Pine Bough Sautéed Langoustines and Crispy Shallots with Nori Salt and Shallot Mayonnaise

October 3rd, 2011 § 0 comments § permalink

Serves 12

Ingredients

For the Crispy Shallots

23 cup canola oil
10 shallots, peeled and thinly sliced into rings
2 sprigs finely chopped dill
Salt and freshly ground black pepper to taste

For the Shallot Mayonnaise

6 large eggs
2 tablespoons canola oil, plus ½ cup
1 small red onion, finely chopped
1 small leek, white portion only, finely chopped
4 shallots, finely chopped
2 tablespoons white vinegar
Salt to taste

For the Nori Salt

4 sheets nori seaweed, torn into pieces
2 tablespoons salt

For the Langoustines

Fresh pine boughs, rinsed thoroughly under cold running water
24 large shell-on langoustines
½ cup unsalted butter
Salt to taste

Directions

For the Crispy Shallots

In a heavy-bottomed pan, heat the oil until nearly smoking. Add the shallots and fry until golden brown and crispy. Carefully remove the shallots with a slotted spoon and drain on paper towels. Season with salt and pepper, toss with dill, and set aside. Shallots can be made several days ahead of time and will keep in a covered container in the refrigerator.

For the Shallot Mayonnaise

Prepare an ice bath. Bring a small pot of water to a boil and add the whole eggs, timing their cooking for exactly 4½ minutes. Quickly remove and immediately plunge into the ice bath. Once the eggs are chilled, gently peel them under running water (try not to puncture the egg white since the yolk is still soft and runny.) In a sauté pan, heat on tablespoon oil and sauté the onion, leek and shallots over high heat until the onion is translucent, about 3 minutes. Cool to room temperature then combine with the eggs in a blender. Blend on high until smooth, about a minute, then begin adding the oil in a slow, steady stream until fully incorporated, about 3 minutes. The resulting mayonnaise will be thicker than most store bought varieties. Add the vinegar and salt and blend until incorporated, adjusting as necessary. Refrigerate until ready to serve. Extra mayonnaise will keep for two days.

For the Nori Salt

In a spice blender combine the nori and salt and pulse until pulverized to a fine powder. Will keep in a covered container at room temperature for several weeks.

For the Langoustines

Using a sharp knife, score a slit on the back of each langoustine shell from head to tail being careful not to puncture the flesh below. Season the langoustines with salt. Using butcher’s twine, tie a langoustine (legs facing out) tightly to the pine bough then trim any excess twine. Repeat process with remaining langoustines. In a cast iron skillet, melt the butter until it begins to froth then sauté the bundles until the langoustines are cooked through and the pine is aromatic, about 90 seconds per side. Use tongs during this process and work carefully since any excess pine sap has a tendency to sputter. Immediately serve the langoustines on their bough, offering guests scissors to cut the twine and remove the shell.

To serve

Arrange the bundles into individual cups. Serve with crispy shallots, onion mayonnaise, and nori salt for dipping. To add an extra flourish just before serving, burn the langoustine tails just before serving so that they arrive flaming when they arrive to the table.

Note: To source the pine boughs for this recipe you will most likely need to do some foraging of your own, even if it is just from your neighbor’s yard (with permission, of course). Once harvested, trim the boughs into twelve 6-inch pieces. Each cut piece should have both a sturdy central stem as well as fragrant, fresh, needles. Thoroughly rinse the cut pine boughs under hot running water for several minutes to remove any dirt, bugs, or excess sap. This step will help prevent the sap from sputtering during the cooking process.

Note: Langoustines are small, sweet tasting, lobsters about 10-inches long native to North Atlantic waters. Also known as Dublin Bay prawns or Norway lobster (and sometimes referred to generically as scampi), they look like an orange-colored jumbo shrimp sporting crab claws. They are also hard to source. For something of similar size and taste, jumbo prawns or jumbo shrimp can both be substituted.

