Traditional recipes

I ♥ Mayo

I ♥ Mayo


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I believe there is almost NOTHING mayonnaise cannot do. I love it more than is likely acceptable, but to say that it is a staple is to grossly understate it’s place in my home. It’s the fourth tool for McGyver (with a match, a shoe string, and ... Well, there was something else). As a kid my dad would make us peanut butter and mayonnaise sandwiches. It is the guilty pleasure my family shares and we love it! It’s still my go-to comfort food.

Eating healthy should still be delicious.

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As my palate developed in my teens, twenties etc... I never could shake my mayo habit. Besides being an excellent sandwich spread, it is the best chicken salad binder, and the only thing that serves as a suitable base for sauces such as horseradish and remoulade. I have tried yogurt and sour cream before, but mayonnaise has the exact right consistency and it is creamy without being too heavy, salty enough but not so much as to overpower any added flavoring agents, and it can be thinned with broth, water, or lemon juice without breaking. I won’t lie, I would and have eaten it with a spoon.

A key to my continued love of mayonnaise throughout my increased knowledge of culinary things is that it is a simple food. It is not concocted of strange things that have to be processed to create it. If I were living on a primitive farm, I could make mayonnaise and it would be fabulous. I wouldn’t long for a hydrogenized widget machine to add the final touch. I heard once during an IACP (culinary conference) talk on truffles that a raw truffle could be kept fresh among eggs and infuse them with it’s unique flavor... Oh to make mayonnaise with one of THOSE eggs.

Why “canola” may be a question on the reader’s mind. For me, it is a taste thing. I simply like the neutrality of the canola oil. Canola oil has health benefits with all it’s wonderful monounsaturated fats and no cholesterol but those are just bonus points. It is great to know that something you love so dearly is A – not heinously expensive, B – such a kitchen multitasker, and C – doesn’t expire 10 days after it enters your house. In summation, I love mayonnaise.

Check out our picks for the best canola mayonnaise in our 2010 Taste Test Awards. And also find quick tips for making homemade sauces, marinades, and more in New Uses for Everyday Ingredients. One of my favs: stir in lemon juice, minced garlic, and parsley to mayo for a perfect dip for crudités or oven fries.


I ♥ Mayo - Recipes

Some of the members of the Gratitude Discussion Group were interested in having a place to share recipes and food ideas. I’m hoping that we can use this thread as a place to have that kind of discussion. I’d love to hear your ideas for quick meals, comfort food, healthy snacks, and more.

Personally, I’ve just been through a bad reaction to one of my medications that left me with a very queasy stomach. I would love to hear ideas – or recipes – that might be used when you need to get something on your stomach, but don’t want to overdo it.

Hopefully, this thread will even be a place where we can share recipes for special treats and yummy rewards. It doesn’t always have to be healthy!

I’d love to hear from members who have been part of other discussions AND from new members who have good ideas, recipes and food tips to share. I’m excited to see who might start us off here with an awesome food suggestion!

@jakedduck1

“After all, it matches your new refrigerator!!“
Do you like rubbing salt in a wound or what.

“How long have you had your new stove?”
To blasted long. Since Oct or Nov of last year.

“I’d say after a week or two you’ll become less vexed”
Hahaha WRONG. I'm still EXTREMELY VEXED.
I dropped my dinner in it twice so far that is. That's what happens when you use paper plates. Would have been easier to wash a stinking dish.
Maybe I need a new refrigerator & stove.
I HATE KITCHENS & everything in then.
I caught it on fire 2 or 3 times and regret not letting it burn to the ground.
Maybe I could spray paint it white.
Oh, what to do,
Jake

@jakedduck1 Might I suggest meals on wheels? Tee hee.

@loribmt

@jakedduck1 Might I suggest meals on wheels? Tee hee.

@loribmt
Tried that, was denied. Looks like I'm stuck with a kitchen (dungeon) and all the misery that comes with it.
Take care,
Jake

@jakedduck1

“After all, it matches your new refrigerator!!“
Do you like rubbing salt in a wound or what.

“How long have you had your new stove?”
To blasted long. Since Oct or Nov of last year.

