GRILLED STEAK FRIES WITH MALT VINEGAR AIOLI
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 8
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.
FISH AND CHIPS WITH MALT VINEGAR MAYONNAISE
Provided by Adam Evans
Categories Fry Kid-Friendly Dinner Lunch Cod Deep-Fry Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- For malt vinegar mayonnaise:
- Whisk egg yolk and 1 tablespoon vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 tablespoon vinegar; season with salt and pepper. Cover and chill.
- DO AHEAD: Mayonnaise can be made 1 day ahead. Keep chilled.
- For fish and assembly:
- Fit a large pot with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 375°F.
- Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).
- Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375°F between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel-lined baking sheet.
- Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.
EASY HOMEMADE OLIVE OIL MAYONNAISE
Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don't worry if you don't have one--I've included instructions to make it without it in the note section of this recipe. You'll never want to buy regular mayonnaise again once you see how easy making it homemade really is!
Provided by Cheryl King
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
- Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
- Place a lid on the jar and refrigerate until use, for up to two weeks.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 0.1 g, Cholesterol 10.2 mg, Fat 14.3 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 22.1 mg
FISH AND CHIPS WITH TARRAGON-MALT VINEGAR MAYONNAISE
The mayo can also be made with dill.
Time 40m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, tarragon, and vinegar in small bowl to blend. Season to taste with salt and pepper.
- Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350°F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
- Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.
MALT VINEGAR COLESLAW - RACHAEL RAY
This is from Everyday with RR. This would be fabulous with fish sticks... Prep time does not include 1 hour marination time
Provided by dicentra
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cabbage, radicchio, carrot and onion.
- In a small bowl, whisk together the mayo, mustard, vinegar, sugar and lemon juice.
- Season to taste with salt and pepper.
- Toss the slaw with the dressing, cover and refrigerate for an hour or more, then toss with the sunflower seeds before serving.
Nutrition Facts : Calories 215.4, Fat 14.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 236.4, Carbohydrate 20.5, Fiber 4, Sugar 10.3, Protein 4.1
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