Creamy Herbal Ranch Dressing

August 8th, 2011 § 0 comments § permalink

Makes approximately 1 cup

Ingredients

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
½ red onion, shredded
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Ger-Nis Cobb Salad With Creamy Herbal Ranch Dressing

August 8th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 slices turkey bacon, cooked crispy and crumbled
1 cups turkey breast, cooked and cubed small
4 hard boiled eggs, chopped small
1 cup blue cheese crumbles
1 avocados, ripe but firm, cubed small
1 red peppers, chopped small
1 medium red onion, chopped small
1 cups cherry tomatoes, quartered
2 cups ice berg lettuce, chopped small
2 cups romaine lettuce, chopped small
Salt & pepper
¼ cup fresh chives, chopped superfine
Creamy Herbal Ranch Dressing (recipe follows)

Directions

The key to the perfect cobb is the uniform small chop. Your cuts must be constant to optimize flavors. Once all the items are chopped or crumbled etc to a consistent shape and size, combine the lettuces in a large bowl and mix well. Season with salt & pepper. Lay them in a shallow oblong serving dish, making sure it’s flat and even, perhaps with a slight mound at the center. Arrange the items one by one in a neat line across the dish, like stripes on a flag. Garnish with chopped chives. When ready to serve let each person grab their goods and drizzle the dressing on each salad.

Creamy Herbal Ranch Dressing
Makes approximately 1 cup

Ingredients

½ cup mayonnaise
½ cup buttermilk
2 tablespoons lemon juice
2 teaspoons mustard (Dijon or regular)
1 teaspoon garlic salt
2 tablespoons grated red onion
1 tablespoon shallot, chopped fine
½ red onion, shredded
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

In a medium mixing bowl whisk together mayonnaise, buttermilk, lemon juice, garlic salt and mustard. Mix well. Add onions and shallots and fresh herbs and whisk together well until smooth and creamy. Add salt and lemon juice to taste.

Ger-Nis Jerk Cole Slaw

July 22nd, 2011 § 0 comments § permalink

097

Serves 12

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise

For the salad

3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.

Tarragon Chicken Salad Sandwiches

July 19th, 2011 § 1 comment § permalink

011

Serves 4

Ingredients

½ cup mayonnaise
1 tablespoon honey
1 tablespoon apple cider vinegar
½ teaspoon salt
1 teaspoon cracked black pepper
1 cup chicken breast, cooked and shredded
1 cup red grapes, haled
½ medium red onion, chopped
¼ cup fresh tarragon, chopped
Whole grain toast

Directions

In a medium bowl whisk together the mayonnaise, honey, vinegar salt and pepper until smooth and creamy. Mix in the chicken, grapes, red onion and tarragon and mix until all ingredients are submerged and covered in the sauce. Place a few spoonfuls in-between toasted wholegrain bread!

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!

Jerk Chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Jerk chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Beet Pickled & Herbed Deviled Eggs

June 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.

Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Shrimp Remoulade

June 12th, 2011 § 0 comments § permalink

Serves 8

Ingredients

For the Old Bay Steamed Shrimp

4 tablespoons Old Bay Seasoning
1 cup vinegar
1 cup water
2 pounds shrimp, in shells

For the Remoulade Sauce

1½ cups mayonnaise
¼ cup diced celery
½ cup sliced green onions
2 tablespoons minced garlic
½ cup Creole mustard (such as Zatarain’s)
¼ cup chopped parsley
½ cup ketchup
½ tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
Salt and pepper to taste

Directions

For the Old Bay Steamed Shrimp

In a large pot, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover and steam until tender, about 3-5 minutes. Drain; remove shells.

For the Remoulade Sauce

In a 2-quart mixing bowl, combine all ingredients and whisk well. Once blended, cover and refrigerate, preferably overnight. A minimum of 4 hours is required for flavors to develop. When ready, remove from refrigerator and adjust seasonings.

Starting with half the Remoulade sauce, gently mix in the whole, peeled shrimp. Add more sauce if necessary – salad should not be saucy. Chill thoroughly. Serve cold, stop crisp butter lettuce or fried green tomatoes.

