Sentences with phrase «aioli by»

BTW, for something better than mayonnaise, try the Maple Bacon Aioli by Stonewall Kitchen (available at Fresh Market).

Meanwhile, prepare the aioli by combining all the ingredients in a blender.

Put the cashews on to soak for the aioli by placing in a bowl, covering with water and leave to stand at room temperature for 2 to 4 hours.

I like to make an easy lemon aioli by stirring a good amount of fresh lemon juice (and / or parsley and garlic) into some avocado oil mayo.

Not exact matches

Today we are taking Brussels sprouts and bringing them to next level by making deep fried Brussels sprouts and dunking them in a sweet and spicy maple aioli.

Recently I've departed (temporarily) from my carnivorous nature by marinating things other than meat such as Teriyaki Portobello Mushroom Burgers with a Wasabi Aioli and now fresh pineapple wedges.

The battered prawns were accompanied by veggies, candied walnuts, and honey - miso aioli.

Story & Photographs by Patrick Holian Recipes: Chile Water Ono - Licious Corn Relish Frizzled Shrimp with Chipotle Aioli Sweet Chile Chicken Tidbits Sweet Chile Sauce Ahi Shoyu Poke The sound of the surf gently awakes me from my nap.

Each shrimp is covered with a wrap that looks like shredded wheat (actually shredded coconut), accompanied by the flavorful aioli, a type of mayonnaise sauce.

Assemble by putting the patties on the buns and topping the burgers with roasted garlic aioli and the desired toppings.

Whisking constantly, gradually drizzle in vegetable oil, drop by drop at first, until aioli is thickened and smooth.

Gradually whisk in olive oil, adding water by the teaspoonful if aioli gets too thick.

Source: inspired by Aventura; brava sauce very slightly adapted from Chowhound; honey aioli modified from Food52; crispy egg from smitten kitchen

Traditionally, aioli is made by mixing just garlic and olive oil, but to get a creamier sauce, egg yolk can be added.

Assemble the salad by combining the celery, kohlrabi, walnuts and a few tablespoons of the garlic aioli sauce.

Garlic Cheese Quinoa Zucchini Fritters, from Diethood Classic Fried Rice, from Gim me Some Oven Spiralized Lemon Feta Greek Cucumber Salad, from Skinnytaste Parmesan Thyme Potato Stacks, from See and Savor Crispy Baked Sweet Potato Shoestring Fries, from Sweet C's Designs Baked Carrot and Zucchini Fries, from MJ and Hungryman Pepperoni Polenta Pizza Bites, from Baker by Nature (be sure to use gluten free precooked polenta) Baba Ganoush, from My Natural Family Old Fashioned Gluten Free Cornbread, from Gluten Free on a Shoestring Sun Dried Tomato Basil Hummus, from Cooking Classy Avocado Hummus, from Cooking Classy Crispy Yukon Gold Potato Latkes, from Our Best Bites Perfect Mashed Potatoes, from Simply Recipes Cranberry Sauce, from Simply Recipes Classic Deviled Eggs, from Mel's Kitchen Cafe (be sure to use gluten free Worcestershire sauce) Buffalo Chicken Dip, from Damn Delicious Polenta French Fries with Tarragon Aioli, from Spoon Fork Bacon Perfect Roasted Vegetables, from Mel's Kitchen Cafe Cauliflower Puree with Thyme, from Once Upon a Chef

The crab cakes are paleo, I revamped the classic aioli accompaniment by using Greek yogurt instead of mayo, and I put them both on a bed of delicious arugula and slivered radishes.

While stirring the new yolk, slowly — very, very slowly — add the broken aioli drop by drop, treating it as if it were the oil.

This recipe, which is served with berries, greens and garlic aioli, is inspired by that childhood memory.»

We honor this by taking two sautéed lump crab cakes seasoned with Old Bay served on a bed of our homemade aioli sauce, our homemade Asian slaw.

Our dinner itself began with the Crab Cake (Lump crab, jicama and green papaya slaw, Asian vinaigrette, Peppadew aioli) followed by a duo of Carpaccio & Tartare (Australian wagyu, Peppadew aioli, truffle salt, lemon).

Put together the sliders by spreading the aioli on top and bottom of buns, place sliced steak over the aioli and top with the tempura - fried avocado.

Our menu has included items such as locally sourced Niman Ranch flank steak with asparagus and fingerling potatoes and touches of ricotta and fried bone marrow paired with a glass of the Ruth Lewandowski 2012 Boaz (produced by Pago's own sommelier, Evan Lewandowski), or carrots presented five different ways as a tasting appetizer with a glass of the 2010 L'Hereu Cava, or the famous «Pago Burger» — a mix of ground chuck, short rib and brisket in the succulent burger patty, topped high with artisanal bacon, Gruyere cheese, roasted mushrooms, pickled red onion and kale, on a toasted brioche bun slathered with black garlic aioli and Dijon vinaigrette — which has been written about at length in the local and national press.

