Roasted Jalapeno And Garlic Aioli Food

ROASTED GARLIC AIOLI

Steps:

• Preheat the oven to 425 degrees F.
• Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
• In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

ROASTED GARLIC AIOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
• Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
• Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
• Refrigerate until flavors combine, at least 1 hour.

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

AIOLI WITH ROASTED VEGETABLES

Steps:

• Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
• Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
• Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

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 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.

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.

GARLIC AIOLI

Steps:

• in a blender, combine garlic, egg, lemon juice, parsley, salt and pepper.
• put on the fastest setting.
• add the oil in a slow stream and continue to process until the mixture has formed a thick texture.
• *this is more or less the same recipe i use when making mayonnaise. 1/2 cup oil, 1 egg, 1 tbsp lemon juice and a dash of paprika.
• *please note that this does use a raw egg. i prefer to get my eggs from a free range family in my area. although i have heard people say to use store bought (which i don't trust--personal opinion) just make sure to wash the egg before cracking. the use of the lemon kills bacteria with it's high acidity.

ROASTED GARLIC AND LIME AIOLI

Steps:

• Peel outer skins from garlic bulbs, leaving cloves together. Cut off top quarter of each bulb. Place bulbs, cut side up, in center of a piece of heavy-duty aluminum foil. Drizzle 1 teaspoon oil over each bulb; fold foil over garlic, sealing tightly. Bake at 425° for 45 minutes or until soft. Remove from oven; cool. Remove and discard garlic clove skins. Scoop out pulp; mash and stir until smooth.
• Combine roasted garlic and remaining ingredients in a small bowl; stir well. Cover and chill 2 hours.

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!