Recipe adapted from the Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Beet Pickled & Herbed Deviled Eggs

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.
Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Sweet & Spicy Herbal Slaw

January 14th, 2011 § 0 comments § permalink

Makes 4-5 cups of Slaw, serving 12-15 people

INGREDIENTS

1 medium to large head of red cabbage, shredded and center discarded
2 large carrots, peeled and shredded
1 red bell pepper, deseeded, pith removed, and chopped
1 yellow bell pepper, deseeded, pith removed, and chopped
1 orange bell pepper, deseeded, pith remove, and chopped
½ cup fresh cilantro leaves, chopped
¼ cup fresh chives, chopped fine
¼ cup fresh parsley leaves, chopped fine
¼ cup fresh mint leaves, chopped fine
½ cup mayonnaise
¼ cup champagne vinegar
Zest and juice of 1 lime
1 tablespoon light brown sugar
1 teaspoon dried chipotle chili flakes
2 teaspoons cumin seeds, toasted
Salt

DIRECTIONS

In a large salad bowl, toss together cabbage, carrots, bell peppers, and fresh herbs. In a separate mixing bowl, whisk together mayonnaise, vinegar, lime zest, juice, brown sugar, chili flakes, and cumin seeds. Season with salt. Gently mix with cabbage mixture, coating evenly. Let stand at room temperature, about 20 minutes. Serve at room temperature or cool-not cold.

Herbal Caper Mayonnaise

November 12th, 2009 § 0 comments § permalink

Makes 1½ cup

INGREDIENTS

1 cup basic mayo recipe or 2 cups store bought mayo
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 tablespoon Dijon mustard
2 tablespoons lemon juice
3 tablespoons drained capers, chopped

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. Serve on grilled fish, chicken or on grilled vegetables.

Chili Chipotle Mayonnaise

November 12th, 2009 § 0 comments § permalink

Makes 1½ cups

INGREDIENTS

1 cup basic mayo recipe or 2 cups store bought mayo
3 tablespoons of chipotles in adobo sauce
Zest and juice of 2 limes
1 small jalapeno pepper, chopped fine and de-seeded
¼ cup fresh cilantro, chopped

PREPARATION

Blend all ingredients in a blender until smooth. A handheld mixer will also work. Use on chicken, fish and steaks whenever you want. It is also an excellent and versatile mayo. Grilled chipotle chicken salad sandwiches with this mayo are perfect for a summertime weekend!

Pesto Mayonnaise

November 12th, 2009 § 0 comments § permalink

Makes 2 cups

INGREDIENTS

1 cup basic mayo recipe or 2 cups store bought mayo
1 cup pesto (recipe follows)

Pesto

2 garlic cloves
1/4 cup nuts- pine, macadamia, soy, walnut and pecan
3/4 cups fresh basil, chopped
¼ cup extra-virgin olive oil or oil of your choice
1 teaspoon lemon zest
Juice of one lemon
Salt/pepper

PREPARATION

Mix all ingredients with a handheld mixer or food processor until smooth. Use on potato salads, tomato salads, grilled chicken, grilled fish and even bratwursts.

Citrus Herb Mayonnaise

November 12th, 2009 § 0 comments § permalink

Makes 1½ cups

INGREDIENTS

1 cup basic mayo recipe or 2 cups store bought mayo
1 tablespoon orange zest
1 tablespoon lime zest
1 tablespoon lemon zest
¼ cup juice (mixture of lemon, orange and lime depending on which you prefer)
¼ cup fresh basil, chopped
2 cloves garlic, chopped fine

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. This is excellent on grilled tuna burgers, chicken sandwiches, shrimp salads and pasta salads.

Basic Mayo Recipe

November 12th, 2009 § 0 comments § permalink

One thing we know to be true; we cannot live a proper summer without mayonnaise. Whether it be on a sandwich, used as a dip for grilled meats and fish, dipped into with French fries or put on salads, mayo (its nickname) is an everyday condiment. By altering the flavor just a smidgen here and there, a simple enhanced mayo can completely change the way your food tastes and make it so much more extraordinary.

Makes 2½ cups

INGREDIENTS

2 egg yolks
1 whole egg
Juice of 1 lemon
2 tablespoons white wine vinegar
1 teaspoon mustard
Pinch of salt
2 cups extra virgin olive oil

PREPARATION

In a food processor, add egg yolks, whole egg, lemon juice, vinegar, mustard and salt. Run the processor on medium speed for about 20 to 30 seconds. While the food processor is still running begin to slowly pour the olive oil through the top; slowly adding all 2 cups (slow-constant pour). After all the oil has been added, run the processor a few more seconds and check for flavor and consistency. Add more salt or lemon juice if needed. Refrigerate with a lid.

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