Spicy Citrus Garlic Aioli Recipes

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 LEMON AND PAPRIKA AïOLI

Steps:

• Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• *Available from Tienda.com (888-472-1022; tienda.com).

SPICY LEMON AND PAPRIKA AIOLI

Steps:

• Combine all ingredients in small bowl; whisk to blend.
• Season aioli to taste with salt and pepper.
• (Can be made 1 day ahead. Cover and refrigerate.).

SPICY LEMON AIOLI

Steps:

• Add all of the ingredients except the olive oil into a medium sized mixing bowl.
• Begin stirring with either a spatula or whisk and add in olive oil one tablespoon at a time.
• Once everything is well blended, test for desired consistency - add more olive oil as you see fit.
• When completely blended, top with a sprinkle of cayenne pepper and lemon zest.

SPICY FRIED CALAMARI WITH LEMON AIOLI

Steps:

• For the Calamari place the flour and Cajun spice mix in a large bowl and mix. Add the squid and turn until all the pieces are thoroughly coated. Shake off the excess mixture.
• In a large, heavy pot or deep-fryer over medium heat, heat the oil to 375°F or until almost smoking.
• Fry the squid for 2 to 3 minutes, or until a light golden brown.
• Using a slotted spoon, transfer to paper towels to drain.
• Serve immediately with lemon or lime wedges and Lemon Aioli.
• For the Lemon Aioli place the zest, juice, mustard, garlic, egg yolks, pepper, salt, and bread in a blender or food processor and puree to a smooth paste.
• With the machine running, drizzle in the oil. If the aioli appears too thick, add 2 tablespoons of water at a time to adjust the consistency. Store in an airtight jar in the refrigerator for up to 2 weeks.