chicken, just spread on chicken on bake. How about a dip?! I could go on.... Enjoy!
Provided by Nif_H
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mix well and refrigerate, preferably for at least an hour and up to 24 hours.
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