Roman Patty Meltsbalsamic Peppers Onionssundried Tomato Aioli Recipes

GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)

Steps:

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices.
• Heat the grill to high.
• Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.
• Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
• Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.

PLAT - PANCETTA, LETTUCE, AVOCADO AND TOMATO WITH ROMANO AIOLI

Steps:

• In a large nonstick saute pan set over medium heat, cook the pancetta in batches until crispy, 3 to 4 minutes each side. Let drain on a paper towel and set aside.
• For the aioli: In a food processor, add in the garlic and pulse. This not only breaks down the garlic, but it seasons the bowl. Then add in the lemon juice, mustard, sugar and egg yolks. Sprinkle with salt and pepper. Process until combined, about 10 seconds. Then slowly stream in the oil while the machine runs. Scrape down the sides of the bowl, add in the Romano cheese and process for 10 more seconds. Taste and adjust the seasoning with more lemon juice, salt and pepper if necessary.
• For the sandwich build: Lightly toast the bread. Smear some aioli on each slice of bread. Top with 2 slices tomatoes, some avocado slices, 2 pieces of crisp romaine and 3 to 4 slices of crispy pancetta. Bite like a king.

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!

ROMAN PATTY MELTS/BALSAMIC PEPPERS, ONIONS/SUNDRIED TOMATO AIOLI

Steps:

• FOR BALSAMIC PEPPERS AND ONIONS:.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• Heat the oil in a fireproof skillet and add the bell pepper, onion, salt, and pepper.
• Cook, stirring occasionally, until the vegetables are softened, about 15 minutes.
• Add the glace and cook 5 minutes longer.
• Cover the pan with aluminum foil and keep warm.
• FOR THE PATTIES:.
• Combine the garlic, oregano, fennel, paprika, salt, pepper, and cheese in a large bowl.
• Add the wine, pepper sauce, and beef.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill.
• FOR THE AIOLI:.
• Combine all the ingredients in a small bowl and mix well.
• Cover and refrigerate until assembling the patty melts.
• Brush the grill rack with vegetable oil.
• Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.
• Butter both sides of the bread slices, place on the rack, and toast one side only until golden brown.
• TO ASSEMBLE:.
• Spread the toasted sides of the bread slices with the aïoli.
• Top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, an equal portion of the cheese, and the remaining bread slices, aïoli sides down.
• Return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side.
• Serve immediately.
• Suggested wine pairing: Zinfandel.

ROMAN PATTY MELTS

Steps:

• 1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. 2. To make the peppers and onions, heat the extra virgin olive oil in a fireproof skillet. Add the bell pepper, onion, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the balsamic glace and cook 5 minutes longer. Cover the pan with aluminum foil and keep warm. 3. To make the patties, combine the garlic, oregano, fennel, paprika, salt, pepper, and cheese in a large bowl. Add the wine, pepper sauce, and beef. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill. 4. To make the aioli, combine all the ingredients in a small bowl and mix well. Cover adn refrigerate until assembling the patty melts. 5. Brush the grill rack with vegtable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Butter both sides of the bread slices, place on rack, and toast one side only until golden brown. 6. To assemblethe patty melts, spread the toasted sides of the bread slices with the aioli. Top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, and equal portion of the cheese, and the remaining bread slices, aioli sides down. Return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side.

GRILLED SHISHITO PEPPERS WITH SOY AIOLI

Steps:

• Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
• Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
• Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.

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.

HEIRLOOM TOMATO TARTINES WITH GARLIC-PARSLEY AIOLI

Steps:

• In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
• Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.