SMOKY CHICKEN SKEWERS
A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 30m
Number Of Ingredients 8
Steps:
- You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.
- Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side - you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.
Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Protein 18 grams protein, Sodium 0.2 milligram of sodium
CHIPOTLE AIOLI (SPICY)
Great on chicken or tuna sandwiches, or as a dip.
Provided by David Miller Lowe
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 1.8 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 170.4 mg, Sugar 0.3 g
SMOKY CHIPOTLE AIOLI
This is such an easy, throw together sauce for crudite, smoked sausage bites, or steak bites. This recipe comes from Out of the Frying Pan.
Provided by Penny Stettinius
Categories Southwestern U.S.
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk all ingredients in a bowl until well combined.
- Store in an airtight container in the the refrigerator for up to a week.
Nutrition Facts : Calories 61.9, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 111.2, Carbohydrate 4.6, Fiber 0.3, Sugar 1.1, Protein 0.3
SMOKY AIOLI
Categories Condiment/Spread Seed
Number Of Ingredients 7
Steps:
- Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
DRY RUBBED HANGER STEAK WITH SMOKY AIOLI AND CHARRED PEPPERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the steak: Place the steaks on a parchment-lined sheet pan. In a small bowl, mix the mustard powder, paprika, salt, chili powder and pepper. Sprinkle the mixture all over the steaks. Let sit at room temperature for 2 hours.
- Make the charred peppers: Heat a large braiser or cast-iron skillet over medium-high heat until searing hot. Meanwhile, in a large bowl, toss the baby bell sweet and shishito peppers with the olive oil, habaneros, chili powder, paprika, salt and pepper. Add the pepper mixture to the braiser and lower the heat to medium. Cook, stirring occasionally, until charred in spots and tender but still with some bite, 10 to 12 minutes.
- Make the vinaigrette: While the peppers are cooking, in a large bowl, whisk together the olive oil, honey, pickled peppers, vinegar, red pepper flakes, garlic, lemon juice, salt and pepper to taste. Once the charred pepper mixture is cooked, add them to the vinaigrette along with the quartered pickled peppers. Toss to coat well and set aside.
- Make the aioli: In a small bowl, mix the mayonnaise, pepper brine, cherry peppers, paprika, garlic and salt to taste. Place in the refrigerator until ready to serve.
- Cook the steaks: Preheat a grill pan or grill over medium-high heat. Cook the steaks on the grill pan or grill, flipping only once, for 4 to 5 minutes per side for medium-rare or until an instant-read thermometer registers between 120 to 125 degrees F. Allow the meat to rest for 5 to 10 minutes.
- Slice the meat against the grain to ensure tenderness. Sprinkle with the basil, chives and thyme. Serve with the charred peppers and smoky oli.
GRILLED TURKEY BURGERS WITH CHEDDAR AND SMOKY AIOLI
Provided by Janet Taylor McCracken
Categories Dairy turkey Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Cheddar Grill Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4
Number Of Ingredients 15
Steps:
- Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
- Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
- Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
- Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.
GRILLED TURKEY BURGERS WITH CHEDDAR AND SMOKY AIOLI
I took the ground turkey meat and added, a Moroccan-spiced aioli to keep the burgers moist, which gives them tons of flavor. Bon Appetit Cover on Magazine, August 2009. Smoked Paprika was used and this you can find in the spice aisle at your supermarket. Recipe comes from the Bon Appetit Test Kitchen.;)
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 burgers and accoutrements
Number Of Ingredients 15
Steps:
- Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes; cool.
- Finely grind toasted seeds in spice grinder or in mortar with pestle.
- Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl.
- Season aioli to taste with salt and pepper and sprinkle with sesame seeds.
- (* DO AHEAD: Aioli can be made 1 day ahead.)
- Cover and refrigerate.
- Place turkey in medium bowl.
- Add 2 tablespoons aioli; mix gently.
- Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch-thick patty, about 3 1/2 inches in diameter.
- Using thumb, make small indentation in center of each burger.
- (**DO AHEAD: Can be made 4 hours ahead).
- Cover and chill.
- Prepare barbecue (medium-high heat).
- Sprinkle burgers with salt and pepper.
- Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper.
- Grill onions and bell peppers until soft and charred, about 4 minutes per side.
- Grill turkey burgers 5 minutes.
- Turn over; grill until almost cooked through, about 4 minutes.
- Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer.
- Place 1 turkey burger on each of 4 bun bottoms.
- Arrange grilled red pepper pieces, then grilled red onion slices over.
- Top each with dollop of aioli and some arugula.
- Cover burgers with bun tops and serve with pickle wedges and corn chips.
Nutrition Facts : Calories 650.4, Fat 37.2, SaturatedFat 11.4, Cholesterol 114.2, Sodium 667.6, Carbohydrate 43.2, Fiber 3.6, Sugar 11.1, Protein 36.1
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CRISPY POTATO OMELET WITH SMOKY AIOLI RECIPE | REAL SIMPLE
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4/5 (8)Total Time 1 hr 15 minsServings 4Calories 592 per serving
- Preheat oven to 475°F. Toss potatoes with 2 tablespoons oil, ¾ teaspoon salt, ½ teaspoon paprika, and several grinds of pepper on a rimmed baking sheet. Roast, tossing halfway through, until golden and tender, 20 to 25 minutes.
- Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-low. Add garlic, remaining ¾ teaspoon paprika, and ¼ teaspoon salt; cook until fragrant, about 30 seconds. Add tomato paste and stir to combine. Whisk in ½ cup water and simmer until reduced to ¼ cup, 8 to 10 minutes; transfer to a bowl. Let cool completely and whisk in mayonnaise.
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Servings 8Total Time 40 minsCategory Tapas
- In a very large saucepan, cover the potatoes with water. Generously season with kosher salt and bring to a boil. Simmer the potatoes until nearly tender, about 10 minutes. Drain and let the potatoes dry on paper towels. Transfer to a work surface and halve each potato lengthwise.
- Meanwhile, in a medium bowl, whisk the egg yolks with the garlic, lemon juice and zest. Gradually add the 1 cup of oil in a very thin stream, whisking constantly, until a thick, creamy sauce forms. Whisk in the paprika and season the aioli with kosher salt.
- In a large saucepan, heat 2 inches of vegetable oil until it reaches 350° on a deep-fry thermometer and line a baking sheet with paper towels. Working in batches, fry the potatoes until completely tender and lightly browned in spots, about 5 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Sprinkle the potatoes with parsley and Maldon salt and transfer to a bowl. Serve right away with the smoky aioli.
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