Spicy Lemon And Paprika Aïoli Recipes

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 AIOLI

Steps:

• Bring an inch of water to a boil in a small saucepan. Add garlic and cook until easily pierced with tip of a paring knife, 3 to 5 minutes; drain. Use a chef's knife to mash garlic into a paste.
• In a medium bowl, whisk garlic, egg yolk, Dijon, and lemon juice. Whisking constantly, add oil in a thin stream. Whisk in paprika, cayenne, and hot pepper sauce. Season with salt and pepper.

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).

TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI

Steps:

• Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
• Arrange fish cakes on plates. Spoon aioli alongside and serve