Boiled Gooseneck Barnacles With Aioli Recipes

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ROASTED GARLIC AIOLI



Roasted Garlic Aioli image

Provided by Guy Fieri

Categories     condiment

Time 1h

Yield 1 cup

Number Of Ingredients 10

2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup).
  • In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

BOILED GOOSENECK BARNACLES WITH AIOLI



Boiled Gooseneck Barnacles With Aioli image

What looks like a carpenter's thumb, feels like a rubber hose and is sweeter and more tender than spiny lobster? Why, gooseneck barnacles. They were long a delicacy to the indigenous peoples of the Pacific Northwest who used to scrape them off rocks at great risk and reserve them for tribal elders. When this recipe appeared in The New York Times in 1987, a seafood company in Nanaimo, British Columbia, had started exporting the barnacles to Spain and Portugal to keep up with demand.

Provided by Susan Herrmann Loomis

Categories     appetizer

Time 7m

Yield 4 appetizer servings

Number Of Ingredients 9

1 pound gooseneck barnacles, rinsed
12 cups water
2 bay leaves
2 tablespoons kosher salt
1/2 medium-size onion
1/2 lemon
6 curly green lettuce leaves, rinsed and dried
1 lemon cut in four wedges for garnish
Aioli (see recipe)

Steps:

  • Rinse barnacles; pat dry.
  • Bring water to a boil with bay leaf, salt, onion and half lemon in a large saucepan over high heat. Add barnacles and stir. Reduce heat to medium high and cook until base of the barnacles turns a deep pink (no longer than 4 minutes).
  • Drain barnacles and cover with ice until they cool.
  • To serve barnacles, arrange on a platter lined with curly green lettuce leaves. Garnish platter with lemon wedges in a bowl of aioli. Serve immediately.

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