Spicy Garlic Aioli Recipes

GARLIC AIOLI

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

SPICY TOASTED GARLIC AIOLI SHRIMP

Steps:

• To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup.
• Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly.
• To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool.
• Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.

SPICY AIOLI

Steps:

• Mix all ingredients into a bowl. Chill until ready to use.

SPICY POTATOES WITH GARLIC AIOLI

Steps:

• Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

SPICY AIOLI

Steps:

• Bring an inch of water to a boil in a small saucepan. Add garlic and cook until easily pierced with tip of a paring knife, 3 to 5 minutes; drain. Use a chef's knife to mash garlic into a paste.
• In a medium bowl, whisk garlic, egg yolk, Dijon, and lemon juice. Whisking constantly, add oil in a thin stream. Whisk in paprika, cayenne, and hot pepper sauce. Season with salt and pepper.

SPICY CHILI AIOLI

Steps:

• Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• Add pressed garlic and chili paste and continue to mix once again until uniform in texture.
• Serve aioli in a small ramekin, bowl, or directly on top of food and garnish with a sprinkle of cayenne pepper. Serve cool to slightly below room temperature.

CHIPOTLE AIOLI (SPICY)

Steps:

• Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

SPICY BAKED CHICKEN TENDERS WITH A GARLIC BASIL AIOLI

Steps:

• Aioli -- Mix the mayonnaise, red wine vinegar, garlic, basil, salt and pepper. Check for seasoning and cover and refrigerate.
• Chicken -- I like to cut the chicken into finger size pieces. I don't like them too thin as they will dry out, but because they are baked I like to cut them around 1/2" thick (I like to think they are about the size and thickness of my thumb).
• Chicken Flour Base -- In a large baggie add the flour, salt and pepper. Dredge each chicken piece in the flour mixture and then toss well to coat. Make sure to shake off the excess flour. Just set to the side until they are all coated.
• Panko and Egg -- I like to grind up the panko a bit to make the crumbs a bit finer. I just used my mini food processor to grind them up. Then to the panko, I added all the seasonings (except the salt and pepper) which we already used in the flour mix. Then add the panko to a small pan. In another pan, add the eggs and beat well.
• Dredge -- Now dip each piece of chicken, already dredged in flour into the egg and then the panko seasoning. Set on a baking sheet lined with parchment paper or you can use foil.
• Bake -- Spray the chicken with olive oil (both sides). Now I have an atomizer which I fill with olive oil. But you can buy a olive oil spray like "Pam." right at the store. But I use my atomizer all the time and well worth the 10.00 investment. Those recipes that cause for a drizzle of olive oil -- using an atomizer will save you tons of money. Well, time to bake. I bake at 400 for about 12-15 minutes depending on the thickness of the chicken. They should be golden brown.
• Serve -- Just serve the chicken strips with the Basil Aioli.