Sentences with phrase «pepper aioli»

Their fresh Chesapeake Bay crab cakes are bathed in a perfect roasted red pepper aioli, and the tender, smoky ribs are slathered in sticky, sweet sauce.

Steak Sauce, caramelized onions, a roasted red pepper aioli, and sweet and spicy bacon.

Marinated in sweet chili, the shogun burger is made with Applewood smoked bacon, caramelized onions, ginger sesame coleslaw, fried egg and shishito pepper aioli on a white bun.

The Boundary, known for its distinctive twist on American fare, serves the Impossible Burger garnished with pepper jack cheese, lettuce, beefsteak tomato, red onion, and roasted red pepper aioli atop a Kaiser roll.

Diners can also choose from a variety of sandwiches and large plates such as the Jamaican Braised Oxtail served with butter beans casserole and white rice; the Philippine Chicken Adobo served with bok choy and garlic fried rice; Red Snapper served with panzanella (Italian bread salad), green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with white cheddar, lettuce, tomato, red onion and sweet pepper aioli.

Not exact matches

Add another garlic clove and a pinch of pepper flakes to the green aioli to bump up the flavor there a bit.

And, I paired it with the «Hangover Basket» — only appropriate — consisting of a basket of fries, fried eggs, onions, peppers, tomatoes, American cheese, feta, pepperoncinis, olives and garlic aioli.

To assemble, spoon about 1/4 cup pork down center of each lettuce leaf, top with 2 tablespoons avocado, 1 tablespoon bell pepper, 2 teaspoons aioli and 1 or 2 sprigs cilantro.

Add 1/4 cup tinned corn kernels, 20 Spanish olives, 1/2 cup aioli, sea salt and freshly cracked pepper to the bowl and mix everything together until everything is well coated and mixed

Grilled artichokes with spicy lemon aioli, rosemary steamed Colorado new potatoes and lemon pepper flank steak pinwheels.

our favorite is lightly sauteed swiss chard with garlic and red pepper flakes, plus cheddar and mango - habanero aioli (Stonewall Kitchen) on a baguette or ciabatta — ANY and ALL tacos!

Abeles & Heymann salami (see note) 3 eggs, lightly beaten 2 tablespoons matza meal 2 tsp kosher salt Freshly ground black pepper Vegetable oil, for frying spicy honey mustard aioli, for serving (recipe follows) pickled onions, optional

I usually add some smoked paprika and serve them with melted swiss, red roasted peppers and a garlic aioli on a toasted bun.

Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge

I sometimes add a little smoked paprika and serve with melted swiss, red roasted peppers and garlic aioli on a toasted bun.

1 cup shrimp, cut in bite sized pieces 1/2 cup diced fresh veggies, such as confetti salad, or celery 1 tablespoon minced Italian parsley or cilantro Spicy Lime Aioli (recipe below) Kosher salt and pepper to taste

My husband chose the conch dish, tender slivers of the locally caught seafood, sprinkled with bits of puffed quinoa, basil aioli and espelette pepper.

Shishito Peppers with Smoky Paprika Aioli make a tasty appetizer that is pretty much the easiest thing I've made lately.

If you love peppers and you're looking for a great appetizer, try this recipe for blistered shishito peppers with smoky paprika aioli.

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

For the Ketchup Aioli In a bowl, combine sour cream, ketchup, chives, salt & pepper.

For the aioli dip, mix together in a bowl, 4 tablespoons of mayo (I use Just Mayo), 2 cloves of garlic minced, 1 tablespoon lemon juice, 1 tablespoon Sriracha sauce (for more heat add more Sriracha,) and a couple pinches of salt and pepper.

Hearth: Nosh on clams with roasted red pepper and lemon zest; baccala crostini; white anchovies with arugula, shaved fennel and pickled onions; grilled calamari with smoked chick peas, black olives and celery; fried flounder with lemon aioli; shrimp and mussels stew; plus dessert.

Step 6TO MAKE THE AIOLI: In a small bowl, thoroughly combine the mayonnaise, chili sauce, lime juice, and red pepper flakes.

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

If continuing from Aioli to Puttanesca, add in the capers, chopped olives and tomatoes / roasted red peppers.

Serve with fresh ground pepper and the optional garlic aioli.

I used her sunflower seed + lemon juice + olive oil base and then added some salt, pepper, fresh dill, and diced cucumber to change it from an aioli to a mediterranean tzatziki.

To assemble: split Thai BBQ Beer Cabbage between 6 bottom buns, top with grilled bell pepper, daikon slaw, a heft drizzle of Spicy Aioli, some toasted sesame seeds and finish with top bun.

Sunflower Seed Tzatziki Adapted from Jodi's Aioli 1/2 cup sunflower seeds * 1/4 cup fresh lemon juice 1/4 cup olive oil 1/4 to 1/2 teaspoon salt to taste few dashes of pepper 2 heaping tablespoons fresh dill 1/4 to 1/3 cup diced cucumber

At Amada (locations in New York and Philadelphia), the chef uses this method in an open - faced application of piquillos rellenos: He stuffs red peppers with crab filling, layers them in a casserole dish and pours aioli over the peppers in a play on gratin, which gets baked at 500 degrees until it puffs.

