Posts tagged: Lemon

Lemon Aioli

Nice and simple little aioli that I first used on a carpaccio appetizer.  It was inspired by Annabelle’s Bar & Bistro on a recent trip to San Francisco.

Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-like properties. Classic aioli is made without egg though many aioli recipes use it  including this one.

Ingredients:

  • 2 large egg yolk
  • 1/4 cup freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • 1/2 teaspoon coarse salt
  • 1 tablespoon freshly grated lemon zest
  • Pinch of white pepper
  • 3/4 cup olive oil

Directions:

Combine egg yolk, lemon juice, garlic, salt, zest, and pepper in a blender. With blender running, slowly drizzle in olive oil, and blend until an emulsion forms.

Carpaccio dressed with Lemon Aioli

Carpaccio dressed with Lemon Aioli

For presentation and storage, use aioli in a condiment dispenser bottle for best results.  May be kept in the refrigerator for up to a day in a covered container.

Stacys Intense Ceviche

Fresh Ingredients
Fresh Ingredients

Ceviche is one of the easiest appetizers to make. Take some seafood, throw it in some citric juices, and wait. That’s it. The acid in the citric juice actually cooks the seafood. Below, is the way I make ceviche for a party, it’s SIC.

Ingredients

1 Poblano Pepper, seeded and cut into 1″ squares
1 Green Bell Pepper, seeded and cut into 1″ squares
1 Red Bell Pepper, seeded and cut into 1″ squares
1 Orange Bell Pepper, seeded and cut into 1″ squares
1 Red Bell Pepper, seeded and cut into 1″ squares
1 cup Red Onion, cut into 1″ squares
2 Large Jalapenos, seeded and cut into 1″ squares
4 Garlic coves, minced
2 cups Mango, peeled and cut into large 3/4″ to 1″ cubes
1 lb. Shrimp, peeled and deveined
1 lb. Bay Scallops
1/2 cup sugar
1 tablespoon Pepper
1 tablespoon Sea Salt
1 tablespoon Cinnamon
1 cup Fresh Lime juice
1 cup Fresh Lemon juice
1 1/2 cup Fresh Orange juice
1/2 cup Rum

Directions:

Put everything into a gallon sized Ziploc storage bag. Close Ziploc and shake to fully mix ingredients. Remove air from Ziploc. Place Ziploc in bowl. Marinade in refrigerator  for 18-24 hours.

Use:

Stacys Intense Cheviche
Stacys Intense Ceviche

Strain juice from ingredients. It is often useful to save the juice for repackaging. Spoon ingredients in to Martini glasses and serve with a toothpick.

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