Gingeraioli Recipes

Steps:

• Thoroughly mix all ingredients together.
• Chill at least an hour to blend flavors and thicken the aioli.
• NOTE: I've had good luck freezing fresh ginger knobs.
• They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
• The 60 minutes cooking time is for chilling.

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.

Steps:

• Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

Steps:

• Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
• Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
• Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

Steps:

• BITE-SIZE CRAB CAKES:.
• Combine first 8 ingredients in a bowl.
• Gently fold crabmeat into mayonnaise mixture.
• Cover and chill 30 minutes or several hours.
• Stir egg and 1/3 cup panko into crabmeat mixture.
• Shape mixture into 20 (1 1/2-inch) patties.
• Dredge in remaining panko.
• Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
• Serve with Ginger Aioli.
• GINGER AIOLI:.
• Combine all ingredients in a small bowl.

Steps:

• In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

Steps:

• Mix ingredients in a small bowl. Cover; refirgerate at least 4 hours or overnight.