BEER-BATTERED CALAMARI WITH GARLIC-LEMON MAYONNAISE
Make pub-worthy, beer-battered calamari right at home. You can also substitute the squid with shrimp, fish or veggies.
Provided by By Paula Kittelson
Categories Side Dish
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to marinate.
- Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and black pepper to taste. Slowly add beer, stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
- In food processor, place mayonnaise, 1 garlic clove and the lemon juice. Cover; process until garlic is chopped and mixture is blended. Transfer to small bowl; season with salt and black pepper. Stir in basil. Cover; refrigerate until serving time.
- In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off excess, then coat completely with beer batter. Fry squid in batches in hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
- Serve calamari hot with Garlic-Lemon Mayonnaise.
Nutrition Facts : Calories 780, Carbohydrate 53 g, Cholesterol 260 mg, Fat 10, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 0 g, TransFat 0 g
GARLIC MAYONNAISE
An easy Garlic Mayonnaise recipe. This recipe was created to accompany Mushroom-Ham Brochettes with Garlic Mayonnaise. Can be prepared in 45 minutes or less.
Categories Condiment/Spread Garlic Low Carb Quick & Easy Mayonnaise Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
- (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)
GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA
Provided by Bobby Flay
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
- Heat a grill to high.
- Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
- Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
HOMEMADE GARLIC MAYONNAISE
This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.
Provided by Rudy Torrijos III
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g
FRIED CALAMARI W/GARLIC MAYONNAISE DIPPING SAUCE
My family loves this recipe as it beats anything they can order in a restaurant. It is light, crispy, not greasy and packed with suttle yet notable flavors.
Provided by Nancy Vargas
Categories Seafood Appetizers
Time 50m
Number Of Ingredients 18
Steps:
- 1. Wash calamari and dry well with paper towels.
- 2. Whisk egg whites, cornstarch, grated garlic, salt and pepper until foamy.
- 3. Dip calamari into mixture, shake off excess and dip and coat with panko bread crumbs. Sit in frig for about 20 minutes.
- 4. Heat oil to 350 degrees in small skillet or use deep fryer. Fry calamari until golden (about 1 minutes), drain on paper towels and sprinkle with a little more salt. Can keep warm in 180 degree oven on a rack with door ajar until ready to add to Toss.
- 5. For Calamari Toss, saute pepper flakes and chopped garlic in a little oil for just a little bit(30 seconds). Don't burn garlic. Add sliced celery and saute about 1 minute. Add lemon (sliced moons) at end and saute for about 20 seconds and remove from heat. Toss with finished calamari.
- 6. For dipping sauce - Combine mayo, grated garlic, Italian parsley and lemon juice. Place on a small bowl to the side of the calamari.
- 7. Finish with a little lemon zest over the top - OPTIONAL.
SEARED TUNA BURGERS WITH GINGER-GARLIC MAYONNAISE
Categories Sandwich Fish Garlic Ginger Leafy Green Quick & Easy Mayonnaise Seafood Tuna Arugula Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
- Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
- Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.
HALIBUT WITH GARLIC MAYONNAISE-PARMESAN TOPPING
I adopted this recipe, I love, I make it often and even use it when I plank, it actually goes well with ANY fish I try it on, Original Intro: quick and easy meal.
Provided by Dawnab
Categories Halibut
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the topping: Combine mayonnaise, lemon juice, garlic, mustard, Parmesan, green onion and Tabasco.
- To prepare the halibut: Place fish on a broiling pan.
- Sprinkle with lemon juice, salt and pepper.
- Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until fish tests done.
- Remove fish from oven and place a rack close to the broiling element.
- Turn the oven to broil.
- Spread the top of the fish with garlic topping.
- Broil about 1 minute, or until golden.
Nutrition Facts : Calories 237.2, Fat 8.2, SaturatedFat 1.7, Cholesterol 98.3, Sodium 444.9, Carbohydrate 3.4, Fiber 0.3, Sugar 1.2, Protein 35.5
COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
- To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
- Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
- Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.
HOMEMADE GARLIC BASIL MAYONNAISE
I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 24
Number Of Ingredients 9
Steps:
- Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
- Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
- Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
- Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.4 g, Cholesterol 17.1 mg, Fat 14 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.3 g, Sodium 78.7 mg
GARLIC-LIME CHICKEN WINGS WITH CHIPOTLE MAYONNAISE
Make and share this Garlic-Lime Chicken Wings With Chipotle Mayonnaise recipe from Food.com.
Provided by Elmotoo
Categories Lunch/Snacks
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine chicken & marinade ingredients in a ziplock bag, squish around to combine & coat thoroughly & refrigerate 2-4 hours, turning occasionally.
- In a small bowl, stir together all mayonnaise ingredients & refrigerate 30 minutes.
- Heat grill or broiler. Remove chicken from marinade; discard marinade. Gril or broil 12-14 minutes until browned & juices run clear, turning once. Serve with avocado slices & use mayonnaise as a dipping sauce.
