Best Cilantro Aioli Recipes

LICK-THE-SPOON CILANTRO JALAPENO AIOLI

Steps:

• Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

CILANTRO AIOLI

Steps:

• Combine all ingrediants in a small food processor (or favourite blender) and mix until blended.

CILANTRO LIME AIOLI

Steps:

• Directions: 1. Combine all ingrediants in a small food processor (or favourite blender) and mix until blended.

CORNFLAKE CRUSTED HALIBUT W/ CHILE-CILANTRO AIOLI

Steps:

• Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
• Fish: to prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.
• combine cornflakes, flour, salt, and black pepper in another shallow dish.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
• Dip fish in the milk mixture and dredge in cornflake mixture.
• add fish to pan and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
• serve fish with Aioli and lemon wedges.

MARINATED PORK TORTAS WITH CILANTRO AIOLI & CHILES CURTIDOS

Steps:

• Chiles Curtidos (Pickled Vegetables):.
• Combine vinegar, sugar and water in a large pot and bring to a simmer, stirring to dissolve the sugar. Turn off heat and let pot sit.
• In a large frying pan, heat oil over medium high heat until hot. Add remaining ingredients. Cook until onions are wilted, about 5 minutes, stirring occasionally. Transfer to the pot with vinegar mixture and stir well. Let sit until room temperature. Transfer vegetables and liquid to a glass jar with lid. Refrigerate at least 2 days to infuse flavors. Pickles with keep up to 2 months.
• Pork:.
• Place pork in a sealable baggie. Mix together remaining ingredients except for oil, and add to baggie. Seal baggie and shake to coat pork evenly. Refrigerate for at least 2 hours, preferably overnight.
• To cook, heat oil in deep skillet over high heat until hot. Add pork and cook, turning, until crisp on all sides and cooked through, about 10 minutes. Place on paper towels and set aside. When ready to assemble sandwiches, slice pork 1/4-inch thick.
• Refried Black Beans:.
• Combine bay leaves, garlic and onion and wrap in cheesecloth, tying ends to make a tight bundle.
• Bring water to boil in large pot. Add salt, beans and cheese cloth bundle. Return to a simmer and cook until beans are tender, about 1 1/2 hours. As beans cook, add more water if needed to keep them submerged. When beans are done, drain and reserve liquids. Discard cheesecloth bundle.
• In large skillet, heat oil until hot. Add garlic and cumin and cook 1 minute, stirring. Add beans and half the reserved bean liquid. Cook, stirring, 1-2 minutes. Transfer beans to a food processor and puree until smooth. Season with salt to taste. Add more bean liquid as needed for a thick, spreadable consistency.
• Cilantro Aioli:.
• Place mayonnaise, garlic, mustard, lemon juice, and half the cilantro in the bowl of a food processor. Process until smooth. With motor running, slowly add oil. The mixture should be smooth. Add cold water as needed for spreadable consistency and to brighten the color. Add salt and lime juice and pulse briefly. Transfer to a bowl and stir in zest and remaining cilantro.
• Sandwich Assembly:.
• Heat a skillet or griddle until hot. Butter rolls and place in skillet to toast until golden. Spread both halves of rolls with cilantro aioli. Onto bottom halves, layer black beans, pork, chiles curtidos, avocado, queso fresco, tomato and lettuce. Add top half of roll and serve.

FRIED AVOCADO WONTONS WITH GOAT CHEESE & CILANTRO AIOLI

Steps:

• Couldn't be easier: stuff a wonton wrapper with a little scoop of avocado and goat cheese. Seal with as little water as possible, and the fry in hot oil. Serve with cilantro aioli dipping sauce. These are easy to assemble in advance, and then fry when ready. They keep well in a covered container in the fridge. Infusing Aioli Aioli is very easy to make, all you need is a large bowl, whisk, and muscle power. Of course, a food processor or blender will do it for you. Cilantro Aioli Recipe Beat the egg yolk with the lemon. Toss it into a medium-sized bowl with the lemon juice & salt. Add the olive oil by the teaspoon and beat with a whisk until the olive oil is completely combined. The mixture should be yellow, frothy, and opaque. You want to beat it until all the droplets of olive oil have disappeared. Repeat this process-adding a teaspoon, then beating to emulsify it-until you've added about 1/4 cup of the oil. As you go, the mixture should begin to turn a creamy yellow, and become more and more opaque. When you've added 1/4 of a cup of oil by the spoonful, your emulsion should be off to a really good start. It should coat the back of a spoon, but should still be pretty thin. Start to drizzle the oil in, beating it as you go to incorporate it completely. Go slowly, and be patient. If you add the oil too fast, or dump it in all at once, the oil will overwhelm the emulsion you've built and it will separate. After a minute or two of drizzling and beating, the aioli should start to look very creamy. Now it is time to flavor. What will knock the socks? Chopped garlic, fresh herbs, another squeeze of lemon, some saffron threads? You decide! Use within 3 days or so. *Would be amazing with crab! You can really do all kinds of stuffings with these