Asparagus, Mushroom, Brioche «Hole in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and Leek Salad Orange Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette

Some dishes, like my Spicy Chicken Sandwich, are defined by the chipotle aioli and certain level of heat.

With the motor running, drizzle in oil, drop by drop at first, then increasing to a slow, steady stream; process until aioli is thick and light.

olive oil, drop by drop at first, then in a steady drizzle; whisk until aioli is thickened and emulsified.

To assemble the sandwiches, spread garlic aioli on both halves of the hamburger buns, add a tomato slice to the bottom, followed by the fish and the pickles.

Warm Almond Garlic + Parsnip Soup by Green Kitchen Stories Spring Greens Salad with Garlic Sauce by Faring Well Grilled Sweet Potato Burrito Bowls with Cumin Garlic Sauce by The First Mess Garlic + Spice Market Carrots with Tahini Yogurt by Dolly and Oatmeal Sea Salt Beet Fries with Garlic Cashew Cream Dipping Sauce by Dishing Up the Dirt Garlicky Kale Salad with Crispy Chickpeas by Minimalist Baker Roasted Garlic and Parsnip Gravy from Whole Foods Market Za'atar Sweet Potatoes + Garlicky Kale from OPP Cookbook (via) Epicurious Polenta Tart with Garlicky White Bean Spread + Roasted Cherry Tomatoes from The Full Helping Tandoori Cauliflower Roast with Garlic - Cilantro Yogurt Sauce from Blissful Basil Curried Tomato + Coconut Soup with Garlic Chickpeas from Homespun Capers Roasted Cauliflower + Garlic Dip with Toasted Pepitas from Brooklyn Supper Simple Patatas Bravas with Spicy Garlic Aioli from With Food and Love Grilled Portobello Mushrooms with Garlic Sauce from Vegan Richa Tender Green Vegetables + Rice with Miso Garlic Dressing from Good Eatings Creamy Garlic + Thyme Mushrooms from Deliciously Ella Roasted Beet Salad with Creamy Lemon Garlic Dressing from Happy Hearted Kitchen Garlic Roasted Radishes with Meyer Lemon from Yum Universe Roasted Garlic Baba Ganoush from Jessi's Kitchen Pink Roasted Garlic + Cauliflower Soup from One Green Planet

Alternatively, this can be done using an immersion blender by placing the ingredients in the cup of an immersion blender and blending until it forms an 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.

Other starters we sampled included the Poblano Chicken Empanadas ($ 12) with mango salsa and a decidedly authentic red curry sauce; brightly flavored Crispy (Tempura) Artichokes ($ 12) accompanied by a lemon caper aioli for dipping; and, my favorite, an ample basket of Pacific Rock Shrimp & Sweet Corn Fritters ($ 9) with spiced maple and a honey - bacon crème fraiche that perfectly balanced out the savory components.

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

You can do something similar by making your own aioli — it's really simple actually, especially if you have a food processor.

I may have actually been in a food daze after our experience, but I remember starting with the Cocktail for Two (with pineapple - infused tequila, habanero tincture, passion fruit and lime, and it is YUMMY), followed by the most delectable house - made burrata with heirloom tomatoes and ridiculously flavorful olive oil, fried artichokes with lemon aioli, two pizzas (including the «a lot of pepperoni», which gave me the idea to start putting spicy honey on my slices), and then a slew of entrees..

By the time we finally approach owner Doug Sohn behind the counter, I have my order ready: a chicken Cordon Bleu dog (chicken sausage, asiago cheese, and fried prosciutto) and a Luganega sausage topped with garlic pesto aioli, slow roasted tomato slices, and a generous heaping of burrata cheese.

Warm yourself by one of the many log burning fires before indulging in a special meal of local salmon soaked in Pernod and Irish whiskey, topped with trout caviar, pea tendrils and lemon aioli with a hint of saffron.

Go whole hog with the Kentucky Ham and Brie sandwich: the country ham is salty and perfectly complemented by the creamy brie and kicky aioli.

As I've previously moaned, my favourite aioli, by Ronda, has disappeared from the shelves of Woolies.

We farewelled the city in style last night with a drink — passionfruit vodka and champagne cocktail — at Bemelman's Bar at the Carlyle Hotel (Woody Allen plays jazz there) and dinner at Bar Boloud — amazing peekytoe crab salad with avocado, coconut and curry aioli, with a dessert of whiskey ice cream and some salted caramel thingy, followed by a little basket of complimentary and completely divine mini madeleines.