Raspberry Chipotle Aioli Gravel & Dine

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Chop the chipotle peppers. Place the chipotle peppers on a cutting board and chop with the garlic until they are both finely minced. Combine the ingredients. Scoop the mayonnaise into a small mixing bowl. Add the chopped garlic/chipotle peppers to the mayo. Stir in the vinegar, honey, onion powder, cumin, salt, and pepper.

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Mix aioli ingredients in a small bowl and keep cool until ready to use. Toast bread. Layer sandwich: • Bottom slice of bread. • Raspberry aioli. • Lettuce leaves. • Tomato slices. • Canadian Bacon slices (2-1/2 slices per sandwich) • Fresh mozzarella slices.

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Step 2: Add egg yolk and lemon juice. In a large bowl, whisk together the garlic, egg yolk and lemon juice until smooth. If your bowl is sliding around, set it on a damp kitchen towel. Editor's Tip: This aioli recipe contains a raw egg. To reduce your risk of salmonella, you can find pasteurized eggs at most grocery stores.

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Cover the mixture and let rest in the fridge for 10 minutes until slightly firmer. Step 3. While the mixture chills, make the aioli: In a small bowl, combine the chopped raspberries, mayonnaise, maple syrup and sage until well mixed. (Makes 1⅓ cups.) Cover and refrigerate while you cook the patties. Step 4.

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Yes, that makes a wonderful aioli. Slice the tip end off a head of garlic to expose the cloves, then place on foil, and drizzle with olive oil. Bring the foil up to loosely wrap the garlic and roast in a 400F oven for about 30-40 minutes. The garlic cloves will slip out of their skins and are ready to use.

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Mix together all ingredients but oil using a food processor. Taste and adjust seasoning. Leave food processor running and slowly stream in the oil. Stream until it's lighter in color, creamy, and thick. Taste and adjust as needed. Serve or store in the fridge for up to two weeks or the expiration date on the eggs.

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Spread the berries onto a baking sheet and roast for 12-15 minutes at 450°F. While the berries are roasting, sauté the shallots and garlic in a little oil in a saucepan. Add the wine, honey, lemon juice, sugar, chipotle chiles, chile sauce, liquid smoke and salt. Bring the sauce to a boil, then reduce the heat to low and simmer for 8-10.

Raspberry Chipotle Aioli Gravel & Dine

For the aioli: 1 egg. ½ cup olive oil. ½ cup canola oil. 1 tbsp brown mustard. 1 oz cream cheese. ½ cup fresh raspberries. 1 bunch fresh tarragon . Directions: Line baking sheet with parchment paper and lay bacon on top. Sprinkle with ½ tablespoon cracked black pepper. Bake for 15-20 minutes in a 375° oven (or until desired doneness).

Raspberry Chipotle Aioli Gravel & Dine

Directions. Puree raspberries in a blender until smooth. Stir together raspberry puree, mayonnaise, chiles and salt. Brush fish, tomato and onion slices with olive oil. Grill on a preheated gas or charcoal grill over medium heat until fish is cooked through (about 2 to 3 minutes per side) and onions and tomato are softened and grill-marked.

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Preheat a panini press to medium high heat. Spread raspberry chipotle aioli on each slice of bread. Sprinkle with bacon crumbles. Top with sliced turkey, onion, and green pepper. Add swiss cheese to both sides, tearing the slices as needed to fit the bread. Sprinkle with dried oregano. Close sandwich and cook in the panini press for 5-7 minutes.

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You make the Raspberry Mint Aioli by mixing together the mayo, 1 tablespoon of raspberry vinaigrette, garlic powder, and just a titch of chopped fresh mint. Stir it until it is complete smooth. Assembling Your Greek Turkey Burger. Top the warm turkey burgers with the Raspberry Mint Aioli, red onion slices, feta cheese, and the dressed spinach.

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Aioli: 1 egg ½ cup olive oil ½ cup canola oil 1 tbsp. brown mustard 1 oz. softened cream cheese ½ cup fresh raspberries 1 bunch fresh tarragon Juice from 1 lemon. Directions. Burger: Preheat oven to 375°. Line baking sheet with parchment paper and lay bacon on top. Sprinkle with 1/2 tablespoon cracked black pepper.

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1 small butternut squash (about 1 1/2 pounds) Olive oil, for brushing squash; Fine sea salt and freshly ground black pepper; 1 1/2cups (275 grams) medium-grind white (or yellow) cornmeal, plus more if needed

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Ingredients. Deselect All. 1 cup good-quality mayo. 1 tablespoon freshly squeezed lemon juice. 1 tablespoon raspberry preserves. 1/2 teaspoon fresh lemon zest. 1/8 teaspoon freshly ground black.

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Preheat the oven to 350 degrees F and line a large rimmed baking pan with parchment paper. Drizzle ½ tablespoon of olive oil on each side of the salmon and season generously with salt and pepper.

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Make the Vegetables. Step 1. Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated.