Spicy Citrus Garlic Aioli Food

SPICY CHILI AIOLI

Steps:

• Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• Add pressed garlic and chili paste and continue to mix once again until uniform in texture.
• Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

SPICY CITRUS GARLIC AIOLI

Steps:

• Mix mayonnaise, lime juice, garlic, and cayenne pepper together in a bowl until smooth.

LEMON GARLIC AIOLI RECIPE

Steps:

• Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
• Add the garlic, Dijon mustard, lemon juice, and sea salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
• Pour the oil on top. Again, do not whisk or stir.
• Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until the aioli forms.
• Store the homemade aioli right in the jar, in the refrigerator.

SPICY LEMON AND PAPRIKA AïOLI

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).

ROASTED BRUSSELS SPROUTS WITH GARLIC BACON AIOLI

Steps:

• Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
• Wash the Brussels sprouts and trim off the ends. Slice each Brussels sprout in half (if Brussels are large, then slice them into quarters).
• Spread out the Brussels on the prepared sheet pan. Drizzle with oil, salt, and pepper; toss to coat.
• Roast Brussels sprouts in the oven for 30-35 minutes or until browned, stirring halfway through.
• Meanwhile, in a small bowl, mix together the bacon aioli ingredients. Refrigerate the bacon aioli until ready to serve.
• When the Brussels are done roasting, remove from oven and transfer to serving dish. Serve with Garlic Bacon Aioli. If desired, garnish aioli with a few bacon crumbles and fresh thyme leaves.
• If serving as an appetizer, serve with toothpicks.

GARLIC AIOLI

Steps:

• Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.