Garlic Toasts With Red Pepper Aioli Recipes

TILAPIA FISH TACOS WITH RED PEPPER-LIME SLAW AND BLUE CHEESE AIOLI

Steps:

• Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
• Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
• Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
• Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
• Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.

ROASTED RED PEPPER AIOLI RECIPE BY TASTY

Steps:

• Place mayonnaise, roasted red peppers, Frank's Red Hot Original, garlic, and salt in a food processor.
• Process for 1 minute or until completely smooth. Serve with potato chips.
• Enjoy!

ITALIAN SEAFOOD BOIL

Steps:

• Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag. Set the sachet aside. Heat the oil in a very large pot over medium heat. Add the chopped fennel and shallots and saute until the fennel is tender, about 6 minutes. Season with salt and pepper. Add the tomatoes with their juices, the wine and fish broth. Stir in the tomato paste. Add the sachet. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes.
• Add the clams to the cooking liquid. Cover and cook until the clams open, about 6-8 minutes (discard any clams that do not open). Using tongs, transfer the clams to a bowl. Repeat with the mussels. Add the potatoes to the cooking liquid and simmer until they are almost tender, about 10 minutes. Add the fish, shrimp, and corn. Simmer until the fish and shrimp are just cooked through, and the corn is heated through, about 5 minutes. Return the clams and mussels to the soup. Stir in the parsley. Season the soup to taste with salt and pepper.
• Ladle the soup into bowls and serve with the Garlic Toasts with Red Pepper Aioli.
• Aioli:
• To make the garlic bread: Preheat the oven to 400 degrees F.
• Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
• To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
• Spread the aioli over the toasts and serve.

AMAZING ARTICHOKE TOASTS

Steps:

• In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.
• Preheat the oven broiler and place the bread slices on a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with the Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately.
• Garlic Aioli:.
• In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt.

ROASTED RED PEPPER AIOLI AND STEAMED ARTICHOKES

Steps:

• Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
• While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency. Taste, then salt as needed. Cover and refrigerate until ready to serve.
• Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
• Trim the artichoke stems off, and trim ¾ inch off the top of the artichoke flower. Pull off any damaged leaves around the base.
• Using kitchen shears, trim each point off the outer leaves.
• Squeeze lemon juice over the cut edges to reduce browning.
• Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
• Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.

ROASTED RED PEPPER AIOLI

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.