JAMMY EGGS WITH SMOKED PAPRIKA AIOLI
This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft, then top with a dollop of jazzed-up mayo and garnish with anchovies, roasted peppers, and parsley.
Provided by Anna Stockwell
Categories New Year's Eve Hors D'Oeuvre Appetizer Egg Mayonnaise Bell Pepper Anchovy Wheat/Gluten-Free Paprika Dairy Free Cocktail Party Christmas Christmas Eve
Yield Makes 48
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil over high heat. Gently lower eggs into water; cook 10 minutes. Transfer eggs to a bowl of ice water. Gently tap edges to break shells a bit so water gets in under shell and makes them easier to peel. Let sit in ice bath about 5 minutes, then peel.
- Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.
- Slice eggs in half and arrange on a platter. Dollop with aioli. Arrange 1 anchovy or red pepper slice diagonally over each. Top with parsley, then season with sea salt.
- Do Ahead
- Aioli can be made 2 days ahead. Transfer to an airtight container and chill. Eggs can be boiled and peeled (but not sliced) 2 days ahead. Transfer to another airtight container and chill.
SMOKED PAPRIKA LAMB WITH EGGPLANT AIOLI
From "Alive and Cooking", a simple yet impressive lamb dish. It's actually pretty quick but the eggplant does take some time in the oven; you can do the aioli before time to cut down on the time needed.
Provided by Chickee
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix lamb together with garlic, paprika, parsley, lemon and oil and season to taste. Marinate for 10 minutes if desired or cook immediately by char-grilling for 5 minutes on each side, or until done to your liking.
- Allow to rest for 2 minutes before slicing and serving over couscous with Eggplant Aioli and steamed vegetables such as sugar snap peas and carrots.
- Eggplant Aioli:.
- Bake whole eggplant on a foil lined baking tray at 180°C for 45 minutes or until soft. Cut in half, scoop out flesh and place in a food processor with the remaining ingredients. Blend until smooth, season to taste and serve over lamb. This keeps well refrigerated.
PAPRIKA LAMB
From a cookbook belong ing to a friend. We made thse at her place the other night-the original recipe used half a teaspoon of cumin and a quarter oteaspoon of smoked paprika-hardly worth it we reckoned, so we upped those to suit ourselves. Glad we did!
Provided by JustJanS
Categories Lamb/Sheep
Time 11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cumin, paprika, garlic, oil and salt and pepper together in a small bowl, then massage over the cutlet. Leave them to marinate for at least 3 hours and overnight if you have time.
- Heat your grill and cook the lamb cutlets until done to your liking (our Aussie chops are quite small and only need around 3 minutes a side to cook to pink).
- Squeeze with lemon and serve.
GRILLED EGGPLANT PANINI WITH BASIL AIOLI
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. -Joseph A. Sciascia, San Mateo, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For aioli, place the first 8 ingredients in a blender; cover and process until smooth. , Brush vegetables with oil. Place in broiling pan and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle. , Spread cut sides of each roll with 2 tablespoons aioli; top each with cheese. Layer bottoms with eggplant and peppers. Replace tops., In a panini press, grill sandwiches until cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Nutrition Facts : Calories 732 calories, Fat 38g fat (11g saturated fat), Cholesterol 33mg cholesterol, Sodium 1116mg sodium, Carbohydrate 83g carbohydrate (12g sugars, Fiber 9g fiber), Protein 23g protein.
SPICY LEMON AND PAPRIKA AïOLI
Categories Condiment/Spread Garlic Side No-Cook Mayonnaise Lemon Spice Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- *Available from Tienda.com (888-472-1022; tienda.com).
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