RED PEPPER MAYONNAISE
A spicy homemade mayonnaise that's especially good with fried oysters.
Provided by David Tanis
Categories quick, condiments, dips and spreads
Time 10m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Put the yolk in a blender or food processor. Begin blending or processing and, with the motor running, slowly add the oils one at a time in a thin, steady trickle. (There is a tiny hole in the plunger of most food processors that makes this easy.)
- Smash the garlic to a paste with the salt. Add it to the mayonnaise with the rest of the ingredients and process or blend briefly, until just combined.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SALMON WITH SPICY RED PEPPER AIOLI
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
SPICY RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.
RED-PEPPER MAYONNAISE
Categories Condiment/Spread Sauce Roast Vegetarian Quick & Easy Mayonnaise Lemon Bell Pepper Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a blender with peppers. Purée until smooth. Add mayonnaise and juice and blend.
VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE
Provided by Brenda Louch
Categories Condiment/Spread Food Processor Garlic Pepper Vegetable Appetizer No-Cook Vegetarian Quick & Easy Chill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Place dip in center of platter. Arrange vegetables around dip and serve.
SPICY GARLIC MAYONNAISE
This comes from The Cuisine of California cookbook and was given to me by --Sheri-- in the last cookbook swap. This is great to kick up any kind of sandwich. I've also used it on a shrimp and avocado salad. It may be kept up to 5 days in refrigerator.
Provided by Nimz_
Categories Very Low Carbs
Time 10m
Yield 1 cup
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2086.7, Fat 228.3, SaturatedFat 34.2, Cholesterol 566.4, Sodium 1859.6, Carbohydrate 8.4, Fiber 0.9, Sugar 2, Protein 8.4
SPICY RED PEPPER SAUCE
This recipe is from the Whole Foods site and the one that they posted as going over their mini crab cakes recipe. I served it over a vegan recipe that I posted for Recipe #503810. Warning: I found this to be very spicy (and I like spicy). You may wish to start with 1 tsp of hot pepper sauce, try it, and add more to taste. I made this in my mini food processor. I'm not that good with eyeballing measurements, but I would say the yield looks like about 3/4 cup to me or so.
Provided by Dr. Jenny
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In a blender or mini food processor, combine the bell pepper, hot sauce, zest, and 4 Tb mayonnaise. Blend until smooth. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 317.4, Fat 26.4, SaturatedFat 3.9, Cholesterol 20.4, Sodium 1527.8, Carbohydrate 21.4, Fiber 1, Sugar 5.3, Protein 1.2
SPICY TARTAR SAUCE RECIPE
Get great flavor with this Spicy Tartar Sauce Recipe. Mayo, pickle relish and crushed red pepper are the key ingredients in this Spicy Tartar Sauce Recipe.
Provided by My Food and Family
Categories Home
Time 3h5m
Yield 10 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Mix all ingredients until well blended; cover.
- Refrigerate several hours or overnight.
- Store leftover sauce in refrigerator.
Nutrition Facts : Calories 5, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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