“I’d say after a week or two you’ll become less vexed”
Hahaha WRONG. I'm still EXTREMELY VEXED.
I dropped my dinner in it twice so far that is. That's what happens when you use paper plates. Would have been easier to wash a stinking dish.
Maybe I need a new refrigerator & stove.
I HATE KITCHENS & everything in then.
I caught it on fire 2 or 3 times and regret not letting it burn to the ground.
Maybe I could spray paint it white.
Oh, what to do,
Jake

They do sell stove top covers…many seem to be large cutting board types but they also sell metal ones. Measure the top and goggle gas stove top covers. They also sell 2 burner electric plug ins all over the place. These wood cutting boards are generally thick and heavy so see how many pounds it weighs. They may even sell a cover compatible with your brand and model.

I have an electric stove which is black and it is hard to keep shiny. I use a ceramic cleaner with a scrub pad …it requires elbow grease and buffing and constant clean up. Yeah, it does show everything. I wouldn’t get black again and prefer gas anyway.

Let me know what you decide

@jakedduck1

Hey kids,
Okay, I gots another question.
I did a another stupid thing and bought a black gas stove. I was wondering if anyone knows if they make any kind of cover for the top. That stupid black shows EVERYTHING.
My last stove was electric and had all the features and was white except the top was light gray and very easy to clean
this new piece of junk doesn’t have anything on it no self-cleaning convection no nothing just the basics which admittedly that’s all I need as much as I use it however I would like a self cleaning oven. My friend said why don’t you get this one so I got it I didn’t look at it hardly I just got the blasted thing. It was cheap all right I think only $600 but moving the gas was $1600. I might’ve got a decent electric stove for 2200 bucks which I didn't need it but I listened to my friend who said it didn't match my new refrigerator.
Anybody got some swampland they need to get rid of?
Thank you,
Jake

Oh Jake, I feel your pain! I too have a new, supposed-to-be-shiny black & stainless gas range. I'll be watching to see what tips you get – I have learned to keep all food prep away from the stove (I used the old one as an extension of my minimal counters) but other than that, I must clean it every day.
@loribmt You cracked me up when you said " I always look at dust as a protective cover anyway." I didn't realize how much cover our living room had until my husband got fed up and started dusting – I can probably count the number of times this has happened in 49 years! But I'm grateful because he also moved all the furniture and steam-mopped all the hardwood floors. Ta-da! Spring cleaning done in that room.
Sue


Recipe Summary

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound beef round steak, cut into thin strips
  • 2 green bell peppers, cut into 1/4 inch strips
  • 2 onions, sliced into rings
  • salt and pepper to taste
  • 4 hoagie rolls, split lengthwise and toasted
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 teaspoon dried oregano

In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).

Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.

Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.

Heat sandwiches in preheated oven, until cheese is melted or slightly browned.


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Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


100 Easy Food On A Stick Options

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Cinco de Mayo Recipes

Appetizers

Air Fryer Quesadillas &ndash Who can go wrong with a quesadilla? Whether you want a traditional cheese quesadilla or one filled with veggies or meat, quesadillas turn out perfect every time when made in an air fryer.

Sheet Pan Chicken Nachos &ndash Make an entire baking sheet of nachos. Then top the chips with chicken, cheese, onions, salsa, beans, or whatever else that you love. Not only are these nachos a huge hit, it also makes for a beautiful presentation when served.

Crock Pot Chicken Enchilada Dip &ndash All the flavors of chicken enchiladas made into a dip that is cooked and served right out of a crock pot. Serve with tortilla chips for an easy to make Cinco de Mayo appetizer.

Classic 7 Layer Mexican Dip &ndash No party would be complete with this layered, no bake dip that you serve with tortilla chips.

Cheesy Ranch Bean Dip &ndash If you are looking for a quick and easy Cinco de Mayo appetizer recipe, look no further! With just 4 basic ingredients this dip comes together in just minutes.

Crock Pot Ro-Tel Queso Dip &ndash A classic, easy to make cheese dip recipe made with Rotel tomatoes and green chiles. Serve this nacho dip with tortilla chips or pour it on top of your favorite nachos.

Dairy Free Queso Dip &ndash If you have a dairy allergy or intolerance, you still can enjoy Queso dip! This vegan recipe is so good that you won&rsquot even know that you aren&rsquot eating real cheese.

