Blue Corn Fried Chicken With Malt Vinegar Aioli Recipes

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GRILLED STEAK FRIES WITH MALT VINEGAR AIOLI



Grilled Steak Fries with Malt Vinegar Aioli image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 8

1 cup prepared mayonnaise
1/4 cup malt vinegar
2 garlic cloves, mashed into a paste
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon leaves
Salt and freshly ground coarse black pepper
6 russet potatoes, scrubbed
1/4 cup canola oil

Steps:

  • Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.
  • Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
  • Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
  • Transfer to a serving dish and serve with the aioli alongside.

MALT VINEGAR-TARRAGON AIOLI (BOBBY FLAY)



Malt Vinegar-Tarragon Aioli (Bobby Flay) image

Make and share this Malt Vinegar-Tarragon Aioli (Bobby Flay) recipe from Food.com.

Provided by Chocolatl

Categories     Sauces

Time 35m

Yield 2/3 cup

Number Of Ingredients 6

1/2 cup mayonnaise
1 1/2 tablespoons malt vinegar
2 garlic cloves, crushed (or minced)
2 tablespoons fresh tarragon, finely chopped
salt
pepper

Steps:

  • Whisk all ingredients together.
  • Cover and chill for at least 30 minutes.
  • May be made up to 8 hours in advance.

Nutrition Facts : Calories 750.3, Fat 60, SaturatedFat 8.9, Cholesterol 45.8, Sodium 1265.3, Carbohydrate 52.6, Fiber 1.2, Sugar 11.5, Protein 5.4

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