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)