Nutrition Facts : Calories 516.8, Fat 41.6, SaturatedFat 9.9, Cholesterol 118.2, Sodium 725.5, Carbohydrate 7.8, Fiber 3.7, Sugar 0.7, Protein 28.9
GARLIC SHRIMP WITH WASABI MAYONNAISE
These shrimp are indeed garlicy, and the mayonnaise spicy--that's why we love them so much-- but be forewarned. The wasabi mayonnaise also makes a nice dip for crudites. Preparation time includes marinating time for the shrimp
Provided by FlemishMinx
Categories Sauces
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
- Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
- When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
- Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
- Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
- I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
- Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.
Nutrition Facts : Calories 703.7, Fat 52.1, SaturatedFat 7.4, Cholesterol 308.7, Sodium 1912.7, Carbohydrate 28, Fiber 0.3, Sugar 7, Protein 32.1
BASIL GARLIC MAYONNAISE
Categories Condiment/Spread Food Processor Herb Side Quick & Easy Mayonnaise Summer Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).
ROUILLE - FRENCH CAYENNE PEPPER, SAFFRON AND GARLIC MAYONNAISE
Rouille is a classic French garlic mayonnaise with Cayenne Pepper. The word "rouille" actually describes the "rust" or red colour of the sauce. Saffron gives the dish its distinctively Provencal taste & also adds a subtle depth to the sauce. Rouille is traditionally served as an accompaniment for the spicy seafood stew "Bouillabaisse or any other French fish soups. It is easy to make and can be stored for up to a week in the fridge. I LOVE the earthy smell of the saffron in this garlic mayonnaise - it gives the sauce a heady aroma that stands up to the pungency of the garlic and the heat of the cayenne pepper.......great spread on toast too!! NB: Rouille is often made with bread and mashed potatoes - depending on the French region - this recipe is for a lighter version, and has no bread or potatoes added.
Provided by French Tart
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 10
Steps:
- Put the egg yolks, mustard, and garlic in a food processor (or blender) and purée 30 seconds.
- With the machine still running, start to add the olive oil, drop by drop until it is thick and smooth. When it reaches this consistency, start to add the oil in a slow steady stream until gone.
- Dissolve the saffron threads in the warm white wine and add to the blender.
- Transfer to a bowl and taste. Stir in salt and lemon juice to season.
- Serve as an accompaniment to bouillabaisse or other fish soup. It may also be used as a dip.
Nutrition Facts : Calories 1528.3, Fat 168.3, SaturatedFat 24.6, Cholesterol 283.2, Sodium 16.4, Carbohydrate 4.6, Fiber 0.4, Sugar 0.6, Protein 4.3
SWEET POTATO FRIES WITH BASIL SALT AND GARLIC MAYONNAISE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
- Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
- When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
GARLIC MAYONNAISE DIP
Make and share this Garlic Mayonnaise Dip recipe from Food.com.
Provided by Jellyqueen
Categories Vegetable
Yield 2 cups of dip, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly.
- Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise.
- Cover and chill.
- SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
- Skins, Roast Beef, Turkey
Nutrition Facts : Calories 122.4, Fat 13.5, SaturatedFat 1.9, Sodium 1.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 0.2
CLASSIC AïOLI - FRENCH GARLIC MAYONNAISE
Aïoli is a Provencal garlic sauce (the name Aïoli is Provençal) used, like a mayonaise, on a variety of dishes, but delicious in fish stews, soups, fresh vegetables and roasted vegetables.
Provided by French Tart
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mortar, crush the garlic into a fine paste with the salt.
- Add the egg yolks and salt lightly again if needed.
- Mix in the olive oil very slowly until you obtain a smooth paste and the mixture is glossy.
- Add the lemon juice to taste and continue to mix to achieve a smooth emulsified sauce.
Nutrition Facts : Calories 700.8, Fat 77.7, SaturatedFat 11, Cholesterol 62.9, Sodium 5, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 1.2
ROASTED GARLIC MAYONNAISE
This is great with, grilled chicken, fish, or veggies. i ahve also used as a dip for cold seafood and crudites. It will stay good for 1 month tightly covered in the fridge.
Provided by KittyKitty
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place garlic and oil in small baking dish; stir well.
- Bake at 300F for 30 minutes or until garlic is soft and golden.
- Cool to room temperature.
- Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth.
- Add mayonnaise and remaining ingredients, process until smooth.
Nutrition Facts : Calories 1106.2, Fat 92.5, SaturatedFat 13.3, Cholesterol 61.1, Sodium 1741.8, Carbohydrate 71.9, Fiber 1.7, Sugar 16.5, Protein 5.2
ALIOLI DE LIMON (GARLIC MAYONNAISE WITH LEMON)
Make and share this Alioli De Limon (Garlic Mayonnaise With Lemon) recipe from Food.com.
Provided by Galley Wench
Categories Spanish
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a small bowl.
- Note: Alioli can be made up to two days in advance, covered and refrigerated.
POTATO SALAD WITH GARLIC MAYONNAISE AND CHIVES
Steps:
- In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
- While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
- Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
- Serve salad at room temperature.
MOROCCAN SALMON CAKES WITH GARLIC MAYONNAISE
This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.
Provided by Emily
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
- Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
- In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
- In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
Nutrition Facts : Calories 620.2 calories, Carbohydrate 26.4 g, Cholesterol 178.4 mg, Fat 46.4 g, Fiber 3.4 g, Protein 28.8 g, SaturatedFat 8 g, Sodium 950.1 mg, Sugar 4.3 g
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