Green Chile Aioli Recipes

SAM'S NO.3 KICKIN' GREEN CHILI

Steps:

• If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
• Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
• After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
• In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
• Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
• Let stand 5 minutes and serve in a bowl or smothered!

GREEN CHILE AIOLI RECIPE

Steps:

• Place yolks, lime juice, garlic, sugar, salt, and green chile in food processor. Pulse to combine and emulsify. Alternatively, you can process in a bowl or wide mouth mason jar using an immersion blender.
• Turn processor or immersion blender on and slowly pour in oil in a slow steady stream. Process until aioli thickens, about a minute. Turn processor off, scrap sides, process again until combined.
• Serve immediately or store in air tight container in refrigerator until ready to use, up to a week. Makes approximately one cup.

GREEN-CHILE MAYO

Steps:

• In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper.

REAL AIOLI

Steps:

• Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

GRAND GREEN AIOLI

Steps:

• Prepare the vegetables: Bring a large pot of salted water to a boil. Add edamame and boil until tender, about 5 minutes. Using a slotted spoon or spider, transfer edamame to a bowl and cover to keep warm. Fill a bowl with ice water if using green beans, asparagus or snap peas. Add green beans and asparagus to the boiling water and cook until bright green and crisp-tender, about 2 minutes. Cook snap peas, if using, for 1 minute, adding to the green beans and asparagus during the last minute of cooking. Drain and transfer vegetables to the ice water to cool, then drain again. Other vegetables should be served raw.
• Make the aioli: In the bowl of a food processor or blender, combine the egg yolks, garlic, mustard, lemon juice, salt, pepper and ¼ cup water. With the machine running, slowly drizzle in the olive oil and safflower oil until well blended. Add the parsley and purée until smooth. Transfer the aioli to a bowl. It can be covered and refrigerated for up to 3 days.
• Arrange the vegetables and lettuce leaves on a large serving platter. Serve with the edamame and aioli.

GREEN CHILE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
• Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.

GREEN CHILE CHEESEBURGERS

Steps:

• Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

GRILLED SOFT-SHELL CRAB SANDWICHES WITH GREEN CHILE AIOLI

Steps:

• Prepare a wood or charcoal grill and allow it to burn down to the embers.
• Brush crabs lightly with olive oil and season to taste with salt and pepper. Grill for 2 1/2 minutes on each side.
• For each sandwich, place crab on one half of the roll top with mixed greens, tomato slices and Green Chile Aioli.
• Green Chile Aioli: Combine all ingredients in the food processor and process until the poblano is pureed. Season to taste with salt and freshly ground pepper.

GREEN CHILE CIOPPINO

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Puree peppers in the bowl of a food processor or blender; set aside.
• Melt butter in a large stockpot over medium-low heat. Add onions, cilantro, and garlic; cook slowly, stirring occasionally, until onions are soft, 7 to 10 minutes. Pour in tomatoes and their juices. Add chicken broth, wine, water, bay leaves, basil, thyme, and oregano; mix well. Cover and simmer for 30 minutes. Ladle into bowls.
• Increase heat and bring to a boil. Add clams and mussels; simmer, 4 to 5 minutes. Add cod and scallops; reduce heat, cover, and simmer for 5 minutes.
• Add shrimp and lobster tails. Cook until clams and mussels open, cod and scallops are opaque, shrimp is pink, and lobster shells are bright red and meat is opaque, about 5 minutes more. Don't overcook or seafood will become tough.

CHILI AIOLI

Steps:

• Whisk together mustard, lemon juice and egg yolk in a bowl.
• Add oil to yolk mixture a few drops at a time, whisking constantly, until all oil is incorporated and mixture is emulsified.
• Whisk in garlic and chili sauce (or cayenne pepper) to taste. Season with salt. If aïoli is too thick, whisk in 1 or 2 drops of water; it should be creamy, but much looser in consistency than store-bought mayonnaise.