Mexican 7 Layer Dip

Salsa Recipes

Pico de Gallo Salsa &ndash A fresh twist on salsa that is the perfect topping for tacos and fajitas or serve with tortilla chips for a quick and easy appetizer.

The Best Salsa Verde Recipe &ndash Put down that jar of green salsa! It is super easy to make your own Salsa Verde recipe with roasted tomatillos and it tastes soooooo much better than store-bought salsa!

Instant Pot Salsa &ndash Yes, you can actually make homemade salsa using fresh tomatoes in your pressure cooker! A great way to make a large batch of salsa that you can refrigerate, freeze or even can.

Beverages

Pure Mexican Margarita &ndash A Cinco de Mayo tradition! This classic beverage is made with 3 simple ingredients and no pre-made margarita mix!

Michelada &ndash Take your favorite Mexican beer to the next level by adding a 6 dashes of hot sauce, 3 dashes each of Worcestershire and soy sauce and mix in 1/4 cup of lime juice. Shake and serve over ice in a glass rimmed with salt.

Our favorite Cinco de Mayo Beverage &ndash a classic Margarita!

Soups

Easy Taco Soup &ndash All the flavors of a classic taco turned into an easy to make soup recipe. One of my favorite weeknight meals!

Instant Pot Chicken Tortilla Soup &ndash Turn your favorite Mexican soup into an easy to make dish that the entire family will love.

Instant Pot Chicken Chile Verde &ndash Hands down, this is my favorite soup recipe, not only on Cinco de Mayo, but any day of the year. In fact, I make extras and freeze the leftovers for a quick and easy meal whenever needed.

Main Dishes

Sizzling Steak Fajitas &ndash We all know the famous sizzle of a plate of steak fajitas being served at a Mexican restaurant. Now you can make your own with this recipe that includes the secret to tender meat and crisp veggies.

Easy Taco Casserole &ndash This recipe has been a staple weeknight meal in my house for years. Turn your favorite tacos into a recipe that is a great Cinco de Mayo family meal.

Easy Chicken Enchilada Casserole &ndash One of my favorite meals to both make and eat. Layers of tortillas, chicken, enchilada sauce and cheese served as a casserole. Add a little rice on the side and put a margarita in your hand and you have a complete Cinco de Mayo meal!

Taco In A Bag (aka Walking Tacos) &ndash No time to prepare Cinco de Mayo recipes this year? No worries! Don&rsquot miss out on the celebration and make this Taco in a Bag recipe that comes together in minutes!

Vegetarian Enchilada Casserole &ndash Skip the meat and make this delicious enchilada casserole with veggies and cheese. So good that even your meat eating friends will enjoy this recipe!

Sizzling steak fajitas ready to eat on a homemade tortilla!

Instant Pot Main Dish Recipes

Mexican Casserole &ndash All the flavors of your favorite Mexican restaurant in an easy to make casserole.

Carnitas &ndash Take your plain and boring pork shoulder roast to a new level with this classic Mexican pulled pork recipe that is perfect to serve in tacos, enchiladas, burritos, or on top of nachos.

Instant Pot Chicken Fajita Casserole &ndash Chicken fajitas made into a family casserole that even the pickiest eater will enjoy. Serve over rice or pasta or keep it low-carb and serve over cauliflower rice.

Instant Pot Barbacoa Beef &ndash Turn your chuck roast into something spectacular with this Cinco de Mayo must make recipe. Use the flavored and shredded beef to fill your burrito bowl, tacos, enchiladas and more!

Enchilada Casserole &ndash One of the most famous recipes on this website, this Enchilada Casserole has become a favorite among many readers. Layers of tortillas filled with classic enchilada ingredients and cooked in a pressure cooker.

Instant Pot Chicken Fajitas &ndash Tender slices of chicken tossed in a homemade fajita seasoning with peppers and onions and cooked to perfection in the Instant Pot. So easy even the beginner user will perfect this recipe!

Our famous Enchilada Casserole made in the Instant Pot.

Air Fryer Main Dish Recipes

Air Fryer Chicken Chimichangas &ndash A healthier alternative to the deep-fried version that is served at Mexican restaurants. Burritos filled with chicken, onions and peppers tossed with red enchilada sauce and cooked in an air fryer. Top with cheese and more red sauce for a classic Cinco de Mayo recipe that you will want to make over and over again!

