Best 20 Spicy Aioli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY POTATOES WITH GARLIC AIOLI



Spicy Potatoes with Garlic Aioli image

This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings (1-3/4 cups aioli).

Number Of Ingredients 18

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

CHIPOTLE AIOLI (SPICY)



Chipotle Aioli (Spicy) image

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

½ cup mayonnaise
3 tablespoons lime juice
1 ½ tablespoons chipotle peppers in adobo sauce, minced
1 large clove garlic, minced
⅛ teaspoon salt

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

SHRIMP CAKES WITH SPICY AIOLI SAUCE



Shrimp Cakes with Spicy Aioli Sauce image

I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield about 2 dozen.

Number Of Ingredients 17

2/3 cup reduced-fat mayonnaise
2 garlic cloves, crushed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
SHRIMP CAKES:
3 large eggs, lightly beaten
1/2 cup reduced-fat mayonnaise
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 cups panko bread crumbs, divided
2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped
1/4 cup thinly sliced / chopped green onions, optional

Steps:

  • To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

SWEET AND SPICY SRIRACHA AIOLI



Sweet and Spicy Sriracha Aioli image

Sweet and spicy Sriracha aioli.

Provided by Jake176

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 8

Number Of Ingredients 6

¾ cup mayonnaise
2 tablespoons Thai sweet chili sauce
1 tablespoon chile-garlic sauce (such as Sriracha®)
½ lime, juiced
1 teaspoon sesame oil
kosher salt and ground black pepper to taste

Steps:

  • Place mayonnaise, sweet chili sauce, chile-garlic sauce, lime juice, and sesame oil in a small bowl; whisk until smooth. Season with kosher salt and pepper.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 2.9 g, Cholesterol 7.8 mg, Fat 17 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 2.5 g, Sodium 289.1 mg, Sugar 1.5 g

SPICY TOMATO-TUNA NOODLE SKILLET CASSEROLE WITH AIOLI



Spicy Tomato-Tuna Noodle Skillet Casserole With Aioli image

Inspired by a dish at Brooklyn's Saint Julivert Fisherie, this updated tuna noodle casserole is homey, bright, and pantry-forward. Chef and owner Alex Raij modeled the menu item after fideuà, a paella-style pasta dish from northern Spain. We followed her lead by toasting dry pasta like ditali or rigatoni in oil until golden brown before cooking it into the tomato sauce, giving the pasta nutty flavor and plenty of al dente texture.

Provided by Kendra Vaculin

Categories     Egg     Garlic     Olive Oil     Onion     Pasta     Tuna     Anchovy     Pepper     Parsley

Yield 4 servings

Number Of Ingredients 20

Aioli
1 large egg yolk
1 garlic clove, finely grated
¼ tsp. kosher salt, plus more
½ cup (or more) extra-virgin olive oil
Casserole and Assembly
1 medium onion, cut into large pieces
2 garlic cloves
½ cup coarsely chopped roasted red peppers from a jar
3 Tbsp. extra-virgin olive oil, plus more for drizzling
12 oz. rigatoni, mezzi rigatoni, ditali, or other short or medium-length straight tube pasta
2 (5-6-oz.) cans or jars oil-packed tuna
1 oil-packed anchovy fillet, coarsely chopped
1 tsp. kosher salt, divided
Freshly ground black pepper
2 Tbsp. double-concentrated or regular tomato paste
1 (14.5-oz.) can crushed tomatoes or whole peeled tomatoes with their juices, crushed
1 tsp. ground turmeric
¼ tsp. crushed red pepper flakes
Coarsely chopped parsley (for serving; optional)

Steps:

  • Aioli
  • Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won't slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable; gradually whisk in more oil if needed. Taste and season with more salt if desired.
  • Casserole
  • Place rack in upper third of oven; preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped; set aside.
  • Heat 3 Tbsp. olive oil in a 10" ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
  • Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5-7 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8-10 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
  • Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
  • Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
  • Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI



Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 16 tacos

Number Of Ingredients 15

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

Steps:

  • Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
  • Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
  • Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
  • Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
  • Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI



Spicy Baked Chicken Tenders With a Garlic Basil Aioli image

Now, I think everyone likes chicken fingers or tenders, but I get tired of those made the traditional way with the seasoned bread crumbs, parmesan cheese and a marinara sauce for dipping. So, I tried to come up with something a bit spicy and a unique dipping sauce for a unique taste. This is my version. Spicy seasoning, and the panko makes it a bit lighter. Baked vs fried and then the aioli is to me what sets this apart. Since this is finger food, I love to serve this with fresh corn on the cob, and my salad cups. Basically a small chopped salad served in a small lettuce cup. This just makes it a great easy "finger food" dinner.

