STONEWALL KITCHEN HABANERO AIOLI
Stonewall Kitchen's aioli is served in their York Store Cafe with sweet potato fries. This has quickly become one of my favorite snacks here at Stonewall Kitchen. I find myself craving them while at work with just a glance at a Country Ketchup jar or Mango Hot Sauce bottle. The sweet & salty taste of the potatoes is even better with a kick of spice from this aioli ... as if you needed another reason to love sweet potato fries!
Provided by WorkingMom2three
Categories Sauces
Time 2m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients and mix until uniform. Refrigerate until used.
- Delicious as a dip for potato or sweet potato fries. Also fantastic as a spread on roast beef or turkey sandwiches.
Nutrition Facts : Calories 924.1, Fat 78.5, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1912.3, Carbohydrate 58, Fiber 0.1, Sugar 16.3, Protein 2.3
CLASSIC CRAB CAKES
I searched the site, but even though there are 250+ crab cake recipes, I could not find one like this one. I got this recipe from the Stonewall Kitchen demo kitchen. I have made it once, and it is very simple, easy, and very tasty. Definitely make the mixture ahead and refrigerate - they stay together much better and cook up easier. Prep time includes refrigeration time. They served them with a remoulade sauce, but I served them with Stonewall Kitchen's Mango Habanero Aioli (Recipe #445347) - Yum!
Provided by WorkingMom2three
Categories Crab
Time 4h20m
Yield 10 crab cakes
Number Of Ingredients 10
Steps:
- Combine all ingredients. Refridgerate several hours or overnight.
- Use a 1/4 c measure to form into cakes.
- Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.
Nutrition Facts : Calories 131.3, Fat 6, SaturatedFat 0.7, Cholesterol 54.6, Sodium 1068.7, Carbohydrate 6.1, Fiber 2.6, Sugar 1.1, Protein 14.1
ROASTED RED POTATO SALAD (STONEWALL KITCHEN)
This recipe was taken from the Stonewall Kitchen site, and calls for some of their products: Roasted Garlic Oil & Traditional Pub Mustard. You could substitute 2 Tbsp Olive Oil with 1 Tsp Minced Garlic for "Garlic Oil"; and any Spicy, brown mustard for the latter (Grey Poupon, perhaps?).
Provided by Maureen in MA
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Mix 5 Tablespoons Traditional Pub Mustard, Roasted Garlic Oil, and potatoes in large bowl. Toss together and then place potatoes on large baking sheet and scatter shallots on top. Bake for 45 minutes, or until potatoes are soft and golden brown.
- Slice the hot potatoes into 1/2-inch rounds without worrying if some of the skins slip off.
- Leave the shallots on them. Put the potatoes and shallots into the mixing bowl.
- In a small bowl combine sour cream, mayonnaise (or aioli), bacon, scallions, and remaining 2 Tablespoons mustard.
- Pour the dressing over the hot potatoes and stir gently to combine. Add pepper to taste.
- Cool the potato salad to room temperature. Serve immediately or chill it overnight.
Nutrition Facts : Calories 494.6, Fat 22.5, SaturatedFat 10.3, Cholesterol 46.2, Sodium 269.4, Carbohydrate 64, Fiber 7.9, Sugar 4.9, Protein 11.3
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