Air Fryer Chicken Fajitas &ndash How to make chicken fajitas in minutes using your air fryer. A quick and easy, hands off recipe to make this classic Cinco de Mayo dinner.

Side Dishes

Instant Pot Mexican Rice &ndash Make the same rice that you find at your favorite Mexican restaurant in just minutes by making it in a pressure cooker.

Mexican Street Corn &ndash Turn corn on the cob until a creamy and delish appetizer or side dish!

Instant Pot Cilantro Lime Rice &ndash If you love the taste of cilantro lime rice that you find at Chipotle, you will love this easy to make recipe.

Instant Pot Refried Beans &ndash Instead of using canned refried beans, make your from dried pinto beans. In this recipe, you don&rsquot even have to soak the beans before cooking them. It is one of the reasons that I bought my 6 quart Instant Pot Duo many years ago!

Happy Cinco de Mayo! Mary

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Cinco de Mayo Recipes: Entrées

Crispy Quail with Corn Relish & Diablo Marmalade, Omni Corpus Christi Hotel

From Executive Chef Dean Sprague, this South Texas take on hot wings packs plenty of spicy Mexican flavors. Plus, this crispy quail appetizer is a best-seller at Republic of Texas Steakhouse.

Ingredients:

  • 4 semi-boneless Bandera quail
  • 1 c seasoned flour (flour, smoked paprika, cayenne pepper)
  • salt & pepper to taste
  • 1 c fresh-cut corn
  • ½ c diced red bell pepper
  • ½ c diced poblano pepper
  • ½ c diced red onion
  • 1 diced jalapeno pepper
  • 2 limes, zest and juice, divided
  • 1 c orange marmalade
  • ¼ c garlic chili paste

Cut quail in half lengthwise and season with salt and pepper. Dredge in flour and let rest. In the meantime, prepare corn, bell pepper, poblano pepper, red onion and jalapeno then sauté in a very hot cast iron skillet with a small amount of olive oil and zest and juice of one lime. Allow vegetables to char, then pulse together in a food processer with marmalade, chili paste and the zest and juice of one lime.

In a deep pan, heat 2 cups of oil to 250 degrees. Shake off excess flour from the quail and fry in the oil until golden brown. Remove and place on a drain rack. Season to taste and enjoy!

Pulled Pork Enchiladas, Omni Frisco Hotel

Ingredients:

  • 12 corn tortillas (softened in hot oil)
  • 1 1/3 c pico de gallo
  • 2 1/2 c ranchero sauce
  • 2 c shredded colby jack cheese
  • 1 1/2 lbs pulled pork
  • 4 tsp sour cream
  • 4 sprigs of cilantro

Mix 1 cup pico, 1/2 cup ranchero, 1 cup cheese and pulled pork into a bowl. Fill tortillas with about 2 oz of mix, roll and lay seam down into a large baking dish. Cook in a 300-degree oven until the internal temperature reaches 165 degrees. In a separate bowl, heat 2 cups of ranchero sauce. Pull out enchiladas, cover with ranchero sauce and remaining cheese. Place under broiler until cheese has melted. Garnish with sour cream and pico de gallo.

Charred Mini Lobster Tacos, Omni Nashville Hotel

This dish is one of the first small plates that Chef David Harker worked on for the nightly theater menu at the Augusta Restaurant in Colorado. It’s rich with Hispanic culture and features key elements of the street tacos you’ll find in coastal areas of Mexico.

Ingredients:

  • 1/2 gallon whole milk
  • 8 oz roux
  • 1/2 onion
  • 1 bay leaf
  • 1 tsp nutmeg
  • 2 tsp salt
  • 2 chipotles in adobo sauce
  • juice from 2 limes
  • 1 Tbsp cilantro, fresh chopped leaves
  • 8 oz pepper jack cheese, shredded
  • Fresh picked lobster meat
  • 6 in. flour tortillas

Make Chipotle Béchamel: Make a standard béchamel cook out roux. Remove onion brulee and bay leaf. Add cheese to the heat mix until smooth. Add minced chipotles, lime juice and cilantro. Puree with an immersion blender and heat to serve.