Provided by SarasotaCook

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 1/2 lbs chicken breasts (boneless skinless, you can use tenders as well)
1 teaspoon smoked paprika (smoked is important in this dish)
2 teaspoons dried basil
1/2 teaspoon cayenne (more if you like things a bit spicier)
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 cups panko breadcrumbs (ground fine)
2 eggs
1/2 cup flour
cooking spray
3/4 cup mayonnaise
2 1/2 teaspoons red wine vinegar
1 tablespoon minced garlic
1 1/2 tablespoons fresh basil, chopped fine (you can use a bit more basil if you want, I often use a bit more, according to your taste)
salt
pepper

Steps:

  • Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
  • Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
  • Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
  • Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
  • Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
  • Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
  • Serve -- Just serve the chicken strips with the Basil Aioli.

SMOKED TURKEY SANDWICHES WITH SPICY AIOLI



Smoked Turkey Sandwiches with Spicy Aioli image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 individual ciabatta rolls, sliced in half lengthwise
Spicy aioli (see recipe below)
4 slices picante provolone
3 roasted red peppers, sliced into strips (about 1 cup)
1 pound thinly sliced smoked turkey breast
1 cup tightly packed fresh basil leaves
3/4 cup mayonnaise
2 tablespoons Calabrian chili paste
Kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
  • Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
  • Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

SPICY LEMON AND PAPRIKA AïOLI



Spicy Lemon and Paprika Aïoli image

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

1 1/2 cups mayonnaise
1/4 cup fresh lemon juice
6 large garlic cloves, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked Spanish paprika (Pimentón de la Vera)* or 1 1/4 teaspoons Hungarian sweet paprika and 1/4 teaspoon cayenne pepper

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).

SPICY CHILI AIOLI



Spicy Chili Aioli image

Originally inspired by a local sushi restaurant, I went through a number of different aioli recipes until I finally found a basic combination of ingredients, all of which have become the foundation for this and a couple of other recipes. We enjoy this on just about everything - crab cakes, fish tacos, sushi, vegetables, you name it... If you enjoy this, please also try my curry and saffron aioli recipes for a different twist... A couple of notes with respect to ingredients. Avoid substitutions where possible - I tried a number of different recipes before I arrived at this one, and some of them weren't so pleasant... Please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Chili garlic oil can be found at just about any asian grocery - the main ingredients are garlic, chili, and oil. It is very thick in appearance and looks like the result of dried chilies, garlic, and oil being pureed in the food processor. This isn't to be confused with Sriracha or chili sauce. While chili garlic oil is a great condiment, it tastes very different than chili paste. If you need a photo example of chili garlic oil to assist you in your shopping adventures, z-mail me.

Provided by jpknight22

Categories     Sauces

Time 10m

Yield 1 1/4 cups, 10-12 serving(s)

Number Of Ingredients 5

1 cup mayonnaise
1 1/2 tablespoons lemon juice (fresh)
2 -3 garlic cloves, pressed
1 1/2 teaspoons chili garlic oil (not sriracha or chili sauce)
1 pinch cayenne pepper (sprinkled on top to garnish)

Steps:

  • Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
  • Add pressed garlic and chili paste and continue to mix once again until uniform in texture.
  • Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.

Nutrition Facts : Calories 93.2, Fat 7.8, SaturatedFat 1.1, Cholesterol 6.1, Sodium 167.2, Carbohydrate 6, Sugar 1.6, Protein 0.3

SPICY LEMON AND PAPRIKA AIOLI



Spicy Lemon and Paprika Aioli image

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

1 1/2 cups mayonnaise
1/2 cup fresh lemon juice
6 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 1/2 teaspoons hot smoked spanish paprika (Pimentón de la Vera, or 1 1/2 teaspoons Hungarian sweet paprika and 1/2 teaspoon cayenne pepper)

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.).

CHILLED SHRIMP WITH SPICY GARLIC AIOLI DIPPING SAUCE



CHILLED SHRIMP WITH SPICY GARLIC AIOLI DIPPING SAUCE image

Categories     Sauce     Shellfish     Appetizer     No-Cook     Quick & Easy

Yield 6 servings

Number Of Ingredients 7

1 lb. cooked shrimp, defrosted
Spicy Aioli:
1 cup low-fat mayonnaise
3 cloves minced garlic
1 tablespoon dijon mustard
1/8 teaspoon cayenne pepper
1 lemon, juice

Steps:

  • Combine all of the ingredients for the spicy aioli in a small mixing bowl with a wire wisk. Mix well and chill before serving. You may make this sauce up to three days before serving to save time the day of your gathering. To serve: surround a bowl of aioli with delicate pink shrimp and allow guests to serve themselves.

