Spicy Garlic Mayonnaise Recipes

Steps:

• In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.

Steps:

• Immerse pimiento or red pepper in a pan of boiling water and boil 2 minutes. (Skip this step if used the roasted red peppers in a jar).
• Remove from water with a slotted spoon.
• Reserve.
• While motor is running, add garlic cloves to a food processor fitted with the steel blade.
• Process until pureed.
• Add pimiento or red pepper and process until blended.
• Add egg yolks and blend.
• With blades turning, slowly pour in olive oil in a fine steady stream until sauce is thick and smooth and all oil is added.
• Add salt, pepper and cayenne.
• Taste for seasoning.
• Refrigerate in a tightly covered container until ready to use.
• Serve cold.

Steps:

• Mix all ingredients into a bowl. Chill until ready to use.

Steps:

• Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
• Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
• When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
• Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
• Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
• I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
• Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

Steps:

• Stir all ingredients together.
• Cover and chill until ready to serve.
• Serve in an airtight container in refrigerator up to 1 week.

Steps:

• In a large bowl, whisk together the egg yolks and the mustard. While whisking continuously, slowly stream the oil into the egg yolks a little at a time until completely emulsified. This will take 8 to 10 minutes. A little patience, strength, and ambition are required, friends.
• When the mayonnaise has come together and is nice and thick, add the lemon juice, vinegar, and hot sauce and whisk for 30 seconds. Fold in the grated garlic and herbs and season with the salt. Taste and adjust the seasonings if necessary.
• Check you out! You just made mayo!! It'll keep in an airtight container in the fridge for about 1 week. If it separates, add 1 to 2 teaspoons water to the mayo and whisk until smooth and combined.
• Bonus!
• You can also make mayo in a food processor. Process the egg and mustard for about a minute, then slowly stream in the oil through the feed tube with the processor running until the mayo emulsifies and thickens beautifully. (If using a Mini-Prep, you can use the two little holes in the top of the lid to drip in the oil.) Add the lemon juice, vinegar, and hot sauce and pulse a few times until combined. Fold in the garlic and fresh herbs, and season with the salt. Sweet!

Steps:

• Mix all ingredients in a bowl. Refrigerate until needed.

Steps:

• SHRIMP:.
• Combine 6 cups water with the ginger, lemon shells, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and crushed red pepper in a large heavy saucepan and bring to a boil over high heat.
• Season the shrimp with the Essence and add to the boiling mixture.
• Cook for 2 minutes, remove from the heat, and steep for 2 minutes.
• Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool.
• When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.
• ASIAN MAYONNAISE: (Make ahead).
• Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 15 seconds.
• With the motor running, slowly add the vegetable oil through the feed tube.
• The mixture will thicken.
• Add the soy sauce, cilantro, pepper, sesame oil and salt.
• Pulse once or twice to blend.
• Serve immediately or store in an airtight container for no more than 24 hours before using.

Steps:

• Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
• Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
• Add clams and butter to skillet and cover (if you don't have a lid that fits, use a sheet of foil). Cook until clams have opened, 6-10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don't open. Sprinkle with chives.
• Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
• Serve clams with toasted bread and reserved garlic mayo.

Steps:

• Aioli -- just mix the mayonnaise, garlic and lemon and put in a small bowl and cover and refrigerate.
• Pickles -- In a large baggie I add the flour, salt, black pepper and cayenne and mix well. Then add in the pickles (Note: I like to dry off the pickles first -- you don't want them wet) and lightly toss. Make sure to dust off most of the flour. Set on a plate for Part II.
• Pickles Part II -- Grind the panko crumbs in a small food processor until you have a fine crumb mixture. Now in 2 bowls add the egg to one bowl and the panko crumbs to the other one. Dredge the pickles already dusted in flour in the egg and then into the panko crumbs to coat well and set on a plate ready to be fried.
• Pickles Part III -- In a large frying pan heat up the oil to 350 degrees or medium high heat. Now add 10 or so pickles at a time and fry until golden brown on each side. They only take a few minutes per side. Remove to a plate lined with a paper towel to let drain.
• Serve warm with the garlic aioli dip. A great change from fries with ketchup.

Steps:

• Place yolks, salt, awaze or berbere, white pepper, and 1 teaspoon lemon juice in mixing small bowl. Whisk with a fork or beat with a wooden spoon forcefully until creamy. Add ½ cup oil, drop by drop beating well all the time. By continuously beating, add 2 teaspoons of lemon juice and 1 tablespoon of boiling water. Add ¼ cup oil and whisk well. Add another ¼ cup of oil drop by drop beating forcefully at all time. Add 1 teaspoon lemon juice and 1 tablespoon boiling water and whip well. Pour the rest of the oil slowly beating at the same time. Add remaining lemon juice and water; Beat until smooth and thick. If it becomes too thick, add one or more tablespoon of boiling water. Keep it in fridge stored in screw-top jar.