Then, poach lobster in drawn butter gently. Warm béchamel just to bind poached lobster meat. Place lobster on fresh charred tortilla. Roll tight. Plate with roasted red pepper coulis and salsa verde, garnish with ancho puree, crema, pico de gallo and cilantro.

Sonoran Dog, Omni Scottsdale Resort & Spa at Montelucia

The Sonoran dog originated in Hermosillo, Mexico in 2009. Today, it’s a staple in the Arizona street cart scene and a favorite late-night snack of Chef Marcos Seville.

Ingredients:

  • 4 all-beef hot dogs
  • 4 strips of thick-sliced pecan wood smoked bacon
  • 4 Bolilo bun (or hot dog buns)
  • 3 oz chipotle aioli
  • 4 oz pico de gallo
  • 4 oz black bean puree
  • 2 oz grated cotija cheese
  • 4 grilled jalapeno
  • cilantro sprigs

Wrap bacon the full length of the hot dog and secure with wooden skewers on both ends. Then, heat corn or canola oil to 350 degrees and fry hot dog for about 3 minutes. While that’s cooking, lightly steam the bun. Spread warm black bean puree on a bun and place hot dog in the bun. To finish, garnish with pico de gallo, chipotle aioli, cotija cheese, cilantro sprig, and grilled jalapeno.


Reviews

This makes hollandaise sauce. Nope. Tasty, though.

Delicious and easy. Using room temp ingredients and dry equipment helps. I “pasteurized” my egg by submerging it in 140 degree water for 3 minutes (thermometer clipped to the side of the pan low-med heat, adjust heat as needed to maintain temp.) For those looking for more flavor I added Larry’s Season Salt to taste in place of the salt - excellent!

This is the best mayo recipe I've tried. It tastes just like Best Foods/Helmann's! It's slightly looser than Best Foods, but a wonderful consistency. I did 1/2 lemon juice and 1/2 apple cider vinegar as others suggested. I used extra-light olive oil, and prepared exactly as written. Went super-slow on drizzling the oil. that took a while since I doubled the recipe. It was worth the time, and was sooooo easy!

Decided to make egg salad with some eggs left over from Labor Day’s deviled eggs, pulled the Hellmans out of the fridge then remembered this recipe. I pulled out the blender and plugged it in, set the timer, and 3 minutes and 52 seconds later had a cup of delicious mayo. Amazing. Only change was to use 3 teaspoons of bottled lemon juice.

Worked like a charm! I'm wondering if the dijon mustard is needed, or if you can substitute something else to stabilize the mayonnaise - I don't care for the taste. I was careful at the beginning to just add droplets of oil to the egg mix, before going to a thin stream, which I picked up from another recipe. Also, I used whole egg which seemed to work as well.

So delicious and easy! I added a teaspoon of white vinegar and an additional teaspoon of lemon juice. I read a review from another Epicurious mayo recipe reviewer that said adding the vinegar helps with increasing shelf life. Also read that if your mayo is runny then add more oil. Mine was thin so I added an additional 1/2 cup of vegetable oil and it came out perfectly!

I'm off any regular mayo! This is fabulous! I make it plain sometimes, without the mustard. Other times I add more lemon and some herbs. Still others, I add prepared freshhorsradish. It's a miracle!

This worked like a charm! Thank you!

Hello annarosemclaughlin7837 from San Francisco, CA !! my mayo came out a runny mess as well xD I was reading that it is because we spill the oil too fast. good news: you can fix that runny mess!! just put an egg on the blender, start the blender, and spill (very, very slowly) the runny mess into the blender again :) (it worked like a charm for me!!)

Any ideas why mine came out a runny mess?

This recipe looks great. I love making condiments from scratch. Made this for the first time today and it turned out really bitter. After some research , I discovered using extra-virgin olive oil in a blender will release bitter-tasting compounds called polyphenols that are normally coated by fatty acids, which prevent them from dispersing in the presence of liquid. Wish the author would have included this before I decided to make a double recipe. I'm not one waste food so I added more Dijon mustard, about twice the amount called for in the recipe and about 2 teaspoons of sugar. This fix is by far not perfect but will bring it back to an acceptable taste, if you don't want to waste food and you can tolerate some residual bitterness.

