Spiced Aioli Food

SPICY AIOLI

Steps:

• Bring an inch of water to a boil in a small saucepan. Add garlic and cook until easily pierced with tip of a paring knife, 3 to 5 minutes; drain. Use a chef's knife to mash garlic into a paste.
• In a medium bowl, whisk garlic, egg yolk, Dijon, and lemon juice. Whisking constantly, add oil in a thin stream. Whisk in paprika, cayenne, and hot pepper sauce. Season with salt and pepper.

SRIRACHA AIOLI

Steps:

• Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.

SPICY AIOLI

Steps:

• Mix all ingredients into a bowl. Chill until ready to use.

SPICY AIOLI

Steps:

• Whisk 1/2 cup mayonnaise, 1/4 cup sour cream, 2 teaspoons hot sauce and the juice of 1 lemon in a bowl. Serve with crab claws.

SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI

Steps:

• Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
• Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
• Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
• Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
• Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
• Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
• Serve -- Just serve the chicken strips with the Basil Aioli.

SPICY LEMON AIOLI

Steps:

• Add all of the ingredients except the olive oil into a medium sized mixing bowl.
• Begin stirring with either a spatula or whisk and add in olive oil one tablespoon at a time.
• Once everything is well blended, test for desired consistency - add more olive oil as you see fit.
• When completely blended, top with a sprinkle of cayenne pepper and lemon zest.