PRESSURE-COOKED POTATOES WITH SMOKY AIOLI
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a pressure cooker over high heat; add the olive oil. Add the potatoes, garlic and some salt and pepper. Brown the potatoes for 6 to 8 minutes, adding more oil if needed. Add the chicken stock, then seal the pressure cooker and cook for 8 minutes.
- Meanwhile, mix the mayonnaise, ketchup, smoked paprika, garlic salt and hot sauce in a small bowl.
- Serve the potatoes with a drizzle of aioli and a sprinkle of cilantro.
POTATO WEDGES WITH SMOKY AIOLI
Steps:
- Place a large rimmed baking sheet in the oven; preheat the oven to 425 degrees F.
- Wash the potatoes well, then pat them dry. Cut each potato lengthwise into 1-inch-thick wedges. Toss the wedges with 1 tablespoon of the oil, 1 teaspoon salt and some pepper.
- Carefully remove the hot baking sheet from the oven and brush it lightly with oil. Arrange the wedges, cut-side-down, on the sheet in a single layer. Bake until the underside is golden brown and not sticking to the baking sheet, about 25 minutes. Use a metal spatula to loosen and flip the potatoes, then continue to bake until golden brown and crisp all over, about 20 minutes more.
- Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over low heat. Add the garlic and cook, stirring often, until golden, about 3 minutes. Add the paprika and cook 30 seconds, stirring. Remove from the heat and cool slightly; then stir the mixture into the mayonnaise.
- Sprinkle the potato wedges with parsley and serve with the aioli for dipping.
AIOLI
Steps:
- Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
- The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.
SMOKY CHIPOTLE AIOLI
This is such an easy, throw together sauce for crudite, smoked sausage bites, or steak bites. This recipe comes from Out of the Frying Pan.
Provided by Penny Stettinius
Categories Southwestern U.S.
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk all ingredients in a bowl until well combined.
- Store in an airtight container in the the refrigerator for up to a week.
Nutrition Facts : Calories 61.9, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 111.2, Carbohydrate 4.6, Fiber 0.3, Sugar 1.1, Protein 0.3
DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
- Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
- Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
- Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
- Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
- Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.
SMOKY AIOLI
Categories Condiment/Spread Seed
Number Of Ingredients 7
Steps:
- Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
GRILLED TURKEY BURGERS WITH CHEDDAR AND SMOKY AIOLI
Provided by Janet Taylor McCracken
Categories Dairy turkey Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Cheddar Grill Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4
Number Of Ingredients 15
Steps:
- Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
- Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
- Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.
GRILLED TURKEY BURGERS WITH CHEDDAR AND SMOKY AIOLI
I took the ground turkey meat and added, a Moroccan-spiced aioli to keep the burgers moist, which gives them tons of flavor. Bon Appetit Cover on Magazine, August 2009. Smoked Paprika was used and this you can find in the spice aisle at your supermarket. Recipe comes from the Bon Appetit Test Kitchen.;)
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 burgers and accoutrements
Number Of Ingredients 15
Steps:
- Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes; cool.
- Finely grind toasted seeds in spice grinder or in mortar with pestle.
- Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl.
- Season aioli to taste with salt and pepper and sprinkle with sesame seeds.
- (* DO AHEAD: Aioli can be made 1 day ahead.)
- Cover and refrigerate.
- Place turkey in medium bowl.
- Add 2 tablespoons aioli; mix gently.
- Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch-thick patty, about 3 1/2 inches in diameter.
- Using thumb, make small indentation in center of each burger.
- (**DO AHEAD: Can be made 4 hours ahead).
- Cover and chill.
- Prepare barbecue (medium-high heat).
- Sprinkle burgers with salt and pepper.
- Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper.
- Grill onions and bell peppers until soft and charred, about 4 minutes per side.
- Grill turkey burgers 5 minutes.
- Turn over; grill until almost cooked through, about 4 minutes.
- Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer.
- Place 1 turkey burger on each of 4 bun bottoms.
- Arrange grilled red pepper pieces, then grilled red onion slices over.
- Top each with dollop of aioli and some arugula.
- Cover burgers with bun tops and serve with pickle wedges and corn chips.
