VIETNAMESE 'SHAKING BEEF' SANDWICH WITH A FIRE-ROASTED JALAPENO AIOLI, WATERCRESS AND CRISPY FRIED ONION STRINGS
Steps:
- Preheat oven to 400 degrees F. To the meat, add half of the granulated sugar, half of the brown sugar, 1 1/2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon of oil. Next, combine the remaining sugars, vinegar, wine, soy sauce and fish sauce in a bowl. Taste and add salt and pepper, if needed.
- Divide the meat into 2 portions. Place 2 large skillets over the highest heat possible and add 1 tablespoon of oil to each skillet. When the oil begins to smoke, add 1/2 the meat in 1 layer to each pan. Let sit until a brown crust forms, and turn to brown the other side. Browning should take approximately 2 to 3 minutes total. Set aside, drain 1 skillet of excess oil and lightly wipe down with a paper towel.
- In that skillet, add 2 tablespoons of oil over high heat. When the oil begins to smoke add the onion, bell pepper and jalapeno with a pinch of salt and pepper. Cook stirring often until lightly caramelized, about 4 to 5 minutes. Add the garlic and green onions and cook for an additional 1 to 2 minutes. While the onion mixture is finishing cooking, place the 4 baguettes in the oven for 1 to 2 minutes until lightly toasted and warmed through. Add the beef and vinegar mixture to the onions, and stir to combine. Taste and add additional salt and pepper, if desired. Keep warm while you assemble the sandwich.
- To assemble each sandwich, spread 1 scant tablespoon of aioli on both sides of the baguette. On the bottom half, add a small handful of watercress, then 1/4 of the meat mixture, top with a small handful of cilantro, some julienne bell pepper, a few slices of cucumber, and a few slices of jalapeno. Enjoy and serve along with 2 lime wedges (which are meant to be squeezed over the meat right before eating), Crispy Fried Onion Strings, and additional aioli in a ramekin for dipping - and enjoy!
- Heat a skillet over high heat. Add the jalapeno and garlic to the dry skillet. Cook until blackened and charred on all sides, about 10 minutes. Place in a plastic bag, seal and allow to rest for 5 minutes. Then remove the stems, most of the skin, and all of the seeds and ribs from the jalapeno, and the outer layer of the garlic. Add jalapenos and garlic to a food processor or blender with remaining ingredients. Blend, taste and adjust seasoning with additional salt, pepper and cayenne if desired and enjoy!;
- (Makes enough for 4 sandwiches, plus extra for dipping Onion Strings) .
- Fill a large heavy pot 1/3 full with oil and heat to 350 degrees F. Line a plate with paper towels. Place the flour in a large paper bag or bowl. Add the onions, toss well to coat and shake off the excess. Fry the onions until golden brown (you may need to do this in 2 batches if your pot isnt big enough), about 4 minutes. Remove to the paper towel lined plate, and immediately sprinkle generously with salt and a touch of pepper. Place a large mound on each plate and top with chopped chives. Serve with a ramekin of the aioli and enjoy!
WATERCRESS AIOLI
Provided by Linda Wells
Categories dips and spreads
Time 15m
Yield Two-and-a-half to three cups of mayonnaise
Number Of Ingredients 10
Steps:
- Have all the ingredients at room temperture. Combine the egg yolks, mustard, red-wine vinegar, lemon juice and garlic in a bowl and whisk well. Slowly add the olive oil, whisking constantly. Then whisk in the safflower oil until the mayonnaise reaches a desirable consistency (you may not need the safflower oil at all). Should the mayonnaise become too thick, simply whisk in a tablespoon of warm water. Set aside.
- Add the baking soda and salt to a large pot of water. Have a bowl of ice water ready. Bring the pot of water to a rolling boil and toss in the watercress. When the watercress has wilted, drain and immediately plunge it into a bowl of ice water. Drain well, squeezing out all excess water. Puree the watercress in a food processor or blender, using quick on-and-off pulses.
- Whisk the pureed watercress into the prepared aioli. Season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 27 grams, Carbohydrate 0 grams, Fat 32 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 0 grams, TransFat 0 grams
RAVIOLI WITH POTATO, WATERCRESS, AND CHEESES
Make a point of using 2 delicious, contrasting cheeses, for example a strong cheese like Gorgonzola or a creamy taleggio and a hard cheese such as pecorino or Parmesan.
Provided by Jamie Oliver
Categories appetizer
Time 1h25m
Yield serves 4 to 6
Number Of Ingredients 9
Steps:
- Wash and peel the potatoes, put them into well-salted, boiling water with the garlic and cook until the potatoes are just tender (it is very important not to under- or overcook them). Drain them and let them sit for about 5 minutes to enable the excess water to evaporate (if you overcook them or don't drain them correctly they'll be too moist and your filling will be too wet).
