SPICY LEMON AND PAPRIKA AIOLI
Make and share this Spicy Lemon and Paprika Aioli recipe from Food.com.
Provided by kiwidutch
Categories Sauces
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend.
- Season aioli to taste with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate.).
SPICY LEMON AND PAPRIKA AïOLI
Categories Condiment/Spread Garlic Side No-Cook Mayonnaise Lemon Spice Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- *Available from Tienda.com (888-472-1022; tienda.com).
TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI
Categories Citrus Fish Onion Appetizer Fry Passover Ramadan Kosher Cilantro Parsley Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 40
Number Of Ingredients 13
Steps:
- Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
- Arrange fish cakes on plates. Spoon aioli alongside and serve
SPICY AIOLI
This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a spicy crudite dip.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Bring an inch of water to a boil in a small saucepan. Add garlic and cook until easily pierced with tip of a paring knife, 3 to 5 minutes; drain. Use a chef's knife to mash garlic into a paste.
- In a medium bowl, whisk garlic, egg yolk, Dijon, and lemon juice. Whisking constantly, add oil in a thin stream. Whisk in paprika, cayenne, and hot pepper sauce. Season with salt and pepper.
SPICY LEMON AIOLI
Want a quick & easy way to make an impressive sandwich spread or dip? Make this aioli and whatever you are making is sure to be a hit.
Provided by QueenBeesKitchen
Categories < 15 Mins
Time 10m
Yield 1/3 Cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Add all of the ingredients except the olive oil into a medium sized mixing bowl.
- Begin stirring with either a spatula or whisk and add in olive oil one tablespoon at a time.
- Once everything is well blended, test for desired consistency - add more olive oil as you see fit.
- When completely blended, top with a sprinkle of cayenne pepper and lemon zest.
Nutrition Facts : Calories 125, Fat 13.6, SaturatedFat 1.9, Sodium 582.1, Carbohydrate 1.6, Fiber 0.5, Sugar 0.4, Protein 0.2
SPICY LEMON AND PAPRIKA AÏOLI
Categories Condiment/Spread Citrus Tomato Appetizer Hanukkah
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Recipe by Joyce Goldstein
SMOKY ROASTED CHICKPEAS WITH LEMON-GARLIC MAYONNAISE
This recipe is inspired by the popular Spanish tapa patatas bravas, or papas bravas, crispy potatoes that are typically served with a paprika-stained sauce or a garlic aioli. Here, chickpeas crisped in the oven instead of the fryer are seasoned with smoked paprika and ground cayenne, then swaddled in a garlicky mayonnaise cut with lemon. Eat half a batch of these chickpeas for a great dinner, or eat them over lemon-dressed lettuces or parsley, steamed greens, pasta, toast or a fried egg. You can also roast another vegetable with the chickpeas, like cauliflower, broccoli, potatoes or carrots for a complete one-pan meal.
Provided by Ali Slagle
Categories dinner, lunch, snack, weekday, beans, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
- Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
- While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
- Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.
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