CAPER MAYONNAISE (FOR SEAFOOD OR VEGETABLES)
I made this recipe to put on top of grilled salmon, but it was also good with the grilled asparagus.
Provided by Allie 1123
Categories Low Protein
Time 8m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Refrigerate at least half an hour before serving.
- Serve with Salmon (Grilled in white wine marinade) or asparagus or whatever!
CAPER MAYONNAISE
Easy peasy using storebought mayonnaise! A delicious mayo great for almost any savory sandwich or added to salad dressings or dips! Adapted from Better Homes and Gardens magazine((Sept. 2005). I'm not sure why the nutritional info says 900 some calories. The USDA says that 1/4 cup mayo = 229 calories, so don't worry.
Provided by Sharon123
Categories Greek
Time 5m
Yield 1/4 cup
Number Of Ingredients 3
Steps:
- Stir the capers and lemon peel into the mayonnaise.
- Stir well.
- Enjoy!
FRIED CALAMARI WITH TUNA AND CAPER MAYONNAISE
Provided by Food Network
Number Of Ingredients 10
Steps:
- In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper. Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna. Mix together and transfer to a mixing bowl. Refrigerate until needed.
- In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise.
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
- In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
- In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
- Serve the artichokes with the dipping sauce.
MINI FISHCAKES WITH DIJON CAPER MAYONNAISE
Provided by Dave Lieberman
Categories appetizer
Time 35m
Yield about 11 fishcakes
Number Of Ingredients 20
Steps:
- In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
- Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
- Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
- Garnish with Dijon Caper Mayonnaise and chopped parsley.
- In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.
FRIED CALAMARI WITH TUNA AND CAPER MAYONNAISE
Provided by Food Network
Number Of Ingredients 11
Steps:
- TUNA AND CAPER MAYONNAISE:
- In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper.
- Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna.
- Mix together and transfer to a mixing bowl. Refrigerate until needed.
- FRIED CALAMARI:
- In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise.
SHRIMP SANDWICHES WITH TARRAGON-CAPER MAYONNAISE
Provided by Molly Stevens
Categories Sandwich Fish Vegetable Lunch Mayonnaise Shrimp Avocado Summer Tarragon Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
- Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.
SALMON WITH CAPER MAYONNAISE
I created a modified version of this for dinner last night. This recipe is easily multiplied by 2, 3 or 4. The mayonnaise keeps well for about 3 days, and the leftover fish makes great sandwiches.
Provided by spatchcock
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the mayonnaise, parsley, tarragon, lemon juice and capers and chill.
- Preheat oven to broil. Place the salmon fillets on a parchment-lined cookie sheet.
- Place under broiler and cook for about 5 minutes.
- Top with two tablespoons of mayonnaise and return to broiler for another 5 minutes until the salmon is just cooked through.
CAPER-SAFFRON MAYONNAISE
Categories Condiment/Spread Garlic Herb Mayonnaise Summer Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Bring water and saffron to simmer in small saucepan. Remove from heat; let stand 10 minutes. Place mayonnaise in small bowl; whisk in saffron mixture. Add remaining ingredients; stir until blended. Season with salt and pepper. Cover and chill at least 2 hours. (Can be made 3 days ahead. Keep chilled.)
CRISPY SALMON CAKES WITH LEMON- CAPER MAYONNAISE
This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.
Provided by GaylaJ
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mayonnaise:.
- Combine first 6 ingredients in a small bowl; cover and chill.
- Salmon Cakes:.
- Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
- Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
- Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
- Serve salmon cakes with flavored mayonnaise.
Nutrition Facts : Calories 218.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 136.1, Sodium 720, Carbohydrate 4.9, Fiber 1, Sugar 2.4, Protein 26.6
STEAMED ARTICHOKES WITH HERB-CAPER MAYONNAISE
Provided by Molly Stevens
Categories Steam Vegetarian Kid-Friendly High Fiber Mother's Day Mayonnaise Artichoke Spring Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in small bowl; season herb mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Place steamer rack in large pot. Add just enough water to touch bottom of rack. Place artichokes on rack. Bring water to boil. Reduce heat to medium, cover, and steam until artichokes are tender when base is pierced with small sharp knife, adding more water to pot as needed, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Leave artichokes in uncovered steamer; let stand at room temperature. Resteam until heated through.
- Place artichokes on plates; cool 10 minutes. Serve with herb mayonnaise.
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