Spiced Mini Lamb Burgers with Lemon Aioli

December 16th, 2011 § 0 comments § permalink

Serves 4

Lemon Aioli

Ingredients

1 raw extra-large egg yolk
½ tablespoon Dijon mustard
Juice of 1 lemon
1½ cups lemon zest
1 teaspoon chopped thyme
Salt to taste
Freshly ground pepper

Directions

In a food processor fitted with the metal blade, combine the egg yolks, mustard and process until smooth.
Add the lemon juice and pulse to combine. With the motor running, slowly drizzle in the oil until a thick, creamy emulsion forms.
Add the lemon zest and thyme and pulse to combine. Season to taste with salt and pepper.

Lamb Burgers

Ingredients

1½ pounds ground lamb
½ small onion, minced (¼ cup)
1 tablespoon ground cumin
1 teaspoon coriander
4-5 whole peppercorns
½ habañero or jalapeño pepper, seeded
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
1 tablespoon garlic, chopped
1 teaspoon of fresh ginger, grated
1 teaspoon cayenne pepper
1 teaspoon white wine vinegar
Kosher salt, to taste
Mini hamburger buns

Directions

Preheat oven to 400°F.
In a small sauté pan toast cumin, coriander and peppercorns over low heat till spices are fragrant, approximately 5-7 minutes.
Add spices to a spice blender and grind to fine powder.
Add lamb, ground spices, chopped habaño, mint, cilantro, garlic, ginger, cayenne, white wine vinegar, and salt.
Gently use hands to combine mixture. Take care not to overowork the meat.
Shape the meat mixture into 16 patties about 2¼ inch in diameter and ½ inch thick. Refrigerate the patties, covered, about 1 hour.
Place the mini burgers on a nonstick baking sheet and bake about 7-10 minutes, or until evenly and well browned.
Serve burgers with aioli on bun.

©Recipe by Palak Patel

Lemon Aioli

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 egg
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons chopped garlic
1 cup of extra virgin olive oil
2 tablespoons sherry vinegar
½ teaspoon salt

Directions

In a blender or food processor, place egg, zest and juice and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and will have a nice garlic bite. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Sweet Corn Aioli

July 26th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

Sweet Corn Aioli Lobster Rolls

July 26th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 ½ pounds lobster meat, cooked, large chucks and cold
½ cup sweet corn kernels
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
1 teaspoon salt
Juice of 1 lemon
½ -3/4 cup sweet corn lemon aioli (recipe follows)
Hot Dog buns

Directions

In a mixing bowl combine the lobster meat, corn and fresh herbs and toss together well. Season with salt and drizzle lemon juice all over. Mix in the lemon juice and let stand for a few minutes. Dress to desired consistency with the sweet corn lemon aioli and serve on hot dog buns.

Sweet Corn Aioli
Makes 2 cups

Ingredients

2 egg yolks
2 cloves garlic, chopped
1 cup extra virgin olive oil
1 teaspoon citrus champagne vinegar
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup fresh sweet corn kernels
1 teaspoon salt

Directions

In a blender or food processor, place egg and garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar, lemon zest and juice. Add the corn kernels and blend until the kernels are chopped but not totally smooth. The sauce should be creamy with bits of corn.

Tapenade Aioli

July 11th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

¼ cup kalamata olives, pitted and chopped
2 cloves garlic, chopped
2 tablespoon capers, drained
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon black pepper
¾ cup mayonnaise

Directions

In a mixing bowl mix together all ingredients until smooth. Serve atop a herby beef burger!

Chive Blossom Garlic Aioli

May 25th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

1 egg
2 tablespoons garlic, chopped
1 cup extra virgin olive oil
2 tablespoon sherry vinegar
½ teaspoon salt
2 tablespoons chive blossoms

Directions

In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the vinegar and salt. The sauce should be creamy and mayonnaise-like and will have a nice garlic bite. Add one tablespoon of the chive blossoms and blend a few more seconds. Place the aioli in a small bowl and mix in remaining chive blossoms. If the aioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store-bought mayonnaise to the sauce.

Artichokes with Lemon Aioli Dip

May 4th, 2011 § 0 comments § permalink

INGREDIENTS

4 globe artichokes
2 lemons
1 recipe lemon aioli (see recipe) or any favorite vinaigrette

DIRECTIONS

Wash the artichokes to remove and grit between the leaves.
Snap off the stems at the base, so the artichokes stand upright. Use kitchen shears to trim the tips of each leaf. Rub the cut leaves with lemon to prevent discoloration.
Cook the artichokes in acidulated water, covered for 30 minutes or until the tip of a knife can easily pierce their bases. Turn the artichokes in the water every ten minutes to insure even color.
Drain the artichokes upside down on a towel.
Twist out the tender cone of inner leaves and reserve. Scoop out and discard the hairy inner choke.
Place the artichokes upright and surround with the tender leaves. Fill the centers with aioli and reserve.

Lemon Aioli

INGREDIENTS

½ cup neutral oil, such as grape seed, canola or sunflower
½ cup extra-virgin olive oil
2 garlic cloves, peeled and left whole
1 large egg at room temperatre
1 teaspoon Dijon-style mustard
1 teaspoon salt or to taste
2 tablespoon freshly squeezed lemon juice
Finely grated zest of 1 lemon
Freshly milled black pepper

DIRECTIONS

In a bottle that has an opening small enough so that your thumb will cover the opening (such as a wine of beer bottle) shake together the canola and olive oils to mix. Anchor a heavy mixing bowl to the counter by placing it on top of a lightly damp and coiled kitchen towel.
Using a garlic press, crush the garlic into the mixing bowl. Add the egg, mustard and salt and whisk until smooth.
With one hand dribble the oils drop by drop into the egg mixture while whisking constantly with the other hand. Continue until the egg starts to thicken. Gradually increase the flow of oil until it has been completely incorporated. You will have a thick glossy mayonnaise. Whisk in the lemon juice and zest. Season with salt and pepper. Season with black pepper and additional salt if desired.

Recipe Property of Peter Berley

Fritto Misto of Ramps, Asparagus and Fiddleheads with Citrus Mint Aioli

April 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 cups canola oil
2 cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
Zest of 1 lemon
Zest of 1 lime
½- 1 cup ice cold club soda, diluted with 2 tablespoons lemon juice
1 ½ to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and dried
Maldon salt, to season
Citrus Mint Aioli, to serve (recipe follows)

Directions

Place the oil in a 6- to 8-quart pot and heat it to 375ËšF.

In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, and baking powder. Add salt and citrus zest and mix well. Slowly add in water or club soda until the consistency is like a loose pancake batter.

Once the oil has come to temperature, working with a few pieces of the vegetables at a time, dip them into the batter, coating them well and letting the excess drip off, before adding to hot oil. Working in batches, place vegetables in oil, being careful not to overcrowd the pot and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with maldon salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the citrus mint aioli.

Citrus Mint Aioli

Makes approximately 1 cup

Ingredients

2 cloves garlic, chopped
1 teaspoon kosher salt
1 large egg
1 large egg yolk
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
Juice and zest of 1 lime
½ cup canola oil
½ cup extra virgin olive oil

Directions

Place garlic, salt, egg and egg yolk in a blender and blend until smooth. Add mint and combine. Slowly stream in half the oil and then add citrus juice and zest and then continue to add the rest of the oil until thick and emulsified. Adjust with salt, if needed. Serve with fritto misto.

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