- When the potatoes have cooled slightly add your butter and your chosen cheeses. Stir and mash with a fork to mix and break the potatoes up (I like to leave the mixture slightly chunky). Add the nutmeg and seasoning to taste. Stir in the watercress, half finely chopped and the rest coarsely chopped. Stuff the ravioli with a good heaped teaspoon of this mixture and cook in boiling salted water for about 3-4 minutes, until tender.
- Serve with some extra olive oil or butter, some more of your chosen cheese grated over the top and some torn watercress.
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
BEEF CARPACCIO WITH GARLIC AIOLI AND WATERCRESS
Carpaccio of beef was created by Giuseppe Cipriani of Harry's Bar in Venice, and has become famous throughout the world as being typical of modern Italian cuisine. There are an unlimited number of variations of this dish, but often the simpler the better. This variation tops the tender beef slices with crisp, vibrant watercress and a drizzle of garlicky aioli sauce to finish. Serve as a light lunch dish, or as an appetizer.
Provided by Poppy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
- Saute beef in 2 tsp oil for 2 minutes.
- Arrange the watercress on plates, and top with the beef slices.
- To make the garlic aioli, place the garlic and eggs in a blender.
- Pulse to combine.
- Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
- Once thick, remove from the blender, and add the lemon juice, salt and pepper.
- Drizzle the sauce over the carpaccio on the plates.
- Serve.
Nutrition Facts : Calories 1544.2, Fat 149.3, SaturatedFat 31.1, Cholesterol 352.1, Sodium 176, Carbohydrate 3.1, Fiber 0.3, Sugar 0.4, Protein 48.7
CHICKEN BREAST SANDWICHES WITH CARAMELIZED ONIONS, WATERCRESS, AND PAPRIKA AïOLI
Categories Sandwich Chicken Onion Low Cal High Fiber Lunch Spring Summer Grill Grill/Barbecue Watercress Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6
Number Of Ingredients 12
Steps:
- Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. DO AHEAD Aioli can be made 2 days ahead. Cover prepared aioli and chill.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper. DO AHEAD: Caramelized onions can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Grill chicken until cooked through, about 3 minutes per side. Transfer to work surface. Brush cut side of rolls with extra-virgin olive oil. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli. Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls. Serve warm.
AIOLI
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 0.5 g, Cholesterol 34.1 mg, Fat 19.4 g, Protein 0.5 g, SaturatedFat 2.9 g, Sodium 1.5 mg
CHICKEN, WATERCRESS, AND AVOCADO SANDWICH WITH TARRAGON AïOLI
Categories Sandwich Chicken Garlic Leafy Green Poultry Sauté Dinner Lunch Mayonnaise Lemon Avocado Winter Tarragon Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, 2 tablespoons oil, tarragon, vinegar, minced garlic, and lemon juice in small bowl to blend well. Season aioli with salt and pepper.
- Place chicken breasts between sheets of waxed paper. Using rolling pin, flatten chicken to even 1/2-inch thickness; sprinkle with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 4 minutes per side. Cool chicken, then tear into narrow 3-inch strips. Place chicken in bowl. Mix in 3/4 cup aioli; season with salt and pepper (reserve remaining aioli for another use).
- Rub 1 side of each toast slice with cut side of halved garlic. Arrange 4 toasts garlic side up. Top each with 1/4 of watercress, 1 fanned-out avocado half, and 1/4 of chicken. Sprinkle with salt and pepper; top with remaining toasts, garlic side down.
GRILLED PORTOBELLO BURGERS WITH PIQUILLO PEPPER AïOLI AND WATERCRESS
Provided by Tony Rosenfeld
Yield Makes 6
Number Of Ingredients 16
Steps:
- For aioli:
- Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
- For mushrooms:
- Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.
- Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.
COURGETTE & WATERCRESS SALAD WITH GRILLED FISH & HERBED AïOLI
Cooking fish and teaming it with salad is perfect for a summer's day, plus we'll show you a simple, quick way to make aïoli
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat a griddle pan. Rub courgettes in 1 tsp oil, season, then griddle until just soft. Set aside while you make the aïoli. Whizz egg yolks in a processor with the mustard, garlic and plenty of salt. Gradually add the oil until thick, then season with lemon juice. You can make this with a stick blender (see Know-how, above right). It will keep for a day in the fridge.
- Season the fish. Heat a non-stick frying pan until very hot, add 1 tsp oil, then fry the fish, skin-side down, for 3 mins until crisp. Turn and fry the fish for just 30 secs-1 min more until it is cooked all the way through.
- To serve, fold the herbs into the aïoli. Whisk 1 tbsp oil with the lemon juice, season, then use to very lightly dress the courgettes, mint and watercress. Pile onto plates, top with fish plus a dollop of aïoli, then scatter with herbs.
Nutrition Facts : Calories 605 calories, Fat 52 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.37 milligram of sodium
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