**Smoked Jalapeno Aioli: A Spicy, Smoky, and Savory Sauce for All Occasions**
Elevate your culinary creations with the tantalizing flavors of Smoked Jalapeno Aioli. This versatile sauce combines the smoky heat of roasted jalapenos with the creamy richness of mayonnaise, creating a perfect balance of spice and savoriness. Whether you're grilling, roasting, or simply looking for a zesty dip, Smoked Jalapeno Aioli is sure to add an extra layer of flavor to your dishes. Discover the culinary possibilities with our collection of Smoked Jalapeno Aioli recipes, ranging from a classic mayonnaise-based sauce to variations featuring Greek yogurt, sour cream, and even avocado. Each recipe offers a unique twist on this beloved condiment, ensuring you'll find the perfect match for your taste preferences and culinary adventures.
CHORIZO BITES WITH SMOKED PAPRIKA AND PIQUILLO PEPPER AIOLI
Steps:
- 1. Place the mayonnaise, peppers, paprika, and lime zest into a blender and blend until smooth. Season with salt and pepper.
- 2. Cook the chorizo in a large nonstick skillet over medium-high heat, in batches, until lightly brown, about 1 minute on each side.
- 3. Spread the aioli onto a plate and place the chorizo over top. Garnish with cilantro and serve. Alternatively, smear the aioli onto a platter and set toothpick-speared chorizo slices over top.
Nutrition Facts : Calories 367, Fat 33 grams, SaturatedFat 9.5 grams, Cholesterol 55 milligrams, Sodium 1364 milligrams, Carbohydrate 3 grams, Fiber 0.5 grams, Protein 14 grams
CALAMARI FRITTI
Provided by Tyler Florence
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.
- Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.
- Smoked Jalapeno Aioli:
- 1 cup mayonnaise
- 1 to 2 canned chipotle chile in adobo
- 1 garlic clove, coarsely chopped
- 1/2 lemon, juiced
- 1 tablespoon chopped flat-leaf parsley
- Pinch salt
- Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.
- Yield: 1 cup
- Tomato-Basil Sauce:
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 4 fresh basil leaves, hand-torn
- 1 (16-ounce) can crushed tomatoes
- Pinch sugar
- Kosher salt and freshly ground black pepper
- Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.
- Yield: 2 cups
LICK-THE-SPOON CILANTRO JALAPENO AIOLI
This is a versatile topping for just about anything. The flavors are bright and tangy. I have used this recipe for coleslaw dressing, topped turkey burgers, fish tacos with red cabbage garnish, and even as a dip for other Mexican-inspired dishes.
Provided by ATB
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 1.1 g, Cholesterol 6.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 153.3 mg, Sugar 0.3 g
COUNTRY FRIED CHESAPEAKE CATFISH WITH JALAPEñO-MINT AIOLI
At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of sweetness.
Provided by Jane Black
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the aioli: Heat a small sauté pan over high heat. Add the butter and olive oil to the pan and immediately add the jalapeños and 4 of the garlic cloves. Cook for about 3 to 5 minutes or until the jalapeños are nicely charred. Let cool to room temperature. Transfer to a food processor and add the remaining garlic clove, lemon juice and mayonnaise. Pulse until combined. (Don't worry if it isn't smooth.) Scrape down the sides of the food processor bowl, add the mint and season with salt and pepper. Pulse until well combined and chill. You can use it right away, but it will get better after a few hours.
- Prepare the catfish: In a shallow casserole dish, mix the flour, cornmeal, smoked paprika, onion powder, salt and pepper. Pour the buttermilk into a separate casserole dish.
- Pat catfish fillets dry, and using a very sharp chef's knife, slice them horizontally into 2 thinner fillets, about 1/2-inch thick.
- Pour the oil into a 12- to 14-inch skillet, preferably cast iron, and heat over medium heat until the oil is hot but not smoking. While it is heating, dip the catfish into the buttermilk, then lift out and shake off the excess liquid. Transfer the catfish sheets onto the dredge and press firmly on both sides.
- To test the oil, add a small piece of fish to the pan; if it bubbles immediately, the oil is ready. After dredging each fillet, add it to the pan, cooking as many as will comfortable fit into the pan at one time. Cook for about 4 minutes until the edges are golden brown, then flip and cook for another 2 minutes or until cooked through. Immediately transfer to a paper towel lined plate. Repeat with remaining catfish.
- Transfer 2 catfish pieces to each plate and top each piece with the jalapeño-mint aioli. Serve immediately with lemon on the side.
SMOKED JALAPENO AIOLI RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. This recipe yields 1 cup.
Tips:
- To make the aioli extra creamy, use high-quality mayonnaise made with fresh eggs and oil.
- If you don't have smoked paprika, you can substitute regular paprika, but the flavor will be less smoky.
- If you like spicy aioli, add an extra 1/4 teaspoon of cayenne pepper.
- The aioli can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve the aioli with grilled or fried meats, seafood, or vegetables.
Conclusion:
This smoked jalapeno aioli is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for grilling season, but it can also be enjoyed year-round. With its smoky, spicy, and creamy flavor, this aioli is sure to become a new favorite.
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