Ginger Aïoli Recipes

LEMON GINGER AIOLI

Steps:

• 1. Place egg yolks, mustard, water, ginger, garlic, lime juice and hot sauce, if using, in a food processor or non-reactive stainless steel mixing bowl or a glass bowl. Pulse or whisk together until smooth. 2. Slowly add oil drop by drop into the bowl while continually whisk- ing or processing. The mixture should resemble mayonnaise. Add salt and pepper to taste. 3. The aioli can be stored, covered, in the refrigerator for up to 5 days. Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW

FRIED OYSTERS WITH PICKLED GINGER AIOLI

Steps:

• Pickled Ginger: Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)
• Fried Oysters: Heat oil to 375 degrees F. Meanwhile, gently detach oysters from their shells with a spoon; place meat into a small bowl, making sure they are clean of shells. Wash and reserve the shells. Next, whisk egg yolks and a splash of water in a small bowl to create an egg wash.
• Dredge each oyster in flour; then coat in egg wash, followed by breadcrumbs. Handling carefully, tap off any excess coating. They should be lightly breaded. Fry oysters in 375 degrees F oil, several at a time, for no more than 20-25 seconds. Remove with a slotted spoon and let them drain on a paper towel. The outside should be golden brown while the inside is barely cooked.
• To serve, place each oyster in a clean, dry shell. Top with a small dollop of aioli and a slivered slice of pickled ginger.
• In a small bowl, whisk egg yolks, Dijon mustard, and a pitch of salt until smooth and emulsified. Add grapeseed oil very slowly, drop by drop to start, then in a fine drizzle, whisking constantly to emulsify with the yolks. Add olive oil in the same manner. The mixture should thick and emulsified. Add vinegar, lemon juice and zest, and whisk again until doubled in volume. Add the soy sauce and stir to combine; fold in the garlic and pickled ginger. Let sit to let flavors come together, about 1 hour. Taste and season as necessary, perhaps with a bit of pickling liquid. (Can be made up to one week in advance.)
• Combine vinegar, water, sugar, and salt in a small saucepan and bring to boil over medium-high heat. Add sliced ginger to the pan, and immediately remove from heat. Pour into small mixing bowl and allow to cool, 6-8 hours. (Pickled ginger will keep for up to one month in a lidded container in the refrigerator.)

GINGER AIOLI

Steps:

• Thoroughly mix all ingredients together.
• Chill at least an hour to blend flavors and thicken the aioli.
• NOTE: I've had good luck freezing fresh ginger knobs.
• They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
• The 60 minutes cooking time is for chilling.

GINGER TUNA ON RICE CRACKERS WITH WASABI AIOLI

Steps:

• Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pieces and place them in a mixing bowl. Puree the ginger with the sliced garlic in the bowl of a food processor. Scrape the sides of the bowl, add the soy sauce, and slowly pour the oil in with the machine running. Drizzle this mixture over the fish and gently toss to cool. Marinate the tuna for a minimum of 4 hours or overnight in the refrigerator. Preheat the oven to 400 degrees. In a bowl, combine the wasabi with a few drops of water, then add the minced garlic and mayonnaise. Add salt and pepper to taste and the green food coloring (if desired) to intensify the color of wasabi. Place the wasabi mayonnaise in a squeeze bottle if available. Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 minutes, until the inside is pink. Or pan-sear in a hot skillet over medium heat for 2 to 3 minutes. Place the pieces of tuna on rice crackers, and top each with a little wasabi aioli. Sprinkle with black sesame seeds and diced red pepper.

GINGER-CURRY AïOLI

Steps:

• Mix ingredients in a small bowl. Cover; refirgerate at least 4 hours or overnight.

SOY-SAKE SHRIMP WITH GINGER AïOLI

Steps:

• Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
• Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
• Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

GINGER AïOLI

Steps:

• Combine all ingredients in a small bowl.