CORN-FLAKE CRUSTED FISH FILLETS WITH CHILE-CILANTRO AIOLI

Steps:

• Make aioli by combining all ingredients and stirring well. Store in the refrigerator until ready to serve.
• To make fish, combine milk and egg white in a shallow dish. In a second dish, combine cornflakes, flour, salt and pepper.
• Heat oil in a large skillet (non-stick works best) over medium-high heat.
• Dip fillets in milk mixture and then dredge in cornflake mixture.
• Add to pan and cook 4 minutes per side or until fish flakes easily.
• Garnish with lemon wedges and serve with aioli.

MAI-KAI'S GRILLED GARLIC SHRIMP WITH CILANTRO AIOLI

Steps:

• Peel and devein the shrimp, leaving only the tail attached.
• Take 4 shrimp for each bamboo skewer and skewer through the the center of the tail and set aside.
• In a 12" flat pan mix the olive oil, basil and 2 teaspoon of chopped garlic.
• Add the shrimp to the olive oil, marinate, cover and place in cooler for at least one hour.
• For Aioli: Mix the mayonnaise, lemon juice, cilantro and honey in a small mixing bowl and keep cool until ready to serve.
• Light coals on grill until ready to cook.
• Take shrimp skewers out of marinade, lightly dry on paper towel and place on grill.
• Cook on each side 3-4 minutes or until pink.
• For each serving, place one lettuce leaf on a plate and put one grilled shrimp skewer on top of lettuce.
• Put 3 oz of cilantro aioli in a small ramekin and place next to the gripped shrimp for dipping and serve.

JALAPENO CILANTRO AIOLI

Steps:

• Blend all ingredients in food processor except oil; slowly pour in oil until emulsified.

CORNFLAKE-CRUSTED HALIBUT WITH CHILE-CILANTRO AIOLI

Steps:

• To prepare aioli, combine cilantro, mayonnaise, serrano, and minced garlic, stirring well. To prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk. Combine cornflakes, flour, salt, and black pepper in another shallow dish. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Dip fish in milk mixture, and dredge in cornflake mixture. Add fish to pan, and cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with aioli and lemon wedges.

SALMON WITH CILANTRO AND ROASTED SERRANO AIOLI

Steps:

• To prepare the sauce, using a food processor or blender place mayonnaise, salt, lime juice, garlic, roasted chiles, vinegar and cilantro and process for 1-2 minutes. With the processor still turned on, pour oil through feed tube in a thin stream until all the oil has been incorporated. Transfer sauce to container and refrigerate until ready to use (makes 2 cups sauce-refrigerate leftover sauce).
• To prepare the salmon: seaon both sides with pepper.
• In a large skillet, heat peanut oil over medium heat.
• Add fish to skillet and cook, turning once about 7-10 minutes or until done and cooked through.
• To serve: Top salmon with a spoonful of sauce and cilantro sprigs (if desired). Pass remaining sauce.

CORNFLAKE-CRUSTED HALIBUT WITH CHILE CILANTRO AIOLI

Steps:

• 1. To prepare aioli, combine cilantro, mayo, serrano, garlic, mix well. 2. To prepare fish, combine milk and egg in shallow dish whisking well. Combine cornflakes, flour, salt, pepper in abother shallow dish. 3. Heat 2 T oil in large non stick skillet over med high heat. Dip fish in milk mix and dredge in cornflake mix. Add fish to pan and cook 4 min on each side or until flakes easily. Serve with aoili and lemon.