SPICY CAULIFLOWER LATKES WITH ZA'ATAR AIOLI



Spicy Cauliflower Latkes With Za'atar Aioli image

These tiny latkes are conveniently bite-size but do they pack a wallop! Flavored with creamy cauliflower and spicy Aleppo pepper {a Syrian seasoning} they should be served with aioli or simply sprinkled with za'atar. Za'atar is a Middle Eastern spice mix that includes sesame seeds, sumac, dried thyme, and dried marjoram. it's available at specialty foods stores and Middle Eastern markets and from adrianascaravan.com. Bon Appetit Magazine, December 2008 edition. Allow mayonnaise to stand for 30 minutes, so flavors can develop. For the Za'atar Spice seasoning - use Mirj's recipe #16621 - can be stored in air tight container for a couple of months. ;)

Provided by Manami

Categories     Cauliflower

Time 1h

Yield 30 Canapes, 4-5 serving(s)

Number Of Ingredients 17

7 1/2 cups cauliflower florets (2 medium heads of 1 to 1-1/2-inch florets )
2 garlic cloves, finely chopped
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh dill
1/2 cup fine dry unseasoned breadcrumbs or 1/2 cup matzo meal
2 tablespoons fine dry unseasoned breadcrumbs or 2 tablespoons matzo meal
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground aleppo pepper or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
2 -3 large eggs
olive oil (for frying, not extra-virgin)
1 large garlic clove, peeled
1 cup mayonnaise
4 teaspoons fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup za'atar spice mix

Steps:

  • LATKES:.
  • Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes; drain and cool.
  • .
  • Add garlic and half of cauliflower to processor; blend until smooth.
  • Add remaining cauliflower, parsley, and dill.
  • Pulse until cauliflower is chopped and mixture is still slightly chunky.
  • Transfer to large bowl.
  • Mix in breadcrumbs or matzo meal, baking powder, salt, Aleppo pepper, and black pepper.
  • Beat 2 eggs in small bowl; mix into batter.
  • If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms.
  • *Can be made 1 day ahead; cover and chill.
  • Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat.
  • Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round.
  • Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side.
  • Transfer to rimmed baking sheets.
  • **Can be made 2 hours ahead.
  • Let stand at room temperature.
  • Preheat oven to 350°F.
  • Bake latkes uncovered until heated through, about 10 minutes.
  • Serve latkes with aioli, if desired, or sprinkle with za'atar and serve.
  • PREPARE ZA'TAR AIOLI:.
  • With machine running, drop garlic through feed tube of processor and chop finely.
  • Add mayonnaise and lemon juice.
  • With machine running, drizzle in oil in thin stream, blending until smooth.
  • Transfer to small bowl.
  • Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop.
  • **** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Nutrition Facts : Calories 279.4, Fat 17.4, SaturatedFat 3, Cholesterol 93, Sodium 794.6, Carbohydrate 24.2, Fiber 5, Sugar 5.2, Protein 9.6

GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)



Grilled Potatoes with Spicy Tomato Aioli (Patatas bravas) image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

5 large red or yellow potatoes, scrubbed
Salt
2 plum tomatoes
1/4 cup olive oil
Freshly ground black pepper
1 cup prepared mayonnaise
3 cloves garlic, chopped
2 teaspoons Spanish paprika
2 teaspoons pureed chipotle in adobo
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices.
  • Heat the grill to high.
  • Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.
  • Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
  • Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.

SPICY GARLIC AIOLI



Spicy Garlic Aioli image

This is a spicy, kicked up aioli that is great with seafood, or with crudites. I served it with deep fried baby octopus, and when they were gone, my guests cleaned out the serving bowl with the lime wedge used for garnish! Serve with a light drizzle of olive oil on top.

Provided by fiji chefmom

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h15m

Yield 8

Number Of Ingredients 6

2 chile peppers
1 cup mayonnaise
4 cloves garlic, minced
1 tablespoon fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Cut chile peppers in half from top to bottom; remove the stem, seeds, and ribs. Place peppers with cut sides down onto the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
  • Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Mince peppers.
  • Mix mayonnaise, garlic, parsley, salt, and black pepper together in a bowl with roasted peppers. Refrigerate until flavors have blended, 8 hours to overnight.

Nutrition Facts : Calories 204.7 calories, Carbohydrate 2.5 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 302.9 mg, Sugar 0.9 g

FRIED POTATOES WITH SPICY AIOLI



Fried Potatoes with Spicy Aioli image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
Kosher salt
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish

Steps:

  • For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
  • For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
  • To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
  • With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

SPICY CITRUS GARLIC AIOLI



Spicy Citrus Garlic Aioli image

A super easy tangy mayo to eat with sweet potato fries or on a sandwich!

