Roasted Red Pepper Aioli Recipes

Steps:

• Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
• Process for 1 minute or until completely smooth. Serve with potato chips.
• Enjoy!

Steps:

• To make the garlic bread: Preheat the oven to 400 degrees F.
• Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
• To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
• Spread the aioli over the toasts and serve.

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

Steps:

• 1. Combine the first 4 ingredients in a food processor.
• 2. Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
• 3. Season with the salt and pepper and keep cold until serving.

Steps:

• Mince garlic and cut peppers into pieces a food processor can handle.
• Process garlic, peppers, mayo, and olive oil.
• Salt and pepper to taste.
• You can either use roasted peppers in a jar or make them yourself. I make them myself. I roast in a 450 degree oven for about 30 minutes. After they have cooled, I remove the skin. Sometimes the skin comes off easily if you put them in a ziploc bag after they have cooled a little.

Steps:

• Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
• While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
• Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
• Trim the artichoke stems off, and trim ¾ inch off the top of the artichoke flower. Pull off any damaged leaves around the base.
• Using kitchen shears, trim each point off the outer leaves.
• Squeeze lemon juice over the cut edges to reduce browning.
• Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
• Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.