- ¼ cup mayonnaise
- 2 finely chopped sundried tomatoes
- Salt and freshly ground black pepper
Whisk all ingredients together in small bowl. Refrigerate until ready to use.
Tag Archives: mayo
popcorn ole
Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce
For the crab cakes:
- ¼ cup mayonnaise
- 2 scallions, chopped
- 2 eggs
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay seasoning
- 2 teaspoons lime juice
- 1 pound lump crabmeat, picked over
- 1 1/2 cups panko breadcrumbs, plus ½ cup
- 2 tablespoons toasted sesame seeds
- salt and pepper
- oil, for cooking
For the tartar sauce:
- ½ cup mayonnaise
- 2 tablespoons chopped pickles
- 2 tablespoons chopped red onion
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
Whisk together mayonnaise, scallions, eggs, mustard, Old Bay (you can find it at any major grocery store), and lime juice. Fold in the crab, followed by 1 1/2 cups panko, sesame seeds, and salt and pepper to taste.
Chipotle Mayonnaise
1/2 cup mayonnaise- 1/4 cup sour cream
- 2 chipotle chiles from 1 can of chipotles in adobo
- 2 tablespoon freshly squeezed lime juice
Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.
Tomato Pie from Vivian Howard
a chefs life series
For the Filling
2 cups diced and drained fresh tomatoes
2 cups diced and roasted tomatoes
1 cup caramelized onions
1/2 cup picked basil
salt
pepper
sugar
For the Topping
1/3 cup grated Parmigiano Reggiano
1/3 cup grated Fontina
1/2 cup mayo
1 pie crust
For the diced and drained tomatoes
Seed and dice about 3 cups fresh, high-quality tomatoes. Toss them with a little kosher salt and sugar. Set over a colander while you prepare the remaining ingredients if possible. If not, drain for a minimum of an hour. You should be left with about 2 cups of tomato.
For the roasted tomatoes
Seed and dice 4 cups fresh, high quality tomatoes. Toss them with olive oil (at C&F we use garlic oil), plenty of kosher salt, and several sprigs of thyme. Spread this mix out on a baking sheet and roast at 350 degrees for about 30 minutes. You want the tomatoes to be dry and slightly caramelized, but not burned around the edges.
For the Onions
Peel and slice (with the grain) 4 medium yellow onions. In a large sauté pan, heat 1/4 cup butter. Add the onions and season them with salt. Let the onions simmer and become juicy. Once the situation becomes a bit drier and much of the onion liquid has cooked out, turn down the heat, to its lowest setting and settle in for a long, slow caramelize. To get these onions where they need to be, it could take about 2 hours. You are looking for a medium brown, sweet caramelization.
To Assemble the Filling
Combine the onions, fresh tomatoes, roasted tomatoes, basil, salt, pepper, and sugar to taste. Keep in mind, tomatoes take a lot of seasoning to really make them shine in applications like this.
To Bake and Serve
Spread the filling over the bottom of a blind-baked crust. Flatten the topping between wax paper or use your good ol’ hands to create a 1/3 inch thick round of delicious, cheesy topping that spreads nearly to the edges of the pie. Bake at 375 degrees until the top is nicely browned…20-25 minutes. Serve at just over room temperature.
Tips/Techniques
At Chef Vivian Howard’s restaurant, the Chef & the Farmer, they make a tight aioli to fold into the cheeses, but you can substitute your favorite brand of mayo to great effect. As for the crust… Chef Howard will add the crust recipe when she gather it from Kim, their pastry chef. For now, use your favorite crust recipe or even a frozen crust…and blind bake it!
Caesar Salad Dressing
2 small garlic cloves, minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand Maille)
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann’s
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.
By Jennifer Segal, adapted from Gourmet magazine
Servings: Makes 1-1/3 cups
Really Awesome Black Bean Burgers from seriouseats.com
2 (15 ounce) cans black beans, rinsed and drained- 4 tablespoons vegetable oil, divided
- 1 medium onion, finely chopped (about 1 cup)
- 1 large poblano pepper, finely chopped (about 1 cup)
- 3 medium cloves garlic, minced
- 1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
- 3/4 cup roasted cashews
- 1/2 cup finely crumbled feta or cotija cheese
- 2 tablespoons mayonnaise
- 1 whole egg
- 3/4 cup panko bread crumbs
- Kosher salt and freshly ground black pepper
- Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
- 6 to 8 hearty hamburger buns, toasted
- Condiments as desired, such as Chipotle Mayonnaise, ketchup, mustard, or mayonnaise (optional)
- Toppings as desired, such as shredded lettuce, sliced onions, and pickles (optional)
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Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
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While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
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Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
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When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
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To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
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Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.
Broccoli and Apple Salad with Seasoned Nuts from whatroseknows
- 1 medium app
le cut into small pieces - 2 small heads of broccoli chopped into bite size pieces
- 1 cup shredded or matchstick carrots
- 1/4 red onion chopped into itty bitty pieces
- 1 cup Planter’s Winter Spiced Mix – divided
- 1/2 cup mayo
- 1/2 cup Greek yogurt
- 1 tbs apple cider vinegar
- 1/4 tsp salt
- pepper to taste (I usually give it 3 shakes)
Step #1 Combine broccoli, onion, apple, carrots, and 1/2 cup Planter’s Winter Spiced Mix into bowl.
Step #2 Mix together mayo, Greek yogurt, apple cider vinegar, salt, and pepper in a separate bowl.
Step #3 Add the mayo and Greek Yogurt mixture to the broccoli and apple mixture and stir together until well coated.
Step #4 Sprinkle the remaining Planter’s Winter Spiced Mix on top.
he Planter’s Winter Spiced Mix gives this salad extra crunchiness and a little bit of extra sweetness. This addition has made it my favorite variation of a broccoli & apple salad yet! This may not be your typical side dish for the holidays, but the added spiced nuts do make it a little more fitting. Plus, everyone seems to try and not indulge over the holidays and with this salad, you don’t have to feel guilty!
Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
from myrecipes.com/
12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths
1. Sort through crab and discard any bits of shell.
2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.
3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.
Notes: The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.
Spanish Roasted Potato Salad, food52
1pound pound small Potatoes (white or red)- 3 tablespoons Olive Oil
- 1 1/4 teaspoons Salt
- 1/2 teaspoon Ground Black Pepper
- 4 Cloves of Garlic finely chopped
- 4 tablespoons Mayonnaise
- 1 tablespoon Lemon Juice
- 1 teaspoon Dijon Mustard
- Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
- Serves 3-4