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Posts Tagged ‘aioli’

Perfect with spicy grilled shrimp!

2 fresh garlic cloves, minced

1 tsp. sea salt

1 large egg yolk

1 Tbs. fresh squeezed lime juice

1/2 cup SOOC Grape Seed Oil

1/2 cup SOOC Persian Lime Extra Virgin Olive Oil

Directions

Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the Grape Seed oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.

Makes approximately 1 cup.

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Serves Two:
2 large vine ripe tomatoes
4 oz. baby lettuce or field greens
6 each red onion rings
2 oz. capers
8 oz. fresh lump crab meat
6 oz. mayonnaise
1 lemon for juice
1 tsp minced garlic
salt and black pepper to taste
chopped fresh herbs to taste
8 oz balsamic vinegar, such as the Traditional 18-year
toasted French bread
Directions:
In a sauce pot heat boil balsamic vinegar to a reduced state, approximately 1/8 original volume. You will know it’s done when the balsamic vinegar’s bubbles become large and the liquid starts to thicken. Once this occurs, remove from heat immediately and transfer to a container that will easily pour anything with a syrup like consistency. (This was the hardest part of the recipe.)
In a mixing bowl, combine mayonnaise, garlic, lemon juice, salt, pepper and chopped herbs. Mix thoroughly and transfer half of the aioli into a zip-lock baggy. Place zip-lock in the refrigerator for later use.
Take the crab meat and fold gently into the remaining aioli. Place in refrigerator and allow to cool. Slice the French bread and toast in oven or toaster, set aside when done. Slice Tomatoes, place one on plate then scoop crab salad atop tomato. Repeat process until three tomatoes are stacked. Stuff baby lettuce inside three rings of red onion. Place on top of stacked tomatoes and crab.
Cut the corner off of zip-lock bag of aioliĀ and squeeze aioli on plate. Sprinkle capers around plate. Drizzle balsamic vinegar reduction around plate and over tomatoes.
Serve, impress and enjoy!

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