Alto Adige Speck Wrapped Melon and Baby Greens Aranitas Con Mojo ~ Shredded Green Plantain Fritters with Garlic Onion Sauce Bacon Wrapped Dates with Chorizo and Goat Cheese BBQ Bacon Wrapped Shrimp Blue Baby Potato Salad Deconstructed Caramelized Onion and Brie Mini Croissants Cheddar Garlic Crackers with Parsley & Pecans Cheesy Mini Biscuits with Sun - Dried Tomato Pesto Corn Bread Tartlets with Ricotta and Tomato Crispy California Avocado Taco with Chipotle Corn Relish Danish Smorrebrod ~ Herring & Apples on Rye DIY Gyoza Wrappers Empanadas ~ Sweet Potato and Turkey with Mango Chutney Dipping Sauce Fried Green Tomatoes with Tomato Brown Sugar Chutney Garlic Buttered Crostini with Rustic Kale Pesto Gooey Cheddar Bread Hawaiian SPAM Musubi Jumbo Lump Crab Cakes with Jalapeno Cilantro Crema Kalamata Olive & Sun - Dried Tomato on Pesto Toasts Kalamata Olive Tapenade and Ricotta Crostini Kalamata Olive Tapenade II Maple - Pecan Bread Mini Lemon Tartlets Mushroom and Spinach Quiche with Shredded Potato Crust Mushroom Stuffed Duchesse Potato Skins Parmesan Panko Zucchini Fries Pecorino Potato Pops with Smokey Chipotle Sauce Peruvian White Fish Ceviche with Aji Amarillo Peppers Roasted Shrimp and Pineapple Salad Savory Bread Toasts with Alta Badia Cheese Scallion Pancakes Korean - Style with Lemon Soy Dipping Sauce Shrimp Salad Sandwich with Spicy Lime Aioli Smoked Salmon Tomato Cups Spanikopita with Filo, Spinach and Feta Cheese Spicy Grilled Shrimp with Green Yuzu Kosho Pesto Spicy Korean BBQ Turkey Sliders with Sesame Ginger Slaw Spicy Sausage Pizza Stuffed Mushrooms Spinach Crepe Spirals with Cream Cheese, Sun - Dried Tomatoes & Pine Nuts Spinach Dip ~ The Best on the Planet Spirited Fruit and Cheese on Wheat Crackers Spinach & Feta Quiche with Kalamata Olive Tapenade Spring Rolls with 8 Dipping Sauces Summer Savory Stuffed Mushrooms Three Cheese Stuffed Puff Pastry Pinwheels Tomato Bruschetta

It is piled high with bacon, cool avocado, spicy chipotle aioli, pepper jack cheese and crisp lettuce.

Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty, smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood smoked bacon, cheddar cheese, Lilt Burner mayo, lettuce, and tomato.

Piled high with bacon, cool avocado, spicy chipotle aioli, pepper jack cheese and crisp lettuce.

With the consistency and texture of ceviche, Yard House's Poke Nachos feature marinated ahi, avocado, cilantro, serrano peppers, green onions, sesame seeds and nori served with a sweet soy and sriracha aioli along with white truffle sauce and crispy wontons.

Stir in lemon juice; season aioli with salt and pepper.

While the zucchini is baking, make the aioli: combine chipotle peppers, mayonnaise, Greek yogurt and garlic in a small bowl.

Grilled grass - fed steak tips, caramelized onions and mozzarella cheese with fresh jalapenos, pepper jack cheese and chipotle aioli on naan bread

Aioli: 1/2 cup mayonnaise 1/2 cup Greek - style whole milk yogurt 1 small garlic clove, minced 1 1/2 tablespoons fresh blood orange juice 2 teaspoons minced chives 1 teaspoon finely grated blood orange zest Pinch of freshly ground black pepper 4 tablespoons vegetable oil for pan-frying

o Inalu Nalu — Roasted Garlic Aioli, Provolone Cheese, Sautéed Onion, Mixed Peppers, Hot Deli Pepper Rings & Lettuce

Classics with a twist from his repertoire will include a Moroccan short rib with roasted pepper couscous and coriander jus, Amish Chicken Tagine with saffron rice, tomato relish and jalapeño aioli, Black Truffle Omelet, Lobster Pot Pie, and Tomato Tarte Tatin with warm burratta, caper berries and watercress.

Seasonal lunchtime offerings include the Braised Short Rib Sandwich with caramelized onions, pepper jack cheese and Russian dressing; Country Style Pork Torchon with crispy kale, seasonal greens and sherry vinaigrette and Fried Fish Tacos with cabbage, pickled jalapeno and chipotle aioli.

From the «Munchies» section, I opted for the panko crusted Housemade Fried Pickles ($ 7) served with a remoulade side; the plump Shishito Peppers ($ 8) accompanied by a smoked paprika aioli; and a bold flavor - packed trio of Pork Belly Sliders ($ 11) comprised of brioche, arugula, tomato jam and avocado.

Ø Veggie Burger — Black bean chipotle burger served with garlic aioli sauce, tomatoes and red onions, topped with Spring mix and gently tossed in Tabasco pepper jelly;

As no authentic Italian dining experience is complete without an array of Antipasti, Chef Canny, in a nod to Davio's Cucina's culinary roots, will serve the following dishes ranging from $ 8 to $ 15, as part of the restaurant's first - course offerings: Roasted Tomato Soup (goat cheese & chive crostini); Crispy Chicken Livers (port balsamic glaze, toasted pine nuts); Kobe Beef Meatball (San Marzano tomatoes); and Crispy Calamari (hot cherry peppers, lemon aioli).

I love to make a fake aioli to dip these in by using jarred roasted red peppers and mayonnaise.

Place on a bun and top with peppers, onions, smokey aioli, and arugula.

To make the aioli: Purée the garlic, basil, matcha, yolks, lemon juice, mustard, and salt and pepper to taste with a blender or food processor.

extra virgin olive oil ● Salt & pepper to taste ● Handful spinach ● Shiitake «bacon» (see recipe below) ● Chipotle aioli (see recipe below)