Great texture, but needed more flavor in my opinion. Added more salt and a 1/2 tsp dry mustard which was better. Still could have used a bit more kick, so next time will try using the lemon juice/cider vinegar previously suggested. Used avocado oil because it has a neutral flavor, and I've cut soy out of my diet.

Great, straightforward, easy recipe to avoid commercially prepared mayo! Used lemon extract (1 tsp) and 2 tsp apple cider vinegar as I didn't have any lemons on hand. I used an immersion blender gave me more control over the texture-THICK & CREAMY!! Ill use this as a basic starter and experiment with different oils as others have done here!

Love this mayo. I used lime instead of lemon so it has just a little more tang. Wife even likes it.

I've been trying to tailor my diet to more all natural products so store-bought mayonnaise is not on my list. I found this and thought Iɽ try it and I'm so glad I did. I used a mild flavor olive oil and followed the recipe per directions. It came out very good. Thick and creamy. But I felt like it was lacking something. like vinegar. So instead of using 4 teaspoons of lemon juice I only used 2 and then 2 teaspoons of cider vinegar. I like it much better. And I make it every week.

Love making my own mayo. I've never put pepper in it but after seeing this recipe I'll have to get some white pepper and try it. I usually use a combo of 3/4 cup avocado oil and 1/4 cup olive oil. The avocado oil has a very neutral flavor profile. I also add 1 Tablespoon of the whey left from straining yogurt or ricotta to extend the shelf life of homemade mayo. It keeps for weeks in the fridge.

Very good and very easy. I used canola and it was far better than previous versions with olive oil.

It is a good basic recipe for mayo, I used a Dijon style prepared mustard, but I would prefer to use the same amount of powdered mustard for a bigger mustard flavor. The lemons I used were Meyer lemons and not as acidic as regular (Lisbon type) lemons -- I like the acidity of regular lemons here.

Love this recipe but I change the oil to almost 1 cup of canola oil topping off with olive oil for a more traditional mayonnaise taste.

Loved the tips on how to make mayonnaise with a blender - worked like a charm, even though I had used a different recipe for my ingredients (egg yolk instead of whole egg, a touch of sugar and added a dribble of sriracha). I project it's home-made mayo for our household from here on out.

Really easy and very very good. I will probably never buy commercial Mayo again - I think the canola/soybean oil used in grocery store mayo is hard on the digestive tract. For fun on my second batch I added 1/8 C truffle oil. Yummy

this is good ¿ with good texture and much easier on wrist and elbow than wisk version. Going to work on my oil combinations to get it just right.

This worked exceptionally well as written. Beautiful thick creamy mayo! Used high quality eggs and a mix of 4:1 peanut to olive oils. You may need to push down the mayo with a spatula as it thickens and control the speed of the Vitamix to ensure good mixing. Couldn't be easier.


28 Amazing Cinco de Mayo Recipes That Will Bring on the Fiesta

Get the party started with these mouthwatering recipes for tacos, enchiladas, and more.

When it comes to celebrating the fifth of May, everyone knows that the best Mexican dishes &mdash including tacos, quesadillas, enchiladas, and more &mdash are an absolute must for the festive holiday. That's why we've rounded up some of the best Cinco de Mayo recipes ever, from classic main dishes like chilaquiles and taquitos to tasty sides and apps such as elote, black bean soup, and nachos (and plenty of salsa and guac, of course!). And get this: The fifth of May falls on a Tuesday this year, which means that it'll perfectly match up with Taco Tuesday! And since we all know you can't truly celebrate the holiday without a margarita in hand, make sure to check out our best Cinco de Mayo drinks, too &mdash and then fill up our mouthwatering desserts to finish off your best, most delicious fiesta ever.


How to Fix Broken Mayonnaise

If for some reason your mayonnaise doesn’t properly emulsify, you can easily fix it with either of these methods.

  • Boiling Water: Just add 1 tablespoon of boiling hot water to your container and quickly blend again (this also works if you’re making hollandaise sauce). It might be a little bit thinner, but it should be properly emulsified.
  • Egg Yolk: Add one more egg yolk to your container and blend it up. Th extra yolk should recombine all of the ingredients, and it makes for a thicker mayonnaise.


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Comments:

  1. Seger

    I apologize for interfering, but could you please describe in a little more detail.

  2. Samular

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