Provided by Jody Michelle Morrison

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 4

Number Of Ingredients 4

½ cup mayonnaise
½ lime, juiced
1 clove garlic, minced, or more to taste
½ teaspoon ground cayenne pepper, or more to taste

Steps:

  • Mix mayonnaise, lime juice, garlic, and cayenne pepper together in a bowl until smooth.

Nutrition Facts : Calories 199.8 calories, Carbohydrate 1.4 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 156.4 mg, Sugar 0.4 g

LAMB-BACON BURGERS WITH SPICY AIOLI



Lamb-Bacon Burgers with Spicy Aioli image

Categories     Sandwich     Kid-Friendly     Dinner     Lunch     Mozzarella     Ground Lamb     Bacon     Arugula     Spring     Summer     Grill/Barbecue     Pan-Fry     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4

Number Of Ingredients 23

Aioli:
1 large egg yolk*
2 teaspoons Dijon mustard
1/2 cup vegetable oil
1 canned chipotle chile in adobo, finely chopped
1 garlic clove, finely grated
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt
Assembly:
4 plum tomatoes, cored, halved lengthwise
1 tablespoon thyme leaves
1 tablespoon plus 2 teaspoons olive oil
1 1/2 teaspoons kosher salt, plus more
Freshly ground black pepper
1/2 pound thick-cut bacon, cut into pieces
1 pound ground lamb, preferably from the shoulder
3 tablespoons finely chopped fresh oregano
3 tablespoons finely chopped fresh sage
4 brioche buns, toasted
1/3 pounds fresh mozzarella, thinly sliced
3 cups baby arugula
1 teaspoon Sherry vinegar or red wine vinegar

Steps:

  • Aioli:
  • Whisk egg yolk and mustard in a medium bowl to combine. Whisking constantly, gradually drizzle in oil, drop by drop at first; keep going until aioli is thickened and smooth. Whisk in chipotle, garlic, lemon zest, and lemon juice; season with salt. Cover and chill.
  • Do ahead
  • Aioli can be made 1 day ahead. Keep chilled.
  • Assembly:
  • Preheat oven to 225°. Toss tomatoes, thyme, and 1 tablespoon oil on a baking sheet; season with salt and pepper. Arrange tomatoes cut side down and roast until skin is slightly browned and beginning to separate from flesh, 75-85 minutes. Let cool, then slip off skins.
  • While tomatoes are roasting, freeze bacon until almost frozen through, about 40 minutes (this will help it chop cleanly in the food processor). Pulse bacon in a food processor, scraping down sides of bowl as needed, until very finely chopped, about 1 minute.
  • Transfer bacon to a medium bowl and gently mix in ground lamb, oregano, sage, and 1 1/2 teaspoons salt just to combine. Divide meat into 4 equal portions and gently shape into 3/4"-thick patties.
  • Heat a grill pan or a cast-iron skillet over medium-high. Cook patties until lightly charred and medium-rare, about 2 minutes per side. Generously spread buns with aioli and build burgers with patties, roasted tomatoes, and mozzarella.
  • Toss arugula in another medium bowl with vinegar and remaining 2 teaspoons oil; season with salt and pepper.
  • Serve burgers with arugula alongside.

KELLOGG'SANDREG; RICE KRISPIESANDREG; CRAB FRITTERS WITH SPICY AIOLI



Kellogg'sandreg; Rice Krispiesandreg; Crab Fritters with Spicy Aioli image

Provided by Jyll Everman

Categories     appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 15

1 cup mayonnaise
1/2 cup Asian hot sauce, such as Sriracha
1/2 lime, juiced
Salt and freshly ground black pepper
Vegetable oil, for frying
1 pound fresh lump crab meat, rinsed, drained and dried
2 cloves garlic, minced
1 tablespoon minced fresh chives
2 tablespoons minced fresh parsley
2 tablespoons minced red bell pepper
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1 egg, beaten
2 1/2 cups Rice Krispies cereal, divided
Salt and freshly ground black pepper

Steps:

  • For the aioli: Mix together the mayonnaise, hot sauce and lime juice. Season with salt and pepper.
  • For the fritters: Heat a pot of oil to 350 degrees F. Combine the crab, garlic, chives, parsley, bell pepper, mustard, mayonnaise, egg and half the cereal. Season with salt and pepper. Form into walnut-size balls. Crush the remaining cereal in a bag with a rolling pin and roll the balls in the crumbs. Carefully drop the balls into the hot oil and fry until golden, 2 to 4 minutes. Serve with the spicy aioli for dipping.

Related Topics