Ingredients Archives: mayonnaise

Remoulade Sauce

Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated. If you don't have any pickle juice on hand, use a little lemon juice or vinegar.
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Rusty Chicken

Rusty Chicken
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Incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Rusty Chicken
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Incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
20 Minutes 3 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt. Preheat charcoal grill to high heat. Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes. Transfer chicken to a platter, let rest for 5 minutes and serve garnished with lime wedges (optional).
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Camarones a la Diabla

Camarones a la Diabla
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Rating: 5
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Spicy Shrimp with lots of Garlic. Made as hot as you like, this dish goes well with a cold drink, rice, and other dishes. Make as an appetizer or main dish.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Camarones a la Diabla
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Rating: 5
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Spicy Shrimp with lots of Garlic. Made as hot as you like, this dish goes well with a cold drink, rice, and other dishes. Make as an appetizer or main dish.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a small pan with oil add chile de Arbol. Cook until slightly dark. Remove from pan and place in a bowl all the chiles and oil. Let cool for a couple of minutes then pour into a blender. Blend for 30 seconds then pour out most of it out into a bowl and reserve. Leave some pepper and oil in the blender. Add garlic, salt, lime juice, peppercorns and mayonnaise to the blender and blend for 30 seconds then pour into a bowl with the shrimp which is completely defrosted and rinsed thoroughly. Let marinate while you slice and dice the onions
  2. Sautee the onions in a pan with some butter or oil at medium heat until they are almost translucent. Push to one side of the pan and add the shrimp flattened open side down. Cook for a minutes or two until almost dry, browned and not soggy in the pan. Added Worcester and chicken stock powder. Then stir the mixture and cook for 30 seconds more. Add some of the reserved chile and oil and taste. If it's not hot enough you can add more reserved chile with oil. Serve with sourdough bread or rice. Goes well with asparagus.
Recipe Notes

The larger shrimp are better if you can afford them.  Butterfly them but don't separate them completely, just in the middle between the head and tail.  Leave the skin on.  This way you will get the most flavor into the shrimp.

Having done this a few times here is my best version.  Buy the medium sized ones deveined and without skin or tail.  Let them defrost and marinate in the spicy mayo.  When cooking, keep cooking until the liquid separates from the mayo.  Don't worry about over-cooking.  Cook them until they get brown.  Spoon off any excess oil but leave the browned bits in the pan which contain spice, garlic, and extra flavor.

 

Watch MariPink's recipe here: https://youtu.be/K-LZTtWmMQ

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Venezuelan Reina Pepiada Arepas

Venezuelan Reina Pepiada Arepas
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Arepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and then stuffed while warm with anything from white cheese to this zesty chicken salad with avocado mayonnaise (Johan Santana’s first choice). The salad is named in honor of Susana Duijm, Miss World in 1955 and a popular Venezuelan celebrity. (Reina means "queen" in Spanish, and pepiada is perhaps most politely translated as "curvy.") The recipe comes from Maribel Araujo of New York's always-packed Caracas Arepa Bar in the East Village and her executive chef, Ilse Parra.
Servings Prep Time
6 Arepas 1 Hour
Servings Prep Time
6 Arepas 1 Hour
Venezuelan Reina Pepiada Arepas
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Arepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and then stuffed while warm with anything from white cheese to this zesty chicken salad with avocado mayonnaise (Johan Santana’s first choice). The salad is named in honor of Susana Duijm, Miss World in 1955 and a popular Venezuelan celebrity. (Reina means "queen" in Spanish, and pepiada is perhaps most politely translated as "curvy.") The recipe comes from Maribel Araujo of New York's always-packed Caracas Arepa Bar in the East Village and her executive chef, Ilse Parra.
Servings Prep Time
6 Arepas 1 Hour
Servings Prep Time
6 Arepas 1 Hour
Ingredients
Servings: Arepas
Units:
Instructions
  1. 1 To make the filling, place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let cool completely. Tear the chicken into shreds.
  2. 2 Mash the avocado, mayonnaise, and vinegar together in a medium bowl with an immersion blender or large fork until smooth. Stir in the cilantro, parsley, jalapeno, and garlic. Add the chicken, red pepper, red onion, and scallion and mix together. Season with salt and pepper. Taste and add more vinegar to give the filling a pleasant, but not sour, tang. Cover and refrigerate until ready to serve.
  3. 3 To make the arepas, stir 3 cups lukewarm water and the salt together in a large bowl to dissolve the salt. Gradually add 3 cups cornmeal, mixing with your fingers to dissolve any lumps, adding enough to make a soft dough that holds its shape without cracking when molded. Set dough aside to rest for 3 minutes. Add the oil and work it in with your hands, adding cornmeal or water to return the dough to the proper consistency.
  4. 4 Divide the dough into 6 equal portions. Shape each into a 4-inch diameter disk, about 1 inch thick. Transfer to a baking sheet.
  5. 5 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil a large nonstick skillet or griddle and heat over medium heat.
  6. 6 In batches, place the arepas in the skillet. Cook until the underside is a splotchy golden brown, about 4 minutes. Turn and brown the other side. Return arepas to the baking sheet.
  7. 7 When all of the arepas are browned, transfer them directly to the oven rack (without the baking sheet). Bake until the surfaces of the arepas have formed a taut skin-if you rap your fingers on one, it will feel and sound like a drum. Return arepas to the baking sheet and let cool slightly. Split each arepa in half and fill with the chicken mixture. Serve warm.
Recipe Notes

For arepas, you must use precooked cornmeal (labeled harina or harina precocida), imported from Venezuela. American cornmeal or corn flour and Mexican masa harina will not work. The most popular brand of precooked cornmeal is P.A.N., found at Latino markets or online at www.amigofoods.com. Use white (blanco) cornmeal only.

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Chick-Fil-A’s Carrot & Raisin Salad

Chick-Fil-A's Carrot & Raisin Salad
Votes: 1
Rating: 5
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This is by far the best carrot salad I have ever had. It is a wonderful chewy and just the perfect sweet carrot salad.
Servings Prep Time
6-8 Servings 15 Minutes
Servings Prep Time
6-8 Servings 15 Minutes
Chick-Fil-A's Carrot & Raisin Salad
Votes: 1
Rating: 5
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This is by far the best carrot salad I have ever had. It is a wonderful chewy and just the perfect sweet carrot salad.
Servings Prep Time
6-8 Servings 15 Minutes
Servings Prep Time
6-8 Servings 15 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Chick-Fil-A's Carrot & Raisin Salad direction step 1 1 Chill all ingredients except sugar at least 30 minutes. Dissolve the sugar in the pineapple, then combine everything gently in a large bowl.
Recipe Notes

May be refrigerated up to 72 hours.
Fresh carrots are the secret, according to Chick-Fil-A.

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