Nutrition Facts : Calories 650.4, Fat 37.2, SaturatedFat 11.4, Cholesterol 114.2, Sodium 667.6, Carbohydrate 43.2, Fiber 3.6, Sugar 11.1, Protein 36.1
More about "smoky aioli food"
SMOKY CHICKEN & AIOLI WITH SAFFRON RICE & OLIVES
From blueapron.com
SMOKY BARBECUE AIOLI | CONDIMENTS - STONEWALL KITCHEN
From stonewallkitchen.com
SMOKY BBQ DIP / AIOLI - THE WHOLE SMITHS
From thewholesmiths.com
AVOCADO AIOLI & EASY SWEET POTATO CHIPS - THE ANTI …
From theanticancerkitchen.com
FINGERLING PAPAS BRAVAS WITH SMOKY AIOLI RECIPE - FOOD
From foodandwine.com
WHAT IS AIOLI? | ALLRECIPES
From allrecipes.com
TWO-MINUTE AIOLI RECIPE - SERIOUS EATS
From seriouseats.com
CRISPY POTATO OMELET WITH SMOKY AIOLI RECIPE | REAL …
From realsimple.com
RECIPE : INFUSED AIOLI - KITCHEN TOKE
From kitchentoke.com
SMOKE SHOW LIGHTLY SMOKED JALAPEñO AIOLI, 310 GRAMS
From amazon.ca
Reviews 165
POTATO WEDGES WITH SMOKY AIOLI | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.ca
SMOKY TOMATO AIOLI RECIPE | WOMEN'S BEAN PROJECT
From womensbeanproject.com
CHIPOTLE AIOLI - SMOKY & SPICY HOMEMADE CHIPOTLE MAYO RECIPE …
From youtube.com
JUICY VENISON BURGER RECIPE WITH SMOKY AIOLI
From modernfarmhouseeats.com
GRILLED BURGERS WITH BACON-ONION RELISH AND SMOKY AïOLI
From coolfooddude.com
SMOKED PAPRIKA AIOLI FROM SCRATCH - VEGAN FOOD LOVER
From veganfoodlover.com
SMOKED PAPRIKA AIOLI • SPICY & DELICIOUS - THE SPICE TRAIN
From thespicetrain.com
BLISTERED SHISHITO PEPPERS + SMOKY WHITE CHEDDAR AIOLI - SIMPLY …
From simplyscratch.com
SMOKY HADDOCK WITH ROASTED GARLIC AIOLI - MAKEGOODFOOD.CA
From makegoodfood.ca
GARLIC AIOLI CAULIFLOWER CHEESE - HOLY MOLY
From holymolydips.com
SMOKY AIOLI MAYONNAISE | POPPAMIES
From poppamies.fi
SMOKY AIOLI MAJONEESI | POPPAMIES
From poppamies.fi
SMOKED PAPRIKA AIOLI - PEPPERSCALE
From pepperscale.com
SMOKEY AIOLI — KAPPA FOODS
From kappafoods.com
AïOLI RECIPE - BBC FOOD
From bbc.co.uk
SMOKED AIOLI | HOT SMOKED
From hotsmoked.co.uk
SMOKY BBQ BURGER WITH GARLIC AIOLI & FRIED EGG - EATING EUROPEAN
From eatingeuropean.com
SMOKED PICKLED POTATOES WITH AIOLI RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHEAT’S AïOLI AND 20+ THINGS TO DO WITH IT - SAUCY DRESSINGS
From saucydressings.com
SMOKED GARLIC AIOLI | COOK (ALMOST) ANYTHING AT LEAST ONCE
From cookalmostanything.com
SMOKED PAPRIKA AIOLI RECIPE | TASTING TABLE
From tastingtable.com
SMOKY CHIPOTLE AIOLI RECIPE - FOOD NEWS
From foodnewsnews.com
SMOKY & TANGY VEGAN AIOLI » VEGAN FOOD LOVER
From veganfoodlover.com
SMOKY BARBECUE AIOLI AT WHOLE FOODS MARKET
From wholefoodsmarket.com
ROASTED GARLIC AIOLI FOR WHOLE FOODS SMOKEY TLTA SANDWICH
From secretcopycatrestaurantrecipes.com
GRILLED SHRIMP W/ SMOKY CHILE AIOLI | MARX FOODS BLOG
From marxfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love